Italian G&T

Difford’s Guide
Discerning Drinkers (52 ratings)

Serve in a Collins glass

Ingredients:
2 oz Hayman's London Dry Gin
12 oz Strucchi Red Bitter (Campari-style liqueur)
12 oz Strucchi Rosso Vermouth
3 oz Thomas Henry Tonic Water
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Orange zest twist & rosemary sprig

How to make:

POUR all ingredients into chilled glass and then fill with ice.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10

Review:

The Gin & Tonic meets the Negroni.

View readers' comments

History:

Adapted from a recipe created in 2019 by Alex Smith at Whitechapel in San Francisco, USA.

Nutrition:

One serving of Italian G&T contains 225 calories

Alcohol content:

  • 2 standard drinks
  • 15.59% alc./vol. (15.59° proof)
  • 28.1 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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John CARR’s Avatar John CARR
2nd November 2024 at 15:21
Very tasty and easy drinking. Refreshing and relaxing on a hot day. Much more approachable than a Negroni, and suited to a different mood. I can see this competing with an Aperol spritz in the right context.
Avery Garnett’s Avatar Avery Garnett
31st December 2023 at 18:03
I mean, what is there to say? It tastes exactly like a Gin & Tonic mixed with a Negroni. It's definitely a G&T++ rather than a Negroni++ (the Campari takes a back seat); it's absolutely going to replace my G&T going forward and not the Negroni, but a fantastic drink nonetheless.
John CARR’s Avatar John CARR
2nd November 2024 at 14:29
I guess there’s room for all these things: so many options, so much flavour! In the west our focus is so much on finding the “best” solution, rather than seeing the most suitable solution for the occasion.
David M.’s Avatar David M.
8th October 2024 at 02:38
Well put