Welcome to Friday Happy Hour, a weekly series in which we will share our favorite cocktail recipes. Most of these are libations we make at home; occasionally, we will bring you a recipe from a Maine drinking establishment.
The darling of trendy cocktail bars, the Negroni, like the Manhattan, is a classic cocktail that has returned to favor in these booze-centric times. It was invented in the early 1920s in Florence, Italy, when Count Camillo Negroni, who had discovered gin in his travels around the U.S., asked a bartender to make a version of the Americano — Campari, sweet vermouth and club soda — replacing the soda with gin.
A classic Negroni — equal parts gin, Campari and sweet vermouth — is often too boozy for me. This lighter variation was inspired by a recipe from San Pellegrino, makers of the Italian citrus sodas: Limonata (lemon); Aranciata (orange); Aranciata Rossa (blood orange) and Pompelmo (grapefruit). Say it with me: “POM-pel-mo” … isn’t that fun? The not-too-sweet sodas come in cans now — super handy for picnics, boating, or just lolling about.
1 ounce gin (I like Bombay Sapphire for this cocktail)
1 ounce Campari
1 ounce sweet vermouth
San Pellegrino Pompelmo
Long piece of grapefruit rind, twisted
Fill a cocktail shaker with ice. Add the gin, Campari and sweet vermouth; stir until very cold.
Pour over ice in a rocks glass. Fill with Pompelmo and stir gently.
Garnish with the grapefruit twist.