Name: Continental Negroni
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Cynar/carciofo amaro; 15 ml Bianco/blanc/blanco vermouth; 2 drop Saline solution 4:1

Continental Negroni
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Photographed in an UB 1910 Old Fashioned 10.5oz

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
³⁄₄ oz	Cynar or other carciofo amaro
¹⁄₂ oz	Strucchi Bianco Vermouth
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of lemon zest twist.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A delicious, bittersweet carciofo-influenced riff on the Negroni.

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History:

Adapted from a recipe created circa 2010 by Douglas Derrick at Nostrana restaurant & bar in Portland, Oregon USA.

More cocktails by Douglas Derrick

Nutrition:

One serving of Continental Negroni contains 157 calories

Alcohol content:

1.4 standard drinks
23.51% alc./vol. (23.51° proof)
19.4 grams of pure alcohol

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More Bittersweet (e.g. Negroni) cocktails

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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Matheus Martins

30th April at 16:34

I changed the bianco to lillet blanc. With the lemon zest, a citrusy and very refreshing negroni was made. I loved this.

John CARR

1st February at 14:07

Revisiting with Cardamaro in place of Cynar. Added tiny splashes of Suze (my current obsession) and Strega to good effect. I love how the extra kick of gin shows up the botanicals here - I was finishing bottles and used a combo of cotswolds, four pillars and beefeater. Such fun!

John CARR

13th December 2024 at 13:55

A really excellent negroni take, and possibly a little more approachable for the Campari-shy. The richness of both the Cynar and Blanc vermouth very nicely balancing the bitterness, aided by the saline to bring out the savoury artichoke.

Georgann Meadows

10th December 2024 at 23:25

Love Negronis and love this variation!

Chris Brislawn

8th December 2024 at 06:54

Like the use of bianco instead of rosso vermouth here; it keeps the drink on the lighter side. I like 2:1:1 proportions for Negronis. The gin comes through better with 2:1:1 proportions, and cutting the bianco even more to just 1/2 oz makes for an assertive Negroni that really brings out the bitter aspects of the Cynar without having it totally dominate the drink.

John CARR

13th December 2024 at 13:58

I quite like the 1.5:3/4:1 i.e. 45:22.5:1 proportions suggested by another discerning drinker, whose name I have sadly forgotten.

Guy Daniels

7th December 2024 at 18:20

Having just bought my first bottle of Cynar (and learned how to pronounce it!) this was a must. Excellent. A nice alternative to the classic. Smoother perhaps and somehow more warming. It will be on rotation throughout the holidays.