Festive Gin Negroni Cocktail Recipe

When the holidays come around, I honestly just want things to feel easy but still a bit special. A Negroni’s a classic gin cocktail—no arguments there—but with a few festive tweaks, it turns into the perfect Christmas Negroni.

This Christmas Negroni recipe gives you a drink that’s balanced and full of flavor, with a vibe that’s somehow both seasonal and timeless.

There’s something about the bitter Campari and the gin’s botanicals blending with sweet vermouth that just works. Toss in a hint of holiday spice or a garnish that feels wintry, and suddenly you’ve got a Christmas cocktail made for cozy nights or cheerful get-togethers.

Sometimes I want a winter Negroni for a quiet evening at home. Other times, it’s a festive gin Negroni cocktail to mix up for friends at a party.

Either way, this recipe makes it super easy to whip up something that feels classic, but with a seasonal twist.

Festive Gin Negroni Cocktail Recipe

I usually go for the classic balance of gin, Campari, and sweet vermouth, but I like to add a few warm spices for a seasonal kick. The result? A familiar cocktail with just a little cinnamon, clove, and orange—enough to make it feel festive.

Equipment

• Mixing glass or a cocktail shaker for combining everything
• Bar spoon for stirring and layering the flavors
• Jigger or any measuring tool to keep pours on track
• Strainer to keep the ice out of your drink
• Short tumbler glass or rocks glass for serving (I just use whatever’s handy)
• Peeler or sharp knife for getting that orange peel garnish
• Ice cubes for chilling and a bit of dilution
• Small saucepan if you’re in the mood to infuse gin with spices like cinnamon sticks, cloves, or bay leaves

I try to keep the setup simple. The right tools do make things smoother, though, and the drink comes together quick.

Ingredients

• 1 ½ oz gin (I like classic London Dry, but spiced gin is great too)
• 1 oz Campari
• 1 oz sweet vermouth or red vermouth
• 1 orange peel or even an orange slice for garnish
• 1 cinnamon stick or star anise for garnish
• Optional: a few cloves or a bay leaf if you want to infuse your gin ahead of time

Spiced gin honestly brings out those baking spice flavors. Orange peel adds brightness, and Campari gives that bitter edge that keeps it from being too sweet.

Instructions

• Fill your mixing glass with ice.
• Pour in gin, Campari, and sweet vermouth, measuring with a jigger if you want to be precise.
• Stir gently with a bar spoon for about 20–30 seconds, just until it’s nice and cold.
• Strain into a tumbler glass over fresh ice.
• Express the oils from an orange peel over the top, then drop it in.
• Add a cinnamon stick or star anise if you want a little extra aroma.
• If you’re feeling fancy, use gin infused with cloves and bay leaves for a deeper flavor.

I always stir—never shake—because it keeps the drink clear and velvety.

Notes

I end up tweaking things almost every time. Swapping in spiced gin brings more warmth, and infusing gin with cinnamon or cloves really ups the aroma.

Sometimes Campari feels a bit too bold, so I’ll cut it back a touch and add a little more vermouth for a softer edge. If you use a bay leaf infusion, it adds this herbal note that plays surprisingly well with the bitter-sweet thing.

Serving with a cinnamon stick or star anise just makes the whole drink smell festive. If I’m craving something brighter, I’ll use an orange slice instead of peel.

Tasting Notes

That first sip? It hits with a tug-of-war between bitter Campari and the mellow, almost silky gin.

Then the vermouth steps in—sweetness that smooths things out, so the whole drink feels rounded but, thankfully, never too heavy.

If I line it up next to a Negroni Sbagliato, honestly, the sparkling wine makes everything feel lighter and a bit playful with those bubbles.

My gin version, though, is more rooted, bold—maybe a little stubborn—while the sbagliato is crisp and, I guess, kind of refreshing in a different way.

Trying an Aperol Negroni, I can’t help but notice it’s just less bitter.

Aperol’s sweeter, more citrusy vibe makes that one go down easier, especially for anyone who’d rather avoid Campari’s punch.

And then there’s the Vodka Negroni—it’s a whole other story.

Take away gin’s botanicals, and suddenly the vermouth and Campari step forward; the drink feels cleaner, but maybe it loses a bit of that complexity.

Add lemon juice, and you get the Negroni Sour.

It’s brighter, with a tart kick—I reach for it when I’m craving something sharper, less on the sweet side.

Every twist changes up the bitter, sweet, and citrus notes.

Honestly, I keep coming back to the classic gin Negroni, but I like to bounce around depending on my mood or the weather.