Cocktail Classics: The Negroni
Mona Farrugia shares a classic recipe for The Writer's favourite pre-dinner tipple: the Negroni
Information
| Main Ingredient | Campari |
| Preparation Time | 1 minute |
| Cooking Time | No cooking required |
| Course | Cocktail |
| Recipe Serves | 2 |
| Recipe Type | Traditional: Italian |
The Writer and I have had many funny - and disarming - moments at Maltese restaurants where he asks for a Negroni...and nobody knows how to make it.
This normally necessitates a flurry of panic behind the bar and a quick call by some rookie to the owner.
Result? Anything but a real negroni, which, by the time it arrives, we are halfway through the starter.
Here's the real recipe guys and gals in restaurants: print it out or bookmark it on your smartphones and save yourselves much stress.
This normally necessitates a flurry of panic behind the bar and a quick call by some rookie to the owner.
Result? Anything but a real negroni, which, by the time it arrives, we are halfway through the starter.
Here's the real recipe guys and gals in restaurants: print it out or bookmark it on your smartphones and save yourselves much stress.
Method
You need:
- 4 tablespoons gin (I love the very herby Hendricks but use whatever you like)
- 4 tablespoons Campari
- 4 tablespoons red Martini or any other sweet red vermouth
- 2 pieces of orange peel, created with a simple potato peeler
- Ice cubes
- A jug
How:
Mix all the alcohol in a glass then pour over the ice cubes in the jug. If it is a litre jug you can fill it up halfway through with cubes. Stir until all is incorporated and the liquid has become cold.
Strain into tumblers which you would have placed around 4-5 ice cubes in. Drop one peel into each glass.
Sahha!
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