Negroni

By Jim Meehan

Updated Oct. 25, 2023

Negroni
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Rating
4(1,300)
Comments
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This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening’s delights. Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities. In any case, drink this cocktail cold. This recipe came to us from Jim Meehan, a bartender and an owner of Please Don't Tell, a speakeasy in the East Village.

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Ingredients

Yield:1 drink
  • 1¼ ounces gin
  • 1¼ ounces Campari
  • 1¼ ounces sweet vermouth
  • Orange twist, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

204 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir all liquid ingredients with ice. Strain into chilled rocks glass filled with ice. Garnish with an orange twist.

Ratings

4 out of 5
1,300 user ratings
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Comments

Carl Ian Schwartz

I've enjoyed Negronis for 40 years and have learned that ONE is enough!
You can make them with gin OR vodka, lemon twists or orange twists or do something exotic with a match and the orange twist to release the orange oil onto the surface of the drink.
The color and the flavor are seductive. The hangover from more than one is not.

Andrea

I have also made this with Aperol in place of the Campari...a bit sweeter and not as bitter. But for a really interesting drink replace the gin with mescal, nice and smoky. It may not sound good, but it really is fantastic.

John Battaglia

If you would rather not get loaded after just one of these, make the phony Negroni, i.e. everything but the gin. Tastes great and leaves you sober enough to continue cooking.

Alex

I like to go with Tanqueray, Campari, Carpano Antica, and a splash or two of Angostura bitters. The flavors need to be thoroughly mixed so I’ve taken to preparing it in a shaker and pouring into a tumbler with one large ice cube and and orange peel on top. When my wife requests a second one I halve the liquor and top up with fizzy water. Both versions are great. And substituting a quality mezcal for the gin is terrific.

John Andersen

Is there anything better than a Negroni? So refreshing, easy to make and great for anytime of the year. My only suggestion is to make sure you use Tanqueray Gin (in the green bottle).

Homer

Negroni is ok. The Gin gives it a lot of gin flavor, which I prefer in moderation. I prefer a Boulevardie which subs Bourbon in place of the gin. But if you like gin, it's a pretty tasty drink. Dry, fruity, but not too sweet.

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