my negroni


Here is my version of a classic cocktail called the Negroni. It’s origins most likely date back to Italy in the early 1900’s. The cocktail was probably made for a count with the last name of Negroni. Typically, this cocktail calls for equal parts gin, Campari and sweet vermouth. That’s never worked for me because the gin is completely overpowered by the sweet and bitter qualities of the other ingredients. I modified my recipe by using more gin and substituting Aperol for Campari. Although still bitter, Aperol is like Campari light and has a softer more fruit forward flavor. As it turns out, after doing some research, I’m not the first person to use this combination. It is said to be called a “Raultini”. I’m not so fond of this name, nor do I intend on making it in the martini fashion. So, I’m going to pass on calling it a martini made from some guy, probably, named Raul. Here’s what you will need:

2 oz good gin
3/4 oz sweet vermouth (I used Dolin Rouge)
3/4 oz Aperol
1 orange peel twist

Simply pour all the ingredients over rocks, stir and rub a twist of orange along the rim of the glass, then twist and submerge it in the cocktail. That’s it! Now drink it and repeat the process…

“The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
– Orson Welles

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