Negroni Recipe

Prepare glass and tools

Chill an old-fashioned (rocks) glass briefly by filling with ice and water, or place it in the freezer for a few minutes. Gather a mixing glass, bar spoon, jigger, strainer (Hawthorne or julep), and a paring knife or vegetable peeler for the orange.

Add ingredients and ice

In the mixing glass, pour 1 oz Bombay Sapphire gin, 1 oz Campari, and 1 oz sweet vermouth. Add enough ice to fill the mixing glass roughly two-thirds full (about 5–8 large cubes).

Stir to chill and dilute

Stir the mixture steadily with a bar spoon for 20–30 seconds (about 20–30 full rotations or until the mixing glass feels very cold and the outside shows slight frost). This chills and dilutes the drink to proper balance.

Prepare serving glass

Discard the ice and water from the chilled rocks glass. If you prefer, add one large clear ice cube to the glass now.

Strain and garnish

Using the strainer, pour the stirred Negroni from the mixing glass into the prepared rocks glass over the large ice cube (or fresh ice). Express the oils from one orange peel over the surface by holding the peel with the outside facing down and giving it a firm twist about 2–3 inches above the drink. Rub the peel around the rim of the glass, then drop the peel into the drink as garnish.

Serve

Serve immediately. Optionally provide a stirrer so the guest can lightly re-stir as the ice melts.