The Italian aperitivo that converted a generation to bitterness. Equal parts gin, Campari, and sweet vermouth — perfectly balanced, endlessly complex.
Add gin, Campari, and sweet vermouth to a mixing glass filled with ice. The classic ratio is 1:1:1 — equal parts of all three.
Stir for 20-30 seconds. The Negroni is always stirred, never shaken — shaking dilutes it too fast and creates a cloudy texture.
Strain into a rocks glass over a large ice cube. One big cube keeps the drink cold while minimizing dilution.
Twist a wide strip of orange peel over the glass to release the oils — you'll see the mist spray. Rub the peel around the rim, then drop it in or perch it on the edge.
Equal parts. Don't mess with it. The ratio has been perfected over a century. When you understand it, then you can start experimenting.
A London Dry gin (like Beefeater or Tanqueray) is the traditional choice. Botanically complex gins compete with the Campari — keep it clean.
Shaking a Negroni is a cardinal sin. Stirring chills and dilutes gracefully, preserving the spirit's texture and the cocktail's ruby clarity.
The Negroni is exceptional batched. Mix equal parts gin, Campari, and vermouth in a bottle. Chill in the fridge and pour over ice whenever.
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