This delicious Negroni variation from bar manager Matt Gilpin appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Bottega's chef/owner, Frank Stitt. Serve with a slice of orange and a bowl of green olives.
- 1 ounce Bombay Sapphire gin
- 1/2 ounce Campari
- 1/2 ounce sweet vermouth
- 1 ounce freshly squeezed blood orange juice
- Garnish: orange slice
Fill a mixing glass with ice, add gin, Campari, vermouth, and blood orange juice. Stir well and strain into ice-filled rocks glass.