In our blind tasting of 20 Negronis from America’s top bartenders, St. John Frizell’s recipe came in second. His version calls on one and one-quarter ounces of Beefeater gin, one ounce of Carpano Antica Formula vermouth and a three-quarter ounce of Campari. “You get the Campari bitterness without the Campari sweetness,” said PUNCH’s editor in chief, Talia Baiocchi.
- 1 1/4 ounces Beefeater gin
- 1 ounce Carpano Antica Formula vermouth
- 3/4 ounce Campari
Garnish: orange half-wheel
- Build in a rocks glass with one-inch cubes. Stir until very cold. Top with a fresh cube or two.
- Express an orange peel over the glass and discard. Garnish with an orange half-wheel.