If I had to pick a desert island cocktail that I would drink for all my stranded days on a lone isle (Palawan Island, perhaps?) it would most likely be a tie between a negroni and the old fashioned I make with Old Tom Ransom gin (oh, who am I kidding? Any well-made old fashioned will do). The edge would probably have to go to the Negroni, only because I have loved it longer. The pleasing and sophisticated flavors have never gotten old, and although I can fall into a bit of a rut with cocktails (for the past years it’s been all about gin and rye) I always find sublime pleasure in this sweet and slightly bitter cocktail. Classic preparations of the negroni are made with equal parts of the spirits and garnished with a lemon or orange twist. Some people like to top their negroni with a splash of soda, but not this girl. I keep the fizzy stuff for G & T’s.
adapted from: Food + Wine
makes 1 drink
1 ounce London-style gin (I used a local gin by Detroit City Distillery)
1 ounce sweet vermouth (I prefer Dolin rouge)
1 ounce Campari
1 sprig oregano
Stir spirits with ice and strain into a rocks glass with a large ice cube, or serve neat. Slap the oregano sprig between your palms to lightly bruise and release the aromatic oils. Garnish with the oregano and serve.