Here is where, in my opinion, the biggest difference between a good and a great Negroni is made. I try to stay away from the bottom shelf vermouth such as Martini. I’d rather spend my money on a good vermouth over a top shelf gin any day. My favorites are Punt e Mes, Cocchi Torino, and especially Carpano Antica. Of the three, I really like Carpano Antica because it comes in a smaller bottle. Vermouth is a wine based liqueur, which means the moment you open it, it starts to degrade. You should keep vermouth in the fridge, and buy only a size you know you can finish in under a month.

Contemporary tastes often prefer a lighter, drier taste. So veteran bartender and author Toby Cecchini offers this option for those that want something a bit more modern:

The Latest

Although most sources will tell you that a Negroni has 3 ingredients, a Negroni actually has 5 ingredients: gin, campari, vermouth, ice, and orange peel. Gin You know the old maxim never cook with a wine you wouldn’t drink? My experience is that most people have never tasted vermouth on its own. The difference in price between a higher end vermouth and a bottle shelf vermouth is usually just a few dollars, but the taste difference is out of this world. Ice Beefeater London Dry (botanicals: juniper, Seville orange peel, lemon peel, angelica root and seed, coriander seed, orris root, liquorice root and almond) . Strain. Strain into a lowball or Old Fashioned glass filled with ice (use clear ice for the best look!). Bombay Sapphire (botanicals: juniper berries, coriander seeds, liquorice root, almonds, lemon peel, cassia bark, orris root, angelica root, cubeb berries, grains of paradise).

There aren’t many things that have stayed so popular for 100 years. Heinz ketchup, corn flakes, and the Negroni are just about it. Dry white vermouth is used in martinis, like the Classic Martini, Dirty Martini and Cucumber Martini. Although the herbal flavors of the gin and the spiciness from the sweet vermouth are present, it’s really the Campari that boldly takes charge. What to Serve with Negronis

How to make a Negroni

White Negroni: For a lighter, floral take, use Lillet Blanc instead of vermouth and Suze instead of Campari. Serve: Optionally, add fresh ice. Squeeze a 1-inch wide orange peel over the glass to express its oils. Pinch and turn to make a twist and add to the drink as garnish. Cheers! Although the traditional Negroni recipe keeps it simple, there are those that feel bitters can provide a bit more subtly. Granted I haven’t explored this option (yet), but I’m sure that it won’t be long until my Negroni consumption has moved beyond the novice stage. Negroni Sbagliato

Campari tastes bitter, fruity, and spicy all at once. It’s infused with different herbs and fruits, part of a secret recipe. Fun fact: Campari was originally colored so brightly red due to a dye made of crushed insects! That’s no longer in the modern recipe, so it shouldn’t deter you from grabbing a bottle.

Grapefruit Negroni

However, if you like things on the sweet side or if you find the taste of Campari difficult to get acquired to, then you may want to change the ratios a bit and decrease the amount of Campari. The Negroni is so iconic, it’s spawned many variations over the years. The Boulevardier is a spin off on the Negroni using bourbon whiskey instead of gin. Even better, make it a Negroni Sbagliato, a bubbly version with sparkling wine! You can also swap out the Campari for Aperol. Here are a few well-known variations on the Negroni: Stir: Fill a mixing glass (like a pint glass) ¾ of the way up with ice. Add ¾-ounce each of gin, Campari, and sweet vermouth. Stir until very cold, then strain it into your serving glass.