Looking for a classic negroni recipe? Here’s how to make a negroni cocktail, you only need gin, vermouth and campari. Or read on to see some great twists on the Italian aperitivo…
Not only is the negroni now a common sighting on bar menus, it’s actually quite rare to find a bar that wouldn’t know what you’re talking about if you ordered “off menu”. With gin and vermouth exploding in popularity, new styles, fresh takes and old classics are being created up and down the country. There is a wealth of combinations to explore (even if you stick to the equal part formula), but here are plenty of negroni variations that will have you thinking about what can only be described as the perfect aperitivo. From classic to adventurous, use this list as inspiration for what to try next.
Ingredients
- gin 25ml
- Campari 25ml
- vermouth 25ml
- orange 1, peeled to garnish
Best negroni recipes
Classic negroni
Want to know how to make the best negroni? Check out our quick and easy recipe for this punchy Italian cocktail.
Negroni sbagliato
Swapping the gin for prosecco makes for a lighter negroni and softens the bitterness, an ideal aperitif for those who find a classic negroni a bit much.
Rum negroni
Rum makes this drink a little gentler than a classic gin negroni. Decant into a hip flask for sipping on wintry walks.
Rosé negroni sbagliato
Give the sbagliato a summery twist for a refreshing summer aperitivo.
Rhubarb and ginger negroni
This update on the classic negroni using rhubarb and ginger is a great shout for the festive period. It comes from Black Dice, a 1960s rock 'n' roll inspired bar tucked away beneath Moroccan restaurant MOMO in Mayfair.
Four Pillars classic negroni
This is so simple to make and you can pretty much use any gin you fancy, so experiment and see which you like best. We've used Four Pillars for this, an Australian gin from the Yarra Valley. You can play around with the measure (try 25ml, for instance) as long as the ratio remains the same.
what you'll need
Four Pillars Rare Dry Gin 45ml
Campari 45ml
Red Cocchi Vermouth Di Torino 45ml
orange segment 1
what to do
Pour ingredients over ice in an old-fashioned glass and stir together. Squeeze and drop an orange segment into the glass and serve.
The rogroni
This is the same principal as the classic but uses spicy Regal Rogue vermouth for a fresher, lighter update to the traditional, super-bitter negroni – perfect for the summer months. Read more about Regal Rogue and vermouth here.
what you'll need
Regal Rogue Rosso 37.5ml
Aperol 12.5ml
gin 25ml
orange wedge to serve
what to do
Put all of the ingredients into a tumbler, fill with ice and stir for a few seconds. Serve with a large orange wedge.
White negroni
A twist on the classic negroni from Raw Duck in Hackney, this version uses Suze instead of Campari, and white vermouth instead of red. Watch a video recipe for this cocktail here.
what you'll need
gin 25ml
Suze 12.5ml
white vermouth 35ml
orange zest
what to do
Pour all of the ingredients into a mixing glass, fill with ice and stir to dilute slightly. Strain into a rocks glass filled with ice and garnish with an orange zest.
Elderflower negroni
This floral twist on the negroni comes from The Lady Ottoline pub in London.
what you'll need
gin 25ml
Campari 15ml
sweet vermouth 25ml
elderflower cordial 10ml
what to do
Stir all of the ingredients over ice and serve with a sprig of elderflower or an orange zest.
Here are six more variations on the negroni to try...
The classic negroni
Classic negronis deliver a mercurial combination of bitter, fruity and juniper-laced tones all in one go. Accentuated by an orange peel garnish, there is citrus lift on the nose before the barrage of flavours dance across your mouth. For a classic combination, try Sipsmith Gin with Dolin Rouge and Campari.
The London Dry Gin is smooth, juniper forward and multifaceted in its own right; but crucially, it brings a classically styled flavour profile to the mix. Dolin Rouge is one of the most overlooked quality vermouths on the market – it's perfectly balanced combining bittersweet sarsaparilla, winter spices and a dry finish, ideal for negronis.
The indulgent negroni
Sometimes, you want a lot of depth to a negroni as well as some weight on the mouthfeel. Picking the right gin to do this is only half of the answer if you really want to achieve greatness. Begin with Carpano Antica Formula Vermouth for its slightly syrupy profile of dried fruits, cherries and a touch of cinnamon.
Then, choose a gin that’s both unusual and that will stand up to heavier nature of its partner. Two Birds Sipping Gin is a double wooded gin, which sees the distillery’s Old Tom Gin undergo a unique maturation using a combination of virgin pecan wood and small European casks.
The gin is sweet, delicious and at 47.5% ABV, matches the vermouth to perfection. The richness and complexity of this deep ruby and ambered Negroni will have your senses titillating with excitement while also delivering a carefully contemplative mix.
The light and lively negroni
Both Martin Miller’s Gin and Belsazar Vermouth Rosé offer lighter, fresher takes on their respective categories, but without compromising on taste. Pink grapefruit, orange blossom, raspberries and redcurrants bring out the flavourful top notes of the Rosé Vermouth, which are perfectly matched in Martin Miller’s bright and buoyant flavours.
With Campari in the mix, the citrusy aspects are accentuated and the trio create a light, lively negroni, aptly nicknamed a Pink Negroni, that’s impeccable for pairing with canapés.
The aromatic negroni
Mancino Rosso Amaranto Vermouth is made using 38 botanicals including rhubarb root, juniper berries, orange zest, cloves and myrrh. When paired with Swedish made Herno London Dry Gin, it compliments the big meadowsweet flavours inherent to all of the distillery’s gins – creating an aromatic, almost medicinal combination.
As a pre-dinner combination, this will whet your appetite perfectly, but when served with Manchego cheese, quince or cured meats – it positively supreme.
The fragrant negroni
Aperol is another alternative to Campari. It’s slightly sweeter, has less forceful herbal tones and about half the alcohol content. When used in a negroni, we find that it works best with lively almost perfumed gins such as G’Vine Nouaison. The gin adds a beautiful heady aroma of soft flowers and grapes, but still has juniper at it’s core.
This works well with the Aperol but to round off the trilogy, try Cocci Storico Vermouth di Torino. The Vermouth is both immensely complex with fruity liquorice and a slight smokiness – but it’s not overpowering. In this combination, it helps anchor the Aperol and G’Vine duo, which would otherwise lack a firm backbone to make a negroni that really resonates.
The delicate negroni
Campari is not for everyone and for those who don’t like negronis, the bitter orange aperitif is usually the cause of their scrupled faces. If that sounds like you, fear not, you can still make a negroni – you just need to change the style of vermouth and the choice of “bitters”.
For a more delicate mix, try equal parts of Shortcross Barrel Aged Gin, Lillet Blanc Dry Vermouth and Suze in a White Negroni. The aromatic Gentian notes of Suze, combined with its honey like sweetness add depth to the soft and fruity Lillet Blanc. Shortcross Barrel Aged Gin harnesses both of these elements and with its mellow wood, fruity berries and underlying leafy tones, is a match made in heaven.
Written by Hannah Guinness, Sarah Kingsbury and Oliver Ward
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