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.
Negroni
Garnish & ice
Optional variations (per drink)
Method
Negroni
- 1
Combine spirits
Measure 1 oz gin, 1 oz sweet (rosso) vermouth, and 1 oz Campari into a mixing glass or a stirring vessel.
- 2
Add ice
Fill the mixing glass with plenty of ice (enough to cool and dilute properly, about 6–8 large cubes).
- 3
Stir
Stir the mixture briskly but smoothly for 20–30 seconds (about 20–30 full turns) until well chilled and slightly diluted — the glass should feel very cold and small droplets may form on the outside.
- 4
Prepare glass
Place a large ice cube (or ice sphere) into an old-fashioned glass (rocks glass). If you prefer the drink slightly more diluted, use several medium ice cubes instead.
- 5
Strain
Using a julep or Hawthorne strainer, strain the stirred Negroni from the mixing glass into the prepared rocks glass over the large ice cube.
Garnish & finish
- 6
Express orange oil
Hold an orange peel over the drink, skin side down, and give it a firm twist to express the oils across the surface of the cocktail. Then rub the peel around the rim of the glass.
- 7
Garnish
Drop the expressed peel into the glass or rest it on the rim as a garnish.
- 8
Optional finishing touches
If using orange bitters, add 1 dash to the mixing glass before stirring. If using simple syrup, add 0.25 tsp to the mixing glass and stir to incorporate (use sparingly to avoid losing the Negroni's characteristic bitterness).