Recipe

Classic Negroni Recipe

A crisp, bitter, perfectly balanced Italian cocktail made with equal parts gin, Campari, and sweet vermouth. Stir, pour over ice, orange twist, done.

By Matt Campbell

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4.8

A classic Negroni cocktail in a clear rocks glass over a large ice cube with an orange peel twist on a dark bar

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If you like your cocktails clean, bracing, and not afraid of a little bitterness, the Negroni is your drink. It is equal parts gin, Campari, and sweet vermouth, stirred until silky and poured over ice with an orange twist. No shaking, no fuss, no blender anywhere in sight.

This is the kind of drink that tastes like you meant it. Herbal, citrusy, and pleasantly bitter with a soft, sweet backbone. It is also incredibly forgiving once you learn the one rule that matters: keep your ingredients fresh and your dilution intentional.

Why It Works

Equal-parts formula means easy measuring, zero math, and simple scaling for two, four, or a whole porch situation.
Stirring keeps the drink glossy and clear while controlling dilution for a smoother sip.
Orange peel oils add a sweet orange aroma that rounds off Campari’s bite without masking it.
Built-in balance: gin brings botanicals, vermouth brings richness, Campari brings that signature bitter snap.

Pairs Well With

Storage Tips

A classic Negroni is best mixed fresh, but you can absolutely prep it like a weeknight hero.

Batch ahead (no ice): Combine gin, Campari, and sweet vermouth in a bottle or jar. Refrigerate for 4 to 6 weeks for best flavor. It can last longer, but vermouth is wine-based, so fresher is better.
To serve: Stir a pour of the batched mix with ice for 20 to 30 seconds, then strain over fresh ice. Add orange twist.
Already diluted leftovers: If you accidentally over-dilute, stash it in the fridge and treat it like a light aperitif. It will still be tasty for a day, just softer.

Vermouth tip: Once opened, keep sweet vermouth in the fridge with the cap on tight. Aim to use within 4 to 6 weeks (up to 8 if it still tastes bright and fresh).

Common Questions

Is a Negroni always equal parts?

Most modern classic specs use 1:1:1, and that is what this recipe follows. If you want it a touch less bitter, go 1.5 parts gin to 1 part Campari and 1 part vermouth. If you want it richer, add a small splash more sweet vermouth.

What gin is best for a Negroni?

A classic London Dry is a safe bet because it stands up to Campari. If you love citrus, choose a London Dry that leans bright with clear citrus-peel notes. If your gin is super floral, the drink can lean perfumey, which some people love and some do not.

Can I make a Negroni without gin?

Yes. Swap gin for bourbon to make a Boulevardier. It is warmer and rounder but still bitter and balanced.

Do I have to use Campari?

Campari is the classic, and it has a specific bitter orange profile. You can use other red bitters, but expect a different drink. If you are Negroni-curious, start with Campari and adjust the ratio before you swap the spirit.

Why stir instead of shake?

All-spirit cocktails are typically stirred to keep them clear and silky. Shaking adds tiny air bubbles and makes the drink cloudy. Not wrong, just a different vibe.

How do I keep it from tasting too bitter?

Three easy fixes: use a fresh sweet vermouth, express a big orange peel, and make sure you are stirring long enough for proper dilution. Bitterness softens when the drink is cold and correctly diluted.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing glass or a large mason jar
Bar spoon or regular spoon
Jigger or measuring spoon
Strainer (optional if your mixing glass has a spout)
Rocks glass
Vegetable peeler for the orange twist

The first time I really got the Negroni, it was not at some fancy bar with a smoke bubble. It was at a friend’s place where the kitchen was loud, the music was louder, and someone was slicing oranges like it was their job. I took a sip and had that exact moment of: wait, why is this bitter thing so good? Now it is my go-to “I want a real drink” cocktail, especially when I am cooking something rich and need a bright, bitter reset between bites.