Highlight from The Chew: Negroni

This classic Italian aperitif is a staple at my cocktail parties—light, with that hint of citrus to make it really refreshing. Replace the standard orange peel with a candied version for a sweet treat.

Clinton Kelly Negroni

Negroni with Candied Orange Peel

  • 1 ounce gin
  • 1 ounce bitter, herbaceous Italian aperitif (Campari)
  • 1 ounce sweet vermouth
  • ice
  • 1 candied orange peel (to garnish; directions below)

Add ice to a cocktail shaker. Add the gin, Italian aperitif, and sweet vermouth. Shake vigorously then strain over an Old Fashioned glass filled with ice. Garnish with Candied Orange Peel.

Candied Orange Peel

  • 1 leftover orange peel
  • 2 cups sugar


  • Use a spoon to remove the white pith from the peel of an orange. Cut the peel into 1" strips.
  • Fill a medium saucepan with water and bring to a boil. Boil the orange peels for 15 minutes. Drain and rinse with cold water.
  • Bring 1 cup of sugar and 1 cup water to boil in medium saucepan, stirring to dissolve sugar. Add the blanched orange peel. Bring to a simmer and cook until peel is very soft, about 45 minutes. Drain the peel.
  • Place the boiled peel and remaining cup of sugar in a bowl. Toss to coat.
  • Place sugared peels on a plate and let dry out overnight.
  • Store the candied orange peel in an airtight container.

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