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Negroni Cocktail
Glowing red, the Negroni manages to be both sophisticated and simple at the same time and is definitely for a grown-up palate - for many it's simply too...
John Taylor
19th May at 10:33
Starting off with more sophisticated cocktails (over basic two ingredient martinis etc) I gave this one a go with budget ingredients. Oxford Arms gin, Luxardo aperitivo and Martini rosso - but with and without lemon zest (all I had) - tasted good to me, nothing jarring, I can see why this "holy trinity" is a classic :-)
2nd April at 02:37
I do equal parts Campari-Cocchi Torino-Beefeater London Dry + Orange oils. Lovely!
31st March at 21:31
Can't beat a classic. I will however do 1.5 ounces/45 mls of each when I make it, just because I have to have just a little more of it :)
9th February at 12:37
"Pipi de bon dieu" is an old french adage. It might translate as "god's pee". This is what this drink is for me.
30th November 2024 at 13:27
The intense bitter-sweetness of Campari induces the common experience of quasi existential love-hate in this drink. Hence the ad infinitum variations, as folk address their reactions thereto. My suggestion is simple: increase the gin to 45/1.5 and all else will become clear.
5th January at 00:49
Other options, to keep the sweetness levels of the original ratio, are to swap a fraction of Campari with Aperol, or just build everything over cubed ice in a glass to accelerate dilution.
Replacing all of the Campari with Aperol does not, in my opinion, yield a Negroni. The result is incredibly tame with little bite.
Replacing all of the Campari with Aperol does not, in my opinion, yield a Negroni. The result is incredibly tame with little bite.
13th November 2024 at 01:47
Have grown to really like this and several variations. Suze makes a slightly less bitter drink without completely waving the white flag like Aperol. I was surprised that most places in the Italian Alps were not really serving this. Aperol spritz however seamed to be in everyone's hand and Genepy and Grappa also flowed free. But Milano, of course, had me covered.
10th November 2024 at 19:14
this shit is lit beyond belief. we're in the territory of the gods here. i once slammed back 8 of these in milan and you still couldn't tell me it was enough.
5th January at 00:51
Were you still thinking that the next morning? ;)
8th September 2024 at 12:46
A Negroni is one cocktail that I have a love hate relationship with, due to me not liking too much Campari or other red bitter liqueurs in cocktails like a Negroni, which is what this cocktail has, however making a Negroni with 15ml or 1/2 fl oz instead of using 30ml or 1 fl oz, makes this cocktail more palatable for my tastes, which gives me a better understanding as to why a Negroni is such a beloved cocktail by others
3rd October 2024 at 13:49
You might also like to try the Charlie Pie: 40ml gin, 30 sweet vermouth, 10 Campari, lemon twist. Arguably had an equally estimable heritage, and a completely different balance.
18th September 2024 at 10:25
I have similar thoughts about Campari. My solution is to use equal parts of Aperol and Campari (to total the same volume as just Campari).
21st August 2024 at 04:14
First time I tried this I could barely finish the drink, now I quaff it with pleasure. Indeed one hell of an acquired taste
10th November 2024 at 19:15
i drank this straight from the womb it wasn't even a problem.
4th July 2024 at 22:25
Taking a break from sampling rums for this reliable way to empty a bottle of Campari. Usually use Carpano but had Martini Rosso to hand. Seems a touch more herbal? You have to try this. The bitterness can be an acquired taste but you can work up starting with an Enzoni Cocktail (vermouth replaced with lemon juice, sugar and some muddled grapes) or the simplicity of a Garibaldi (orange juice + Campari).
Speaking of rum, the Jungle Bird also mixes Campari with pineapple juice, lime and dark rum.
Speaking of rum, the Jungle Bird also mixes Campari with pineapple juice, lime and dark rum.
