Want a smooth cocktail that still packs a punch? Look no further than this Negroni—lush gin, alluring Campari and sweet vermouth.
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A Negroni is like sweet ‘n’ sour candy for grown-ups. Just mix gin with Campari and sweet vermouth and you’ve got one stellar Italian pre-dinner drink that has become one of the most famous cocktails worldwide.
Yes, indeed, you have the Italians to thank for this delicious beverage. It was regularly enjoyed as far back as the 1860s as an aperitif. Then, it was called an Americano, which uses soda water, Campari, and vermouth. But an Italian count named Camillo Negroni ordered the drink during one visit to Florence and changed cocktail history by requesting the soda water be replaced by gin. The drink was such a hit at the bar that the bartender named it after its creator: a Negroni.
Be warned: that first sip will knock you off your feet. It’s bitter as heck, but then that sweet flavor will flow right in, mixed with a unique blend of herb and citrus. You might compare it to other well-known drinks, like the Americano and the Boulevardier. But believe me, it’s the sweet vermouth chilling with the bitter Campari that makes the Classic Negroni special.
INGREDIENTS
Simple yet complex. That’s the Negroni. Here’s what you’ll need…
- 1 oz. gin
- 1 oz. Campari
- 1 oz. sweet vermouth
- orange peel (for garnish)
INSTRUCTIONS
Pour
Pour the gin, Campari, and sweet vermouth into a mixing glass.
Add
Fill the mixing glass with ice. Stir well.
Strain
Strain the mix into a rock glass filled with large ice cubes and garnish with an orange peel.
ENJOY!
FAQs & Tips
A typical Negroni cocktail has 150–160 calories.
Serve a Negroni in a rocks glass along with large ice cubes. Include that orange peel garnish to release the citrus essential oils. I recommend to sip it slowly and let the ice gently melt.
You can blend the gin, Campari, and vermouth ahead and store in the fridge. When the party starts, serve it up over ice, toss in an orange peel garnish, and sip away. Any leftovers can be stored in the fridge for several weeks. Don’t throw out your orange peels. Keep them around for baking, cooking, or mixing into homemade cocktail bitters.
If a Classic Negroni had siblings, they’d be the Americano and the Boulevardier. The Americano swaps gin for soda water, giving you a refreshing, light option. The Boulevardier brings in the whiskey, making it more robust.
With its Italian roots, the Classic Negroni goes really well with Italian nibbles like olives, charcuterie, and cheese. If you want something more substantial, prepare a plate of grilled veggies or a couple of skewers of roasted meats.
Use seedlip (non-alcoholic gin), non-alcoholic sparkling wine, and an Italian bitter aperitif syrup.
Delicious Negroni Variations
Negroni Sbagliato: Swap the gin for Prosecco.
American Negroni or Negroni d’Americano: Substitute the gin with club soda.
White Negroni: Use Lillet Blanc and Suze (a French aperitif) in place of sweet vermouth and Campari.
How to prep and store your negroni
To make ahead of time, blend the gin, Campari, and vermouth, and pop it into the fridge in a sealed container. When the party starts, serve it up over ice, toss in an orange peel garnish, and sip away.
A tip? Giving your drink some chill time before serving helps the flavors bond. Any leftovers can be stored in an airtight bottle or jar in the fridge. The strong alcohol content means it’ll stay fresh for several weeks. Another tip? Don’t throw out your orange peels. Keep them around for baking, cooking, or mixing into homemade cocktail bitters.
Classic Negroni
Ingredients
- 1 oz. gin
- 1 oz. Campari
- 1 oz. sweet vermouth
- orange peel for garnish
Instructions
-
Pour the gin, Campari, and sweet vermouth into a mixing glass.
-
Fill the mixing glass with ice. Stir well.
-
Strain the mix into a rock glass filled with large ice cubes, garnish with an orange peel, and serve.
Notes
- The Classic Negroni is a stirred cocktail, not a shaken one.
- Follow the ratio of equal parts gin, Campari, and sweet vermouth.
- ‘Express’ the orange twist over the cocktail by squeezing it peel-side down to release the aromatic oils onto the surface of the drink.
Nutrition
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