Negroni

Three times 3 cl: gin, Campari and sweet vermouth in equal parts. That symmetry is why you never forget the recipe, but it is not a rule. If you find it too bitter, use 4 cl gin to 3 cl Campari and 3 cl vermouth; the gin pushes the bitterness slightly into the background. Conversely, 2 cl gin makes it more approachable without losing its character. Always measure with a jigger, because with equal parts, you can immediately taste a deviation of half a centiliter in the glass.

Gin is generally 40 to 47 percent ABV, Campari 25 and sweet vermouth 15 to 18. With equal parts, you end up at about 27 percent before the ice does its work. Stirring for twenty seconds over a large ice cube dilutes it by roughly one-fifth, bringing it to around 22 percent in the glass. That is strong for 9 cl of liquid, comparable to a double shot. Also count on about 240 calories per glass, mainly from the sugar in the Campari and vermouth.

Because it contains no citrus, this cocktail is ideal for making in advance. For ten glasses, mix 30 cl gin, 30 cl Campari and 30 cl sweet vermouth in a bottle and add 18 cl water; that water replaces the dilution you normally achieve by stirring. Seal the bottle and refrigerate it for at least four hours or place it in the freezer overnight. When serving, pour about 10.5 cl over a large ice cube and garnish with orange zest. There is no need to stir at the table.

Three drinks with the same backbone of Campari and sweet vermouth. In the Sbagliato, 3 cl of prosecco replaces the gin, taking the strength from about 22 percent to around 11 and making the whole drink lighter and fizzier. In the Boulevardier, 4.5 cl of bourbon takes the place of the gin; vanilla and oak make it rounder and more wintry. Want something completely different? Try the White Negroni with Suze and Lillet Blanc. All four are enjoyed the same way: stirred, ice-cold and with orange.

What is a Negroni? Not a brand or a liqueur, but the name of an Italian aperitif that you build directly in the glass. What goes into a Negroni? Gin, Campari and sweet vermouth, and nothing else. Menus sometimes list it as the Negroni cocktail and sometimes simply as a Negroni, and this Negroni cocktail recipe also sticks to those three equal parts. Because there is no juice or syrup to hide anything, you taste each component individually; that makes it both simple and demanding.

A Negroni changes significantly depending on the bottles you choose. A bold London dry gin with pronounced juniper stands up to the bitterness of Campari; a soft, floral gin disappears into it. With vermouth, classics such as Martini Rosso, Cocchi Vermouth di Torino and Carpano Antica Formula each create a different drink, with the latter turning out fuller and more vanilla-forward. More important still is freshness, because vermouth is wine and deteriorates after opening. Store the opened bottle in the refrigerator and use it within a month; tired vermouth is the most common mistake.