Name: Parma Negroni
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Red bitter liqueur; 30 ml Pink grapefruit juice; 10 ml Sugar syrup (2:1); 2 dash Aromatic bitters; 50 ml Tonic water

Parma Negroni
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Serve in a Collins glass

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Strucchi Red Bitter (Campari-style liqueur)
1 oz	Pink grapefruit juice (freshly squeezed)
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 dash	Angostura Aromatic Bitters
1 ²⁄₃ oz	Thomas Henry Tonic Water

Read about cocktail measures and measuring

Garnish: Orange slice

How to make:

SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with tonic water, briefly stir and serve.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A long citrusy riff that takes the classic from an early evening cocktail to perhaps one to enjoy on a sunny afternoon.

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History:

Discovered in 2005 at Club 97, Hong Kong, China.

The history and other recipes for the Negroni cocktail can be found on our Negroni cocktail page.

Nutrition:

One serving of Parma Negroni contains 202 calories

Alcohol content:

1.1 standard drinks
9.83% alc./vol. (9.83° proof)
14.8 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 7 comments for Parma Negroni.
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Shane O'Connor

28th October 2023 at 17:14

Love this. I swapped the bitters for Grapfruit bitters for a little more citrus bite.

Sam Mr

8th May 2022 at 05:38

One of my favorite drinks right here, once and only once, it was my hair of the dog before work. I’ve tried it with Aperol too, without the simple syrup, and it’s also amazing

Derek Alexander

2nd April 2021 at 21:33

This is a great one! I added 2xdashes of grapefruit bitters and one less of Angostura. Fitch and leeds tonic. Really nice

Areum Jeon

19th November 2020 at 19:16

This recipe seems very similar to a Spumoni with the addition of gin. I'd like to know if you have a Spumoni recipe?

Simon Difford

20th November 2020 at 11:02

You're right, it is not so removed from a Spumoni. We don't have a Spumoni on the site yet but I'll add ASAP. Many thanks for bringing this omission to my attention.

Jonathan Cope

26th June 2020 at 22:05

Did this recipe change in the last couple of months? I seem to remember it having more tonic water, which I think it needs, I ended up putting 75ml instead and it's much more refreshing.

Simon Difford

27th June 2020 at 09:01

Yes, the recipe changed May/June 2020 and used to say "Top with Tonic water" rather than have a stipulated volume. When I reduced the sugar to 10ml (see below) I took the opportunity to add a measured amount of tonic as this helps with the accuracy of our calorie calculation. The previous "top with" recipe very much depends on how much ice you put in the glass and how big your glass is. Perhaps a case for reducing the volume of other ingredients?

Anonymous

20th June 2020 at 22:09

It's very tasty but too sweet. I reduced sugar to 1 cl and used Dry tonic and it still was too sweet. If you're using a regular sweet Tonic, I would recommend to use no additional sugar at all.

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12th August 2020 at 22:25

I tried it with no sugar, and it was very refreshing, though I used organic grapefruit, which I’ve found to be much less tart than normal grapefruit, so the level of sweetness may have evened out.

Simon Difford

22nd June 2020 at 20:24

I agree original spec was a tad on the sweet so like you I've gone with 10ml sugar (2:1) but with standard quality tonic water (Eager). The glass size and amount of tonic also plays an influence and with a 12oz Collins glass I used 50ml tonic so I have added this detail to the recipe above.

David M.

25th April 2020 at 23:18

Delicious, particularly on a warm day. Not really a Negroni, given the sweetness from the juice and tonic water, but really nice.

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