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Eggs have been cocktail ingredients since people started mixing drinks. Do your stretches before trying my Negroni Fizz.
- 1 Ounce gin
- ½ Ounce lemon juice
- 3 drops Peychaud’s bitters
- 1 Ounce sweet vermouth
- 2 -3 ounces seltzer water
- 1 Ounce Campari
- 1 egg white
- ¾ Ounce simple syrup
- Orange peel for garnish
- 2 dashes orange flower water
Calories Per Serving238
Folate equivalent (total)4µg1%
The Negroni - The Classic Recipe
The classic Negroni is a very simple drink, and with the advice of bartender Ivan Della Nave, you can learn how to make this timeless Italian classic and get the best results every time.
Negroni de Nubes
- 1 1/4 ounces mezcal, preferably Derrumbes San Luis Potosí
- 1 ounce blanc vermouth, preferably Dolin
- 3/4 ounce strawberry infused Suze-Cappelletti mixture (see Editor's Note)
- 1 dash saline
- 2 tablespoons rice wash
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with grapefruit twist.
Strawberry Infused Suze-Cappelletti:
2 quarts of strawberries, quartered
25 ounces Suze
50 ounces Cappelletti
Combine all ingredients in a nonreactive container and infuse for 24 hours. Fine strain.
Easy to make and refreshingly bitter, the Negroni is said to have been invented in Florence by the dauntless Italian Count Camillo Negroni in the early 20th century. While at Bar Casoni in Florence, he demanded that the bartender strengthen his favorite cocktail, the Americano, by replacing the usual soda water with gin. To further differentiate the drink, the bartender also employed an orange peel rather than the typical lemon peel.
It’s a widely accepted tale, and one that is documented in “Sulle Tracce del Conte: La Vera Storia del Cocktail Negroni,” which was written by Lucca Picchi, the head bartender at Caffe Rivoire in Florence, Italy, and translates to “In the Footsteps of the Count: The True Story of the Negroni Cocktail.” The count’s fateful substitution resulted in one of the most popular stirred drinks in history, as the Negroni sits next to the Martini and Manhattan in the pantheon of classics. It also launched a thousand riffs, and today the Negroni can be found in myriad iterations at restaurants and cocktail bars around the world.
Few cocktails have encouraged more frenzied experimentation than the beloved Negroni during the course of its 100-year history. Its one-to-one-to-one recipe of gin, Campari and sweet vermouth has become the platform on which generations of drink mixers have left their thumbprint. Sub bourbon for gin, and you’ve got the Boulevardier, a great cocktail in its own right. Try rum or mezcal in the same equal parts configuration with Campari and sweet vermouth, and you get far different yet equally balanced and impressive drinks.
There are more ways to tweak the Negroni than by simply swapping its base spirit. The type of vermouth used can have an impact on the outcome too. Pick one that is more bitter, herbal, floral or dry, and you’ll notice the difference. But Campari? That almost always stays put. You can try experimenting with a different bitter liqueur, and some bartenders do. But Campari is the one ingredient that nearly all Negronis have in common.
So, how do you mix the perfect classic version? Start by selecting the right base materials. The key to a great Negroni is finding a gin-vermouth pairing that complements, rather than overpowers, the bitter, bold flavors of Campari. Once you zero in on a winning trio, write it down, memorize it, and request it at your favorite bar. You’ll gain the barkeep’s respect, make the count proud and, most importantly, enjoy a good drink.
Negroni Week 2020
Negroni Week—a collaboration by Imbibe magazine and Campari that started back in 2013 and seeks to raise money for charities as it stretches the nation’s creativity—normally sees bartenders across the country mixing up inventive twists on the classic cocktail.
This year, amid the ongoing coronavirus pandemic, Negroni Week is online-only. Naturally, you’ll be able to participate in Zoom classes and celebrate on social media (check out the #NegroniWeek hashtag).
Negroni Week Cocktail Kit, $110.99 from SaloonBox
This includes everything you need for 12 cocktails, plus a one-year Imbibe subscription, and 10% of proceeds benefit the Restaurant Workers Community Foundation.
With the pandemic having heavily impacted bars and restaurants, this year’s charities focus on organizations that help hospitality industry employees who have been affected by COVID-19. Please consider donating if you can—you can also shop and support—and mix up a Negroni at home to raise a virtual toast.
The Best Negroni Recipes for Every Season!
LAST UPDATED: November 7, 2020 PUBLISHED: November 7, 2020 By Pam Greer Leave a Comment As an Amazon Associate I earn from qualifying purchases.
Enjoy a Negroni cocktail all year long with these easy and delicious variations!
It's a year's worth of Negroni recipes, one for every season and a special one for New Years!
It doesn't get much easier than a classic Negroni - equal parts gin, vermouth and Campari.
It's that simplicity that lends itself to plenty of variations.
When I was looking through my Negroni recipes the other day, I realized that I pretty much have one for every season!
Winter, spring, summer or fall, I've got you covered with a classic cocktail!
Let's start right in with a winter cocktail! Not around the holidays, but those long months after the new year starts.
I like to drink a White Negroni in the winter. It's bright yellow color is cheerful and reminds me that spring is soon coming.
