Negroni

While enjoyable at any time of year, the crisply bitter Negroni seems particularly well-suited to springtime imbibing. Created in the Hotel Baglioni in Florence in the 1920s, the Negroni is a classic that owes its longevity to its dependably delicious nature, and is a perfect drink to unwind with while settling in for the weekend.

The Negroni cocktail is made of one part gin, one part vermouth rosso (red, semi-sweet), and one part Campari, garnished with orange peel. It is considered an apéritif. An Americano is the same, except you replace half the Campari with sweet vermouth.

1 1/2 ounces gin -- London dry gin
3/4 ounce Campari
3/4 ounce vermouth -- Italian vermouth (sweet)
cocktail glass

There are two common ways to serve a Negroni: on the rocks, or straight up. For the former, simply combine the ingredients in an old-fashioned glass filled with ice; stir to combine, twist a thin piece of orange peel over the drink for aromatics and use the twist as garnish.

To serve a Negroni straight up, combine the ingredients in a mixing glass and fill with ice. Stir well for 20 seconds, and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink, and use the twist as garnish.