The Only Good Campari Cocktail

When it comes to classic cocktails it doesn't get better than this in my book. This cocktail plays towards anyone with Italian roots like myself or anyone that likes Itallian food, so basically everyone. Fun fact, if you're at an Italian restaurant that doesn't have this there is a 100% correlation with bad food, so leave!

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// My Recipe
1 1/1 oz (44ml) Bourbon
3/4 oz (22ml) Campari (or less!)
3/4 oz (22ml) Sweet Vermouth

Add all ingredients to a mixing glass with ice.
Stir until chilled.
Strain into a rocks glass over fresh ice (or serve up).
Garnish with an orange slice or twist.

// History of the Negroni
The Negroni’s story starts in Italy in the 1860s with the Mi-To, a simple mix of Campari from Milan and sweet vermouth from Turin.

Over time, bartenders began adding soda water for American tourists, calling that version the Americano.

Then around 1919 in Florence, Count Camillo Negroni asked his bartender for a stronger Americano — so they replaced the soda with gin and the Negroni was born.

Equal parts Italian heritage and bold innovation, it remains one of the world’s most iconic cocktails.

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