5 nuances of Negroni to try at home
World Best Bar
May 24, 2022
10 January 2019
A timeless classic, The Negroni, composed of equal parts gin, Campari, and sweet vermouth, is incredibly easy to make, and its refreshing bitterness always hits the spot. Alongside the equally iconic Martini and Manhattan, it is also an all-time bartender favorite to riff on.
First, a bit of history. As the legend goes, the Negroni was invented in Florence’s Caffe Cassoni in 1919. Count Camillo Negroni, who had taken a liking to gin during his frequent trips to England, asked his friend and bartender, Fosco Scarselli, to replace the club soda in his favorite cocktail, the Americano, with gin. And just like that, a legend was born.
A proper Negroni is built over ice in an old fashioned or rocks glass and stirred, never shaken. While it used to be garnished with an orange slice, today, outside of Italy, the garnish of choice is an orange peel.
Read on for a refresher of the classic recipe, as well as 5 variations that just as easy to make and will fit your every mood.
Fill a rocks glass with ice cubes. Add 1 oz gin, 1 oz Campari, and 1 oz sweet vermouth. Stir, garnish with an orange peel and serve.
In an ice-filled rocks glass, combine 1 oz sweet vermouth and 1 oz Campari. Top with 1 oz dry sparkling wine, stir to combine and garnish with an orange wheel.
In a mixing glass with ice, combine 1 1/2 oz gin, 1 oz Lillet blanc and 1/2 oz Suze gentian liqueur. Stir for 20 seconds until chilled, strain into a rocks glass over fresh ice and garnish with a lemon twist.
Combine 1 fresh egg white and ¾ oz freshly squeezed lemon juice into a shaker and dry shake for 30 seconds until frothy. Add 1½ oz gin, ¾ oz Campari, 1 oz amaro, ¼ oz fresh orange juice, ¼ oz simple syrup, and ice. Shake vigorously until cold, fine strain into a chilled coupe glass and garnish with a lemon wheel.
In a mixing glass with ice, combine 2 oz. rye whiskey, 1 oz. Campari, and 1 oz. dry vermouth. Stir until chilled, strain into a chilled cocktail glass and garnish with a lemon twist.
In a mixing glass with ice, combine 1 ½ oz still rosé, ¾ oz Cocchi Rosa, ¾ oz Campari, and 2 dashes grapefruit bitters and stir until chilled. Strain into a rocks glass over fresh ice and top with 2 oz sparkling rosé. Garnish with a grapefruit peel and serve.