Words & Original Cocktail Recipe by Richard Swan // Photography by Sarah Prikryl // Interview by Christina Huntington  It is one of my dreams in life to be able to walk into any bar across the world, order an Antīc Ferari and get a knowing nod from the bartender as they clink ice cubes into a mixing glass. I’ll watch them reach for and pour equal measures of Antica Carpano, Fernet Branca and Campari. They will stir that perfect concoction until it reaches arctic chill and then strain it over fresh ice, deftly or clumsily waving a grapefruit or orange peel in or near the glass–I don’t really care. Within a minute, I’ll order another to replace the one that’s just disappeared down my throat… There is a warm fuzzy place in the cocktail world for 3-ingredient, equal-proportion drinks. Their very nature makes them easy to make at home and confident for us to order at the bar. The Negroni is arguably best in class: 1 ounces each of Gin, Campari and Sweet Vermouth chilled and served up or on the …