The bitter of Campari is a boon to many a fine cocktail, particularly one of my favorites, the Negroni (which is another classic drink that almost nobody in Albany knows how to make).
Some drink it alone as an aperitif, but I don’t like it straight.
I do, however, like its color. Bold, audacious, unapologetic, bright, flaming red.
Why does no bartender know how to make a Negroni these days? Is it that far out of fashion? About a year ago, I tried to get one at 677 Prime, but not only did they not know how to make one, they actually said they didn’t have any Campari. The last three times I’ve been to The Hollywood Brown Derby was the same story (you’d think after asking for it not once, but twice, they’d have put some sort of recipe somewhere). On my most recent attempt to get one, the bartender had to go downstairs and ask someone who was supposedly around during prohibition – a very nice gentleman who surfaced a few moments later to ask how I was enjoying it.
“They know how to make the newer drinks,” he confided to me, “but when they need an old-fashioned one they come to see me.”
I told him I thought that Negronis were back in fashion – but even if they weren’t, it’s a pretty classic cocktail – and a classic never goes out of style.
For the record, here’s the recipe:
NEGRONI
- 1 oz. gin
- 1 oz. Campari
- 3/4 oz. sweet vermouth
Serve with a twist of orange peel.