Recipe
This Negroni is the kind of cocktail that makes you feel like you’ve discovered a secret. It’s bold, it’s balanced, and it’s effortlessly chic—just three ingredients, but each one plays a starring role.
The bitter kick of Campari, the herbal depth of vermouth, and the smooth warmth of gin come together in a way that’s both sophisticated and surprisingly easy to pull off. I’ve made this for friends who claim they don’t like bitter cocktails, and every single time, it wins them over.
Serve it on the rocks with a twist of orange peel, and suddenly, you’re not just making a drink—you’re crafting a moment. Trust me, once you nail the ratio, it’s the kind of cocktail you’ll want to keep on rotation, no matter the occasion.
Ingredients
The Negroni is a classic cocktail that relies on just three key ingredients, each playing a pivotal role in its bold, balanced flavor. While the recipe is simple, the quality of your ingredients can make or break this timeless drink. Here’s what you’ll need and why each component matters:
- Gin: Opt for a London dry gin for its juniper-forward profile, which forms the backbone of the cocktail. Brands like Beefeater or Tanqueray are reliable choices. Avoid overly floral or citrus-heavy gins, as they can overpower the other ingredients.
- Campari: This bitter liqueur is non-negotiable for its signature vibrant red hue and complex herbal notes. There’s no true substitute for Campari, as it’s the heart of the Negroni’s bitterness.
- Sweet Vermouth: Use a high-quality Italian sweet vermouth like Carpano Antica Formula or Cocchi Vermouth di Torino. It adds depth and sweetness that balances the gin and Campari. Avoid cheap or stale vermouth—freshness matters.
Pro Tip: For an elevated twist, try barrel-aged gin or a vermouth with richer spice notes to add new dimensions to the drink.
Optional Additions:
- Orange Peel: A fresh twist of orange peel over the drink enhances the aroma and complements Campari’s citrus undertones.
- Ice: Large, clear ice cubes are ideal for slow dilution and a luxurious presentation.
This trio of ingredients creates a cocktail that’s greater than the sum of its parts, perfect for sipping as an aperitif or a sophisticated nightcap.
How to Make the Best Classic Negroni Recipe Name
Strain into a rocks glass over fresh ice.
Straining removes any small ice chips and guarantees a clean pour. Use a large, clear rocks glass to showcase the Negroni’s stunning ruby color.
Garnish with an orange peel.
Express the oils from the peel by gently squeezing it over the cocktail, then rub it around the rim of the glass for added aroma. Drop it into the drink for a finishing touch.
Watch out: Avoid using too much peel, as it can overpower the drink’s balance.
Serve immediately and enjoy!
A Negroni is best enjoyed fresh, so sip and savor its complex flavors while it’s at its peak. Cheers!
Nutrition
A Negroni is a classic cocktail with a balance of bitter and sweet flavors. Here’s a breakdown of its approximate nutritional content per serving.
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 0g |
| Sodium | 0.6mg |
| Total Carbs | 6.1g |
| Sugars | 6.1g |
| Protein | 0g |
Chef Tips
Making a perfect Negroni isn’t just about the ingredients—it’s about technique. I always use a mixing glass instead of shaking; it preserves the drink’s clarity and texture.
Stirring for about 30 seconds guarantees proper dilution and chill. Use fresh, high-quality ice to avoid unwanted flavors.
Garnish with an orange twist, expressing its oils over the drink for a fragrant finish. Balance is key—don’t overdo any one ingredient.
Frequently Asked Questions
What Is the Origin of the Negroni?
The Negroni’s origin traces back to 1919 in Florence, Italy. I’ve heard it was created when Count Camillo Negroni asked a bartender to strengthen his Americano by replacing soda water with gin. That’s how this classic cocktail was born.
Can I Use a Different Type of Gin?
You can definitely use a different type of gin. I’d recommend experimenting with floral, citrus-forward, or even barrel-aged gins to tweak the flavor. Just remember, it’ll subtly change the drink’s profile, so adjust to your taste.
Is the Negroni Always Served on the Rocks?
The Negroni doesn’t have to be served on the rocks, but that’s the classic way. I prefer it chilled with ice, though some serve it straight up in a coupe glass. It’s about what suits your taste.
What Food Pairs Well With a Negroni?
I love pairing a negroni with salty snacks like olives or charcuterie—they balance its bitterness. Rich cheeses or dark chocolate also work, but I’d avoid anything too sweet since it clashes with the cocktail’s bold flavors.
Can I Make a Non-Alcoholic Version of the Negroni?
I can make a non-alcoholic negroni by swapping gin for a botanical tonic, using alcohol-free vermouth, and replacing Campari with a bitter syrup or aperitif. It won’t taste identical, but it’ll still have that bold, herbal kick.
