Negroni Sbagliato

Allegedly created when a bartender cocked up a Negroni, this is the Aperol Spritz’s grownup cousin, pleasingly dry and acerbic, like my aunt.

Some recipes demand equal quantities of the three ingredients, which to my unrefined palate, tastes like fizzy cough mixture. I think you need 12.5mL of red vermouth, 12.5mL of Campari, and top with 125mL of prosecco. Garnish with some orange peel, if handy, otherwise guzzle al pronto. Like a Negroni, the Campari can be replaced with Aperol for something less strident, but that might be missing the point.

(Try saying ‘sbagliato’ after two of these.)

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