1 1/2 ounces gin — London dry gin
3/4 ounce Campari
3/4 ounce vermouth — Italian vermouth – Martini Rosso
Shake well with cracked ice, then strain into a chilled cocktail glass and garnish with a twist of orange peel. The trick I learnt at the Dry Martini in Barcelona was to add a spig of Rosemary
The Italians, as a rule, are not drinkers — at least, not as the Anglo-Saxon understands the term. A single Australian could drink a roomful of Italians under the table and still drive down to the pub for a nightcap. It’s not that inhabitants of The Boot avoid the stuff; they just don’t consider it sufficient recreation unto itself. Alcohol goes with things.
As a result, the Italian landscape is one of the sorriest cocktail countries. The national liquor — grappa — is, by and large, frightful. Gummy, sweet liqueurs abound, and nobody knows how to make a dry martini. Luckily, there’s Campari.
Campari has associations. Summer-weight suits with narrow lapels, Ray-Ban Wayfarers, Vespas, brown-eyed blondes in Capri pants. La dolce vita. A violently red, bittered-up 48-proof vermouth doesn’t sound like much to build a cocktail culture on, but somehow it works. In fact, the Negroni is one of the world’s indispensable cocktails.
Tomorrow night as the clock ticks over into 2016 ….. I will sip my Negroni and think of you.
NB: A note from David Lyle, a man who knows a mixed drink, try a drop or two of Aperol….he stresses only a drop don’t over egg it!
LINK Dry Martini
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