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
(112 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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My thoughts are as follows: Collapse all the "call" Negronis into the base cocktail, so "Special", "Perfect", Gran Classico, and the "Double Fisted", with notes in the comments explaining the variants. Keep the 4:2:1 Cornwall Negroni, the 6:4:3 Katie Loeb Negroni, and the White Negroni (with the Fatty Cue variant in notes), but figure out something to do with the East Indian, Negroni d'Or and Negroni that Wasn't. There might need to be a category for all the Aperol variants as well.



Tried a variation tonight, which worked for me; using Averna in place of sweet vermouth.

I've been enjoying this Negroni variant. Equal parts:


Kina L'Avion D'Or


Lemon twist.

Rocks or stirred and strained.


Did a side-by-side comparison 1:1:1 martin millers and campari with carpano vs. cocchi di torino and the cocchi was the surprising clear winner for my taste. Excellent!

I like my cocktails on the dry side, a little lower ABV, and I can never get enough bitter! So lately I've been doing:

3/4 oz Tanqueray

1 oz Campari

3/4 oz Cocchi di Torino

Try it! It's absolute heaven in a glass!

It's been delisted from KC but this might be the place to note Lynnette Marrero's "Toffee Negroni," which is equal parts amontillado sherry, Aperol, and aged rum, on a rock with a grapefruit twist. 

I make a variation I call Negroni Za'faran: I sub Aperol for Campari and use a homemade saffron simple syrup. I use the following ratios- 1:1 Bombay Sapphire Gin and Aperol, 1/2 part vermouth, 1/2 part saffron simple syrup. Garnish with expressed orange peel. I would love to get some feed back from others on what they think of this.