Classic Negroni

Recipe from Nostrana

Adapted by Robert Simonson

Classic Negroni
Leah Nash for The New York Times
Rating
4(510)
Comments
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Nostrana, an Italian restaurant in Portland, Ore., has offered a Negroni of the Month since 2010, all original creations, some of them quite odd (squid ink Negroni, anyone?). But the house Negroni follows classic lines, using equal parts gin, vermouth and Campari. —Robert Simonson

Featured in: The Negroni Is a Century Old, but Just Hitting Its Stride

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Ingredients

Yield:1 drink
  • 1ounce gin, preferably Bombay Dry
  • 1ounce sweet vermouth, preferably Cinzano Rosso
  • 1ounce Campari
  • Orange twist
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

166 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; 2 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

    Combine all liquid ingredients with ice in a mixing glass and stir until chilled, about 30 seconds. Strain into a rocks glass filled with ice. Squeeze orange twist over drink and slip into glass.

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4 out of 5
510 user ratings
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Comments

Tim L

I prefer 2:2:2

Dani

We really prefer a 2:1:1 ratio, doubling the gin and using a smoother gin, like Hendricks or St. George

JRTHiker

For me, the classic is best....1:1:1. I live in Italy and the Italians only use a London dry gin like Beefeater's or Tanqueray. Don't use the fancy stuff. Campari. The best vermouth for a Negroni is Rubino, the new Barolo based sweet red by Martini specifically for Negroni's and mixed drinks, but it will turn your Negroni deep red. Not a fan of the more vanilla/spice vermouths that taste like a Christmas cookie. And a big oily orange rind. Lots of ice, never straight up.

Commish

If the 1:1:1 ratio is too bitter, especially for those new to bitter cocktails, try 1.5 gin:1:1, this is easier to drink without turning them off . Campari is the classic, it is what it is, but it has dyes to achieve its color. We prefer Inferno Bitter Aperitivo by St. Agrestis, which is cleaner, fuller, and just tastes better. Our preferred vermouth is Antica Formula by Carpano. I agree with JRTHiker about staying away from floral gins, adding Junipero to the list.

Piet

Definitely Cinzano and not that sticky sweet Martini stuff.

Johannes

No!!! Take Tanquery No 10 instead of Bombay and Antica Formula instead of cinzano. Secret tipp: if available Belsazar Red vermout.

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Credits

Adapted from Nostrana, Portland, Ore.

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