The Negroni & Original Recipes

I call it the Italian gift to the cocktail world and this week it’s celebrating 103 years of making aprertivo time a better place.

Unlike some certain cocktails we might think of, such as the Martini, we have a clear line of sight to the creation of the Negroni.

Created in Florence, during the 1920s, by Count Negroni- what a title! He frequented the Caffè Casoni in via de Tornabuoni and he was tired of the usual Sweet Vermouth & Campari, and asked the barman Fosco Scarselli for something new.

Wanting a bit more robusta in the cocktail he added Gordon’s gin which met with immediately success.

Thus for later guests at the cafe it was known as the Americano “in the Count Negroni’s way”, then called more simply Negroni.

Molte grazie sir!


You can either make your Negroni in the glass over ice, stir well until chilled and add your garnish, or do what I prefer, using a chilled mixing glass with ice, then pour strained into a fresh glass over ice. Either way, it’s an easy drink to make.  If you don’t like yours too bitter, you can use less Campari and make up the difference with the Vermouth or gin.


So here’s one variations on the them  including Australian tribute using three exceptional craft releases: the gorgeous @maidenii Sweet Vermouth (in my top 10 of the best Australian labels ever released –see a review here) , the elegant and sustainably produced using all local ingredients @okaramaro from South Australia, and since you need a gin with spice and punch in a Negroni, the Navy Strength Buccaneer Gin @kilderkindistillery.

Traditionally, equal parts, I like it with less Amaro and make up the difference with Sweet Vermouth. You want sharpness as an aperitif. Stirred over ice then served on the rocks with an orange peel. Salute!


Something a bit different in that you’re using some of the classic ingredients, but with a twist as it were. You’ll need:

  • Campari 
  • London Dry style gin 
  • Rooibos tea -special 
  • Sweet Vermouth 
  • Orange peel


  • Make a pot of tea and let cool, don’t make it too strong
  • Add the tea to gin in a 1:5 ratio and let it rest overnight 
  • When ready to serve add equal parts in a glass:
    • Campari
    • Gin 
    • Sweet Vermouth 
    • Stir over ice until very chilled, and garnish with an orange peel
    • Option: you can have the tea gin infusion warm and not use ice when mixing for a cold evening warmer.


This is a recipe I created a few year’s back for a World Gin Day dinner I hosted featuring the excellent McHenry Distillery range from Tasmania that offers a fresh take on the classic stlyle

  • McHenry Navy Strength Gin
  • Amaro Nonino
  • Regal Rouge Daring Dry
  • Orange peel
  • 6 parts Gin, 3 parts Vermouth, 1 part Amaro, stirred on ice, poured over orange garnish to rest, then add ice prior to serving.


In a mixing glass with ice add:

  • 30mls of Applewood Distillery Okar
  • 30mls of Maidenii Sweet Vermouth
  • 30mls of Canberra Distillery Dry Gin 
  • Stir until chilled, then pour into a glass with ice and garnish with an orange peel.


Why wait, when you can just pour, stir and drink? There are a few pre-mixes about and I love the release from Aussie Tipple using all Aussie ingredients – see a review here– and from the gorgeous Melbourne cocktail bar, the Everleigh, which you can read about here.


The Yang to the Martini’s Yin, the Negroni.


Finally, another style of Negroni of my own creation.