You may think of it as the cocktail-of-the-moment, but the Negroni has been around for over 100 years. Here, Miami bartender extraordinaire and 2020 Most Imaginative Bartender Winner Valentino Longo shares his recipe for the perennial classic — along with a smashing highball variation.
Delicious. Here's the full recipe:
Things You'll Need
1 part Bombay Sapphire Gin
1 part Italian bitters
1 part sweet vermouth
fresh orange peel
For highball variation: Grapefruit Soda
In a mixing vessel, combine Bombay Sapphire gin, bitters, and sweet vermouth. Add plenty of ice and stir to mix. Strain into glass and add ice. Using a vegetable peeler, remove a long, broad strip of peel from the orange, then squeeze lengthwise with the peel facing out and down towards the drink, releasing the oils from the peel. Drop peel into drink and enjoy.
For Highball Variation (makes 2):
Prepare as above, but rather than straining into a single glass, split between two highball glasses. Add lots of ice, then add grapefruit soda to fill. Garnish with orange wedges and enjoy.
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BOMBAY SAPPHIRE Gin
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IMPORTED BY THE BOMBAY SPIRITS COMPANY U.S.A., CORAL GABLES, FL. GIN - 47% ALC. BY VOL.