The late food writer and TV host Anthony Bourdain was just as enthusiastic about drinks as he was about food. Specifically, cocktails. Even more specifically, .
"A Negroni is a perfect drink as far as I'm concerned," he said in an interview with at the 4th Annual American Craft Council Fellowship Awards in 2016. While he was "not particularly interested" in the three liquors that comprise the cocktail, something magical happened when he mixed them in a glass and . "It's a real grown-up drink," he said.
"That first sip is confusing and not particularly pleasant. But man, it grows on you." Aside from its sophisticated flavor, Bourdain celebrated the Negroni for its "appetite-building" qualities, making it an ideal aperitif before dinner — one that's equally "satanic" and "delicious," as he put it on an episode of Jimmy Fallon's " .
" Here's what makes it so great. Gin: an honorary aperitif A Negroni is made with equal parts gin, sweet vermouth, and Campari. The resulting tipple is a slightly bitter, slightly sweet, reddish-orange-hued delight that's just as refreshing as an after-dinner drink (digestif) as it is a pre-dinner drink (aperitif).
Indeed, vermouth and Campari are often enjoyed independently to stimulate the appetite. Adding gin to the equation makes the drink a little boozier than your average aperitif, which is why Bourdain recommends a maximum of two for the whole night. While there are many ways to , Bourdain stuck to the tried-and-true version by stirring one p.
