Negroni - How to make the best negroni co*cktail! Recipe - Rachel Cooks® (2024)

FAQs

Negroni - How to make the best negroni co*cktail! Recipe - Rachel Cooks®? ›

However, the perfect Negroni should only ever be made on a red, sweet, Italian-style vermouth, preferably with some 'weight' to it and enough spice to hold up against the Campari. We recommend small batch vermouths such as Cinzano 1757 or Cinzano Rosso.

However, the perfect Negroni should only ever be made on a red, sweet, Italian-style vermouth, preferably with some 'weight' to it and enough spice to hold up against the Campari. We recommend small batch vermouths such as Cinzano 1757 or Cinzano Rosso.

Aperol is less bitter than Campari and has a sweeter and fruitier flavor, meaning this co*cktail will have a subtle sweetness to it. Campari has noticeably bitter and herbal flavors by comparison. These notes are good to keep in mind when deciding which variation of a Negroni you prefer mixing.

To make the perfect Negroni, it is recommended to use a sweet (red) vermouth like Carpano Antica Formula or Punt e Mes. A sweet vermouth adds a touch of sweetness to balance out the bitterness of the Campari.

Plymouth Gin, the Royal Navy's stalwart for two centuries, will surely anchor your Negroni. With classic botanicals like juniper, orange, lemon peel, angelica, orris root, and cardamom, it's juniper-led with zesty citrus notes. If you're craving an extra bitter Negroni, Plymouth Navy Strength delivers.

Best for a Negroni: Malfy con Limone Italian Gin

The result is a zesty gin that works well in a gin and tonic, but really shines in that classic Italian aperitivo: the Negroni.

A warmer negroni, the complexity of amaro is beautifully balanced by the depth of bourbon and the sweetness of vermouth. We love it and think that you will, too. Our top choice is Averna Amaro, but Ramazzotti is also very good.

The company will only confirm bitter orange peel is part of the recipe but it is also believed to contain: quinine, rhubarb, ginseng, chinotto (myrtle-leaved orange tree) and Cascarilla bark.

With its distinct bitterness from the Campari, Negroni co*cktail needs strongly flavored foods, like salty, and mature cheeses like Parmesan, Pecorino cheese and blue cheese as well. It goes great with olives too. All ingredients that characterize the classic Italian ritual known worldwide as Aperitivo.

Etymology. Borrowed from Italian negroni, from surname Italian Negroni, from Italian negri (“black”) + Italian -oni (“(ablative) from, of”). The origin of the drink's name is disputed, most often attributed to being named after Count Camillo Negroni (1868–1934), who asked for an early form of this co*cktail.

How do you spruce up a Negroni? ›

"Fresh herbs can do wonders for a Negroni," says Noah Mansker, beverage director of Brooklyn's Colonia Verde. "I'd recommend garnishing the classic with rosemary or basil. Those aromatics play well with the flavor profile of the drink."

And to preserve the flavor of fruity, botanical Campari, tuck it in the fridge if you don't finish that open bottle within a couple of days. It's actually not necessary to keep this refrigerated, says deBary, because of the ways it's processed and its alcohol content of 20%.

Old-Fashioned — (38.09%, 2.44oz in volume, 0.93oz alcohol) Bloody Mary — (12%, 7.5oz in volume, 0.9oz alcohol) Negroni — (20.13%, 4oz in volume, 0.81oz alcohol)

TanquerayNegroni co*cktail

Experience the taste of this iconic co*cktail made with the signature recipe and perfectly balanced botanicals from one of the most awarded gins in the world, beautifully mixed with the tart and fruity flavors found in our vermouth and bitter liqueur.

Instead of using the classic co*cktail shaker to blend the ingredients in a Negroni, the ingredients should be stirred together. There really is no need to shake a Negroni as the densities of each ingredient are fairly similar meaning that they can be incorporated very efficiently by just stirring them together.

If you want a Negroni that is an aperitif, that is not too sweet, not too rich, just bitter enough, and where you can taste all the ingredients in harmony. I would suggest equal measures of Tanqueray, Martini & Rossi Sweet Vermouth, & Campari.

A contemporary lengthened version of a classic Negroni co*cktail, adding Fever-Tree Refreshingly Light Ginger Ale to Bombay Sapphire, MARTINI Rubino, MARTINI Bitters & a large orange wedge combines to add a touch of wintry sweetness.

As for the sweet vermouth, there are a number of different options. We find that Carpano Antica is an excellent all-rounder for Negronis, while Cinzano Rosso certainly works in a pinch (as does Martini Rosso). For a Negroni of extra bitterness and complexity, rich and potent Punt e Mes is also a good selection.

Remember the formula. The basic makeup of a Negroni is one part gin, one part Campari, and one part sweet vermouth — we used one ounce of each to mix ours, plus ice and an orange peel.