Chiltern Firehouse Negroni
3 ounces Plymouth gin
2 ounces Carpano Antica Formula vermouth
1.5 ounces Campari
1. Put ice in a BAR PITCHER.
2. Pour in the gin, vermouth, and Campari. Stir until very cold, about 30 seconds.
3. Strain the cocktail through a STRAINER into ice-filled chilled glasses.
4. Using a small serrated knife, remove two 1" strips of peel from the top of the orange (some white pith is okay). The strip should be stiff enough to provide some resistance when bent. Twist 1 strip over each GLASS to express oils and discard.
5. Garnish with 3 very thin orange slices (slightly dehydrated if possible).
If possible, use slightly dehydrated orange slices (slice an orange as thin as possible into rings and then cut in half again to make semi circles. Place on a parchment lined baking sheet in a 140 to 150 degree F. oven for 2 hours). Blood oranges are a better size and the color is gorgeous. Make ICE CUBES ahead of time. The bigger the ice cube, the slower it melts. Forgo tiny ice cubes. For crystal clear ice cubes (makes no difference in taste but looks cooler), fill tray with nearly boiling filtered water and then freeze (the hot water makes the ice freeze slowly and helps create a clearer finished cube). For the best cocktail, glass must be chilled in advance.