Burnt Orange Negroni
By Matt Lyon, Mixologist
This recipe adds more citrus and a smoky layer of warmth to a beloved cocktail…
1 min prep time
5 min cook time
Serves 1
Why we like it
When asked to describe a Negroni, Anthony Bourdain once remarked, “…it is both an aperitif AND a digestive.”
Which means it can be enjoyed before a meal (as an ‘appetite builder’) or after a meal (as a ‘stomach settler’).
An easy-to-make, yet complex flavoured drink, the Negroni comes in many variations, but its basic recipe remains the same; combine equal parts Gin, Campari, and Sweet Vermouth, then serve over ice.
Here, the smoky essence from the slightly charred orange peel not only elevates this cocktail but also further helps to balance out some of the bitterness from a classic Negroni.
Ingredients
Preparation Notes
Bartenders around the world prep their garnishes in advance, so there’s no harm in slightly charring the orange peel ahead of time.
Also, when cutting the peel, it’s okay if it contains some of the pith, but try to avoid any of the meat from the orange.
Oh, and another word from Anthony Bourdain, "a recommended dosage of two of these, maximum." So, enjoy sipping one or two Burnt Orange Negronis responsibly.
Making the recipe
Step 1
Combine
- In a mixing glass, combine the gin, Campari, and sweet vermouth, then top with ice cubes.
Step 2
Stir & Strain
- With a bar spoon, stir the mixture in circles for 20 seconds.
- Strain the contents into a rocks glass containing a large ice cube.
Step 3
Garnish
- Cut a small round of orange peel, and using a lit match or lighter, quickly dry the skin side of the peel’s skin.
- Hold the flame over the rocks glass, squeeze the peel over the flame.
- Drop the peel into the drink.
- Salut!
