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Cocktail History
The Negroni is a classic cocktail that was created by, and named for, Count Camillo Negroni in 1919 at Caffè Casoni in Florence, Italy. It was made as a variation of another Italian cocktail called the Americano that uses equal-parts gin, sweet vermouth, Campari, and citrus but omits the soda water.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a spirit made with juniper berries, botanicals, and alcohol. We used Durham Distillery Conniption American Dry Gin because it features crisp and clean botanicals with notes of cucumber, citrus, and honeysuckle. For a mocktail version of this drink, try MONDAY Zero Alcohol Gin in place of the gin.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Carpano Antica Formula Vermouth because it’s a high quality vermouth with dark notes of herbs, figs, licorice, cinnamon, and cocoa. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth.
Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol. For a mocktail version of this drink, try Giffard Non-Alcoholic Bitter Syrup in place of the bitter liqueur.
Orange Slice: This is a slice of orange that has been cut into a half wheel shape.
Orange Peel: This the peel of an orange that is cut into a strip.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Ice Mold: This is used to make a clear ice cube. We used the BERLINZO Premium Clear Ice Cube Maker Mold.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-12.
Tasting Notes
Our Opinion of This Cocktail Recipe: Although it took him a while to get used to the sweet-then-bitter taste of the Negroni, Alex makes these at our home bar fairly often now. Kendall, however, still can’t quite get used to the bitter finish of the Campari yet. If you’re a frequent drinker of astringent cocktails, this is one of the most bitter classics out there, but the sweet vermouth and orange do add a unique fruitiness that balance it out.
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-12.
Negroni
The Negroni is a classic cocktail that was created by, and named for, Count Camillo Negroni in 1919 at Caffè Casoni in Florence, Italy. It was made as a variation of another Italian cocktail called the Americano that uses equal-parts gin, sweet vermouth, Campari, and citrus but omits the soda water.
Ingredients
Method
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Add gin, vermouth, Campari, and cubed ice to a mixing glass.
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Stir for 30-45 seconds.
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Strain into a lowball glass filled with a large clear ice cube or ball.
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Express orange slice into glass.
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Garnish with orange peel.
