twothirds

I was told I would hate Campari the first time I drank it. That is the advice I pass on when others inquire about my cocktail.

I have finally realized my mission in life. If I do one thing before I die, it is to popularize the “Negroni”. There is nothing better than this bitter goodness from Italy with Campari, Sweet Vermouth and Gin. It is my favorite drink before a meal. Hell, I have even snuck a few after meals. The only problem is, I get too many blank stares when I order it. Recently, I have gotten a “Sorry we are out of it!”, and a “How do you spell that?” Maybe I need to spend more time in North Beach, ’cause the Peninsula just doesn’t get it.

For those establishments that do make it on a semi-regular basis for the 82-year old WWII vet or the 20-something that read about it in Pop Magazine, for some odd reason the trend is to serve it “Up” in a martini glass. While I have no problem drinking a dirty martini in this fashion, a “rose” colored drink in this stemware makes it look like some fruity elixir on a happy-hour menu. As I have a manhood issue, I prefer to take mine on the rocks. Officially, it gets a orange peel twist, but I like mine with a lime. For the record, the drink is:

In an “old fashioned” glass full of ice…

• one part Campari
• one part gin
• one part sweet vermouth
• twist of orange peel

Some of the recent comments at bars include:

• Astaria — “I generally make this ‘up’. Let me know if it is OK”
• Astaria (a few weeks later with a different bar tender) — “I have no idea how to make that.” Thankfully, the “up” bartender was there to make it.
• Fanny and Alexander — “Sorry, we are out” (waiter, via bartender) — Eventually I got a Negroni with dry vermouth.
• Kingfish — “How do you spell that?” (waitress) — Eventually, I did get a good drink on the rocks. (The waitress was soft on the eyes, but lacking in other categories.)
• Town — The 20-something bartender had to consult the “experienced” bartender. The drink was a bit gin-heavy.