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.

This will always be my favorite picture of my mom, because it displays the sheer joy in her face as she reaches for her favorite present-- a roll of twenties. Happy Mother's Day, Terri. You really are the best! ❤️❤️❤️ (And Happy Mother's Day to anyone else reading this, if it applies. And if it doesn't, have a fabulous Sunday!)

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