Negroni Recipe

Chill glass

Place a rocks glass in the freezer for a few minutes or fill it with ice and set aside to chill while you prepare the cocktail.

Measure ingredients

Using a jigger, measure 1 oz gin, 1 oz Campari, and 1 oz sweet vermouth into a mixing glass or shaker.

Add ice and stir

Fill the mixing glass with large ice cubes (enough to come near the top). Using a bar spoon, stir gently and steadily for about 20–30 seconds until the mixture is well chilled and slightly diluted (the sides of the glass will frost).

Prepare serving glass

If you chilled the rocks glass with ice, dump the ice out now. Add one large clear ice cube or a few fresh large ice cubes to the rocks glass.

Strain

Strain the stirred Negroni from the mixing glass into the prepared rocks glass over the ice using a Hawthorne or fine strainer if available.

Garnish

Take an orange peel (about 1.5–2 inches/4–5 cm). Express the oils over the surface of the drink by holding the peel with the outer skin facing down and giving it a quick twist about 6–8 inches above the cocktail. Optionally wipe the rim with the peel, then drop the peel into the glass or rest it on the rim.

Serve

Serve immediately. Sip slowly and enjoy the balanced bitterness of Campari, the botanical brightness of gin, and the rounded sweetness of vermouth.

If using a shaker without ice for shaking (not recommended for spirit-forward stir cocktails), combine ingredients with ice, shake briefly and then strain. For a classic Negroni, prefer stirring rather than shaking.

If you prefer a slightly less bitter drink, reduce Campari to 3/4 oz and increase vermouth to 1 1/4 oz; adjust stirring time to taste.