There is much more to the Negroni than bitter. The gin brings a nice botanical essence, and sweet vermouth helps balance the bitter and give it body. But Campari is the real star.

Read Christian’s musings on, and the the history of, the Negroni.


1 oz dry gin*
1 oz sweet vermouth
1 oz Campari

Stir with ice and serve up or on the rocks.

Garnish with a slice of orange zest.

*Some modern bartenders have adapted to better quality liquor and boozier palettes and will up the gin to two parts. However, I prefer the perfect balance of the traditional method.

Photo courtesy of Geoff Peters 604, flickr.

— Return to Recipes page