1 oz Gin
1 oz Campari
1 twst Orange peel (as garnish)

Stir, strain, rocks, lowball. Garnish with orange twist or flamed orange peel.


Variants: Double Fisted Negroni - North Shore Mighty Gin, Carpano Antica, lemon twist. Gran Classico Negroni - Broker's Gin, Gran Classico, Punt e Mes. Negroni Special - Ransom Old Tom Gin, Carpano Antica, orange twist. Perfect Negroni - split vermouth into half dry and half sweet, add 3 dashes orange bitters and 3 dashes Angostura, garnish with orange twist or flamed orange peel.



Cocktail summary
2009, Creative Commons, Geoff Peters, Vancouver, BC
Posted by Dan on 6/06/2010
Created by
Count Camillo Negroni, Caffè Casoni, Florence, Italy. Disputed.
Is of
unknown authenticity
Not yet rated
4.5 stars
(116 ratings)
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From other users
  • one of my new favorites. — ★★★★★
  • Classic, original, balanced, what more do you need — ★★★★★
  • Eu coloco menos gin
  • Make with Bruto Americano. — ★★★★★
  • Prefer 1/5 gin, 3/4 campari and 3/4 sweet vermouth. — ★★★★★
  • Too bitter for me, but it's a classic — ★★★★★
  • So many ways to modify this cocktail to keep it fresh. — ★★★★★
  • Perfect (Carpano Antica & Dolin) and sub Gran Classico for Campari. Always up or with a single large cube. People drone on far too much about this drink but it is an excellent beverage. — ★★★★★
  • 1 plymouth navy, 1 campari, 1 carpano antica over 4 large ice cubes, stir, squeeze orange segment, add 1-2 more ice, stir.
  • Prefer 1.25 oz gin, dolin vermouth, 2 dashes orange bitters — ★★★★★
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Dan commented on 10/12/2010:

Your post on ChowHound inspired my last night to try 1 oz Gin, 1 oz Carpano Antica, 1/2 oz Sloe Gin, 1/2 oz Campari. I thought it was good, but theCarpano Antica, dominated. Next I'm going to 1 oz Gin and 2/3 oz each of the other 3. Thanks for the great idea!

The blogger at cocktailchronicles.com has passed along the idea of making a Negroni Swizzle by adding a pinch of salt and an ounce of club soda. (Original credit goes to Giuseppe Gonzalez at Painkiller in NY.) Can't wait to try it.

Glad to hear it! I've been trying to track down Carpano Antica in Wisconsin. Might try a Lillet version in the meantime.

famico commented on 11/13/2011:

If you would say you normally don't like campari and/or sweet vermouth (like me) then double the gin quantity. Makes it stronger too! Just don't change the proportion of vermouth to campari.

Dan commented on 11/13/2011:

I would say it's an impressive achievement to like a Negroni in any form if you don't like Campari and Sweet Vermouth! If it's the sweetness that you don't like, you can try a Perfect Negroni, splitting the vermouth 50:50 between sweet and dry.

If you can find Punt e Mes, the same people will have Carpano Antica, but a lot of the times, distributors just don't know they have it.

If I was on a deserted island with one drink available, this would be it. I also love a number of variations of this drink, but the original, with the classic 1:1:1 proportions, is my favorite (thought I like it best over crushed ice with a lime wedge)

Dan commented on 4/23/2012:

Kindred Cocktails has accumulated a huge number of nearly-identical Negroni variations. We plan to consolidate these, adding comments for various variations.

I'd really like people's thoughts here - we have 14 things called a Negroni in the database, and fully half of them are calls for the gin and Sweet vermouth. Some are not Negronis at all (those that sub Sherry, sub Aperol for Campari, have Cynar or other things in them). Are there any variants people are particularly attached to that should not be collapsed?



I think that is going to be a tough call- many of these variations/derivatives are delicious, but they are completely different drinks, despite their names. Even substitutions that seem more minor, such as Gran Classico for Campari, create entirely different drinks- and that is even more true for the Cynar/Sherry/Rum etc. substitutions. I'm not a fan of clutter, but I think it makes the most sense to only collapse the more minor tweaks, such as the Perfect Negroni.