
I’ve recently gotten over being intimidated by the idea of making cocktails at home, now favoring fewer, simpler cocktails over my natural desire to have all of things. One of the benefits that I wasn’t expecting to come out of home cocktailing adventures is that Josh and I will actually drink less during the week if we make a cocktail after work. That’s mostly because if we open up a bottle of wine to have with dinner, we will almost certainly finish the bottle the same night. So now, instead of wine with dinner we will have a simple cocktail to unwind after work. I also really appreciate having a few cocktail recipes under my belt for when we entertain. It’s great to be able to sit our friends down with a cocktail while I put the finishing touches on dinner.
The Negroni is my default cocktail lately, especially as a pre-dinner treat. It is a classic aperitif, a cocktail consumed before a meal and that typcially incorporates dry and bitter liqueurs to stimulate the appetite. Most recipes you find for a Negroni will call for equal parts gin, Campari, and sweet vermouth. I, however, prefer mine a bit less sweet so I pull back on the Campari and vermouth slightly. Follow these steps for a single cocktail:
- Shake or stir 2 ounces gin, 1 ounce Campari, and 1ounce sweet (red or rouge) vermouth with ice.
- Strain into a highball glass and finish with a strip of orange or lemon peel. If you want to be particularly fancy, then you can chill your glass by placing ice in it while you mix your drink. Then just dump the ice prior to straining out your drink.
- To make a Boulevardier, simply swap the gin for bourbon or rye.
- If you prefer a longer cocktail, then try adding a few splashes of sparkling mineral water or plain soda water to lengthen the negroni. This is essentially an Americano (with gin in it). I don’t advise lengthening a Boulevardier, though as I find the minerality in the soda water conflicts with the heat of the whiskey.

My preferred gin for a Negroni is the Terroir Gin from St. George Spirits. It’s very simple, woodsy, and aromatic. I’m not sure how easy St. George Spirits are to find outside of the Bay Area, so other favorites of mine are Hendrick’s and Plymouth. Plymouth is a very briny gin, and in my opinion, is the perfect gin for a dirty martini.
And a quick tip for your citrus peel, if using it, is to make sure that you don’t bring along too much of the white pith. The pith is very bitter and I find that thick citrus peels that include pith embitter cocktails rather than enhancing them with aromatic qualities.
Enjoy your home cocktailing, friends! You should have a few variations you can play around with using the Negroni recipe as your basis. Also try experimenting with the ratios of the three ingredients to see what you like best.