Negroni Flip

By • January 19, 2014 4 Comments

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Author Notes: We don't list this drink on the menu -- it requires a serious amount of shaking, and that makes it tough to make in a rush -- but we're crazy about it. A note on egg technique: many bartenders like to "dry-shake" egg cocktails, meaning that they shake the liquid ingredients (with the spring from a Hawthorne strainer dropped into the shaker, ideally) without ice first, and then they shake the drink a second time with ice. Niah prefers an alternative method: to shake just once, ingredients AND ice, and to shake as hard and as long as he can. He finds that he gets a better result that way, in terms of texture, flavor, and dilution. But feel free to try both techniques, and see what you prefer.

To make what is called "rich" simple syrup, combine 2 parts sugar and 1 part water in a small saucepan. Bring to a simmer, and cook, stirring regularly, until the sugar is fully dissolved, about 3 minutes. Remove from the heat, and chill thoroughly before using.

Serves 1

  • 1 ounce gin
  • 1 ounce Campari
  • 1 ounce Carpano Antica, or whatever sweet vermouth you've got
  • 1/4 ounce rich simple syrup (see note)
  • 1 large egg
  • Orange peel, for garnish
  1. Measure the ingredients into a cocktail shaker, adding the egg last. Add ice, and shake as hard as you can for about 20 seconds. Strain through a fine-mesh strainer into an empty rocks glass, garnish with an orange peel.

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