Negroni Recipe

Measure and combine

Add 1 oz London Dry Gin, 1 oz Campari, and 1 oz Carpano Antica sweet vermouth to a mixing glass (or directly into a double old-fashioned glass if you prefer built-style).

Add ice

Fill the mixing glass about three-quarters full with cubed ice, or place a single large ice cube into your serving glass if building directly.

Stir

If using a mixing glass: stir the mixture with a bar spoon for 20–30 seconds (about 15–20 full spoon turns) until well-chilled and slightly diluted. If building in the serving glass: gently stir with the bar spoon for 10–15 seconds until chilled and lightly diluted.

Strain / Transfer

If you stirred in a mixing glass, strain the chilled Negroni into a rocks (old-fashioned) glass over a large ice cube. If you built in the serving glass, keep the existing large cube.

Express orange oils

Take an orange peel (about 1 inch / 2.5 cm wide). Hold it skin-side down over the glass and give it a firm twist to express the orange oils onto the surface of the cocktail, then rub the peel around the rim of the glass to transfer aroma.

Garnish

Drop the expressed orange peel into the drink or place it on the rim. Add one maraschino cherry (Luxardo recommended) to the glass for a touch of sweetness and visual appeal.

Serve

Serve immediately while cold. Sip and enjoy — the Negroni is balanced between bitter, sweet, and botanical notes.

Variations: For a slightly softer Negroni, try 1.25 oz gin, 0.75 oz Campari, 1 oz sweet vermouth. For an icy slow-melt presentation, use a large clear single ice cube. To make a Boulevardier, swap gin for rye whiskey or bourbon.