Learn how to make the perfect Negroni cocktail — a classic Italian aperitif with equal parts gin, Campari, and sweet vermouth. This ruby-red drink is stirred, never shaken, and is ideal for slow sipping before dinner. Garnished with an orange twist, it's bitter, aromatic, and effortlessly stylish.
Fill a mixing glass with ice.
Add the gin, Campari, and sweet vermouth.
Stir for about 25–30 seconds until thoroughly chilled.
Strain into a rocks glass filled with fresh ice (or a single large cube).
Garnish with a freshly expressed orange twist over the glass.
Aged cheeses like Pecorino or Parmesan
Cured meats (salami, prosciutto)
Olives or marinated artichokes
Spicy nuts or roasted almonds
Citrus-glazed salmon or grilled vegetables
The bitter elements of the Negroni pair well with salty, umami-rich appetizers and charcuterie.
Use a bold gin: London Dry gins like Beefeater or Tanqueray stand up well to the bitterness of Campari.
Chill the glass if you prefer a more elevated presentation.
Serve up for a more refined feel — just strain into a coupe without ice.
Experiment with riffs: Try swapping gin for bourbon (Boulevardier), tequila (Tegroni), or mezcal (Mezcal Negroni).
Orange expression is key: Gently squeeze the orange twist over the drink to release oils — it's not just garnish, it’s aroma.
Created in Florence, Italy in 1919, the Negroni was born when Count Camillo Negroni asked a bartender to strengthen his Americano by replacing soda water with gin. The rest is cocktail history — today it’s a staple in any serious bar program.
1 servings