Negroni

How to Cook Negroni

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Chill a rocks glass in the freezer for at least 10 minutes.

   Mark done

2. Fill a mixing glass two-thirds full with good cubed ice — not crushed, which dilutes far too quickly.

   Mark done

3. Pour in the gin, Campari and vermouth.

   Mark done

4. Stir with a bar spoon, keeping the spoon against the side of the glass, for 25 to 30 seconds.

   Mark done

5. The outside of the mixing glass should frost over. Taste it: it should be cold, aromatic and just slightly softened.

   Mark done

6. Put a single large ice cube in the chilled rocks glass.

   Mark done

7. Strain the Negroni over it.

   Mark done

8. Cut a wide swathe of orange peel, hold it skin side down over the drink, and squeeze firmly so the oils spray across the surface.

   Mark done

9. Rub the peel around the rim and drop it in.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

What Can Go Wrong

1. Stir, never shake. A shaken Negroni is cloudy, foamy and wrong.
2. One large cube in the glass melts far more slowly than several small ones.
3. Vermouth is a wine and oxidises. Refrigerate the bottle after opening and use it within a month.

To Go With It

Olives, salted almonds and crisps, as aperitivo · Before dinner, never after · A plate of salumi

Keeping Negroni

Batch it in a bottle at a ratio of 1:1:1 plus 20% water, keep it in the freezer, and pour straight over ice.

Negroni Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.