Bittersweet Negroni



Some days, you just need a good stiff drink.  All the better if that day is Friday.
This past week has just been completely crazy - work has gone into overdrive and my mind has been swirling as I have been trying to make big life decisions at the same time.  I won't complicate matters even further by delving into all the details, but I will say this - Hallelujah for Friday.  Lord knows I desperately need a moment for my brain to take a rest and my body to relax so that I can get some clarity and focus on what is really important to me.   

As I have explained before, at my core I am not really a big drinker, but I do like a good cocktail now and then - especially when I want to kick back, put my feet up and relax or enjoy a really fun night with friends.  In this case, when I saw this Bittersweet Negroni in the latest issue of Bon Appetit, I knew it would be the perfect medicine for my aching, overworked brain.  I had actually never heard of a Negroni before, but I was intrigued by the short description:
'My first cocktail crush was the Negroni. It was the "adult" taste (slightly bitter, slightly sweet) but also its easy-to-memorize recipe that hooked me. Even today, no matter what bar I find myself in, I know I can get a consistently well-made one. It's all about the golden ingredients ratio: 1-1-1.' –Andrew Knowlton

The 'golden ingredients ratio' Andrew is referring to is a mixture of 1 part Gin, 1 part Sweet Vermouth, and 1 part Campari.  I love gin - a simple gin and tonic with extra lime is my boring, but favorite cocktail - and the yin and yang of sweet vermouth with bitter campari was strangely reminiscent of another treat I have been enjoying recently... Kumquats.  
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