Bringing up third place in our blind Negroni Sbagliato tasting was the highball-bound drink prescribed by Anthony Schmidt of J & Tony’s in San Diego. Schmidt’s very careful instructions begin with one ounce each of chilled Campari and Cocchi Vermouth di Torino. To that he adds, while tilting a Collins glass, three ounces of chilled prosecco and one and a half ounces of chilled seltzer, namely, Topo Chico. The ice is added to the drink afterward—“This lets gravity fold the beverage for you, while keeping as much carbonation as you can trapped in the drink,” Schmidt notes—and the drink is garnished by a lemon twist (discarded) and an orange twist in the glass. The panel found the drink bright and juicy; light, but not watered down.
Anthony Schmidt’s Negroni Sbagliato
Anthony Schmidt, J & Tony’s Discount Cured Meats & Negroni Warehouse | San Diego
Ingredients
Serving: 1
- 1 ounce Campari
- 1 ounce vermouth, preferably Cocchi Vermouth di Torino
- 1/4 ounce lemon juice
- 3 ounces dry prosecco
- 1 1/2 ounces Topo Chico
Garnish: lemon peel, orange peel
Directions
- Combine the Campari and vermouth in a highball glass without ice.
- Add lemon juice.
- Tilt the glass while adding prosecco.
- Gently add ice, using a barspoon to ease into glass. (This lets gravity fold the beverage for you, while keeping as much carbonation as you can trapped in the drink.)
- Express a lemon peel and discard. Garnish with orange peel.
Editor's Note
Combine the Campari and vermouth and chill as far ahead of time as possible.