Restaurants›Alibi Room›Sparkling Negroni Recipe

Sparkling Negroni Recipe

Name: Alibi Rooms Sparkling Negroni Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 oz Campari; 1 oz Sweet vermouth (rosso); 2 oz Prosecco (chilled); 2 dashes Angostura bitters; 1 piece Orange peel (for twist); 3 pieces Large ice cubes or ice (if served on the rocks); 8 cubes Ice (for stirring and chilling); 0.5 oz Prosecco extra (to top, optional)

Inspired by Alibi Room

Time10m

Serves1

Campari. Sweet Vermouth, and Prosecco, and bitters served up or on the rocks with an orange twist

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Ingredients

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Cocktail base

1 oz Campari1 oz Sweet vermouth (rosso)2 oz Prosecco (chilled)2 dashes Angostura bitters

Garnish & ice

1 piece Orange peel (for twist)3 pieces Large ice cubes or ice (if served on the rocks)

Optional (for serving chilled/up)

8 cubes Ice (for stirring and chilling)1/2 oz Prosecco extra (to top, optional)

Method

If served up (chilled, without ice)

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail; discard ice or water before pouring.

Mix base

In a mixing glass filled 3/4 with fresh ice cubes, pour 1 oz Campari, 1 oz sweet vermouth, and add 2 dashes Angostura bitters.

Stir

Stir the Campari, sweet vermouth and bitters briskly for about 20–30 seconds (15–20 full strokes) until well chilled and slightly diluted.

Strain and top

Double-strain or fine-strain into the chilled coupe. Gently top with 2 oz chilled Prosecco (pour slowly to preserve bubbles). If desired, add an extra 1/2 oz Prosecco for a slightly lighter finish.

Garnish

Express the oils from 1 orange peel over the surface of the cocktail by holding the peel skin-side down 2–3 inches above the glass and giving it a firm bend to spray the oils. Run the peel around the rim and drop it into the drink or rest on the rim.

If served on the rocks

Prepare glass

Fill an old-fashioned glass with 2–3 large ice cubes (or one large sphere/cube).

Build

Pour 1 oz Campari and 1 oz sweet vermouth directly over the ice in the glass. Add 2 dashes Angostura bitters.

Top with Prosecco

Gently top with 2 oz chilled Prosecco. Stir once or twice gently with a bar spoon to integrate without losing too much effervescence.

Garnish

Express the oils from an orange peel over the glass, rub the rim with the peel, and drop the twist into the drink.

Notes & service

Adjust bitterness and sweetness by small increments: reduce Campari to 0.75 oz for a softer bite or increase Prosecco by 0.5 oz for a lighter, more effervescent drink. Always use chilled Prosecco and chilled glassware for the best presentation.

Makes one serving. Serve immediately so the Prosecco retains its bubbles.