This recipe is for a Classic Negroni, an equal parts cocktail. Be sure to check out our Modern Negroni recipe, which changes up the ratios a bit. Many find it to be a more balanced cocktail, while keeping that same characteristic charm.
Ingredients
The classic Negroni consists of just three ingredients (4 if you include the garnish): Gin, Campari, and Vermouth. These ingredients all bring different things to the finished cocktail. they also all belong to very different spirit families (as I call them). Gin is what I would call a hard liquor, Campari is an amaro, and Vermouth is a fortified wine.
What Does a Negroni Taste Like?
Upon first sip, you can expect a buttery mouthfeel. Sweet, floral and fruity from the Campari and vermouth, while the gin and vermouth balance it and keep it from being TOO sweet with their subtle herbal notes. As you swallow, you’ll pick up the characteristic bitterness that defines all amaros, Campari included.
While the Negroni exists in a perfect state as-is, the most incredible thing about this drink is the ability to easily customize it by simply swapping out the various ingredients. The recipe is equal parts Campari, vermouth, and gin. By swapping out any one, two, or even all three, you can craft a completely new cocktail. Swap out the Campari for any other amaro (Cynar or Cocchi Americano, for example), and the subtle differences will astound you. Switch the vermouth for something like Italicus bergamot liqueur and you’re halfway to a Negroni Bianco. Nix the gin in favor of bourbon, tequila, or mezcal, and you’ll find that this cocktail is deserving of a LOT of home experimentation.
In fact, I’ve come to the conclusion that instead of being just one cocktail, the Negroni is in fact an entire cocktail family. In fact, most restaurants (at least those serving more than just piña coladas and margaritas) will have some variation of a Negroni on their cocktail menu, even if they don’t call it a Negroni (Boulevardier, anyone???).
The Key To Making A Great Negroni
But for now, let’s get down to the nitty gritty. While the Negroni is all about teamwork between the three spirits, there are two stars that truly stand out when you’re drinking it: Campari, and…..orange peel???
YES! For a lot of drinks (and home bartenders) the garnish is an afterthought, not even considered a part of the cocktail at all. But with the Negroni, the orange peel is what truly ties everything together. It brings that fresh scent of citrus every time you bury your nose in the glass for a sip.
The Campari is the other star, offering up its classic sweet, floral, and bitter notes and adding that intriguing complexity. Your mouth wants to hate that bitter swallow, but at the same time it’s irresistible. The key to the perfect Negroni at home is finding a gin and a vermouth that support the Campari, but don’t overshadow it and truly allow it to shine.
For me, a bright, crisp and clean gin like Bombay Sapphire is crucial. It doesn’t try to compete with the floral tones of Campari, but brings that classic gin herbal aspect to the cocktail. A hint of lemon to complement and push the citrus coming from your garnish doesn’t hurt either.
For similar reasons, the vermouth I find myself reaching for the most in a Negroni is Dolin Rouge. Again, as vermouths go, I wouldn’t say it’s the most complex. However, it finds its way into many cocktails because of its ability to play nice and not overshadow the other elements. In the Negroni, it brings that classic red wine scent, some added sweetness, and the barest hint of cinnamon, neither rolling over to the Campari or overshadowing it.
How To Make
For the construction, the perfect Negroni couldn’t be simpler. It’s literally just equal parts of all three spirits, stirred over ice, strained into a rocks glass (with one large cube) and garnished with an orange peel. But, as with all cocktails, the devil is in the details. I’ve found that it’s important to stir with ice until JUST chilled and immediately strain into the glass, rather than doing a longer stir for the watering-down effects it offers. Unlike an Old-Fashioned, for instance, this cocktail is only 1/3 truly hard spirit, and can easily lose what little bite it’s already bringing to the table.
As you become more experienced with mixing your own drinks, you may decide that you like a nice, mellow Negroni. But for me, I appreciate just a little bit of bite to really round out everything else this drink has going on. One of my biggest pet peeves is ordering a drink at a restaurant, watching the bartender make it, then seeing it sit for a few minutes waiting for my server to bring it to me!
Below (finally) is the recipe for a classic Negroni. I’ll be honest with you, there’s no secret. The construction is very straightforward and easy to remember (another reason it’s one of my favorites to make at home). Anyone that tells you they know the secret for a Negroni or they have the “best recipe” for a Negroni is just wrong or selling you something.
Negroni Recipe
- 1oz Bombay Sapphire gin
- 1oz Campari
- 1oz Dolin Rouge Vermouth
- Fresh orange peel (I usually do a generous 2-3 inch piece)
Combine all spirits in a mixing glass, fill halfway with ice (should barely cover the liquid) and stir for 10-15 seconds. Strain into a rocks glass over a single large cube. Fold the orange peel and run it around the rim of the glass before dropping it in the drink. Enjoy!