Christmas Negroni

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Cocktail History

The Christmas Negroni is a Christmas cocktail that was created by the Campari Group and was published on The Mixer, Campari’s beverage recipe blog. Like the original Negroni, this version features equal parts gin, sweet vermouth, and Campari, maintaining the balanced, bittersweet profile the template is known for. However, what sets this one apart is the gin’s infusion with a medley of baking spices such as cinnamon, clove, and star anise. This aromatic twist adds layers of warm, seasonal flavors, giving the cocktail a cozy holiday vibe while preserving its sophisticated edge.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Spiced Gin: This is a type of gin made with juniper berries, baking spices, botanicals, alcohol, and water. I infused Broker’s London Dry Gin with baking spices.

Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, alcohol, and water. I used Dolin Vermouth de Chambery Rouge.

Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, alcohol, and water.

Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is a sturdy, wide-bowled glass that’s used to stir ingredients before they’re strained and served. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is a flat, perforated metal strainer with a handle that’s used to strain cocktails from a mixing glass or tin into a serving glass while keeping ice and solids behind. I used the A Bar Above Julep Strainer.

Ice Mold: This is a tool that’s used to create large, transparent ice cubes by controlling the freezing process, resulting in clearer, slower-melting ice. I used the BERLINZO Premium Clear Ice Cube Maker Mold.

Peeler: This is a small, handheld tool with a sharp blade that’s used to remove the outer skin of fruits and vegetables. I used the OXO Good Grips 2-Piece Peeler Set.

Lowball Glass: This is a short, wide glass with a thick base that’s used for serving spirits neat or on the rocks. I used the Libbey The Gats Rocks Glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Red-ish orange color

• Aroma: Campari and baking spices

• Taste: Bitter, sweet, and herbal Campari

• Finish: Accenting seasonal spices and noticeable Campari bitterness

Kendall’s Take
“Campari has a reputation for being bold, bitter, and a little intense, so you don’t see it on Christmas-themed cocktail menus much. But this version softens those edges beautifully. The baking spices round everything out, bringing warmth and balance to the classic Negroni structure without losing that signature bright red bite. The result is festive, layered, and far more approachable than you might expect, especially during the colder months.”

Recipe

This cocktail recipe was found on the publication The Mixer by Campari Group.