Gloria

Gloria
Yields1 Serving
Prep Time2 mins

A variant of the Negroni, created by French actress Marie Glory, who won a prize at a 1929 cocktail competition.

 30 ml (1 oz) London Dry Gin
 30 ml (1 oz) dry vermouth
 5 ml (⅙ oz) Campari
 5 ml (⅙ oz) triple sec
1

Half-fill a mixing jug with ice.

2

Add all ingredients and stir until well-chilled.

3

Strain into a chilled cocktail coupe.

AI generated anecdote for article length

The autumn evening had arrived, crisp and cool, with the first hints of amber leaves swirling outside. Inside her cozy apartment, Emily had gathered her closest friends for an intimate night of conversation, laughter, and, of course, cocktails. Tonight, she was particularly excited to introduce them to something she had recently discovered: the "Gloria" cocktail. It was simple, bold, and had an elegance that suited the season perfectly—a blend of London Dry Gin, Campari, and Cointreau, stirred to perfection and served in a chilled coupe. It had the potential to be both a conversation starter and a drink that would linger on their palates long after they left.

Emily had always loved hosting, but it was the ritual of cocktail-making that really spoke to her. She loved the precision it demanded, the way a drink could come together in a matter of minutes yet feel so intentional. Tonight, as her friends settled into the plush chairs and couches of her living room, she slipped behind her makeshift bar. The glow of warm lights and candles flickered around her, casting a cozy, intimate vibe in the room. "Alright, everyone," she said, catching their attention. "I’ve got something new for you tonight. It’s called the 'Gloria.' Trust me, you’re going to love it."

The name intrigued her friends instantly. "What’s in it?" someone asked, already intrigued by Emily's confident tone. She smiled, knowing they were about to experience something unexpected. "It’s a gin cocktail," she began, taking out her bottle of London Dry Gin. "But it’s got Campari for bitterness and a hint of Cointreau for that citrus edge. It’s bold but balanced." She could see them watching her more intently now, the anticipation growing. She loved that moment—when people leaned in, eager to see how the drink would unfold.

She started by pouring a generous measure of the London Dry Gin into her mixing glass. The clear spirit held the promise of juniper and citrus, the foundational notes that would carry the drink. Next came the Campari—its deep red color striking against the transparent gin. "This is where the magic happens," Emily explained as she added the bright, bitter liqueur. "Campari brings that bitterness we love in a Negroni, but it’s balanced out by the Cointreau." She measured out the orange liqueur carefully, its sweet, citrusy scent rising as it joined the mixture.

With everything in the glass, she added ice and began to stir. The sound of ice clinking against the glass filled the room, a soothing rhythm that signaled something good was about to happen. Emily loved this part—the transformation of individual spirits into something greater than the sum of their parts. "It’s all about balance," she said softly, more to herself than anyone else, as she watched the liquid chill and meld together.

When the drink was perfectly stirred, Emily set aside her mixing glass and reached for the chilled coupes she’d prepared earlier. The frost on the glass was the final touch that elevated the drink from simple to sophisticated. With a steady hand, she strained the mixture into each coupe, the rich, ruby-red liquid settling smoothly into the elegant glasses. The color was striking, almost jewel-like, and the room quieted as she distributed the drinks, one by one, to her friends.

They raised their glasses, the light catching the deep red hues of the cocktail. "To autumn, and to trying something new," Emily toasted, smiling as they all clinked glasses. The first sip was met with murmurs of appreciation. The gin came through first, clean and crisp, followed quickly by the bitter punch of the Campari. But it was the Cointreau that surprised them, its bright citrus notes softening the bitterness and giving the drink a smooth, elegant finish.

As the night continued, the "Gloria" cocktail became the evening’s centerpiece. It was a drink that lingered on the tongue, much like the warmth of their friendship lingered in the room. Conversation flowed easily, the glowing candles flickered gently, and outside, the autumn winds whispered against the windows. Inside, though, it was all warmth, laughter, and the shared pleasure of a perfectly crafted cocktail. Emily couldn't help but feel a quiet sense of satisfaction, knowing that the "Gloria" had made its mark on the evening—and perhaps even on the memories they would carry with them long after the night was over.

Ingredients

 30 ml (1 oz) London Dry Gin
 30 ml (1 oz) dry vermouth
 5 ml (⅙ oz) Campari
 5 ml (⅙ oz) triple sec

Directions

1

Half-fill a mixing jug with ice.

2

Add all ingredients and stir until well-chilled.

3

Strain into a chilled cocktail coupe.

Gloria

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