Patrick Varner

As a San Franciscan and friend of many bartenders, I find this cocktail perfectly balanced. No need for a cube. A bright, sweet rye like Rittenhouse or Old Forester is best. The Benedictine takes the edge off the Fernet, and maraschino adds a touch of complexity.

The orange peel is crucial here. For the young at heart

Perhaps the best Negroni variant I have ever tried. I used Carpano Antica and Campari, because Strucchi isn’t available stateside. The arrack adds a touch of funk, and highlights the chocolate notes from the vermouth. Might benefit from a sushi-rice wash, like all Negronis.