50 ml – GIN 206 • London dry gin
50 ml – AMARO 212 • harbal bitter
30 ml – sweet vermouth
garnish – orange peel
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When this cocktail was first served at the Via de Tornabouini in Florence, the drink’s intense red coloring came from a pigment derived from crushed cochineal insects. Today, Campari uses artificial coloring to reproduce this dark red hue.
If you don’t really like artificial ingredients in your drink, and if drinking insects has somehow gone out fashion, you should consider trying this all-natural version of a Negroni cocktail.
