A Negroni is an Italian cocktail, made of one part gin, one part vermouth rosso, and one part Campari, garnished with orange peel.
TonicDB editorial guide
The Negroni’s equal-parts formula is memorable, but balance still depends on temperature, dilution, and fresh vermouth. Gin supplies structure, sweet vermouth brings fruit and spice, and the bitter aperitivo gives the drink its long, bittersweet finish.
Stir all three ingredients with plenty of cold ice until the mixing glass is thoroughly chilled, usually about 20 to 30 seconds. Strain over fresh ice rather than reusing the wet mixing ice, which would continue diluting the drink too quickly.
Serve in a rocks glass over one large cube and express a broad orange peel over the top. The peel’s oils brighten the first aroma and help separate the gin botanicals from the vermouth instead of adding extra sweetness.
Opened sweet vermouth is perishable wine, not a shelf-stable spirit. Refrigerate it and replace it when its fruit character turns flat or oxidized. Warm ingredients and small melting ice can also make an equal-parts Negroni taste heavier and sweeter than intended.
For a slightly drier, more gin-led drink, raise the gin to 1¼ ounces while leaving the other ingredients at one ounce. Replacing the gin with whiskey produces the related Boulevardier, which is richer and should usually be stirred to the same dilution.
These notes explain how to execute and adapt the recipe shown above. Ingredients and serving traditions vary, so taste and adjust thoughtfully.
Contributed by @alfg