- 4 cups assorted fresh fruit (such as berries, pitted cherries, and pitted sliced apricots and peaches)
- 2 to 4 tablespoons sugar (optional)
- 2 750-ml bottles chilled Prosecco
Place fruit in large punch bowl. Sprinkle with sugar to taste, if desired; stir and let stand 10 minutes for sugar to dissolve and juices to form. Add all remaining ingredients except ice cubes. Divide punch among 8 tall ice-filled glasses and serve.
Nutritional Content8 servings One serving contains the following: Analyzed using 2 tablespoons of sugar Calories (kcal) 422.80 % Calories from Fat 0.0 Fat (g) 0.00 Saturated Fat (g) 0.00 Cholesterol (mg) 0 Carbohydrates (g) 33.31 Dietary Fiber (g) 2.85 Total Sugars (g) 19.46 Net Carbs (g) 30.46 Protein (g) 0.88Reviews Section
The Negroni Cocktail
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.×
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 12g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you're looking for a classic cocktail to enjoy before a meal, few are as satisfying as the famous Negroni. It's a sophisticated aperitif featuring equal parts of gin, Campari, and sweet vermouth and so easy that anyone can mix it up.
Campari can be an acquired taste that some people will love, while others will not. In this cocktail, the sweet vermouth and herbal gin offset some of the Italian spirit's bitterness so it's more palatable. This also makes the Negroni a nice drink to use when training your taste buds to enjoy bitter aperitifs.
While it's typically stirred and served on the rocks, the Negroni can also be shaken and strained into a cocktail glass with a lemon twist. Whether shaken or stirred, it's a great way to start off any meal, and sure to impress dinner party guests.
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Why Negronis are so popular today
Food & Wine writes that Orson Welles made one of the first documented remarks about the Negroni in 1947 after trying it in Rome: "The bitters are excellent for your liver, the gin is bad for you. They balance each other." It's reported that the first variation on a Negroni appeared in Milan 20 years later, when a bartender accidentally swapped the gin for Prosecco and the customer loved the result. More tweaks followed, per Food & Wine, like a "white Negroni," made with Lillet Blanc and Suze instead of Campari and sweet vermouth, and, in 2010, a smoky barrel-aged Negroni.
According to Conde Nast Traveler, a revival of gin and bitters in cocktail culture led to greater access to these ingredients, which led to more Negronis on cocktail menus. Campari saw the potential in boosting the presence of a cocktail in which it was a key player and organized promotions like declaring 2011 "The Year of the Negroni." In 2013, Campari collaborated with alcohol publication Imbibe to create "Negroni Week," during which mixologists and bartenders compete to create the best version of the drink (via Food & Wine). A portion of the profits from those Negronis gets donated to charity (via Negroni Week's website).
Thanks to events like these, the ongoing popularity of cocktails made with gin and Italian bitters, and perfect Instagram shots, it looks like the Negroni craze is here to stay.
Tequila-Negroni Punch for the Holidays
This fusion punch is a delicious winner, but the decorated ice block, using a loaf bread pan, makes this bowl of joy an eye-popping experience for guests. First, our chief cocktail guy, Anthony DeSerio, and I will tell you how to make the pretty ice block, followed by the punch recipe, featuring our new favorite Campari-style bitter liqueur, Bruto Americano, handcrafted in California. The larger block of ice chills the punch without melting fast and making it watery.
Here’s how to make the ice block:
Slice clementines or lemons in thin slices, add blueberries or other fruits, fresh mint, pomegranate seeds, etc. Place them in the bottom of a loaf bread pan. Boil water, and when it’s cool, pour it into the bread pan and fill 3/4s full. Boiling will make the ice super-clear. Freeze. When the punch is made, use hot water to release the ice block and set it in the punch, fruit-side up.
On-Demand: Listen to Faith and the gang talk about more festive recipes for the holidays (including Alex Province’s Christmas and Hanukkah Blood Orange Margaritas!) on The Faith Middleton Food Schmooze®.
Holiday Punch Recipes
The holidays are all about playing host to family and friends, but instead of shaking cocktails one by one, look to punches, which allow you to prebatch your drinks and serve large groups in one fell swoop. Here are some of our favorite party-ready holiday punch recipes.
Charleston Brown Water Punch Roderick Weaver from the Bar at Husk created this rum- and whiskey-based Southern punch recipe to serve at society events.
Day Dream Polish Punch A traditional style of punch made from water and sugar simmered with dried fruits.
Dominican Spiced Cider Made with rum and red wine, this spiced cider becomes more flavorful the longer it steeps.
Drink Boston Fort Point Punch Champagne adds a festive sparkle to this punch from Boston, which is otherwise flush with baking spice and bright lemon flavors.
