Did I mention we have a story about the Violet Hour in Restaurants this week? Here, Toby Maloney mixes his version of the negroni, one of the more dramatic preparations at the bar. It’s two parts Beefeeater gin, one part Campari and Carpano Antica red vermouth, almost three dashes of house-made orange bitters, and a spectacular finish.

The supercold ice cubes Maloney uses in this one are made by the bar’s Kold-Draft machine, which he calls “the Ferrari of ice machines,” not just for its excellence, but for its temperament. “Every one is different,” he says.

Coming up Monday: the Iron Cross.