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Message: <blockquote data-quote="Snarf Zagyg" data-source="post: 9103803" data-attributes="member: 7023840">So, good news on that front. Negronis are really easy to make at home.All you need to do is invest in a bottle of London Dry Gin (you can get Booker's for $20 or so, depending on the area), a bottle of Campari (~$30, but you can usually find it for a little less if you look), and a bottle of good Italian sweet red vermouth ($20-$30). I forgot to mention this, but make sure you refrigerate your vermouth after opening- it is a wine, after all (it should last three months or so). Campari and gin, of course, don't have that issue.Negronis are equal parts- one part gin to one part vermouth to one part Campari. Stir. Ideally, you should use one of those giant ice cubes you'll find at a good cocktail bar to fill the glass, but for home purposes you can use regular ice cubes- just don't use crushed ice or anything similar as that will dilute it too quickly. The hardest part, if you call it that, is peeling the orange (you're trying to avoid the pith) and giving it a twist to express the oils- and while I highly recommend that, it's not 100% necessary if you're starting out. It really is a great starter for a lazy mixologist to learn how to make a complex cocktail. If you like it, you can always play around with different types of gin or vermouth. And if you don't like it, you can repurpose the bottles. Gin goes into a G&T. Campari can be used in a Campari & Soda or Campari & OJ. And the vermouth can always be used in a Vermouth Spritz. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" /></blockquote>

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