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Negroni recipe

Negroni recipe

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This cocktail is of Italian origins. Serve as a pre-dinner drink to stimulate the appetite.

5 people made this

IngredientsMakes: 1

  • 1 1/2 tablespoons campari
  • 1 1/2 tablespoons gin
  • 1 1/2 tablespoons sweet vermouth
  • 4 tablespoons sparkling water
  • 1 wedge lemon, for garnish

MethodPrep:5min ›Ready in:5min

  1. In a rocks glass over ice, combine campari, gin, sweet vermouth. Fill with sparkling water and garnish with a wedge of lemon.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

by chefjeff

This beverage is wonderful. For years, I've tried to learn to "appreciate" the herbal bitterness of Campari, to no avail. The adding of sweet vermouth, is the ticket for me. Thanks for sharing.By the way, this Vodka drinker has found that it can be substituted for the gin!Cheers,Jeff-13 Mar 2001

by EllieSuz

I drink this cocktail frequently, especially during the Summer months. The Compari is a bit sour for me, so I always add a dash of orange juice.-25 Dec 2013


Easy to make and refreshingly bitter, the Negroni is said to have been invented in Florence by the dauntless Italian Count Camillo Negroni in the early 20th century. While at Bar Casoni in Florence, he demanded that the bartender strengthen his favorite cocktail, the Americano, by replacing the usual soda water with gin. To further differentiate the drink, the bartender also employed an orange peel rather than the typical lemon peel.

It’s a widely accepted tale, and one that is documented in “Sulle Tracce del Conte: La Vera Storia del Cocktail Negroni,” which was written by Lucca Picchi, the head bartender at Caffe Rivoire in Florence, Italy, and translates to “In the Footsteps of the Count: The True Story of the Negroni Cocktail.” The count’s fateful substitution resulted in one of the most popular stirred drinks in history, as the Negroni sits next to the Martini and Manhattan in the pantheon of classics. It also launched a thousand riffs, and today the Negroni can be found in myriad iterations at restaurants and cocktail bars around the world.

Few cocktails have encouraged more frenzied experimentation than the beloved Negroni during the course of its 100-year history. Its one-to-one-to-one recipe of gin, Campari and sweet vermouth has become the platform on which generations of drink mixers have left their thumbprint. Sub bourbon for gin, and you’ve got the Boulevardier, a great cocktail in its own right. Try rum or mezcal in the same equal parts configuration with Campari and sweet vermouth, and you get far different yet equally balanced and impressive drinks.

There are more ways to tweak the Negroni than by simply swapping its base spirit. The type of vermouth used can have an impact on the outcome too. Pick one that is more bitter, herbal, floral or dry, and you’ll notice the difference. But Campari? That almost always stays put. You can try experimenting with a different bitter liqueur, and some bartenders do. But Campari is the one ingredient that nearly all Negronis have in common.

So, how do you mix the perfect classic version? Start by selecting the right base materials. The key to a great Negroni is finding a gin-vermouth pairing that complements, rather than overpowers, the bitter, bold flavors of Campari. Once you zero in on a winning trio, write it down, memorize it, and request it at your favorite bar. You’ll gain the barkeep’s respect, make the count proud and, most importantly, enjoy a good drink.


Using a vegetable peeler, peel a (2-inch) strip of skin from the blood orange directly over a cocktail mixing glass to catch any oils. Allow the peel to fall into the mixing glass.

Fill the mixing glass with ice.

Add the gin, Campari and sweet vermouth then stir with a cocktail spoon until very chilled, for at least 30 seconds.

Using a julep strainer, strain the cocktail into an ice-filled rocks glass.

Peel another strip of skin from the blood orange and twist.

Rub the peel along the rim of the glass and drop into the cocktail. Serve immediately.

The Best Negroni Recipes for Every Season!

LAST UPDATED: November 7, 2020 PUBLISHED: November 7, 2020 By Pam Greer Leave a Comment As an Amazon Associate I earn from qualifying purchases.

Enjoy a Negroni cocktail all year long with these easy and delicious variations!

It's a year's worth of Negroni recipes, one for every season and a special one for New Years!

It doesn't get much easier than a classic Negroni - equal parts gin, vermouth and Campari.

It's that simplicity that lends itself to plenty of variations.

When I was looking through my Negroni recipes the other day, I realized that I pretty much have one for every season!

Winter, spring, summer or fall, I've got you covered with a classic cocktail!

Let's start right in with a winter cocktail! Not around the holidays, but those long months after the new year starts.

I like to drink a White Negroni in the winter. It's bright yellow color is cheerful and reminds me that spring is soon coming.

