RECIPE FOR NEGRONI RECIPES

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NEGRONI RECIPE - NYT COOKING



Negroni Recipe - NYT Cooking image

This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening’s delights. Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities. In any case, drink this cold. This version came to us from Jim Meehan, a bartender and an owner of Please Don't Tell, a speakeasy in the East Village. (The New York Times)

Provided by Jim Meehan

Total Time 5 minutes

Yield 1 drink

Number Of Ingredients 4

1¼ ounces gin
1¼ ounces Campari
1¼ ounces sweet vermouth
Orange twist, for garnish

Steps:

  • Stir all liquid ingredients with ice. Strain into chilled rocks glass filled with ice. Garnish with an orange twist.

Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 0 grams, CarbohydrateContent 1 gram, ProteinContent 0 grams, SodiumContent 3 milligrams, SugarContent 0 grams

CLASSIC NEGRONI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Classic Negroni Recipe | Food Network Kitchen | Food Network image

The Negroni is a classic Italian aperitif — a pre-dinner cocktail meant to waken the palate and prime your appetite — made with equal parts Campari, sweet vermouth (also known as red or rosso vermouth depending on the brand) and gin.

Provided by Food Network Kitchen

Total Time 5 minutes

Cook Time 5 minutes

Yield 1 cocktail

Number Of Ingredients 4

1 part gin
1 part Campari
1 part sweet vermouth
Orange twist, for garnish

Steps:

  • Stir the gin, Campari and vermouth in a cocktail shaker with ice. Strain into an ice-filled rocks glass; garnish with an orange twist.

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The old-fashioned is one of the oldest mixed drinks in the cocktail canon. (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink, usually built in the glass in which it is served. Both rye and bourbon are suitable base spirits. For the sweetener, purists muddle up a sugar cube with water and a couple dashes of bitters, but simple syrup works as well. Twists can be orange, lemon or both (known as “rabbit ears”). A fruited version of the drink came into vogue after Prohibition and involves the muddling of a cherry and orange slice along with the sugar. That version remains widespread, but we advocate the more elemental rendition that took hold in the late 1800s, one that allows the flavors of the whiskey to shine.
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