I have recently returned from a whirlwind trip throughout Switzerland. The west coast Hill Team is on their way to Switzerland with a group of IFWTWA travel journalists next month.
When I neared the Italian border, I knew I had to order one of my favorite Italian cocktails, the Negroni. I occasionally sip this old fashioned aperitif in a traditional U.S. hotel, yet, it seems to taste better in Europe. I believe that this refreshing bitter, sweet, and tart aperitif began in the lobby bar of the old Grand Hotel, a former 18th century palace in Italy.
If you try this at home, the ingredients can be found in most liquor stores. I like mine on the rocks (over ice).
Negroni
Ingredients – one part each of your favorite brand
Gin
Compare
Sweet vermouth
Method
Stir and strain into a tall, chilled rocks glass, filled with ice.
Garnish with a thin sliced wheel of an orange.
Tips
I prefer a bit more gin and a bit less of Capri and vermouth…experiment to taste.
A splash of cold club soda on top of your Negroni adds a fizzy kick.
In my favorite European bars they serve this aperitif with local, Briney,olives or salty, crunchy, nuts.
The Negroni, with only a few nibbles, is the perfect low alcohol sipper (if you only have one) before a robust meal.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
