Ah, the Negroni. So classic, so simple: equal parts gin, vermouth and Campari. So good it’s got its own week.
The balanced sweetness and bitterness of a Negroni is so refreshing on a hot day, but as the weather cools, adding a bit of unexpected richness and body in the form of a full egg and some rich simple syrup (two parts sugar to one part water) is a welcome twist. I’d love one with brunch, at happy hour, or pretty much any time.
A note on vermouth: I typically like to use Dolin in Negronis. It’s lighter and doesn’t have the viscous spice of my favorite vermouth, Antica Formula. But, for the flip, Antica Formula backs up the added body of the egg. I’d highly recommend picking up a bottle — not only is it great in this flip, I think it’s essential for a Manhattan.
modified from recipe by molly wizenberg and brandon pettit
1 1/2 oz gin
1 1/2 oz Campari
1 1/2 oz Carpano Antica Forumula
1/3 oz rich simple syrup (2:1)
1 egg (make it a fresh one)
With egg drinks, my preferred method is usually the reverse dry shake, with a big ice cube and a few normal sized ones. The drink in the photo was made with the dry shake (shaken dry first, then with ice) which resulted in a luxurious head.
Add ingredients to shaker. Shake hard without ice for 20 seconds. Add a big cube and a few small cubes of ice (#science). Shake for another 30 seconds. Fine strain into a rocks glass. Garnish with an orange peel.
That sounds beautiful!