Negroni

The Negroni has a bitter, herbal, spirit-forward flavor profile. The Negroni was born in Florence, Italy, in 1919 when Count Camillo Negroni asked his bartender to strengthen his Americano by replacing the soda water with gin. The result is a beautifully bitter, herbaceous cocktail with perfect balance between its three equal-part ingredients. It is a rite of passage for cocktail enthusiasts.

A Negroni requires 4 ingredients: London Dry Gin, Sweet Vermouth, Campari, Orange Peel.

A Negroni takes about 3 minutes to prepare and is considered easy difficulty.

A Negroni is traditionally served in a Rocks glass, garnished with Orange peel.

Yes, you can make a mocktail version of the Negroni by substituting the spirits with non-alcoholic alternatives such as seedlip, non-alcoholic distilled spirits, or flavored syrups and juices that mimic the original flavor profile.

The Negroni's origin story reads like cocktail folklore come to life. In 1919, at Caffè Casoni in Florence, Count Camillo Negroni approached bartender Fosco Scarselli with a simple request: strengthen his beloved Americano cocktail by replacing the soda water with gin. This seemingly minor substitution created cocktail history, transforming a refreshing aperitivo into a spirit-forward masterpiece that would conquer the world. The drink quickly gained popularity throughout Italy during the 1920s, becoming a symbol of sophisticated Italian drinking culture. By the mid-20th century, the Negroni had crossed borders, finding devoted followers in London's cocktail scene and eventually conquering American bars. Its renaissance in the 2000s coincided with the craft cocktail movement's embrace of bitter flavors and classic recipes. Today, the Negroni enjoys cult status, inspiring countless variations while maintaining its essential character. The cocktail's enduring appeal lies in its democratic nature—three equal parts creating perfect harmony, accessible to home bartenders yet sophisticated enough for the finest establishments.