While the bright yellow color of our white Negroni can carry you through most of spring as soon as cherry season starts, you need to switch to our Tart Cherry Negroni!
Since it's so easy to make with tart cherry juice, cherries don't even have to be in season, but I love to garnish it with fresh cherries!
I admit it, summer is not my favorite season. It's sooo hot. It's sooo humid.
But there is one thing that makes summer much more enjoyable and that's a Frozen Negroni!
Think of this as a frozen adult slushie! Perfect for a summer barbecue or picnic!
After summer comes fall, my favorite season! Falling leaves, crisp mornings and all things cranberry!
My love of cranberries carries me all through fall and into Christmas and I can think of no better way to celebrate the sweet tart fruit than with a Cranberry Negroni!
The perfect Thanksgiving or Christmas cocktail!
I know what you're thinking. You're thinking, "Thanks Pam, now I have a Negroni for winter, spring, summer and fall!"
But I'm not finished. I have a Negroni for special occasions. We love the Negroni Sbagliato on New Year's Eve or anytime we want a sparkling cocktail!
Sparkling wine takes the place of the gin and makes this extra festive!
I hope you enjoyed this collection of Negroni cocktail recipes for all year!
Winter, spring, summer or fall, all you've got to do is call and I've got a cocktail for you! Sorry. now I'm singing that song!
The New Negronis
As Gary Regan writes in his excellent new recipe book, The Negroni, "it's one of the simplest and most elegant drink formulas around: combine one part gin, one part sweet vermouth, and one part Campari, then stir and serve over ice." For many, the Negroni craze ended last summer, while others insist the gin-vermouth-Campari version is the only way to go. After traveling far and wide to suss out the best recipes in the world, Regan found a group of Negroni recipes from cocktail lovers across the country guaranteed to leave your mouth-watering. They're "utterly delicious" and nothing alike, except for their Italian foundation (Regan thinks). Here are five new recipes to make you fall in love with the cocktail again.
1. The Unusual Negroni
From Charlotte Voisey, mixologist with William Grant & Sons Distillers, USA
"I like a delicate touch, especially when it comes to Negronis," says Charlotte Voisey, mixologist with William Grant & Sons Distillers. "This variation is a light alternative, great for first timers."
Garnish: 1 small grapefruit slice or 1 grapefruit twist
Stir all the ingredients with ice in a rocks glass, then garnish with the grapefruit slice. Alternatively, stir all the ingredients with ice in a mixing glass, then strain into a chilled cocktail glass and garnish with the grapefruit twist.
2. The Negroni Popsicle
From Jake Godby, chef and owner, Humphry Slocombe Ice Cream, San Francisco
What could be more refreshing than walking around on a hot summer's day with one of these to keep your mouth watering, huh? Makes about 12 popsicles, depending on the size of your mold.
21&frasl2 cups fresh pink grapefruit juice
Combine the water and sugar in a heavy saucepan and bring to a boil over medium-high heat. Remove from the heat and stir in the remaining ingredients. Let cool to room temperature, then pour into ice-pop molds and freeze according to the manufacturer's instructions.
3. The Knickroni
From Frederic Yarm, Cocktail Virgin Slut blog, Somerville, Massachusetts
Frederic Yarm, a concept cocktailian, explained this drink's origins thusly: "Ever since John Gertsen, who was at No. 9 Park in Boston at the time, told me about his intrigue with the Knickebein, Leo Engel's nineteenth century pousse-café with an unbroken egg yolk in the middle, I have taken to the drink as a good rite of passage. With the autumnal leaf change coming on, I was thinking about red and yellow drinks, and the vision of a strange merger of a Negroni and a Knickebein occurred. The idea of changing around Leo's recipe was spawned a while ago from the fact that his version's liqueur choices don't hold up to the modern palate, but the Negroni seemed fitting for the fall color theme. I was quite pleased with the results."
1 small or medium egg, separated, with the yolk unbroken
Garnish: 1 dash Regans' Orange Bitters No. 6
Stir the vermouth and Campari together in a 2-ounce sherry glass. Gently layer the unbroken egg yolk on top, then carefully layer the gin atop the yolk. Beat the egg white until stiff with a whisk or in a cobbler shaker with a balled-up Hawthorne spring, then cover the gin layer with the egg white. Garnish with the bitters.
My initial reaction was that this Negroni was very citrusy — I loved that.
This drink wasn't nearly as bitter as the others since it had just a bit of that bite as an aftertaste. My only regret is that I didn't put enough ice in the shaker, so the served drink wasn't nearly as cold as I would've liked.
The recipe recommends between 1 to 2 ounces of aperol. I went straight for the middle, 1.5 ounces, and thought it was perfect. I like the flavor of lemon more than orange anyway, so that swap was a great move in my book.
If I make this drink in the future, I would serve it over ice instead of neat, as well — the colder, the better.
The Ultimate Negroni Recipe
*A Negroni is typically stirred, not shaken. But try a light shake, as you see below the cocktail has enough sweet components to warrant a slight froth.
