Ingredients
| 45ml aperitivo orange (traditionally Campari) | |
| 45ml sweet vermouth (traditionally a Vermouth di Torino Rosso) | |
| 2 tablespoons finely grated parmesan, to make parmesan crisps, to serve |
We really do recommend making this cocktail the traditional way first – after all, it gave birth to the negroni (add gin) and the americano (add soda water). Then, try experimenting with your choice of bitter orange and amaro to find your unique taste.
View the recipe collection here
Instructions
| 1. | Pour cocktail ingredients over large ice into a cocktail mixing glass and stir for 8-10 seconds until chilled. |
| 2. | Strain into a chilled coupette glass. |
| 3. | To make a parmesan crisp, shape the parmesan into a circle on a piece of baking paper. |
| 4. | Microwave for 30 seconds at high temperature. |
| 5. | Allow to cool for 15 seconds. |
| 6. | Use to garnish the cocktail. |
Drinks by Andrea Marseglia / Photography Sarah Mitchell