Name: Munich Negroni Western Style
Total time: 3 min
Cuisine: Cocktail
Ingredients: 20 ml Bourbon whiskey; 20 ml Red bitter liqueur; 20 ml Hazelnut liqueur; 10 ml Vermouth alla vaniglia

Munich Negroni Western Style
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Serve in an Old-fashioned glass

Ingredients:
²⁄₃ oz	Bourbon whiskey
²⁄₃ oz	Strucchi Red Bitter (Campari-style liqueur)
²⁄₃ oz	Hazelnut liqueur
¹⁄₃ oz	Carpano Antica Formula Vermouth

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange slice & square of dark chocolate.
STIR all ingredients with ice.
STRAIN into ice-filled glass.

Allergens:

Recipe contains the following allergens:

Hazelnut liqueur - Nuts
Vermouth rosso alla vaniglia (e.g. Antica Formula) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A nutty riff on a Negroni with a lingering bittersweet hazelnut finish. The dark (high cocoa content) chocolate and orange slice garnish brilliantly befits this cocktail.

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History:

Created in 2015 by Mauro Mahjoub at his Negroni Bar in Munich, Germany.
Negroni cocktail history and recipe variations

Nutrition:

One serving of Munich Negroni Western Style contains 165 calories

Alcohol content:

1.2 standard drinks
23.23% alc./vol. (23.23° proof)
16.3 grams of pure alcohol

More After dinner/digestif cocktails
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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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Showing 9 comments for Munich Negroni Western Style.
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Erik Maloney

24th April 2024 at 11:14

Topping this up with a couple ounces of tonic water makes for a particularly nice highballed Negroni variant.

Chris Brislawn

27th October 2023 at 04:30

GREAT drink, weird name. Ok, it’s from Munich; it’s a “Hazelnut Boulevardier,” what’s “Western” about it? The smell of dark chocolate (next time I’ll grate a little for more nose) works wonders with the hazelnut. Instead of Simon’s 2:2:2:1 ratio I used 6:3:2:2 (in quarter ounces) to tame the Campari and reduce the sugar. The hazelnut was subtle but discernible (could go 6:3:3:2) and it was still sweet and bitter enough. Maybe add cocoa bitters. I call my version “Boulevards of Munich.”

Joel Meierfeldt

10th February 2023 at 08:38

I didn't have dark chcolate at home and accompanies the drink with a pack of Toffifee (https://en.wikipedia.org/wiki/Toffifee) - caramel cups containing nougat, caramel and a hazelnut, topped with a chocolate button. I don't know about the availability of it outside Central Europe though. This was the perfect match. Of course you will largely exceed the nutrition value given here :-)

Alasdair MacDonald

31st October 2022 at 13:05

Gosh, have just tried this but with 100 proof Rye, Montenegro amaro, homemade Hazelnut Liqueur and Antica formula and it is scrummy. Thought I'd better write this before I have another.

Andrew Gelb

7th November 2021 at 21:36

Leon & Sander, may I ask how many drops of the orange bitters each of you employed? And, Calvin, what an interesting substitution!

Leon Camfield

10th May 2022 at 19:42

Two, my standard “seasoning” ?

chris wheeler

28th October 2021 at 21:01

Really enjoyed this, but possibly a touch sweet as is (as others have said)

Cameron Carter

27th October 2021 at 00:29

Wow.

Calvin Grant

22nd May 2021 at 04:08

Haven't tried a Negroni I didn't like. This one was no exception. HAZELNUT negroni ! Like Andrew I was looking for something nice to do with Frangelico. Still want the bitter. Tried a few dashes Angostura Orange Bitters ; wasn't not an improvement but slight so I added about twelve dashes Regan's Orange Bitters. Interesting. What's that orange hazelnut confection? Immediately made another, this time with Punt e Mes rather than Antica Formula. Wow!

Andrew Gelb

12th June 2020 at 02:16

Very nice drink. I was looking for a good use of Frangelico. But, I think next time I might add a few dashes of orange bitters to up the bitterness and add a bit more complexity.

Leon Camfield

7th November 2021 at 20:25

I made this, tried it, liked it, read your comment, added the butters, tried it again & absolutely loved it. The orange bitters somehow dialled down the bitterness of the Campari, which works for me.