Campari

The Negroni

February  6, 2013
Photo by James Ransom
Author Notes

Rejoice! This 1:1:1 ratio will be the easiest cocktail recipe you’ll ever memorize. This drink is at its finest as an aperitif; all those tasty herbs wake up and cleanse the taste buds. —Erika Kotite

Test Kitchen Notes

This Negroni recipe is a classic Italian cocktail worth knowing. As Erika writes, the Negroni is "a storied drink layered completely with alcoholic ingredients. It has nothing to hide behind, and when made right, it shows." The Negroni's ingredients are simple—gin, Campari, and vermouth—but its flavor is anything but.

Our favorite Negroni variations? The Sbagliato, of course (swap in Prosecco for gin), the Boulevardier (swap in bourbon for gin and up the proportions), the White Negroni and—hear us out!—the cold brew version. For the latter, add a healthy pour of cold brew (think: 1.5 ounces) to your Negroni, and up the vermouth a splash—you can thank us later.

If you don't have a cocktail shaker, don't sweat it; any Negroni can be simply stirred with ice, then poured. (Psst: It makes for a great batch cocktail, too, if you just mix in advance and wait to chill until just before serving.) And the best gin for Negroni? Whichever style you like best. Personally, we're fans of Tanqueray and Hendrick's, but it's your cocktail hour, your rules.

According to Erika, "When General Pascal Olivier Count de Negroni (yes, he was real!) walked into a Florence bar back in the 1920s, he ordered an Americano with some important changes. 'No soda—gin instead,' he said... Bitter and herbal from Campari, warm from the gin, and smooth from the vermouth, this is one of the best before-dinner drinks ever invented, plain and simple." We'll toast to that. —The Editors

  • Prep time 2 minutes
  • Makes 1
Ingredients
  • 1 ounce smooth gin (I like Tanqueray or Plymouth)
  • 1 ounce Campari
  • 1 ounce sweet vermouth
  • Ice
  • Orange peel (for garnish)
In This Recipe
Directions
  1. Stir gin, Campari, and vermouth in a shaker or mixing glass filled partway with ice.
  2. Strain into a rocks glass filled with ice. Garnish with an orange twist.

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Review
I spend about an equal amount of time behind the laptop and behind the stove. In between preparing and writing about food, I love to hang out with my husband, three children, big shaggy dog and two cats. History is also my thing, especially the Regency period, U.S. Westward expansion and World War II. Favorite drinks: good pinot noirs and classic martinis. Favorite book: Pride & Prejudice. Favorite obsessions: Laura Ingalls Wilder and South Dakota