To really make the ingredients sing you have to have 3 things right. The stir, orange oil and you have to use the right ice.
"Like all beautiful things, the negroni is perfectly balanced."
To give you an idea about how serious people are about ice and cocktails, there are bars in New York for example that have dedicated staff only taking care of ice.
So that’s your stirring. If it’s not dense be quick, if it is dense, you can take some time. Taste it if you’re not sure. If it’s still got that gluggy thick taste, it needs more of a stir. If it’s light, fluffy and flavoursome, go for it.
..."you squeeze that peel so it covers the drink with that orange oil. It’s like a salad dressing, it makes the whole drink sing."
..."your mouth gets all those nice oils when you sip. It’s these little things that make the drink sing."
If someone comes to bar and says, “I don’t want something too sweet, and I don’t want something too crazy.” A negroni is a safe bet. It’s balanced and it’s really approachable. Gluten free...vegetarian. Haha Actually it didn’t used to be vegetarian. They used to use a certain type of beetle in campari, to make it red. There’s a bit of negroni trivia!