Name: 21st Century Negroni
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Chinato (Barolo/Barbera/Grignolino); 30 ml Gin; 15 ml Red bitter liqueur; 10 ml Bianco/blanc/blanco vermouth; 2 dash Creole bitters

21st Century Negroni
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Photographed in an UB Koto Old Fashioned 30cl

Ingredients:
1 ¹⁄₂ oz	Mancino Vermouth di Torino Chinato
1 oz	Hayman's London Dry Gin
¹⁄₂ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₃ oz	Strucchi Bianco Vermouth
2 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of grapefruit zest twist and orange wedge or slice.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
EXPRESS grapefruit zest twist over cocktail and discarded.
Garnish with orange wedge or slice.

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

21st Century Negroni lifestyle thumbnail

Review:

A chinato-forward Negroni that's fit for the 21st Century. Indeed, I recommend it, particularly as a digestivo.

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Nutrition:

One serving of 21st Century Negroni contains 235 calories

Alcohol content:

1.5 standard drinks
20.19% alc./vol. (20.19° proof)
20.3 grams of pure alcohol

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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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John CARR

17th June at 15:35

It might but ultimately inspired by the negroni, but I feel this is really taking it in an entirely new direction and deserving a new title altogether. Perhaps a Red Baron - In honour of the superb colour, suave sophistication, and potential lethality?

John CARR

9th June at 14:39

Just noting that the garnish instructions seem incomplete re grapefruit twist and orange wedge, and differ from the photo. I happened to have some dehydrated blood orange, which looked great with the absolutely stunning Carmine red of the drink, but the two kinds of fresh citrus were a superior flavour match.

Simon Difford

9th June at 19:46

Thanks John. We've a number of cocktails where the switch from our previous way of displaying garnish and method hasn't fully transitioned to the new style. I've just fixed this cocktail. Blood orange slices, especially when dehydrated, make for more attractive garnishes than standard oranges. Same we're moving out of blood orange season.

Simon Sedgley

14th January at 11:08

Accidentally used rosso, instead of bianco, vermouth. (Might have nudged the cocktail back into the 20th Century.) But serendipity often has a plan, in my experience.