Negroni Cocktail Recipe
I find the Negroni to be a classic, balanced drink that’s easy to make and only needs a few simple ingredients and tools. The method is quick, and getting the steps right really brings out its signature flavor.
Equipment
- Mixing glass: I use this to combine ingredients and chill the drink evenly.
- Bar spoon: This helps me stir the mixture without diluting it too quickly.
- Jigger: I measure each liquor to get the right Negroni balance.
- Strainer: If my mixing glass doesn’t include a strainer, I use a Hawthorne strainer.
- Old-fashioned glass (or rocks glass): The Negroni is served in a short, sturdy glass.
- Ice: I use large ice cubes for stirring and serving; they melt slower and keep the drink cold.
- Vegetable peeler or knife: I need this for cutting a fresh orange peel for garnish.
Ingredients
- 1 ounce 30 ml Gin
- 1 ounce 30 ml Campari
- 1 ounce 30 ml Sweet Vermouth
- Ice
- Orange peel for garnish
Instructions
- Fill the mixing glass about halfway with ice.
- Add the gin, Campari, and sweet vermouth, using the jigger to measure equal parts of each.
- Stir the mixture gently with the bar spoon for about 20–30 seconds, just until it’s well chilled and diluted slightly.
- Place a large ice cube in the old-fashioned glass.
- Strain the mixed drink into the serving glass over the ice.
- Cut a strip of orange peel.
- Hold it over the drink and give it a gentle twist to release the oils,
- Then drop it in as garnish.
Notes
I prefer to use freshly opened vermouth and keep it stored in the fridge to preserve its flavor. Some people like a more gin-forward taste and might add a bit more gin.
I really wouldn’t skip the orange peel—the oils matter for aroma. If I want a less bitter taste, sometimes I’ll add a splash of club soda on top to make a Negroni Sbagliato, though that’s technically a variation.