Eosinophilic Esophagitis Friendly Negroni
Few cocktails carry the same effortless sophistication as this bittersweet classic, and the good news is that it comes together with just three spirits and a curl of orange peel. For anyone managing eosinophilic esophagitis, navigating food and drink can feel like a constant guessing game, but a simple stirred cocktail like this one sidesteps the usual triggers entirely — no dairy, no wheat, no nuts, no eggs, just gin, Campari, sweet vermouth, and ice. The technique matters here: stirring rather than shaking keeps the drink silky and properly diluted without turning it cloudy or watery. That 20-to-25-second stir over large ice cubes is the difference between a good Negroni and a great one. Expressing the orange peel over the glass releases fragrant citrus oils that lift the whole drink and add a bright, aromatic finish without any added ingredients. It's the kind of cocktail that feels like it took skill to make — because it did, just not very much of it.
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Learn more →Ingredients
1 serving
- 1 oz gin
- 1 oz campari
- 1 oz sweet vermouth
- large ice cubes, for stirring and serving
For serving
- 1 strip orange peel, for garnish
Instructions
- 1
Fill a mixing glass two-thirds full with large ice cubes. Add the gin, Campari, and sweet vermouth.
- 2
Stir with a bar spoon for 20–25 seconds, until the outside of the mixing glass feels very cold and the liquid is well chilled and slightly diluted.
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