The bitter regret of holiday anxiety can bebanished by a Negroni. Sipping the classic Italian aperitif—by day or by night—offers new perspective on ostensible wrongs. Born out of the Americano (Campari, vermouth, a dash of soda)at the turn of the 20th century, the short libationwas inspiredby Count Camillo Negroni, who added gin to the contemplative triumvirate.
“Our house Negroni, named after our address at 33 St. James’s Street, uses a blend of vermouths—Antica Formula and Cinzano Orancio,” says Zoe Charlton-Brown of London’s revered Italian restaurant Cafe Murano, headed up by chefAngela Hartnett. “Antica was created by Antonio Carpano, the man responsible for ‘inventing’ vermouth, and brings notes of mountain herbs, dried fruit and sweet spice. Vermouth gives a bitter complexity that you just can’t replicate with anything else.”
Café Murano’s Negroni 33
Ingredients
- 35ml Tanqueray gin
- 25ml Campari
- 10ml Antica Formula
- 5ml Cinzano Orancio
Method
- Mix all in a glass, on the rocks
- Garnish with orange peel
Images and video© Nowness :www.nowness.com