Heyday manager and bartender Mike Lecy says that there are two types of Negroni recipes; one contains equal parts of gin, vermouth, and Campari, and is best served on the rocks. The other (called a ‘stepladder’) is designed to highlight the gin by ‘stepping down’ the amount of vermouth compared to gin, and ‘stepping down’ the amount of Campari to vermouth.
The Heyday Negroni uses the latter method, which produces a less-bitter version of the drink that Mike calls the “kiddy version” of a Negroni (in name only; no one under the legal drinking age should try one!). Tattersall’s Orange Crema (with a vibrant orange flavor comparable to an orangecello) and a healthy amount of orange bitters really set off the orange flavor in the Campari in this one.
- 1 ½ oz Tanqueray gin
- ¾ oz Campari
- ½ oz Punt e Mes vermouth
- ½ oz Tattersall Orange Crema
- 3 to 4 dashes of Fee Brothers Orange Bitters
Combine all ingredients in a mixing glass. Add ice and still until chilled (about 30 seconds).
Strain into a lowball glass over new ice. Serve with a rip of orange peel for garnish.
Heyday is in the LynLake neighborhood of Uptown Minneapolis, and features a chef-driven menu and craft cocktails in a rustic setting.