Name: Cornwall Negroni
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 15 ml Red bitter liqueur; 15 ml Vermouth amaro; 15 ml Rosso/sweet vermouth; 1 dash Orange bitters

Cornwall Negroni
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Serve in a Coupe glass

Ingredients:
2 oz	Hayman's London Dry Gin
¹⁄₂ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₂ oz	Punt E Mes vermouth amaro
¹⁄₂ oz	Strucchi Rosso Vermouth
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS flamed orange zest twist over cocktail, then use as garnish.

Allergens:

Recipe contains the following allergens:

Vermouth amaro - robust & full (e.g. Punt E Mes), Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A Negroni-style cocktail served up. Heavy on the gin and relatively light on bitter liqueur and vermouth. It's a formula that works but like us, you may prefer yours served on the rocks.

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History:

Created in 2006 by Philip Ward, New York, USA after attending Gary "gaz" Regan's Cocktails in the Country workshop in Cornwall-on-Hudson.

More cocktails by Phil Ward

Nutrition:

One serving of Cornwall Negroni contains 211 calories

Alcohol content:

1.9 standard drinks
24.94% alc./vol. (24.94° proof)
26.3 grams of pure alcohol

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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 10 of 13 comments for Cornwall Negroni.
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Bob Burgher

15th June at 16:46

On my first trip to Falmouth in 'proper' Cornwall recently, attended pizza night at the excellent Stones Bakery, where I started proceedings with this very cocktail (but with Tanqueray I think). I ordered in some Punt E Mes as a consequence.

Caspian Berggren

9th June at 12:29

This is a great Negroni riff, surpassing the original. I did make it with Hernö Old Tom Gin, though, so it's going to be more juniper forward and sweeter than a regular gin would. Its fantastic. Punt E Mes is a good middle ground for Campari and sweet vermouth.

Caspian Berggren

9th June at 12:30

Forgot to mention: I would serve it on ice like a Negroni just because most people have different tolerance for the bitterness.

John Hinojos

6th March at 01:40

Must admit we are not Negroni fans, but this one is quite nice. We did shake ours, like Mr. Bond, as we like very cold aperitifs. Did enjoy the mixture of bitter flavours coming through, but liking my gin drinks bone dry, it does come across just a tad sweet for me. All-in-all a very nice cocktail.

John CARR

5th April at 14:17

Have you tried a Negroni and the Goat? Might work better with your palate?

Felicia Stratton

26th February at 00:09

Bitter is better!! Imma putting this in the ‘I need a really red drink’ holiday file, too.

John CARR

23rd November 2024 at 11:01

Interesting to compare to the somewhat similar Cornwall Negroni, deeper flavours here compared to fresher and more vegetal tang of the Cynar. Both excellent but think I prefer this - seems like a very harmonious blending of the ingredients.

John CARR

22nd November 2024 at 15:09

This is an excellent Negroni. Significantly addresses the issue of excess bitterness from the Campari that many experience. Enjoyably gin heavy, for those of us so inclined. Well deserved Contemporary classic status. Adding to my list.

John CARR

22nd November 2024 at 15:11

Went with the rocks version: recommended.

G. M. Genovese

4th May 2024 at 12:34

Made this twice. First with Cardamaro, then with Punt e Mes. They're different enough from one another. I do love the dark fruit flavors (almost like cassis) in the latter version.

John CARR

23rd November 2024 at 12:03

Also good to swap in Select in Negroni recipes to play with the familiar flavour profile. Worked really here for me.

John CARR

23rd November 2024 at 10:49

Agreed, I love the role that Punt e Mes plays here!

Rollin Kuhn

27th October 2023 at 04:44

Really interesting layers to this one. I've had negronis but not often enough to have a clear sense of what one tastes like to compare to this. I used Roku gin, as that's usually what I have on hand. This cocktail has a good burn that lingers for quite a while afterward and a nice bitter character that's multi-faceted and not overpowering.

Andrei G

16th September 2022 at 00:14

This recipe inspired me to whip up a slight variation, mainly due to a lack of two kinds of vermouth.

I made it using Ogham Pot Still Gin, an intensely precise gin, as I call it, two kinds of amaros and rosso vermouth:

2 shot Ogham Pot Still Gin
1/2 shot Vecchio Amaro del Capo
1/2 shot Averna Amaro
1/2 shot Martino Rosso Vermouth
2 dash Orange bitters by Angostura

The result is a dark, intense gin flavor, less bitter and less sweet than a traditional Negroni. Served on big cube of ice.

Paul Holdsworth

9th August 2022 at 18:15

This is brilliant - instantly my favourite negroni. But it has to be on the rocks, surely? That's how I had it, and that's how any true negroni is served, for sure.