The Negroni, Nonna's Pita Pocket, and an Italian Gastronomia in Silver Lake.

Plus, a vibey new playlist as you head into the weekend.

The Negroni

Certainly one of the most prolific cocktails from Italy, the Negroni is a drink for all seasons and moments. Simple and elegant, the Negroni is believed to have originated in Florence, Italy, in the early 1900s. The most widely accepted story of the Negroni is that it was created by Count Camillo Negroni at Caffè Casoni in Florence. Count Negroni was a regular and would order his favorite cocktail, the Americano, made with Campari, sweet vermouth, and soda water. One day, he asked the bartender, Fosco Scarselli, to add a bit of oomph by replacing the soda water with gin for a more potent drink. The bartender obliged, and the Negroni was born. While Count Negroni is widely credited with inventing the Negroni, Fosco Scarselli perfected the recipe and helped popularize the drink in Florence. It soon became a favorite among Italian aristocrats and intellectuals and has since become an iconic cocktail enjoyed worldwide.

After a few trips to Milan this past year, my love and appreciation for this classic cocktail was ignited. I constantly found myself having an early evening Negroni before dinner, and it just hit the spot. Warm or cool weather, it landed all the flavor notes I enjoy. 

Like so many things, the quality of your Negroni will be informed by the selected ingredients. Though a few general guidelines can help you choose the best ones:

When it comes to gin, a London dry gin with a juniper-forward flavor profile is traditionally used in a Negroni. Some widely available options include Tanqueray, Beefeater, and Bombay Sapphire. However, I prefer to make my Negroni with Hayman's London Dry Gin whenever possible. I also very much enjoy Monkey 47 when I want to make something a little extra special.

For sweet vermouth, choose a high-quality vermouth that's not too sweet with a good balance of bitter and herbal notes. My favorite option is Carpano Antica Formula. The Carpano Antica Formula is considered the standard for many Negroni enthusiasts. It's well-balanced and smooth. I like to play with the Carpano Antica Formula and Campari ratio for my palette. In the heat, I also enjoy Punt e Mes, which has a more assertive bitterness than most sweet vermouths, making it an excellent choice if you like your Negroni on the bitter side.

And Campari is Campari; it's perfect.

The type of ice cube preferred in a Negroni cocktail is a large single cube. It will melt slower, keeping the drink colder for longer without diluting it too much and affecting the balance of flavors. Additionally, using a large ice cube looks damn good in a glass, creating a beautiful presentation that adds to the overall drinking experience. If you don't have large cubes, no problem! It's still a delicious drink with a fistful of cubes in place.

And finally, both a twist and a slice of orange can be used to garnish a Negroni. Traditionally, a twist of orange peel is preferred, but I like a fat orange slice. And when Cara Cara oranges are in season, I sometimes enjoy using them instead of a naval orange. A slice of orange can add a slightly sweeter and juicier flavor to the cocktail than a twist. Either way, the citrus adds a bright note and complements the bitter flavors of the Campari and sweet vermouth. I also like eating the soaked flesh of the orange when no Negroni is left in the glass.

Very important!!! Please note that I'm not fussy about using a mixing glass when making a Negroni at home. Instead, I favor putting my ice directly into the rocks glass, pouring the ingredients in, giving a few rotations of a stir, and lastly, another rotation with a light press of orange slice along the back of the glass. Delicious and done.

Here are three recipes to enjoy...