It keeps the Negroni’s equal-parts backbone and adds lemon and a little syrup, so the bitterness turns bright rather than heavy. The choice that matters is the egg white: if you use it, shake everything once without ice, then again with ice, or you won’t get the fine foam that makes a sour a sour.
Negroni Sour
Prep 5 min · Serves 1 · Difficulty Medium
Method
Combine the gin, Campari, sweet vermouth, lemon juice, simple syrup, and egg white in a cocktail shaker, without ice.
Dry-shake vigorously, without ice, for about 15 seconds to emulsify the egg white.
Add ice to the shaker and shake vigorously again for 10-15 seconds until well chilled.
Double strain into a chilled coupe glass.
Garnish with an orange twist and cocktail cherry.
