Negronis have been everywhere recently. Last year at Feast there was an entire negroni panel. The most recent issue of Bon Appetit lauds the drink. I've had a few at local wine bars, regular bars, and seen them featured on all new drink menus. My first was a bit of a shock: sweet and bitter and herbacious, blech! But by the time the glass was empty I was craving more of that taste. It's only escalated from there and now I'm facing a serious addiction. It's made even more problematic by the cost of the ingredients.
On our recent road trip, we stopped by a winery that had some sweet vermouth for sale from their parent winery in California. We tried it and were blown away. I wasn't very familiar with sweet vermouth but this actually was drinkable... on its own. We decided that it was time to delve into the world of negronis and manhattans in order to use up our new vermouth collection.
1 oz gin
1 oz campari
1 oz sweet vermouth (we love Vya)
1-2 drops of angostura bitters
Orange wedge for garnish
Fill a shaker with ice. Add in 1 oz of gin, 1 oz of campari, and 1 oz of sweet vermouth (be sure to measure these all very carefully and specifically). Add a drop of angostura bitters, just one will do the trick. Shake for at least 10 seconds. Fill a highball glass with ice and pour in your cocktail. Garnish with an orange wedge. Enjoy at least three of these and then wake up with a headache.