Negroni
- Glass
- Old-fashioned glass
- Difficulty
- Easy
- ABV
- ~24%
Ingredients
- 1 ozgin30 ml
- 1 ozcampari30 ml
- 1 ozsweet vermouth30 ml
Instructions
Combine all three ingredients in a mixing glass or directly in a rocks glass. Add a large ice cube or a generous handful of ice. Stir for 20–25 rotations — about 30 seconds. You want the drink cold and properly diluted, but not watery. If building in the glass, stir gently and let the ice do the work. Strain into a rocks glass over a large, clear ice cube. Express a wide orange peel over the surface — hold it skin-side down about 6 inches above the glass and give it a firm squeeze to spray the oils across the surface. Run the peel around the rim, then drop it in or perch it on the rim.
Sips & Tips
Technique
The Negroni is one of the few cocktails that's genuinely forgiving — you can build it directly in the glass and it'll be fine. But if you want the best version, stir it in a mixing glass with large ice and strain over a single large cube. The large cube melts slowly, keeping the drink cold without over-diluting it as you sip.
Balance
Equal parts is the classic ratio, but don't be afraid to adjust. If you find Campari too bitter, try 1½ oz gin to ¾ oz each of Campari and vermouth. The vermouth matters enormously — Carpano Antica Formula adds vanilla and dried fruit complexity; Dolin Rouge is lighter and more herbal. Use a bold London Dry gin like Beefeater or Tanqueray — the juniper needs to hold its own against the Campari.
History
The Negroni was invented in Florence in 1919 when Count Camillo Negroni asked bartender Fosco Scarselli to strengthen his Americano by replacing the soda water with gin. Scarselli also swapped the lemon garnish for an orange, and a legend was born. It's now one of the most ordered cocktails in the world — and for good reason.
The Negroni is the perfect aperitivo drink — bitter, complex, and deeply satisfying. It's also one of the easiest cocktails to make at home. Three ingredients, equal parts, stir and strain. Once you've made a few, you'll understand why it's been a bartender's favorite for over a century. Cheers.
Variations
Boulevardier
Swap the gin for 1½ oz of bourbon or rye whiskey. The whiskey's sweetness and spice play beautifully against the Campari's bitterness — some argue this is even better than the original. Use a 1.5:1:1 ratio to let the whiskey lead.
Mezcal Negroni
Replace the gin with mezcal. The smokiness of the mezcal adds a dramatic new dimension to the drink — earthy, complex, and deeply satisfying. Use a lightly smoky mezcal like Del Maguey Vida rather than something intensely peaty.
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Negroni
Glass: Old-fashioned glass | Difficulty: Easy | ABV: ~24%
Ingredients
- 1 oz gin
- 1 oz campari
- 1 oz sweet vermouth
Instructions
Combine all three ingredients in a mixing glass or directly in a rocks glass. Add a large ice cube or a generous handful of ice. Stir for 20–25 rotations — about 30 seconds. You want the drink cold and properly diluted, but not watery. If building in the glass, stir gently and let the ice do the work. Strain into a rocks glass over a large, clear ice cube. Express a wide orange peel over the surface — hold it skin-side down about 6 inches above the glass and give it a firm squeeze to spray the oils across the surface. Run the peel around the rim, then drop it in or perch it on the rim.