Negroni
Bitter, sweet and herbal in glorious balance: gin, Campari and sweet vermouth stirred cold and clear.
Ingredients
- London Dry gin, a juniper-rich London Dry30 ml
- Campari30 ml
- Sweet vermouth, Cocchi di Torino, Carpano Antica or Dolin Rouge30 ml
- Orange, peel, expressed over the drink (optional)1 strip
Method
- Fill your mixing glass with ice.
- Pour the gin, Campari and sweet vermouth into the glass.
- Stir calmly for 20–30 seconds, until the drink is cold and lightly diluted.
- Strain into a rocks glass over one large ice cube.
- Twist a wide strip of orange peel over the drink to release its oils, and drop it into the glass.
About this drink
The Negroni is thought to be named after Count Camillo Negroni, who in 1919 at Caffè Casoni in Florence asked the bartender to replace the soda water in his Americano with gin. The result became one of the world's most iconic aperitifs, known for its clean, bitter edge. The simple recipe, equal parts of everything, makes the quality of each ingredient decisive.
Questions and answers
Can you make a Negroni without Campari?
No. Campari is the backbone of the drink, a bitter edge nothing else quite replaces. Aperol gives a sweeter, less bitter cousin, but that is really a different drink.
Which gin suits a Negroni best?
A classic London Dry with clear juniper holds its own against the powerful flavours of Campari and vermouth. A softer, more citrus-led gin can drown in the other two.
Can you batch Negronis for a party?
It is perfect for batching. Mix the gin, Campari and vermouth in the right proportions ahead of time, keep in the fridge or freezer, and pour over ice when your guests arrive.
