Negroni Cocktail Recipe & Ingredients (with Easy Step-by-Step Video)

This is one of the most bold and unapologetic cocktails in history—the Negroni. It isn’t some sweet, approachable drink trying to make friends at the party.

It’s that bold Italian who walks in wearing sunglasses at night and somehow pulls it off. 🥃 Three ingredients, equal parts, zero compromises.

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Classic Negroni Cocktail Recipe

Recipe by Julian Solorzano

5.0 from 5 votes

The Negroni is an Italian aperitivo cocktail that combines equal parts gin, Campari, and sweet vermouth. It’s a perfectly balanced trinity of botanical, bitter, and sweet that wakes up your palate and makes your taste buds do a happy little dance.

Course: Coupe Glass, Rocks (Old-Fashioned) GlassCuisine: Classic CocktailDifficulty: Easy

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Servings

1

servings

Calories

195

kcal

Total time

2

minutes

Ingredients

• 1 Ounce London Dry Gin

• 1 Ounce Campari

• 1 Ounce Sweet Vermouth

• 1 Piece Orange peel (for garnish)

Directions

• Fill a mixing glass with fresh, crystal-clear ice.
• Pour in your gin, Campari, and sweet vermouth.
• Stir gently for 30 seconds until well-chilled and properly diluted.
• Strain into a rocks glass filled with fresh ice (preferably one large cube).
• Express an orange peel over the drink’s surface.
• Drop the peel into the drink or drape it elegantly over the edge.

Equipment

• A Bar Above Diamond Cut Cocktail Mixing GlassBuy this mixing glass here
• A Bar Above Stainless Steel Long Bar Spoons (Gold)Buy this spoon here
• A Bar Above Gold Julep StrainerBuy it here
• A Bar Above Gold Japanese JiggerBuy this jigger here
• A Bar Above Channel Knife Stainless (Gold)Buy this carver here
• KANARS Old Fashion Rocks GlassesBuy these glasses here

Recipe Video

Notes

• On the palette, the Negroni can have a bit of a bitter aftertaste on the tongue that goes away quite quickly, but that taste is supposed to be there and is what makes the Negroni so distinctive.
• Fresh ice is crucial – old ice can impart off-flavors.
• A large single cube will dilute more slowly than regular ice cubes.
• If you don’t have a proper mixing glass, a pint glass works just fine.

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Why I love it

The Negroni is one of my favorite cocktails to make all year round. The recipe is simple, the cocktail is easy to make, and it tastes great. I can make a few in one night for myself and my guests with minimal effort.

If you want to know about another one of my favorites, the Boulevardier, considered to be the Negronis french cousin.

The Best Ingredients for a Negroni

Listen up, because this matters more than you think. While the Negroni will work with most gins, some shine brighter than others:

• Tanqueray No. Ten (my ride-or-die choice): Those citrus notes practically high-five the orange garnish
• Ford’s Gin: Made specifically for cocktails, and it shows
• Monkey 47: When you’re feeling fancy and want those extra botanicals to play

Campari is a non-negotiable. Campari isn’t just a bitter red liquid. It’s the soul of your Negroni. And unlike other ingredients, there’s really no substitute. Sure, you could try Aperol, but then you’re making a completely different drink!

Oh, and your vermouth choice can make or break this drink:

• Cocchi Vermouth di Torino: The gold standard for Negronis
• Carpano Antica Formula: Rich and complex, but can dominate if you’re not careful
• Martini & Rossi: The classic choice that never disappoints

History of the Negroni

It all started in Florence, Italy during the 1920s. Count Camillo Negroni walked into the Casoni Cafe, (now the Giacosa Cafe) and told the barman to add gin to his American Highball cocktail (This sounds like the beginning of a bad joke but it’s actually what happened).

Back in Florence, Italy, around 1919, Count Camillo Negroni wasn’t just another aristocrat looking for a buzz. This dude had the audacity to ask bartender Fosco Scarselli to strengthen his Americano by replacing the soda water with gin.

What started as one man’s quest for a stronger drink turned into a global phenomenon. The Negroni went from being a local legend in Florence to becoming the unofficial handshake of bartenders worldwide.

During the craft cocktail renaissance of the early 2000s, it exploded in popularity again, proving that true classics never die.

Today’s Negroni hasn’t changed much from its original recipe, but its influence is everywhere. From the Boulevardier (swap gin for bourbon) to the Negroni Sbagliato (swap gin for prosecco), this drink has sparked a whole family of variations that share its bold, bitter backbone.

If you’re interested in other cocktails from the 1920s, check out our 1920s cocktail post here. 

Final Thoughts

Are you as much of a fan of strong, bitter, and smokey cocktails as I am? If so, then we should start a Negroni fan club where we sit around and drink Negronis all night long.

Like that friend who always tells you the truth whether you want to hear it or not, the Negroni’s bitter embrace is something you grow to love.

And here’s the thing about this classic—it’s not trying to be your favorite drink. It’s happy being exactly what it is: bold, bitter, and beautifully balanced. Whether you’re sipping it at a swanky bar or making it at home, you’re tasting a piece of cocktail history that’s as relevant today as it was in 1919.