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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...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
19th May 2022 at 18:39
I made the Negroni with Martini Riserva Speciale Rubino instead of Rosso and, already being someone who loves a Negroni, found it to be somehow even better. Now to see if Antica Formula instead elevates it that little bit more!
22nd April 2022 at 05:19
I know the Negroni is a classic, but I just don’t get it. I am certain I am missing something. I’m more of a Bourbon/cognac drinker, and my palate skews towards “honeyed” flavors (st. Germain, Benedictine, Domaine De Canton). For that reason, I am a total noob at clear spirits. I haven’t had a good gin ever and find “recognizable” names to taste like an herbal punch in the face. Can anyone recommend a decent gin? I dig the softness of Genever but the yeasty finish is inappropriate for this drink
27th June 2022 at 20:13
Sounds like you're after a softer modern gin. Hendrick's comes to mind, as does Kyrö Gin, but also Plymouth Gin might catch your fancy. In this case you may want to up the gin as the campari and vermouth will be more pronounced. Even then, based on your preferences, a Boulevardier or Vieux Carré seem far more to your taste.
12th May 2022 at 18:42
Tanqueray No 10 and Citadelle are both very approachable, but just because something is a classic does not mean that one has to like it. That said, it sometimes takes time to learn to enjoy new things, e.g. olives, Japanese cuisine, Bruckner's symphonies, or even Scotch whisky. You could try Negroni and the Goat, which I think is softer, and has more depth.
13th April 2022 at 18:52
It is definitely in my top 40, but I find it a little too sweet when using equal parts. 1 1/4, 1, and 3/4 works better for me. Or sometimes I'll replace the vermouth with a 50/50 mix of vermouth and Aperol.
12th April 2022 at 18:44
IMO one of the most overhyped cocktails ever. I absolutely love each of the individual ingredients, but I feel in the Negroni they take away from each other rather than adding to one another. When I do occasionally make a Negroni, I usually cut the Campari by half, after which the balance works for me.
27th June 2022 at 20:04
It works well in many different formulas. Personally I like it with more gin than the classic 1-1-1 ratio.
4th April 2022 at 23:26
My favourite cocktail.
24th February 2022 at 23:31
Abolutely love this with Tanqueray Rangpur
12th February 2022 at 12:05
Depending on the gin, I like adding an extra 10ml or so to the mix.
I find Warner's London Dry gin to be my favourite to use, with Tanqueray 10 and MGC to be close runners up.
I find Warner's London Dry gin to be my favourite to use, with Tanqueray 10 and MGC to be close runners up.
27th June 2022 at 20:16
I also like to add 10-15ml extra gin. Even a 2:1:1 ratio of ingredients works out nicely.
25th December 2021 at 14:02
Hi there. I would like to share a variety replacing half (or even the full amount) of Campari with Becherovka liqueur. It makes a great sipper for winter times with spicy cloves and cinnamon.
To be honest, I came up with it on Christmas eve 2020 when I ran out of Campari and was looking for a bitter replacement. Because of that true story and the gingerbread taste, I suggest to call it a Christmas Negroni.
Cheers and Merry Christmas to all discerning drinkers.
To be honest, I came up with it on Christmas eve 2020 when I ran out of Campari and was looking for a bitter replacement. Because of that true story and the gingerbread taste, I suggest to call it a Christmas Negroni.
Cheers and Merry Christmas to all discerning drinkers.
26th December 2021 at 17:36
Many thanks, Andreas. This is a brilliant festive riff. I took the liberty of adding to your recipe before adding the Christmas Negroni to Difford's Guide (I'll add an image as soon as Dan can shoot). Please see the link under "Variant" above. Merry Christmas.
18th December 2021 at 08:31
Just made this, my hid it was bitter. I have a really sweet tooth. But after a few sips, it grew on me. I made the mistake of not having an Orange around. It absolutely needed it.
I made one for the missus and she hated it, even topped it up with soda water and put a lime in it! Bloody heathen. Down the sink.
Will defo try again with the orange.
I made one for the missus and she hated it, even topped it up with soda water and put a lime in it! Bloody heathen. Down the sink.
Will defo try again with the orange.
8th January 2022 at 18:40
Pink grapefruit peel usually seems to work when you have run out of oranges.
9th December 2021 at 16:43
Absolute favorite cocktail, especially with a couple dashes of Grapefruit Bitters. I keep Stappi Italian red soda in stock for dry days.
12th May 2022 at 18:47
Thank you. Grapefruit bitters have just arrived, and I'll give them a try in this.