8th March 2024 at 01:23
At first, this has quite a bitter bite on the back-end, but, once you get some dilution, and, after a few sips, your palate adjusts, it moves to a similar experience as a gin and tonic (in my opinion), where you've got the sweet and the bitter pulling off a delicate balancing act that keeps bringing you back for another sip. It's more complex than a G&T, though, with the fruit notes thrown in the mix.
29th November 2023 at 04:47
surprised, i like sweet stuff, yet this drink is balanced enough to hold its own even with all that bitterness.
i was worried i wouldn't drink it after tasting campari straight.
while i might not re-make this one anytime soon i tip my hat to this classic.
i was worried i wouldn't drink it after tasting campari straight.
while i might not re-make this one anytime soon i tip my hat to this classic.
25th November 2023 at 18:48
Excellent bitter(sweet) with the Cocchi Storico, layered, orange glints and notes. Even better with the Carpano Antica Formula, which gives a more harmonious drink.
I asked a Milanese friend ("apologies for the outrageous stereotyping ('all English drink tea, all Milanesi drink Negronis') but do you have any suggestions?"). She replied: "Campari of course, for the vermouth take Carpano Antica Formula (trust me), for the gin, whatever you have".
I asked a Milanese friend ("apologies for the outrageous stereotyping ('all English drink tea, all Milanesi drink Negronis') but do you have any suggestions?"). She replied: "Campari of course, for the vermouth take Carpano Antica Formula (trust me), for the gin, whatever you have".
13th September 2023 at 23:53
Been making a lot of these recently and switching vermouths around moves things a -lot- compared to varying the gin.
Also wondering if I'm the only one adding a dash of orange bitters (Regans #6) which seems an obvious enhancer.
Also wondering if I'm the only one adding a dash of orange bitters (Regans #6) which seems an obvious enhancer.
5th August 2023 at 17:46
Have been enjoying this site since lockdown and tried lots of different Negroni’s. Our latest favourite version is - Tanqueray London Dry Gin, Punt E Mes and Ramazzotti Amaro. We would love to hear from anyone who is prepared to try this, to see what they think or even Simon himself giving it a try ?
19th May 2024 at 11:37
Have been doing lots of experimentation last couple of weeks with all components, returning to the idea that the classics are that way for a reason. Otoh Campari simply too bitter for some eg my partner, so substitute as appropriate to individual tastes. Cynar is excellent as an amaro, also Monténégro and Averna, but whatever your preference. Gin is also the classic base spirit for a reason. It works! Whiskey also works, especially rye.
24th April 2024 at 20:52
I have a bottle of punt e mes at home and tried around with it in negronis a lot but subbing ramazotti for the campari with a "heavy" vermouth like punt e mes seems kinda excessive tbh. will try tho. Btw found that punt e mes, gin and aperol makes a nice gentle negroni variation but I haven't settled on specs yet. (equal parts doesnt really work here lol)
5th August 2023 at 11:43
Easily my favourite drink of all time. Just perfectly balanced perfection. I'm curious what people's experiences are of how it's prepared & served 'in the wild' - the traditional method of building it in a glass & stirring seems to have fallen out of favour for quite a while now. Almost every bar I've ever been in will use a mixing glass, and serving over block ice now seems the norm (my preference too).
19th May 2024 at 11:39
Building in the glass is fun and easy and saves time, particularly if making multiple drinks. Using the mixing glass ensures precision and attention to detail, but sometimes just too much like hard work’
12th July 2023 at 06:24
Recommend trying with a dusting of macha instead of the orange garnish. Absolutely transformative. Essential that the glass is full of cubed ice so the macha has a surface to sit on.
6th June 2023 at 17:29
I like to throw in the orange slice rather than as a dry garnish - it really sets off the flavours.
26th March 2023 at 21:54
This is not a drink I want that often at all, but when I am in the mood for it, it’s absolutely delicious! ???
24th March 2023 at 01:54
First try I used Cynzano and Tanqueray but it didn’t feel quite right… When I tried with Carpano Classico and Beefeater at a friend’s house I was blown away how well balanced for my taste it was and it became one of my favorites.