While the bright yellow color of our white Negroni can carry you through most of spring as soon as cherry season starts, you need to switch to our Tart Cherry Negroni!

Since it's so easy to make with tart cherry juice, cherries don't even have to be in season, but I love to garnish it with fresh cherries!

I admit it, summer is not my favorite season. It's sooo hot. It's sooo humid.

But there is one thing that makes summer much more enjoyable and that's a Frozen Negroni!

Think of this as a frozen adult slushie! Perfect for a summer barbecue or picnic!

After summer comes fall, my favorite season! Falling leaves, crisp mornings and all things cranberry!

My love of cranberries carries me all through fall and into Christmas and I can think of no better way to celebrate the sweet tart fruit than with a Cranberry Negroni!

The perfect Thanksgiving or Christmas cocktail!

I know what you're thinking. You're thinking, "Thanks Pam, now I have a Negroni for winter, spring, summer and fall!"

But I'm not finished. I have a Negroni for special occasions. We love the Negroni Sbagliato on New Year's Eve or anytime we want a sparkling cocktail!

Sparkling wine takes the place of the gin and makes this extra festive!

I hope you enjoyed this collection of Negroni cocktail recipes for all year!

Winter, spring, summer or fall, all you've got to do is call and I've got a cocktail for you! Sorry. now I'm singing that song!

My initial reaction was that this Negroni was very citrusy — I loved that.

This drink wasn't nearly as bitter as the others since it had just a bit of that bite as an aftertaste. My only regret is that I didn't put enough ice in the shaker, so the served drink wasn't nearly as cold as I would've liked.

The recipe recommends between 1 to 2 ounces of aperol. I went straight for the middle, 1.5 ounces, and thought it was perfect. I like the flavor of lemon more than orange anyway, so that swap was a great move in my book.

If I make this drink in the future, I would serve it over ice instead of neat, as well — the colder, the better.


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Among those who worship at the altar of Negroni, is none other than the actor, writer, producer, and film director, Stanley Tucci, who posted an IGTV video recently featuring his own Negroni recipe. That video went, let’s call it, viral-ish.

As a former Rake coverboy–and, as logically follows, man of exceptional talent, style, and taste–Mr. Tucci’s Negroni-making lesson certainly piqued my interest. Like many, I was immediately mesmerized by his smooth delivery (and notable quarantine physique), yet my initial excitement quickly began to change to a different sort of feeling–horror.

As it turns out, Stanley Tucci’s Negroni recipe is fatally flawed and riddled with abominations. These are things that would be evident to even the most passive student of the Negroni. Let’s take a look his recipe and what went wrong.

Stanley Tucci’s Negroni Recipe

2 oz. Plymouth Gin
1 oz. Carpano Antica Sweet Vermouth
1 oz. Campari

Combine the gin, sweet vermouth, and Campari in a cocktail shaker full of ice. Shake for 15-20 seconds. Strain into a coupe. Squeeze a bit of juice from an orange slice into the drink. Garnish with the orange slice.

Where to begin? How about here…

1. Serving a Negroni “up”.

Traditionally, Negronis are served with ice. You can use either a use a single large ice cube (or sphere) or fill your glass mostly with ice. This not only keeps your drink chilled, but gives some shape and roundness to the bitterness of the Campari and the botanicals of the gin. Now, Mr. Tucci, did shake the ingredients, which would provide a bit of that desired dilution.

2. You don’t shake a Negroni.

When it comes to shaking or stirring a cocktail, the prevailing wisdom states that you stir cocktails with spirits and you shake cocktails with citrus. As a spirit-only cocktail, a Negroni should be stirred. It’s not even necessary to have a mixing glass–build the drink in your tumbler.

3. Wrong proportions.

A Negroni is an equal-parts cocktail. It’s frankly one the aspects of the drink that makes it so magical–that perfect, equal interplay of botanicals, bitter, and sweetness. Tucci suggests proportions of 2-1-1, which favors the gin. I’ve seen recipes that slightly favor the gin–proportions can be a matter of personal taste, after all (I’m looking at you, Martini)–but for me, 2-1-1 is a bridge too far. Mr. Tucci uses Plymouth gin, however, which is pretty savory and void of the some sharpness found in gins like Monkey 47. I find Beefeater to be the perfect balance for a traditional Negroni.

4. If you don’t like gin, you can use vodka.

…and then you can completely miss one of the most important elements of the Negroni–the botanicals. If you use vodka, you’re not drinking a Negroni anymore!

