As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
There has always been a special place in my heart for the Negroni. Not always. I stayed away from them in elementary school, naturally. I don’t think I even tried my first until well into my twenties. And I’m not quite certain I liked it then.
But I liked the idea of the Negroni. It was and is a sophisticated, world-weary drink– one with Italian origins and bitter complexity, yet remarkably, charmingly straight forward. It is not a drink that should be knocked back like whiskey, nor can it be co-opted or diluted with other ingredients and still be called by its proper name. It is the sum of its equal, co-dependent parts: gin, sweet vermouth, and Campari. It must be savored and considered.