Gin Punch This reworked Jerry Thomas classic comes from the book Speakeasy.
Kentucky Cardinal Punch Wine lovers will love the tang of this Shiraz and vermouth punch, buffered with a bracing dose of rye whiskey and brandy.
Miel Picante Punch The added heat on this warm rum and apple cider punch comes from a subtly spicy jalapeño and rum honey.
Ponche Navideño Fruit and spice never tasted quite so nice.
Sparkling Pomegranate Punch Bright winter citrus gives this fizzy punch a colorful, tangy boost.
Tequila-Sherry Egg Nog It just wouldn&rsquot be the holidays without Morgenthaler&rsquos recipe.
Vixen Punch This vodka punch is featured in our book, Cocktails for the Holidays.
Yuletide Wave Punch Think tiki drinks aren&rsquot made for the holidays? This tropical punch will change your mind.
Nigella Lawson’s Favorite Cocktail Is Perfect for Summer
It’s finally, finally starting to feel like spring out there, and that means it’s almost outdoor-dining season. Or maybe we should call it Nigella Lawson season, because her new show, At My Table, features one of the most gorgeous alfresco dining setups I’ve ever seen, with a walled garden full of twinkly lights and a heavy wooden table big enough to seat 20 if they squeezed in. (OK, it’s a TV studio, but so is the White House on Scandal, and you can’t convince me Olivia Pope isn’t real.)
Summer dinner party season requires a roster of good cocktail recipes, and according to Good Housekeeping UK, Nigella’s go-to drink is a cinch for parties. In a recent Twitter Q&A, a fan asked her for her favorite cocktail, and she reported that her favorite drink is a twist on the classic Negroni called a Negroni Sbagliato.
A classic Negroni is made with equal parts Campari, red vermouth, and gin, but the “Sbagliato” version switches the gin for sparkling wine. It’s an effervescent blend of sweet and bitter that’s perfect for sipping outdoors when you’re relaxing in Italy, or anytime you just want to pretend you’re doing that (which is most times for me).
“Sbagliato” means “bungled,” and legend holds the Negroni Sbagliato was born at the legendary Bar Basso in Milan when a bartender accidentally poured Prosecco into a Negroni instead of gin, and the mistake turned out to be a fizzy delight. (Adding Champagne to things is rarely a bad idea.)
Nigella appears to make her “bungled Negronis” by the batch, suggesting that a person take one bottle of Prosecco and add 1 1/3 cups of Campari and 3/4 cup of very good red vermouth. That’d be very convenient for groups, because you could make it all at once and pour it out for guests, or even put it in a punch bowl.
Depending on personal tastes, you can vary the proportions of a Negroni Sbagliato dramatically. Nigella seems to like hers on the bitter side, with more Campari than vermouth, while other recipes call for equal parts of all three ingredients, like in a regular Negroni. Experimentation is clearly in order — good thing it’s the season for it!
Channel sunny holiday vibes from your garden with this classic Spanish tipple, made in 10 minutes with red wine, brandy, lemonade and plenty of juicy seasonal fruits. No one could turn down a glass or two.
Olive summer cup
The summer cup is a British staple when the weather starts to warm up. This is our homemade version of Pimm’s, it’s the perfect drink for sipping with friends. Plus, you probably already have the ingredients lurking in your cupboard.
Jamaican rum punch
This vibrant rum punch is packed with the tropical flavours of coconut, pineapple and lime. It’s simple to make and can serve a crowd, meaning it’s ideal for summer get-togethers at a moments notice.
Dark and stormy punch
Want an easy punch recipe that brings a little heat? This tropical cocktail features pineapple, zesty limes and fiery ginger. Gently crushing the pineapple with a rolling pin before mixing helps release the all-important juices.
Iced tea sangria
Eke out every second of warm weather with this easy-drinking wine cocktail. Packed with zesty lemons, juicy oranges and a touch of sweet honey, it’s perfectly balanced and endlessly refreshing.
Turn this classic short cocktail into a crowd-friendly jug cocktail. The bitter campari and sweet, herbal vermouth makes for a satisfying slow sipper, garnish with orange peel for an extra burst of citrus freshness.
White port and grapefruit cooler
White port is the unsung hero of summer cocktails. The light fruity and floral flavours blend perfectly with sharp grapefruit. This three-ingredient punch is so simple anyone can make it at home.
Fresh, zingy raspberries and a glug of delicate rosé wine are a match made in heaven. Blitz up a pitcher of this perfectly pink cocktail in a flash with just four ingredients. Garnish with a few extra raspberries for an eye-catching jug.
11 Easy Negroni Recipe Riffs
The Negroni’s popularity has soared over the past few years. Whether that’s due to strategic marketing or the boozy punch it packs, the Negroni’s irresistible balance of complex flavor and simple preparation make it ideal for experimentation.