5. Don’t use Martini & Rossi sweet vermouth.

There’s nothing wrong with Martini & Rossi sweet vermouth. In fact, some of the most delicious Negronis I’ve ever tasted in Italy have been made with Martini & Rossi sweet vermouth. Is it cheap? Sure is. Where a lot of people go wrong is they will buy a bottle, use it once, and then keep it in a cabinet, which leads to it turning and tasting terrible two to three weeks later. Vermouth is a fortified wine and needs to be refrigerated after opening to keep.

6. Serve in a coupe.

If I was ever served a Negroni in a coupe, I would send it back and ask for it to be dumped into a tumbler.

7. Add some juice from the orange wedge garnish.

Juice? No. Expressing some of the oils from the peel over the drink? Yes.

Despite these seven mistakes, Mr. Tucci did offer a couple pieces of good advice.

1. Use a good sweet vermouth.

It’s amazing how much a “good” sweet vermouth can change the profile of your Negroni. Carpano Antica, as Mr. Tucci suggests, is one of the most delicious sweet vermouths out there. It’s got a round quality to the taste, there’s a bit of vanilla, lots of body. It’s decadent and makes a decadent Negroni. I would also suggest Punt E Mes or Cocchi Torino.

2. Garnish with an orange slice.

The orange is the final detail–the pocket square or cologne, if you will–of the Negroni. It ties everything together. Do not forgo the garnish. You can also use an orange peel.

Now, there’s a bit of understated humor (and mild sarcasm) in parts of Stanley Tucci’s Negroni masterclass. He’s a true gentleman. And this post–if you haven’t already guessed–has been written in that same spirit. Thank you, Mr. Tucci, for helping to elevate the profile of “Menswear’s Favorite Cocktail”. Cheers!

Cut half a slice of fresh orange. Garnish using the fruit tweezers. You can use the same orange from which the peel has been removed, to avoid waste.

The History of Negroni

The invention of the Negroni dates back to the period from 1917 to 1920, thanks to Count Camillo Negroni, a gentleman who frequented the most important aristocratic salons in Florence.

One day, returning from one of his countless trips, Negroni asked the barman and friend Folco Scarselli of Caffè Casoni for a change to his usual drink, a mix of bitters and red vermouth very fashionable at the time.
The count asked to make it more robust by adding gin, of which he had become a connoisseur thanks to his London background. It didn't take long for the cocktail 'in the manner of Count Negroni' to become one of the most popular.

This cocktail is recognised for the first time by the IBA (International Bartenders Association) in 1961, although over the years it has undergone some changes. The recipe we present is the one currently recognised by the IBA since 2011, cataloguing it as a 'pre-dinner' drink.


Red vermouth is a Piedmontese creation. A typical product that has brought the name of important Turin companies to the world: such as Cinzano and Martini & Rossi. The bitter is the fruit of the creative genius of Gaspare Campari, founder of his eponymous company in Milan. The Negroni therefore combines two Italian excellences, perfectly representing the Turin-Milan axis.


The IBA recognises a variant of this cocktail: the Americano. It is prepared exactly like a Negroni, but instead of gin a splash of soda water is put directly into the glass. You order it instead of a Negroni when you want to drink something lighter, or when you prepare it with a high-quality sweet red Vermouth, because it will enhance its aroma and flavour. Another variant (even if not recognised by the IBA) of this cocktail is the Sbagliato, in which, instead of gin, a top of prosecco is added, filling the old fashioned tumbler. The rest of the recipe and preparation remains unchanged.


Step 1

Stir gin, vermouth, and Campari in an ice-filled mixing glass until very cold, about 30 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into an ice-filled rocks glass.

Step 2

Using a small serrated knife, remove a 1" strip of peel from the orange (some white pith is okay) it should be stiff enough to provide some resistance when bent. Twist over drink to express oils discard. Garnish with 3 very thin orange slices.

How would you rate Negroni?

FINALLY! Someone got the proportions correct on the Negroni! A 1:1:1 ratio just tastes muddy.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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The New Negronis

As Gary Regan writes in his excellent new recipe book, The Negroni, "it's one of the simplest and most elegant drink formulas around: combine one part gin, one part sweet vermouth, and one part Campari, then stir and serve over ice." For many, the Negroni craze ended last summer, while others insist the gin-vermouth-Campari version is the only way to go. After traveling far and wide to suss out the best recipes in the world, Regan found a group of Negroni recipes from cocktail lovers across the country guaranteed to leave your mouth-watering. They're "utterly delicious" and nothing alike, except for their Italian foundation (Regan thinks). Here are five new recipes to make you fall in love with the cocktail again.

1. The Unusual Negroni

From Charlotte Voisey, mixologist with William Grant & Sons Distillers, USA

"I like a delicate touch, especially when it comes to Negronis," says Charlotte Voisey, mixologist with William Grant & Sons Distillers. "This variation is a light alternative, great for first timers."


