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A favorite apéritif... "The Nigroni"

As served at Eccolo, Berkeley, CA The so very Italian Nigroni has always held a special place in my heart as a classic apéritif. According to Wikipedia, its history dates back to 1919 and was made at Caffè Casoni in Florence, Italy. Named for Count Camillo Negroni, the man who invented it by asking a bartender (Fosco Scarselli) to add gin to the “Americano” (Campari, sweet vermouth and club soda). Made well, it is sublime; made poorly, well, let’s not go there.

The OTV Recipe:

35% Bombay Sapphire Gin - (1 part +)
35% Italian Campari - (1 part)
30% Good sweet Vermouth - (just a tad under 1 part)

A small wedge of blood orange (regular if not available)

Stir gently over ice, add a squeeze of orange. May be served straight up garnished with a twist of orange, or on the rocks with a slice of orange on the rim. Icy cold! In summer, a splash of soda is nice! Balance is the key… not too sweet, not too bitter.

Enjoy - JAS

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