Reposado Negroni Recipe
Make Reposado Negroni Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Spirits
Garnish & Finish
Method
Build & Stir
Chill glass
If you prefer a colder drink and less dilution, place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail.
Add the reposado tequila, Campari, and sweet vermouth to a mixing glass or shaker tin (do not shake).
Fill the mixing glass with plenty of ice (enough to reach the top and chill rapidly). Using a bar spoon, stir the mixture briskly for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted — the glass should feel cold to the touch and the outside of the mixing glass may show light frost.
Discard the ice or water from the chilled rocks glass, if you used it, and add 1–2 large ice cubes to the glass.
Strain the stirred cocktail over the large ice cubes into the rocks glass using a julep strainer or the mixing-glass lip to hold back the ice.
Garnish & Serve
Take a strip of orange peel about 1/2" wide and 2–3" long. Express the oils by holding it over the drink, skin-side down, and pinching firmly so the oils spray across the surface.
Run the rim of the glass with the orange peel briefly and drop the peel into the drink as garnish (or thread it on a pick and rest on the ice).
Serve immediately. Optional: for a slightly smokier aroma, briefly flame the expressed peel by holding a lit match or lighter flame between the peel and the drink while expressing the oils (exercise caution).