The Contessa
Another angle on a Negroni.
by Erin Henderson
I have a secret.
It's so shameful I've hidden it for years out of blinding terror that the hipster cocktail community will cancel me.
But. We're all friends here, right? OK, here goes (deep inhale):
I hate Negronis.
(Lifts head from pillow) Are you still here?
OK. Thanks for understanding.
I'm actually not a fan of Campari in general. For my delicate palate, I find the bitterness overwhelming, usually dominating any cocktail it's in – and not that good way of being dominated.
So when I stumbled upon The Contessa – a riff on the Negroni that swaps the brawny Campari with its softer cousin Aperol, I took note. It also uses dry vermouth instead of sweet, and seeing how I already love adding a wink of white vermouth to my gin and tonics, I was then sold.
If you carry the same shame as I, try The Contessa for a kinder, gentler, and frankly, far better drink.
The Contessa
The Contessa is a relatively recent edition to the cocktail playbook, having been invented maybe a decade or so ago, by Boston bartenders.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 1 oz London Dry Gin
- 1 oz Aperol
- 1 oz White Vermouth
- Orange wheel for garnish
How to Make It:
- Pour all spirits into an ice-filled mixing glass and stir to chill for about 10 seconds.
- Strain into a tumbler with one or two large ice cubes.
- Garnish with an orange wheel and serve.
