To celebrate Campari’s Negroni Week (13-19 September), we’ve collected a number of recipes for this iconic Italian drink – from the thoroughly classic to the delightfully modern.
The saying goes that “less is more”, and the Negroni is a great example of this motto in practice. It traditionally requires just three ingredients – gin, sweet vermouth and Campari (a bitter Italian aperitif) – and to put it together, all you need is a glass, a spoon and some ice!
It is the simplicity of this base recipe that has encouraged cocktail lovers the world over to try their own variations, using other vermouths, a range of flavoured liqueurs, and different spirits such as rum or Bourbon in place of gin.
We have gone for an equal-measures serve in this recipe, but you can adjust the levels of gin, vermouth and Campari to suit your tastes.
- 35ml dry gin (spice-forward gins work well)
- 35ml sweet vermouth (such as Antica Formula)
- 35ml Campari (or other bitter Italian aperitif)
Combine the ingredients in a glass with ice and stir until cold, then garnish with an orange peel. If desired, stir in a mixing glass first with smaller cubes of ice, then strain into a rocks glass over one large piece of ice.
This classy Negroni comes courtesy of France’s Maison Villevert, making use of its Nouaison Gin and La Quintinye vermouth.
- 45ml La Quintinye Vermouth Royal Rouge
- 45ml Nouaison Gin
- One drop orange bitters
Add all ingredients to an Old Fashioned glass filled with ice and stir with a mixing spoon. Garnish with orange peel.
This variation replaces gin with Bourbon for a warming whiskey kick. For a spicier drink, try it with rye whisk(e)y.
- 40ml Bourbon
- 30ml sweet vermouth
- 30ml Campari
Combine the ingredients in an Old Fashioned glass with ice and stir until chilled. Garnish with orange peel.
Where the Negroni meets the Mai Tai – a fun, fruity cocktail with creamy sweetness from the almond-flavoured orgeat syrup. This recipe was included in David T. Smith and Keli Rivers’ recent cocktail anthology, Negroni.
- 30ml Portsmouth Fort Gin
- 15ml Suze
- 15ml pineapple juice
- 10ml lime juice
- 10ml orgeat syrup
- 3 dashes orange bitters
- Pinch of salt
Add the ingredients to an ice-filled cocktail shaker and shake vigorously. Strain into an ice-filled rocks glass and garnish with an orange wedge and a fresh cherry.
The use of white vermouth and a lighter-flavoured liqueur in this cocktail from Bombay Sapphire makes it a good home for a more fragrant gin.
- 35ml Bombay Sapphire Gin
- 35ml white vermouth (such as Martini Riserva Speciale Ambrato)
- 30ml Italicus Rosolil di Bergamotto Liqueur
Add the ingredients to a mixing glass with ice and stir until chilled. Strain into a rocks glass filled with fresh cubed ice. Garnish with a lemon peel twist.
This variation doesn’t actually contain gin – the spirit is swapped for Prosecco to create a longer, more refreshing drink.
- 25ml sweet vermouth
- 25ml Campari
Combine the vermouth and Campari in a highball glass filled with cubed ice and top up with Prosecco. Stir gently to mix, then top up further if necessary. Garnish with an orange slice.
This recipe, shared by Campari for this year’s event, was created by Robby Nelson. It swaps vermouth for sloe gin to create a fruitier, slightly more acidic drink.
- 45ml London dry gin
- 25ml Campari
- 25ml sloe gin
Add the ingredients to a mixing glass with ice, then stir to chill. Strain into a chilled coupe, then garnish with a flamed orange peel twist.