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The Tunnel Negroni

A complex riff that lands on the dry side.

From Cravan in Paris, owner Franck Audoux makes this Negroni variation with dry vermouth and Punt e Mes for extra depth. In Matt Hranek’s new book The Negroni, he explains how Audoux likes how the combo makes the drink a touch drier.


  • 1 oz. gin
  • 1 oz. dry vermouth (Audoux uses Noilly Prat)
  • 2/3 oz. Campari
  • 1/3 oz. sweet vermouth (Audoux uses Punt e Mes)
  • Garnish:grapefruit coin


Combine the gin, Campari, and vermouths in a mixing glass filled with ice. Stir, strain into a chilled glass, then garnish.

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