With a few dashes of Barolo chinato and by using dry vermouth instead of sweet, bartender Douglas Derrick has created an enchanting variation on the classic Negroni.
1 oz. gin
1 oz. Campari
1 oz. dry vermouth
7 dashes Barolo chinato (Derrick uses G.D. Vajra)
Tools: mixing glass, barspoon, strainer
Garnish: lemon peel
Combine all ingredients in a mixing glass and stir with ice. Strain into a chilled glass and garnish.
Douglas Derrick for Nostrana, Portland, Oregon
Check out the Sept/Oct 2011 issue to see which five bars in the U.S. made our list of the country’s best Negronis.