Negroni

Have you come around to Campari yet? It is bitter red Italian liqueur, and it is most famously featured in the negroni. (Did I mention it is bitter?) It is one of those acquired tastes that is a bit off-putting at first, but once you wrap your tongue around it, you wonder why you ever hesitated at that first sip.

I only recently picked up a bottle, but I knew right away that I wanted to make a negroni. If you have read anything at all about Campari, you will read the phrase "featured in the negroni and other cocktails." The negroni is what always gets top billing. It is a classic cocktail, dating back to 1919, but it still feels quite modern and sophisticated. It certainly is a bitter drink, but it is also sweet and herbal.

But here's a little something that makes me like this drink even more (and also reveals just how lazy/forgetful I am). The negroni involves equal parts gin, Campari, and sweet vermouth. Equal parts! That means I will always remember how to make this drink. Cheers to that.

Negroni

• 1 oz gin
• 1 oz Campari
• 1 oz sweet vermouth
• 1 orange twist

Stir gin, Campari, and sweet vermouth in a lowball glass. Stir in ice. Garnish with orange twist.

How to Make a Citrus Twist Garnish

There are many ways to use citrus to garnish a cocktail, but lately we've been excited about adorning our drinks with a pretty cascading spiral. A citrus twist (whether a spiral or not) adds visual interest, but the citrus oil that it imparts also gives your nose and palate an extra kick.

The citrus spiral takes a little more finesse than your average twist, and it also requires a specific tool. I recommend this Trudeau zester which is very inexpensive and can zest as well as create garnishes. So grab your zester and a lemon (or orange or grapefruit) and let's dress up that drink.

How to Make a Citrus Twist Garnish

1. Grab your citrus fruit of choice. I recommend organic if possible, because pesticides end up concentrated in the peel of non-organic citrus, and that's all you're using here.
2. Using the channel knife feature of your zester, cut the top layer of peel in a spiral around the fruit. Apply the zester with even pressure, carefully removing mostly zest and as little of the white pith as possible. (At this point you can take the peel and rub it along the rim of the glass. This touch of citrus oil on the rim is particularly effective for drinks such as the martini or other less fruity cocktails.)
3. Take the length of peel and wrap it around your finger in a tight spiral. Hold it for a few seconds, and then carefully remove and place onto your cocktail. (You can also create a tighter spiral by wrapping your peel tightly around a skewer instead of your finger.)