Serves 4


  • Gin
  • Red Vermouth (Antica)
  • Campari
  • Ice
  • Orange

Anchovies on toast

  • 6 slices of pain de mie bread
  • Olive oil
  • 12 anchovy fillets [Ortiz]
  • Cayenne pepper



  1. Mix together equal measures of gin, red vermouth (Antica) and Campari over ice.
  2. Take a wide strip of orange zest, spritz it over the drink and then add to the glass. 

Anchovies on Toast

  1. Brush bread with olive oil on both sides.
  2. Using three at a time, lay them in a frying pan set over a moderate heat. Allow to become golden for a couple of minutes. Flip them over, repeat the process and keep warm.
  3. Now do the same to the remaining three slices. (another couple of minutes)
  4. Lay 3 anchovy fillets along the length of each toast, allowing a gap between them. Cut off the crusts [or not, if you like] and slice between the anchovies to make three 'anchovy soldiers'.
  5. Sprinkle over a touch of cayenne and eat with the Negroni.