A lovely variation on a seasoned classic …
We all know I love classic, jazz-age cocktails, and the Negroni (equal parts gin, sweet vermouth, and Campari) is one of them. But a Negroni can be a challenge. It's intense – dark, fairly sweet, and very alcoholic.
There must be a thousand variations on the classic recipe. Classics are classics for a reason, so I'm not usually a fan of “variations”, but here's an exception. The Gloria ramps up the gin – clean and bright – and adds dry vermouth and triple sec to lighten the flavor and let the gin and Campari come through. It's still all alcohol, so you have to be careful, but it's sodelightful to sip.
The crisp flavor and rosy, holiday-bright color make the Gloria perfect as a sip for holiday parties or a prelude to a heavy holiday meal.
Sip one – maybe two – of these, and the holiday spirit will come sit on your shoulder. I promise!
Gloria
1.5 ounces gin
.5 ounce Campari
.5 ounce dry vermouth
.5 ounce triple sec (Most any kind will do. I'm using Combier, which like most triple secs, is clear. Using something like orange curaçao will also work, but will result in a drink of a darker color.)
Garnish with a lemon peel (I don't always bother with garnish, but I do with this drink. Not only does it look really nice, it also hits the nose and tongue with a crisp hint of citrus that improves the whole.)
Combine all the ingredients and shake ‘til it’s good and cold. Strain into a cocktail glass, toss in the lemon peel, and serve.