Negroni

As we've stated before, we're pretty happy that Juniper June just happens to fall smack dab in the middle of Negroni Week. This celebration of the classic cocktail takes place in bars across the world, each offering a portion of the sales of every Negroni cocktail to the charity of their choice. 

Though the true origin of the classic Negroni is unknown, many think that it was first served at a cafe in Florence Italy in 1919. The story goes that a customer asked to 'stiffen' an Americano (vermouth, Campari and soda water) but using gin in place of the soda. The fad caught on and the Negroni family of Italy started producing a ready-made version of the cocktail, Antico Negroni.

Regardless of the history, the Negroni is the definition of balance, with the bitterness of the Campari, the sweetness of the vermouth and the boozyness of the gin in perfect harmony.

And while you're welcome to make a Negroni with any gin you wish, we've become kinda partial to Bulldog Gin from London. It's a London Dry Gin with spin - adding a few surprise botanicals in addition to the juniper and coriander that are commonplace among gins. Most notably, this includes lavender, lotus leaves and 'dragon eye,' most commonly known as longan, a relative of the lychee fruit.

 

equipment:

cocktail mixing glass
barspoon
strainer
rocks glass
ice ball maker (optional)

ingredients:

1.5 oz Bulldog Gin
1.5 oz Campari
1.5 oz sweet vermouth
strip of orange zest for garnish


method:

Add the Bulldog Gin, Campari and sweet vermouth to a cocktail mixing glass. Add ice and stir to chill. How long? A good gauge is feel the glass as you stir. Once it becomes ice cold, you know the drink is ready. Strain the cocktail into a chilled rocks glass and add an ice sphere or single large ice cube. Express the oils from the orange peel into the cocktail, run the oily side along the rim of the glass and drop it in.