Just as I love classic style, I also love classic cocktails and the Negroni is one of my all-time favorites. Made of equal parts gin, Campari, and sweet vermouth, there’s beauty in its symmetrical simplicity as well as the interplay between dry, sweet, and bitter. Here’s how to make one.

Negroni Cocktail Recipe

1.25 oz. Gin
1.25 oz. Campari
1.25 oz. Sweet Vermouth

Combine the gin, Campari, and sweet vermouth in a mixing glass. Stir with ice and strain over ice into a chilled rocks glass. Garnish with an orange twist.

I’ve been making mine recently with Bombay Dry gin and Cinzano sweet vermouth. Use whatever spirits you like, but be sure to keep your gin dry and to choose a quality vermouth.

Bonus tip: Many people might not like vermouth because they’ve had spoiled vermouth—usually a bottle that’s been sitting around for months after that last cocktail party. After you open a bottle, make sure to keep it refrigerated. Vermouth is a fortified wine, and like all other wines, starts to go bad as soon as it’s opened. Refrigeration helps slow down this process.

Thanks for reading.

Stylishly Yours,

He Spoke Style

Photography by Rob McIver Photo.


Chime In

  • Andres Poiche


    • Brian Sacawa

      Cheers, Andres.

  • Igal Reysher

    It’s looks so tasty, great picture.


    • Brian Sacawa

      It is indeed, Igal. Thanks, as always.

  • Tom

    Indeed a very nice photo of my favorite poison! The Negroni looks like a big jewel. From the angle of the light and the clarity, I think that Rob had you up early in the morning again to do that shot, nothing like a few cocktails to start your day…. ;-)

    All kidding aside, a good Negroni really is one of my favorite libations, and my wife loves them too. As you know, this bitter/sweet combination is at the root of a whole family of drinks, it’s very easy to ring the changes. You already posted once on the Boulavadier (Bourbon/Vermouth/Campari), so here are some ideas along same line:

    -Instead of Gin, try Bourbon, Rye, Tequila, Rhum Agricole, or Cachaca. Vary your other ingredients to fit with sweet or dry quality of your main liqour
    -Try other vermouths – Dubonet, Byrrh (good with the Rhum), Cocci Americano, etc
    -Try other bitters – Cynar (good with Rye), Aperol, Amaro (if you use Amaro, which I think is rather sweet, maybe go with a dry vermouth or even white wine).

    OK, as you can see, I over-think and overdo the Negroni. But we both live south of the Mason/Dixon line, and man cannot survive a Southern summer on beer alone!

    All the best,


    • Brian Sacawa

      I wouldn’t necessarily call that over-thinking, Tom. More like being super creative! One of the best things about the classic cocktails are all the updates and variations that are possible. I went to a restaurant in Charleston a little over a year ago–the name is escaping me now–and a portion of their cocktail menu was dedicated to Negroni variations.

      Speaking of being creative and experimenting, I actually tried swapping the gin for mezcal in my Negroni last night. The result was disappointing. I thought the smoke and bitter would play well together, but I was sadly mistaken.

  • Alex

    Ahh, my favorite cocktail, particularly in the summer months(though that doesn’t stop me in January, either!). I make them quite often at home, and your recipe is perfect, though I might add just one thing: after stirring the contents, let it rest for about 60-90 seconds inside the mixing glass before you strain onto fresh rocks; just that little bit of ice cold water mixing in brings it to an especially great temperature and mix.
    Cheers to Summer, another great post, Brian!

  • Allan

    Will have to try. Been drinking Moscow Mules this spring for the first time, and like them.

  • Allan

    Just had my first Negroni (wearing a Billy Reid polo no less). Have been wanting to try it since this posting. It’s a great cocktail. If you are ever in Palo Alto, CA have one while dining on the patio at Delfina.