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Australian Gourmet Traveller cocktail recipe for Negroni

By Pat Nourse
  • Serves 1

The prince of European cocktails and a tried-and-true office favourite, the Negroni is a winner for summer entertaining because it combines bags of style and a serious alcoholic punch with great ease of construction. Unlike many classics, it can also be made a jug at a time – just multiply the recipe to serve as many guests as you have. The classical formulation has equal parts of each ingredient, but upping the gin content makes for a drier, more summery cocktail. For something a little less walloping, try the Negroni’s precursor, the Americano. It is equal parts Campari and sweet vermouth served long with ice and soda. Or try substituting Cynar or Punt e Mes for vermouth.


  • 30 ml Campari
  • 30 ml sweet (rosso) vermouth
  • 50 ml gin
  • 1 orange wedge or peel, to garnish (see note)


  • 1
    Add the Campari, vermouth and gin to a large tumbler half-filled with ice cubes, and stir to combine. Garnish with orange wedge and serve. (If you’re making a jug, combine the alcohol in the jug, refrigerate until needed, then add ice and garnish just before serving.)


For extra points, rub the orange peel around the rim of the glass, then squeeze the peel across an open flame to release a burst of flamed oil across the surface of the drink.

  • Author: Pat Nourse