Garnish: 1 small grapefruit slice or 1 grapefruit twist

Stir all the ingredients with ice in a rocks glass, then garnish with the grapefruit slice. Alternatively, stir all the ingredients with ice in a mixing glass, then strain into a chilled cocktail glass and garnish with the grapefruit twist.

2. The Negroni Popsicle

From Jake Godby, chef and owner, Humphry Slocombe Ice Cream, San Francisco

What could be more refreshing than walking around on a hot summer's day with one of these to keep your mouth watering, huh? Makes about 12 popsicles, depending on the size of your mold.


21&frasl2 cups fresh pink grapefruit juice

Combine the water and sugar in a heavy saucepan and bring to a boil over medium-high heat. Remove from the heat and stir in the remaining ingredients. Let cool to room temperature, then pour into ice-pop molds and freeze according to the manufacturer's instructions.

3. The Knickroni

From Frederic Yarm, Cocktail Virgin Slut blog, Somerville, Massachusetts

Frederic Yarm, a concept cocktailian, explained this drink's origins thusly: "Ever since John Gertsen, who was at No. 9 Park in Boston at the time, told me about his intrigue with the Knickebein, Leo Engel's nineteenth century pousse-café with an unbroken egg yolk in the middle, I have taken to the drink as a good rite of passage. With the autumnal leaf change coming on, I was thinking about red and yellow drinks, and the vision of a strange merger of a Negroni and a Knickebein occurred. The idea of changing around Leo's recipe was spawned a while ago from the fact that his version's liqueur choices don't hold up to the modern palate, but the Negroni seemed fitting for the fall color theme. I was quite pleased with the results."


1 small or medium egg, separated, with the yolk unbroken

Garnish: 1 dash Regans' Orange Bitters No. 6

Stir the vermouth and Campari together in a 2-ounce sherry glass. Gently layer the unbroken egg yolk on top, then carefully layer the gin atop the yolk. Beat the egg white until stiff with a whisk or in a cobbler shaker with a balled-up Hawthorne spring, then cover the gin layer with the egg white. Garnish with the bitters.

The Only Negroni Recipe You Need


ANYONE WHO LOVES a well-made cocktail knows better than to order anything more complicated than a vodka and soda in an open-bar situation. But as wedding season kicks into high gear, there’s a classic I’ll ask for if I spy the right bottles among the Jack Daniels and Amstel Lights: a Negroni.

“A what?” is the response I often get to my half-apologetic, sorry-to-be-that-guy request. Then I provide the recipe: just equal parts Campari, gin and vermouth, on the rocks.

Recipe: Negroni

Just add these three ingredients to a rocks glass filled with ice, gently stir and garnish with an orange wedge if you’ve got one.

“That’s it?” Yep. Boozy, bitter, bold and built right in the glass, the Negroni has become a steadfast sidekick for me when I need a proper cocktail at a not-so-proper bar, from dive to airport. And when I’m mixing at home, there’s no other drink that produces so much satisfaction with so little effort.

Though bitter drinks have become a thing over the past decade, this one retains the aura of a secret handshake. The Negroni is a drink you mature into. Italians sip it before dinner, but I’ll enlist its enlivening properties any time between 4 p.m. and 4 a.m. Variations on the basic recipe abound, especially during Negroni Week (June 6-12), when bars around the world donate part of their revenues from the drink to charity. But I prefer to stick to the simplest.

Just to make sure, I headed to Manhattan’s Dante, which offers a Negroni happy hour and a dozen versions. Some, like the Boulevardier (a bourbon Negroni), are classics in their own right. Others, like the icy Negroni Frappé, exhibit more creative license. I even went so far as to try the Unlikely Negroni, which lists tequila, banana and chili among its ingredients. Those Negronis were all delicious, but the only one I wanted two of was the original.

I asked Naren Young, Dante’s co-owner, if he had esoteric gins or vermouths he preferred. “It’s all about the workhorses,” he assured me—Campari Cinzano or Martini & Rossi sweet vermouth and a London Dry like Beefeater or Ford’s Gin, or, for a slightly gentler Negroni, the lower-alcohol Plymouth.

I told him what I think about stirring a Negroni in a mixing glass and then straining it into a cocktail glass: too much work. And then there are those who stir the drink and strain it into a rocks glass—a nice touch, fine for a bar, but I’ve never found it necessary at home. Mr. Young agreed. Blessedly unfussy, Dante’s Negroni is served from a tap and casually garnished with an orange wedge instead of a twist because, he admitted, “I don’t want to cut over a hundred orange peels a day.” That’s the spirit.

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