Though a traditional Negroni is made with equal parts vermouth, Campari, and gin, variations on the classic can take these flavors to new heights.
So start slicing up those orange rinds, gather your best glassware, and discover your new favorite aperitif with these takes on the Negroni.
Everything You Can Order Online To Stock Your Home Bar For The Long Haul
Rum Negroni Recipe
Not a fan of the explosive, bitter flavors of a classic Negroni? Think of this Mediterranean-inspired cocktail as your Negroni training wheels. Replacing gin with dark rum adds an inviting lightness to this rich cocktail, making it perfect for warm-weather sipping.
The Tequila Negroni Recipe
Looking for a summery Negroni variation? This recipe is calling your name. Sub tequila for gin, and add 18.21 Blood Orange + Ginger Shrub to balance out this fun and crisp drink.
The Pineapple Negroni Recipe
Sweet, tangy pineapple pairs with the bitterness of Campari in this fruity take on the Negroni. This recipe is perfect for those with more tropical fruit-loving tastes, and garnishing with a pineapple slice makes for a charming presentation.
The White Chocolate Negroni Recipe
Take a sweet sidestep from the classic Negroni template with this decadent iteration that falls somewhere between a Negroni and an Old Pal, which combines equal parts whiskey, vermouth, and Campari. White chocolate syrup gives this drink a dessert-like flavor, and complements the whiskey’s smokiness.
The Mexican Summer Negroni Recipe
Not sure what to do with those extra strawberries? This lively beverage takes advantage of the summer fruit by calling for strawberries to soak in Campari for a few days, before being properly mixed with a mellow reposado tequila.
The Calvados Negroni Recipe
For a Negroni ideal for autumn, look no further. This recipe uses Calvados — an apple and pear brandy — in place of gin for a food-friendly beverage perfect for fall sipping. Garnish this festive drink with an orange twist for a classic presentation.
The Negroni Bramble Recipe
Negroni meets Bramble in this icy refreshment. Leave out the gin and use two types of vermouth — sweet and blanco — for a bold, flavorful concoction you’ll want to sip all summer. The best part? You can make this drink directly in the glass, making for easy cleanup.
Negroni Pops Recipe
Summer never tasted so sweet. These Negroni-inspired popsicles mimic the rich and bitter flavors of the Negroni — and they pack its boozy punch, too. Combine the classic Negroni ingredients with homemade or store-bought strawberry-grapefruit juice. Or, play with flavor combinations and use any juice of your choice.
The Pineapple Negroni Sour Recipe
This variation is a little more advanced, using egg whites to create a creamy texture. That little extra effort creates an ideal beverage to consume after a large meal. It’s light, refreshing, and sour, and its cloud-like texture makes it easy to sip more than one. Combine pineapple juice, egg whites, and white vermouth — and for a little extra sweetness, this recipe uses Aperol instead of Campari.
Grapefruit Negroni Recipe
This low-alcohol take on the Negroni is perfect for daytime enjoyment. It replaces vermouth with grapefruit-honey syrup to amplify the flavors of Campari and add a hint of sweetness. The result is a bright and tangy refreshment ideal for poolside sipping.
The Rosemary-Smoked Negroni Recipe
This herbal riff on the Negroni is as playful as it is flavorful. Make a classic Negroni, and garnish with a sprig of rosemary. We recommend using a kitchen torch or lighter to smoke the garnish and add a savory, aromatic flavor to your drink.
Negroni Cocktail Recipe
- 1 ounce Campari
- 1 ounce Gin
- 1 ounce Red vermouth, sweet or semi-sweet
- orange peel
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Negroni Punch - Recipes
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I’m in! Like this too, but haven’t had one in a while, time for one now!
Boulevardier is my favorite cocktail. Rye instead of bourbon for a little spice. And some flavored bitters make for a nice twist. Chocolate bitters. Even some tiki bitters for extra spice on a cold night by the fire.
I like the traditional 1.1.1 combo but was a long time Campari and soda drinker. Hope more folks embrace it.
Carpano Antica too good for mixed drink. I prefer it neat. It is the best vermouth though.
I came upon the Negroni last year, in locked down Victoria Australia, and haven’t looked back. The original is the best, even though there are plenty of versions that are great too. Try 1/1/1 with a splash of bitters and a half of Chambord. Great after dinner.
I have been drinking Negronis for my entire adult life (50 years). Until the last 10 years or so, I would often have to tell the bartender or waiter how to make it because they didn’t know what it was or its components. Thankfully, that’s all changed and the reputation of various bitter Italian drinks is now well established. Let’s all raise a Negroni and repeat our favorite toast: “Cent’ Anni”.
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