22nd October 2021 at 17:51
Generally not a fan of more bitter elements (like Campari) but I did a variant of a bloody negroni using a slice of grapefruit juice and a squeeze of grapefruit juice.
7th October 2021 at 22:48
I get the feeling that this is everyone's second favorite cocktail, or should be. Once you get over that first bitter shock of Campari, you can quickly acquire a taste for this delicious sipping cocktail which is built simply in the glass. I've probably made almost as many of these as other cocktails just because of the striking contrast. Delicious.
1st August 2021 at 16:36
The negroni is my second most favourite cocktail. I like it heavy and rich. After trialling various brands for me it has to be tanqueray gin, Campari and Cochi de Torino vermouth or Antica formula. Recently I had a negroni at The Connaught in London where they use Galiano L’aperativo in place of the Campari, but I see that brand it’s not mentioned on this website. It was delicious.
12th May 2022 at 18:52
I agree that Galliano seems to work even better, but Negroni and the Goat is possibly even better still.
2nd August 2021 at 08:12
We have Galliano L'aperitivo. The best way to find is to simply type "galliano" into search at the top of this page. We also have Galliano L'aperitivo available in our Cocktail Builder so you can make it your default red bitter liqueur in all recipes, including those you upload yourself.
Anonymous
29th July 2021 at 08:45
How long do you normally stir for? I am not a negroni fan however tried again last night with equal parts Plymouth, Dolin Rouge and Campari, but first mixed in a glass with lots of ice for 35secs and the (potential over) dilution made it less bitter and delicious. I used Punt E Mes first time around which is very bitter, so perhaps that was the issue....
12th May 2022 at 18:54
Yes, dilution can make all the difference.
1st October 2021 at 07:13
Really down to personal tastes. I prefer to stir in the glass I'm serving in. It's a cocktail for those who like bitterness but perhaps experiment with the proportions of each ingredient to see if you can strike a balance that suits your tastes.
12th July 2021 at 00:20
I tried it with Tanqueray #10, and found the citrus botanicals balanced out the bitterness better than regular gin.
29th June 2021 at 22:29
Big fan of a Negroni. Sometimes I add half a shot of mezcal to give it an extra smoky dimension.. it's fantastic.
15th June 2021 at 17:25
Definitely one of my favorite cocktails. After trying many variations, I sometimes replace half of the campari by Suze gentian liqueur, it adds nice liquorice notes.
20th April 2021 at 08:11
Would it be outrageous to replace up to 5ml of sweet vermouth with amaretto liqueur?
20th April 2021 at 11:08
Wouldn't be a Negroni but could produce a tasty cocktail.
14th April 2021 at 04:22
Made my first Negroni tonight. Sampled all of the components separately and was skeptical. But combine them and stir and magic happens! Fantastic!
14th April 2021 at 06:36
Welcome to the supporters club!
9th April 2021 at 00:32
One of my favorite cocktails, especially with Four Pillars Negroni spice gin. Beautiful bitter sweetness
27th March 2021 at 11:48
Yesterday I tried the Garibaldi, followed by the Americano. I decided I’m not a fan of Campari. Today I decided to give the Negroni a try, and the gin certainly helps, but still not for me... yet. It was a new bottle of Campari, so I will continue sampling its family of cocktails until the bitter end. Hopefully I can acquire a taste for it, the flavours are interesting but a little too bitter for my palate.
30th September 2021 at 22:01
In my experience, I acquired a taste for it surprisingly quickly, and now I really savor every sip. It's just a great ingredient for sipping cocktails. I'm rotating it with the Enzoni cocktail which adds sweet grapes and lemon juice in place of vermouth which softens the bitter edge of the Campari.
14th February 2021 at 09:28
I like it with 20ml of sweet vermouth and around 7ml of grapefruit juice (freshly squizzed).
10th January 2021 at 01:47
Tried a Negroni when I was about 18 and thought it was horrible (and Campari in general too). It’s funny how your palate changes with age, this is now one of my absolute favourites! And I go through a few bottles of Campari in a year
20th December 2020 at 23:19
I've changed my mind over this drink since the summer. I was making it with Cinzano Rosso, that I put in the fridge after opening it a few months before. I think mine went a bit weird because of that.
Was still making this and other red vermouth drinks regardless but today I've bought the Cocchi Torino vermouth and it's now a gamechanger. When I can't decide on a drink I'll be making this as I peruse this website
Was still making this and other red vermouth drinks regardless but today I've bought the Cocchi Torino vermouth and it's now a gamechanger. When I can't decide on a drink I'll be making this as I peruse this website
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.