Negroni
A bitter and balanced cocktail ∙ Build ∙ 2 min ∙ 23.2% ABV ∙
The Negroni is an IBA classic aperitivo of equal parts London dry gin, a red bitter such as Campari, and sweet vermouth, stirred over ice in a rocks glass.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Pour all ingredients directly into chilled old fashioned glass filled with ice: London dry gin 30 mlRed bitter 30 mlRosso vermouth 30 ml
- Stir gently
- Garnish with an orange slice
Tips
- Fill the glass with ice before you pour, then stir only briefly; with nothing but gin, red bitter and vermouth in the glass, any extra water shows fast.
History
The Negroni's origins are debated. The most widely reported account places its creation in Florence in 1919, at the Caffè Casoni (now Caffè Giacosa) on Via de' Tornabuoni, when Count Camillo Negroni asked bartender Fosco Scarselli to strengthen his usual Americano by replacing the soda water with gin. Scarselli marked the new drink with an orange garnish instead of the Americano's typical lemon to signal the change, and other patrons began requesting "one of Count Negroni's drinks."
David Wondrich's research found Camillo's own claim to the count's title questionable, though his grandfather did hold it. A rival version, promoted by descendants of Pascal Olivier de Negroni, holds that Pascal Olivier himself, a different Count Negroni, invented the drink decades earlier, in 1857 in Senegal — an account complicated by the fact that Campari itself wasn't created until around 1860.
Documentary evidence further complicates the Florence story. A 1:1:1 gin, vermouth, and Campari drink appears as "Campari Mixte" in the French book L'Heure du Cocktail by Alimbau and Milhorat in 1929, the earliest known match to the modern equal-parts recipe. A related but differently proportioned drink, the "Camparinete" (2:1:1), appears the same year in a separate Parisian book, credited to a bartender named Albert at the Chatham hotel, and similar recipes circulated under related names through the 1930s.
The name "Negroni" itself only attached to the equal-parts drink in the late 1940s, appearing in Amedeo Gandiglio's 1947 Italian book Cocktails Portfolio, becoming firmly established by the 1950s.
FAQ
What is a classic Negroni made of?
Equal parts London dry gin, a red bitter such as Campari, and rosso (sweet) vermouth, 30 ml of each.
Is Negroni a strong drink?
Yes. At roughly 23% ABV it is a strong drink: gin, red bitter, and vermouth with no juice or soda, and only the ice and a gentle stir to add water.
Is Negroni better with Aperol or Campari?
Campari, if you want a true Negroni. A red bitter such as Campari gives the sharp bitterness the drink is known for. Aperol is lighter, sweeter, and lower in alcohol, so it makes a milder drink closer to a Spritz.
What is the best ratio for a Negroni?
Equal parts gin, red bitter, and rosso vermouth, which is what this recipe uses. Some bartenders add a little more vermouth for a softer drink or more bitter for a sharper one, but 1:1:1 is the standard.
What are some Negroni mistakes to avoid?
Stirring too long is the big one: with nothing but gin, bitter, and vermouth in the glass, extra water shows fast. Fill the chilled glass with ice before you pour, then stir briefly. Old, oxidized vermouth tastes flat, and pouring by eye tips the drink too bitter or too sweet.
Why is Negroni so famous?
Because it is so simple: three ingredients in equal parts, easy to remember and easy to make, give a bitter, strong drink. Its red color and orange garnish also make it easy to recognize.
