Spirit + Bitter + Sweet = Negroni: You can make it many ways

The Seattle Times - I HAD MY first Negroni in a lava cave in Kenya, mixed by an Italian and served by a Maasai warrior. All other cocktails pale by comparison.

A classic Italian libation, the Negroni is thought to have been developed by Count Camillo Negroni in Florence about 100 years ago. Made of equal parts gin, Campari and sweet vermouth, it is a compelling balance of sweetness and bitterness, simplicity and complexity. With the recent resurgence of bitter cocktails, the classic Negroni and its modern variations are taking off.

After returning from Africa, I bought Campari and Italian vermouth and began mixing Negronis at home. I was hooked. When I mentioned it to a friend, she said “A what?” Then she looked it up online and found the Negroni described as “a thinking man’s drink.” Hmm.