Cocchi Rosa Negroni

The Cocchi Rosa replaces the sweet vermouth in the classic Negroni — the result is lighter, more floral, and more delicate. Stir in a mixing glass and strain over a large ice cube. Use a lemon peel rather than orange; the lemon's brightness complements the Cocchi Rosa's rose and citrus notes.

Cocchi Rosa is less sweet and more floral than standard sweet vermouth — the drink is lighter and more delicate than a classic Negroni. Use a floral gin like Hendrick's or The Botanist to amplify the floral notes. The Campari's bitterness is essential; it prevents the drink from becoming too sweet.

The Cocchi Rosa Negroni is a modern variation on the classic Negroni, substituting Cocchi Americano Rosa for the traditional sweet vermouth. Cocchi Rosa is made from Brachetto grapes in Piedmont, Italy, and brings a floral, rose-forward character that transforms the Negroni into something more delicate and aperitif-like. It's a natural evolution of the classic.

White Negroni

Replace the Campari with Suze (a French gentian liqueur) and the sweet vermouth with Lillet Blanc. The result is a pale, golden Negroni — bitter, floral, and completely different from the classic. Garnish with a grapefruit twist.

Rosé Negroni

Use 1 oz gin, 1 oz Cocchi Rosa, and ½ oz Campari with ½ oz Aperol. The reduced Campari and added Aperol make the drink sweeter and more approachable — a good entry point for Negroni newcomers.