Chiltern Firehouse's Negroni

From the kitchen of Carly

Chiltern Firehouse nails the Negroni formula: gin, Carpano vermouth, and Campari stirred ice-cold, then crowned with a twisted orange peel and paper-thin slices. It's the kind of cocktail that tastes simple because everything balances perfectly.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/2 ounces gin
  • 11 ounce Carpano Antica Formula vermouth
  • 13/4 ounce Campari
  • 11 orange

Instructions

  1. Stir 1 1/2 ounces gin, 1 ounce Carpano Antica Formula vermouth, and 3/4 ounce Campari in an ice-filled mixing glass until very cold, about 30 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into an ice-filled rocks glass.

  2. Using a small serrated knife, remove a 1" strip of peel from an orange (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with 3 very thin orange slices.