A visit to the lobby bar at the new W Hotel, and a few other instances around town got me wondering: why is it so hard to find a good negroni in this city? Obviously you can count on Drink, Eastern Standard, Green Street and places like that to get it right, but it seems like more and more places that claim to be serious bars have either never heard of it, skew the proportions (equal parts gin, sweet vermouth and campari? that *can't* be right!) or make it correctly but then garnish with a lemon slice. What's up? Am I wrong to be baffled by this? Is it a more obscure cocktail than I think it is?
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