The Negroni is, quite simply, a perfect cocktail. Maybe it&rsquos the perfect cocktail. With equal parts Campari, gin, and sweet vermouth, it couldn&rsquot be easier to make, proving that, like Stooges and Musketeers, the best things really do come in threes. Intended to be sipped, it&rsquos refreshing on a hot day. It&rsquos youthful next to an Old Fashioned. It lends the drinker a certain continental sophistication. And it doesn&rsquot skimp on the ABV.
Bitter, sweet, dry, and refreshing all at once, the carmine-colored cocktail has developed a reputation as a summer mainstay, but the truth is there&rsquos never really a bad time to whip one up. And this year, the Negroni is celebrating its hundredth birthday. We&rsquoll drink to that.
A Little Background
A full century ago, an Italian Count by the name of Camillo Negroni stepped into his favorite café and pleaded for something stronger than his typical Americano&mdasha concoction of Campari, sweet vermouth, and soda water. (He was likely ordering it by its original name, the Milano-Torino, or Mi-To, but it was rebranded for the American ex-pats who came to love it during Prohibition.) His friend and bartender Fosco Scarselli substituted gin for soda, added an orange garnish, and the Negroni was born.
Over the last 100 years, the Negroni has picked up quite the following: Our Esquire colleague Ernest Hemingway was a noted fan of the drink, as was the late great Anthony Bourdain, who frequently made them for his film crew while on the road. In 2013, Imbibe Magazine and Campari launched an annual event called &ldquoNegroni Week&rdquo that has raised around $2 million for various charitable causes, and of course, enormous awareness of the three-ingredient cocktail.
Need a fun party fact? Until 2006, Campari (which gives the drink its color) got its ruby red hue from crushed-up little bugs called cochineals. Campari uses an artificial dye now, but cochineals are still common in the spirits world. Bottoms up.
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If You Like This, Try These
Any Negroni lover looking to switch things up should start where it all began: the Americano (née: Mi-To). Swap in club soda for the gin and garnish with lemon for a lower-ABV option that still packs a bite. For another summer option, try the Negroni&rsquos cousin: an Aperol Spritz. Aperol is both lighter and less bitter than Campari, with an equal amount of sweetness. Vermouth or Campari solo over rocks also makes for a stylish order, but be warned: They tend to catch up with you faster than you might think.
Beyond the Negroni: 10 Campari Cocktail Recipes You Need to Make
One thing’s for sure: If you find yourself in a bar-induced panic for what to order, the Negroni is a pretty safe bet. It’s simple, refreshing, and just the right amount of bitter. But why stop there? The delicious bitterness in the drink comes from Campari, an Italian red liqueur produced by infusing herbs and fruit in neutral spirit. A little Campari goes a long way, especially in thirst-quenching cocktail creations far beyond the Negroni. We’ve rounded up 10 of our favorite Campari cocktails, perfect for satisfying that savory cocktail craving you’ve been looking to fill. Campari lovers, this one’s for you.
St. Germain Spritzer
Photo via Vegetarian Ventures
Campari’s bitterness plays gorgeously off of the elderflower flavors in St. Germain, with fresh fruit adding an insane freshness to the cocktail. This sparkling treat is perfect for summer nights outdoors.
Rainier Cherry and Orange Campari Cocktail
Photo via Cooking and Beer
Because who doesn’t love a boozy slushy? Tart cherries and Campari combine forces for a sweetly bitter flavor profile, rounded out beautifully by citrusy orange juice. Serve this up during summer happy hour to seriously impress your friends.
Southern Belle Cocktail
Photo via Style Me Pretty
Whiskey and fruit juices paired with Campari and peach bitters does it get better than that? Garnish with fresh strawberry and mint for an extra refreshing kick!
Photo via The New Potato
Simple: Take your Mimosa, throw some Campari in it. This incredibly easy addition will seriously amp up your Saturday morning brunch.
Satsuma and Pomegranate Campari
Photo via Bakers Royale
Citrusy Satsuma and tart pomegranate mesh flawlessly with Campari’s bitterness, balanced out with a dash of simple syrup. No Satsuma? No problem! Tangerine works just fine.
Blood Orange Campari Gin Fizz
Photo via One Sweet Mess
Citrus lovers, this one’s for you. Blood orange, orange bitters, and aromatic rosemary make this cocktail one to savor. Plus, you can use the leftover gin for next-day Negronis.
Grapefruit Campari Rose Water Cocktail
Photo via Food Fanatic
Crisp grapefruit juice and mellow rose water make for a mouthwatering afternoon aperitif. Throw some mint leaves on top for extra refreshment.
Campari Mint Spritz
Photo via Kitchn
This creation is one of the sweeter cocktails on the list, making it ideal for those unsure of their love for Campari… just yet. We have no doubts this one will change your mind.
Sparkling Campari Orange Cocktail
Photo via Imagelicious
Bubbles, orange juice, and ice. Doesn’t get much easier than that! Throw in the blender to slushify your beverage.
Love on the Rocks
Photo via Pinterest
And last but not least, a citrusy take on the Negroni! Substitute vermouth for Pellegrino Aranciata Rossa for a more fruit-forward, less bitter take on the classic drink.