24th February 2023 at 08:23
Ah. The legendary Negroni. My sopping wet palate was worried, but it went well! Not life changing by any means, but the combination of the sweetness of the vermouth, the bitterness and thick Campari and then the botanicals of the gin result in a drink whih is bittersweet in the best way possible. I actually feel that the best results for newbies is to use a sweeter sweet vermouth (like Cinzano). Really makes it, in my opinion.
25th January 2023 at 14:07
had a variation of this at Amor y Amargo, very fruity at the beginning and bitter towards the end. makes for an interesting and tasty drink
7th January 2023 at 21:16
After trying this for the first time, I came to the conclusion that you need to have an acquired taste to enjoy this cocktail.
10th February 2023 at 05:26
I didn't like it the first time I had it. Suddenly I loved it. A trip to Italy isn't complete without one of these; from €5 to €10, they just suddenly make sense and become a way tasty drink in Modena, Bologna, Roma whereever!
This is one of those drinks like an Aperol where where you are drinking it makes all the difference.
This is one of those drinks like an Aperol where where you are drinking it makes all the difference.
7th January 2023 at 22:31
Agreed! But it's a cocktail that in years to come I believe you'll grow to love.
26th December 2022 at 01:00
Really enjoyed this version of the Negroni. Nicely balanced. Great mix of flavours and tastes.
16th September 2022 at 21:57
For me, it's all about having a little more gin, and stirring, stirring, stirring.
In a mixing glass:
35ml gin
25ml Campari
25ml sweet vermouth
Stir for at least 30 seconds with ice.
Strain over ice.
Serve with a thin orange wheel.
The colour is *beautiful* like this, and once I serve one, every other guest wants one.
In a mixing glass:
35ml gin
25ml Campari
25ml sweet vermouth
Stir for at least 30 seconds with ice.
Strain over ice.
Serve with a thin orange wheel.
The colour is *beautiful* like this, and once I serve one, every other guest wants one.
8th September 2022 at 17:32
Also great with TANQUERAY
FLOR DE SEVILLA.
FLOR DE SEVILLA.
22nd July 2022 at 20:31
The best (for my taste) and somewhat bizarre Negroni turned out to be made in an Italian restaurant in my own hometown.
While I used oven-dried orange slices, they used a small red (hot!) pepper as garnish.
My current favourite: 1 part Broker's gin, 1/2 part Campari, 1/2 part Galliano, 1 part Martini Réserva Speciale Rubino and a small hot red pepper.It contrasts beautifully with the sweetness of the Rubino and takes the bitterness to another level. Give it a try !
While I used oven-dried orange slices, they used a small red (hot!) pepper as garnish.
My current favourite: 1 part Broker's gin, 1/2 part Campari, 1/2 part Galliano, 1 part Martini Réserva Speciale Rubino and a small hot red pepper.It contrasts beautifully with the sweetness of the Rubino and takes the bitterness to another level. Give it a try !
1st July 2022 at 04:47
Up for debate of course, but I would argue an orange wedge/slice is more important to a Negroni than an olive/lemon zest/onion/etc is to a martini. Truly the fourth ingredient of this drink
23rd June 2022 at 15:33
Tried this variation of a Negroni this weekend and it gained high approval from my critical family. 30ml Ramazzotti amaro. 30ml Kina L'Aero, 30 ml Plymouth Gin, 3 dash Chocolate Bitters. Mix in the normal way. Add orange peel and cherries for decoration.
23rd June 2022 at 07:14
One of my all Time favorite
Unmissable
I would not use Martini Rosso for it
It's too sweet and it will make you Miss the point of the drink
I recomand a Dolin vermouth to keep the well balanced bitterness of the Negroni
Unmissable
I would not use Martini Rosso for it
It's too sweet and it will make you Miss the point of the drink
I recomand a Dolin vermouth to keep the well balanced bitterness of the Negroni