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With thousands of bars worldwide participating in Negroni Week<\/a>, and roughly a gazillion Negronis (and Negroni relatives<\/a>) served as part the celebrations, our choice of the Negroni for this week\u2019s Drink of the Week should be pretty obvious. Let\u2019s be clear: What we\u2019re talking about here isn\u2019t A Negroni. It\u2019s THE Negroni, a cocktail so iconic (yet so simple!) that it functions as a key supporting structure for the entire cocktail canon. With its three-ingredient formula, it fits right in with the Manhattan<\/a>, the Martini<\/a>, the Old Fashioned<\/a>, and the Daiquiri<\/a>, the other mainstays of cocktail civilization.<\/p>\n But the Negroni brings something essential to the table that distinguishes it from these other classics. Before the Negroni, bitterness was considered an accent. Bitter was a flavor that was judiciously dripped into an Old Fashioned, or that rode along with sweetness in the Manhattan\u2019s dose of vermouth.<\/p>\n The Negroni recipe bumped up bitterness to make it an essential co-star. No longer playing a supporting role, bitterness was now spending more or less equal time in the spotlight. In so doing, the Negroni changed the way we think about cocktails, boosting the utility and relevance of this flavor behind the bar.<\/p>\n The Negroni has morphed in many directions, especially since Negroni Week\u2019s 2013 debut. I\u2019m always happy to have a Boulevardier<\/a> or a Kingston Negroni<\/a> in front of me. But today, I\u2019m celebrating cocktail hour in the company of the drink at the heart of it all.<\/p>\n Tools: barspoon, strainer Stir all of the ingredients with ice, then strain into a glass filled with fresh ice (or a single large ice cube). Add an orange wheel or twist as a garnish, and sip while reading about Negroni Week giving partner: Slow Food<\/a>.<\/p>\n<\/div>\n<\/div><\/div>\nClassic Negroni Recipe<\/h2>\n
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1 oz. gin
1 oz. Campari
1 oz. sweet vermouth<\/p>\n
Glass: rocks
Garnish: orange slice or orange twist<\/p>\n