Name: Madeira Negroni
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Malmsey Madeira; 30 ml Red bitter liqueur

Madeira Negroni
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Photographed in an UB 1910 Old Fashioned 10.5oz

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Malmsey (sweet/rich) Madeira wine
1 oz	Strucchi Red Bitter (Campari-style liqueur)

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange slice wheel.
POUR all ingredients into ice-filled glass.
STIR.
Garnish with orange slice.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

As the name suggests, madeira replaces rosso vermouth in this Negroni variation, producing a fuller-flavoured and arguably drier cocktail.

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History:

Adapted from a recipe created in 2025 by Yuko Miyazaki at her Bar Tenderly in Tokyo, Japan.

Nutrition:

One serving of Madeira Negroni contains 182 calories

Alcohol content:

1.4 standard drinks
22.36% alc./vol. (22.36° proof)
20.1 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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Brian Arthur

11th June at 20:51

No Malmsey here either. I used Bual, Campari, and Booth's. The Bual Madeira was certainly sweet enough, but I'd cut down its proportion a little next time. A decent drink, but not as good as the very similar East India Negroni.

Chris Brislawn

11th June at 03:30

Our (brand new) bottle of Blandy's doesn't say "Malmsey" but it does say doce ("Rich Madeira"), which I guess is close enough; it's definitely on the sweet side. Used Martini & Rossi Riserva Speciale Bitter and equal proportions. Don't know if it's really drier; depends on what vermouth you're comparing it to. I'd say it's a nice but subtle change to the flavors in a classic Negroni. Kudos to Ms. Miyazaki and Bar Tenderly.

Simon Sedgley

7th June at 05:41

Having no Malmesy, we had to do a work-around here...which was to use our Verdelho Madeira, add 2.5ml sugar syrup and apply a mist of Pimento Dram. We've no idea how this added faff stands up to the simplicity of the original but we enjoyed it.

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