Fernet and Cynar lend extra layers of bitter complexity to the Negroni.
1½ oz. Campari
1 oz. blanc vermouth
½ oz. London Dry gin
¼ oz. Cynar
¼ oz. Fernet-Branca
2 dashes orange bitters
Tools: mixing glass, barspoon
Stir all the ingredients together in a mixing glass over ice. Strain into a chilled coupe. Carefully flame an orange peel over the top of the drink to express the oils, then discard the peel.
Toby Maloney, The Violet Hour, Chicago
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.