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...
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!
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
I agree that Galliano seems to work even better, but Negroni and the Goat is possibly even better still.
[deleted user]
8th October 2021 at 08:08
I'm curious...what's your no.1 favourite cocktail?!
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....
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.
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.
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.
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.
[deleted user]
27th March 2021 at 12:34
A cocktail I really like which is less bitter than the traditional Negroni is the Iron Negroni which switches out Campari for Ferro China Baliva. Perhaps worth a try next time.
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
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
Anonymous
14th November 2020 at 10:04
A bit too bitter for me. I'll tinker with some variations on it.
Try Americano with proportions 1:1:1. You'll see that it's not campari that is bitter but the combination of gin and campari. I would try to add less gin first.
This is a much too bitter recipe for me. Campari is really too bitter and i only taste it with that 3/3/3 measurement. I found a better one that i will share that is much more balanced according to me. Gin 4.5cl Vermouth 3cl Campari 1.5cl . I would also recommend to crac the ice before you stir it. This is quite a strong drink so the fact to crac the ice will add more dilution to the cocktail. Cheers
For seasoned Negroni drinkers, equal parts, or possibly with a touch more gin, is the only way. A Negroni, is designed to be a strong bitter aperitivo. However, reading your comment and recipe, and others on this page, I will look to add a "Sweet Negroni" and I foresee the Negroni ending up like the Manhattan, with Dry, Perfect and Sweet standard serves. Many thanks for contributing.
It´s odd as the first one I ever tried in Madrid recently didn´t really strike me ( although it did blow my head off ! ) but after subsequent mixings using your recipe I have become a firm fan. It´s easy to make, intense but sublime....and strong ! thank you for the recipe Mr Difford.