Dish · italian
Negroni
Equal parts gin, Campari, and sweet vermouth, stirred with ice and served over a large cube, garnished with an orange peel. It's bitter and strong, with almost no sweetness to soften it.
Where it comes from
The drink is usually traced to Count Camillo Negroni in Florence, who is said to have asked a bartender to strengthen his Americano by swapping soda water for gin sometime around 1919. The story is widely repeated but not fully documented.
What cooks argue about
The equal-parts ratio is standard, but cooks argue over stirring time, since more ice contact softens Campari's bitterness while a quicker stir keeps the drink sharper. Orange peel versus slice is a smaller fight.
Nobody has published a negroni recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.