The negroni was invented in 1919 by a bartender in Florence for Italian Count Camillo Negroni.
The ratio is one part gin, one part vermouth, and one part Campari, garnished with an orange peel.
– Boulevardier: a bourbon whiskey is used in place of gin – Cardinale: uses dry vermouth in place of sweet vermouth – Dutch negroni: uses jenever for the gin – Negroni sbagliato: uses Prosecco in place of gin
– 30 ml gin – 30 ml Campari – 30 ml sweet vermouth – orange peel for garnish – ice
– Add the gin, Campari, and sweet vermouth to a mixing glass filled with ice. – Stir until well-chilled. – Strain into a rocks glass over a large ice cube. – Garnish with an orange peel.