Negroni
Traditionally credited to Count Camillo Negroni and Fosco Scarselli, Caffè Casoni, Florence, around 1919
The Negroni is equal parts gin, Campari and sweet vermouth, stirred and served over one large cube with an orange peel. It is bitter, sweet and herbal all at once, and remarkably easy to make. The aperitivo standard, and the drink of Negroni Week.
- GlassRocks
- MethodStirred
- Ingredients3
- Prep3 min
- DifficultyEasy
Directions
- Stir all ingredients in a mixing glass with ice.
- Strain into a rocks glass over a single large cube.
ToolsJiggerMixing glassBar spoonJulep strainerRocks glass
Don't have these? Build a drink from your shelf →History
The story goes that around 1919, Count Camillo Negroni asked bartender Fosco Scarselli at Caffè Casoni in Florence to strengthen his Americano by swapping the soda water for gin. The orange garnish replaced the Americano's lemon to mark the difference. The drink became an Italian staple and a global classic.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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