Gin · Classic · Bittersweet
Negroni Recipe
Equal parts, one stir, bittersweet by design — one of the most influential cocktails in the world. Bittersweet and bracingly dry — Campari's bitter orange bite balanced by sweet vermouth and gin. A pre-dinner classic built to wake the palate up, not coat it.
- Prep Time
- 2 min
- Method
- Stirred
- Glass
- Rocks glass
- Strength
- Spirit-forward
Every recipe on Sipped Right is tested for taste and balance before it's published.
Last updated September 14, 2026
About the Negroni
Widely credited to Count Camillo Negroni in Florence around 1919, who reportedly asked a bartender to strengthen his Americano by swapping soda for gin. Popular and frequently repeated, though — like most cocktail legends — resting on oral tradition rather than contemporary written record.
The 1:1:1 ratio is what makes a Negroni a Negroni rather than just another gin-and-bitters drink — gin, Campari, and sweet vermouth carry identical weight, so no single ingredient dominates. Shift that balance and it becomes a different, related drink — a Boulevardier with whiskey instead of gin, or a Negroni Sbagliato with Prosecco instead — but the equal split is the defining feature of this one.
Ingredients
- Gin1 oz
- Campari1 oz
- Sweet vermouth1 oz
- Orange peel, for garnish1 twist
Method
- Measure and pour the gin, Campari and sweet vermouth into the mixing glass.
- Add a scoop of ice to the mixing glass.
- Stir for 30 seconds.
- Strain the cocktail into a rocks glass over fresh ice.
- Cut a swath of orange peel.
- Express the peel over the drink and drop it in.
Glass & Garnish
Rocks glass, over ice — a big cube or a single large rock if you have one, so the drink stays cold without watering out while you sip. Chill the glass first if you have the time; a Negroni served lukewarm loses the snap that makes it work. Garnish with an orange peel, expressed over the surface before you drop it in. That step isn't decoration: the oils sprayed across the top lift the citrus notes already sitting in the Campari and the vermouth, so the first sip reads bright instead of straight into the bitterness.
Notes
Equal parts scales or batches easily. Pairs well with olives or charcuterie.
Tools Used
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FAQ
- How do I scale a Negroni up for a party?
- Use the servings control above to scale all three ingredients evenly, then batch everything into a bottle ahead of time — no ice until you're ready to stir and pour.
- Can I make a Negroni without Campari?
- Yes — swap in Aperol for a sweeter, less bitter, lower-proof version. It shifts the drink toward the lighter end without losing the format.
- What's the best gin for a Negroni?
- A classic London dry gin, like Beefeater or Tanqueray, gives the cleanest balance against Campari and sweet vermouth.
- What is a Negroni Sbagliato?
- A Negroni made with Prosecco instead of gin — lighter, fizzier, and lower-proof than the original, while keeping the same Campari-and-vermouth backbone.
- Does a Negroni need an orange peel?
- Yes — express an orange peel over the drink before dropping it in. The oils lift the citrus notes already in the Campari and vermouth.
- Who invented the Negroni?
- Count Camillo Negroni is the most-credited inventor, said to have asked a Florence bartender in 1919 to strengthen his Americano with gin instead of soda water. The story is oral tradition, not documented fact, but it is the version most bartenders and cocktail historians point to today.
