Maybe it's the Italian in me, but I am head-over-heels in love with Negronis. So simple -- three ingredients with an orange rind garnish.

I even remember my first one. I was at an Italian restaurant in the West Village in NYC, Lupa, when my dad was visiting me at college. I believe it was the winter of 2013/early 2014. I had just turned 21 a few months before, so I didn't know too much about cocktails other than Vodka Cranberries and Jack and Cokes.

I ordered one, not entirely sure what most of the ingredients were. I can't tell you what compelled me to try it, but man am I glad I did. That subtle sweetness of the vermouth, mixed with the bitter bite of Campari and distinct juniper flavor from the gin -- perfection, if you ask me.

But that orange rind. Let me tell you. Orange rind is a crucial ingredient to perfecting the Negroni. I don't know what it is -- the orange oil? Zest? Some sort of tiny orange fairy?

I have tried many times to make a Negroni at home. It seems simple enough -- equal parts gin, vermouth rosso, and Campari. How on earth could you mess that up? Yet somehow, it never turned out quite right. Every time, I would be left with a sharp alcoholic taste, nothing like the perfectly mixed ones that I would get at a cocktail bar.

Then it hit me.

To bring this story full circle, I was at my dad’s house. I was mixing myself a Negroni (even though I could never make them quite right, I still loved them enough to drink my homemade versions anyway). I noticed he had some fresh oranges in the kitchen, so I thought I would be "fancy" by adding a little orange rind. My sad excuse for a cocktail suddenly turned into perfection!

I feel as though I have unlocked some sort of secret. And even if I don't understand why this is the case, I am just happy I can finally make my own Negronis at home.

Pro-Tip: If you don't have fresh oranges on hand, but do have a fully stocked bar, a splash of orange (or Angostura) bitters will do the trick!