Remember that big bottle of Campari I had to buy when I posted my Italian Greyhound cocktail? Well, it’s time to drag it out of the liquor cabinet for a bunch of Negronis to celebrate the arrival of Spring.
A Negroni is such a pretty cocktail especially when it is served “up” in a stemmed glass with a garnish of orange peel. That’s exactly what my friend, Mary Constant, ordered when we shared a drink or two last November, in a beautifully paneled bar in San Francisco. She sat down and announced, “I know exactly what I want”, a very Mary kind of remark.
Mary is a hard-working, fun-loving, adventurous woman who I met through the food52 site over five years ago. She lost her beloved husband Freddy just about a year ago, and has spent the year working so hard, running their winery atop of Diamond Mountain in Calistoga, Napa Valley. Larry and I were fortunate to stay as guests a few years back, in their vintage farmhouse that is now the guesthouse.
Mare, this post is for you, and in memory of your Freddy. The courage and strength you have shown this past year have been a testament of your love for one another and the rich life you shared. As you would say, “Cheers!”
- 1 ounce Campari
- 1 ounce gin
- 1 ounce sweet red vermouth
- orange peel, optional garnish
- Combine Campari, gin and vermouth in a cocktail shaker filled halfway with ice.
- Shake, pour, add garnish and serve.