Cocktail - The Negroni

The Negroni
Adapted from Gabrielle Hamilton and Cocktail Codex by Alex Day, Nick Fauchald, and David Kaplan (Ten Speed Press, 2018)

Serves 1

1 ounce Plymouth Gin
1 ounce sweet vermouth*
1 ounce Campari
A half wheel of orange, for garnish

Shake or stir the ingredients together and either strain into an old-fashioned glass over ice or go rogue and serve it straight up, which is the way I like it. Garnish with the half wheel of orange.

*About the sweet vermouth:

Gabrielle Hamilton told The New York Times that in New York she uses Noilly Prat—unless she’s having a second one, in which case she switches to Carpano Antica, “because it’s softer, mellower, with a slight vanilla taste.” In Italy, she drinks her Negronis with Cinzano or Martini "because they are sold most prevalently."

The Cocktail Codex boys, without hesitation, recommend Carpano Antica. I think it’s delicious in a Manhattan, but for a Negroni I usually use Martini.