Negroni Recipe

Measure and add spirits

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

Add ice and stir

Add large ice cubes (enough to nearly fill the mixing glass). Stir gently with a bar spoon for 20–30 seconds (about 20–30 strokes) until the mixture is well chilled and slightly diluted. The goal is to chill to around 0–4°C and dilute roughly 10–20%.

Prepare glass

Place one large ice cube or several fresh cubes into an old fashioned / rocks glass.

Strain

Using a strainer, pour the chilled cocktail from the mixing glass into the prepared rocks glass over the ice.

Garnish

Express the oils of an orange peel over the drink by holding the peel skin-side down about 2–3 inches above the glass and giving it a quick squeeze/press so the oils spray onto the surface. Optionally rub the peel around the rim, then drop the peel into the glass as garnish.

Serve immediately. Enjoy slowly — the Negroni is a spirit-forward aperitif designed to be sipped.

Build (no-stir) method

If you prefer to build directly in the rocks glass, add 1 oz gin, 1 oz Campari, and 1 oz sweet vermouth over fresh ice in the glass and stir briefly (8–12 seconds) to combine and chill. This yields a slightly different dilution and temperature but is quicker.

Variations note

Adjust gin to 1.5 oz and reduce Campari to 0.75 oz for a stronger gin-forward version (boulevardier swaps gin for bourbon or rye; Negroni Sbagliato swaps sparkling wine for gin).