The Negroni: A Timeless Italian Classic

The Negroni has emerged from relative obscurity to become one of the most celebrated and versatile cocktails in modern mixology. The perfectly balanced trio of gin, Campari, and sweet vermouth just hits on so many levels.

Origin & Evolution

The Negroni's story begins with its predecessor, the Milano-Torino cocktail, named for its key ingredients: Campari from Milan and Punt e Mes vermouth from Turin. Americans frequenting Italy developed a taste for this concoction with a splash of soda water, which became known as the Americano.

In 1919, at Caffè Casoni in Florence, the cocktail underwent its transformative moment. Count Camillo Negroni, a regular patron, requested something stronger than his usual Americano. Bartender Fosco Scarselli accommodated by swapping the soda water for gin, inadvertently creating what would become a cocktail icon. As other guests noticed the Count's preferred drink, they began ordering "one of Count Negroni's drinks," and the eponymous cocktail was born.

The Negroni family capitalized on the drink's popularity by founding the Negroni distillery, which produced a ready-to-drink version called "Antico Negroni 1919."

Recipe & Prep

The classic Negroni adheres to a beautifully simple formula:

• 1 ounce gin

• 1 ounce Campari

• 1 ounce sweet vermouth

• Garnish: orange peel

To prepare, combine gin, Campari, and vermouth in a mixing glass filled with ice. Stir until well-chilled, then strain into a glass over fresh ice. Garnish with an orange peel to release essential oils that complement the cocktail's complex flavor profile.

Two of my favorite gins to use are Monkey 47 and Tanqueray No. TEN.

Campari … is Campari. It’s bitter. It’s delicious.

Carpano Antica is my favorite vermouth.

Notable Moments in Negroni History

Orson Welles blew it up in 1947 when he (now famously) said, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.” And this is at the heart of the Negroni’s appeal - a harmonious balance of good and evil.

The Negroni's versatility spawned numerous variations over the decades. In 1967, Bar Basso in Milan accidentally created the Negroni Sbagliato ("mistaken Negroni") when a rushed bartender grabbed Prosecco instead of gin, creating a lighter, effervescent alternative.

Innovation continued with Wayne Collins' 2002 creation of the White Negroni, substituting Lillet Blanc and Suze for the traditional sweet vermouth and Campari. This variation opened the door for bartenders to experiment with the formula while maintaining the cocktail's essential character.

The experimental approach reached new heights in 2010 when Jeffrey Morgenthaler of Portland's (now closed) Clyde Common pioneered barrel-aging Negronis in whiskey barrels, adding layers of complexity and mellowing the drink's characteristic bitterness.

Cultural Impact

Once primarily enjoyed by knowledgeable cocktail enthusiasts, the Negroni has become a staple on bar menus worldwide. Its bitter-sweet profile and striking ruby color make it instantly recognizable, while its adaptability provides endless creative possibilities for mixologists.

The cocktail's cultural significance was formalized in 2013 with the establishment of Negroni Week, a collaboration between Campari and Imbibe magazine.

Today, the Negroni stands as a testament to the power of simplicity in mixology. Its perfect balance of bitter, sweet, and strong elements creates a complex yet approachable drinking experience that continues to captivate new generations of cocktail enthusiasts more than a century after Count Negroni's fortuitous request.

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