STILLROOM's Green Negroni: the signature green take on the Italian classic | Madrid Jerónimos

Green Negroni in Madrid: STILLROOM's signature green Negroni ()

In the heart of the Los Jerónimos neighborhood, just a two-minute walk from the Prado Museum, STILLROOM has elevated signature mixology into an art form to be savored with all the senses. Located at 9 Moreto Street, it is home to one of Madrid’s most unique gastrococktail bars, where every signature creation tells a story. Among the 17 exclusive items on the menu, the Green Negroni stands out—a reinvention of the Italian classic that takes the essence of the Negroni into green and herbal territory.

The Negroni was created in 1919 in Florence, when Count Camillo Negroni asked his regular bartender to replace the soda in the Americano with gin. The result: a three-part cocktail that became an icon of Italian mixology. In recent decades, Anglo-Saxon mixology has explored variations on the classic, and one of the most fascinating is the Green Negroni, which replaces red bitters with white and herbal options.

At STILLROOM, this version takes on a life of its own. Green Chartreuse VEP—a liqueur from the Carthusian monastery in France made with over 130 macerated herbs—brings a herbal complexity that no other ingredient can offer. The Italian bitter bianco replaces Campari with a more subtle and elegant bitterness. The result is a cocktail that retains the familiarity of the original Negroni but invites you to discover new nuances: it’s the perfect bridge for those who know the classic and are looking for something different without sacrificing its essence.

This version was created by Enzo Ruiz, Head Bartender at STILLROOM, who crafts each of the bar’s signature cocktails with a clear philosophy: respect for tradition and boldness in execution.

The Anatomy of a Cocktail: Five Ingredients and Why Each One Matters

STILLROOM’s Green Negroni is crafted using five specific ingredients, each with a specific role that contributes to the cocktail’s overall balance:

• Premium London Dry Gin 30ml: The dry botanical base that provides structure and evokes the Italian origins of the Negroni. A high-quality London Dry Gin offers notes of juniper, citrus, and spices that support the other ingredients without overpowering them.
• 30 ml Italian white vermouth: Adds a sweet body and roundness that smooths out the mix. Italian white vermouth offers notes of vanilla, mild herbs, and a delicate sweetness that balances the bitterness without being cloying.
• White Bitter (such as Luxardo Bitter Bianco) 30ml: Replace the red Campari in the classic Negroni with a white bitter that offers a more subtle and complex bitterness. The white bitter adds herbal notes and a bitterness that doesn’t sting, but rather complements the whole.
• Green Chartreuse VEP 15ml: The herbal heart of the cocktail. This liqueur from the Carthusian monastery in France contains over 130 herbs and spices macerated in wine alcohol. VEP (Vieillissement Exceptionnel Prolongé) refers to an extended aging process that develops an aromatic complexity unmatched by any other liqueur.
• Midori Melon Liqueur 10ml: It adds fresh green notes, its characteristic bright color, and a subtle sweetness that brightens up the mix. Midori creates a fruity counterpoint that keeps the drink from becoming too heavy.

The balance of the Green Negroni is delicate: each ingredient occupies a precise place within the structure. If any proportion changes by more than 5 ml, the whole loses its harmony. The gin provides the backbone, the vermouth smooths it out, the bitter bianco adds bitter depth, the Chartreuse unfolds its herbal complexity, and the Midori finishes with a fresh note. That exact proportion is what transforms five simple ingredients into a memorable cocktail.

How it's made at STILLROOM: the bartender's technique

At STILLROOM, the preparation of the Green Negroni follows a precise protocol that ensures consistency and excellence in every glass:

1. Chill the rocks glass: First, place a large ice cube in the rocks glass for at least five minutes. The large ice cube reduces excessive dilution and keeps the cocktail cool without adding diluted water.
2. Assemble the cocktail: In a mixing glass filled with ice, add the gin, white vermouth, and white bitters. Add the Green Chartreuse and Midori last, as they are denser and blend better when added at the end.
3. Stir carefully: Stir clockwise for 25–30 seconds. A Negroni is always stirred, never shaken: gentle stirring blends the ingredients and achieves controlled dilution without disrupting the balance.
4. Strain carefully: Strain through a cocktail strainer directly into the rocks glass containing the large, pre-chilled ice cube.
5. Rub the grapefruit peel: Cut a strip of pink grapefruit peel and rub it over the surface of the cocktail to release the essential oils. These oils pair perfectly with the herbal notes of Chartreuse.
6. Garnish: Top with a slice of Galia melon or fresh cucumber, depending on the season and availability.

The choice of ice is crucial: a large ice cube melts more slowly than crushed ice, which means less dilution and a cocktail that retains its character longer. The rocks glass—wide and short—allows the aromas to develop while the ice regulates the temperature. And it’s crucial not to shake it: shaking introduces air bubbles that disrupt the silky texture we’re looking for in a stirred Negroni.

How to Make a Green Negroni at Home

You can recreate STILLROOM’s Green Negroni at home as long as you follow the recipe and pay attention to the quality of the ingredients. For one cocktail, you’ll need:

• 30 ml of premium London Dry gin
• 30 ml Italian white vermouth
• 30 ml of white bitters
• 15 ml of Green Chartreuse VEP
• 10 ml Midori melon liqueur

To prepare this at home, follow these steps:

1. Chill a rocks glass with ice for five minutes, then pour out the melted water.
2. In a mixing glass filled with ice, pour in the gin, white vermouth, and white bitters.
3. Add the Green Chartreuse and the Midori. Stir with a cocktail spoon in a clockwise direction for 25–30 seconds.
4. Strain it into a rocks glass with a large, fresh ice cube.
5. Squeeze the juice from a pink grapefruit over the top and garnish with a slice of cucumber or melon.

Some honest advice: if you can’t find Bitter Bianco, you can use half Campari, but you’ll lose the pure green color and the profile will be closer to that of a classic Negroni. If Green Chartreuse VEP isn’t available, standard green Chartreuse works, though with less complexity. And if Midori isn’t available, an artisanal melon liqueur can substitute, though the final color will be less vibrant.

The result should be a translucent green cocktail with a structured bitterness on the palate, a lingering herbal finish, and a mineral-like sweetness that rounds out the flavor profile. If you pull this off, you’ll have brought a taste of Madrid right into your kitchen.

Food Pairings and the Best Time to Enjoy a Green Negroni

The Green Negroni is a versatile cocktail that shines at different times of the evening. As an aperitif, between 7:00 p.m. and 9:00 p.m., its herbal bitterness stimulates the appetite and prepares the palate for dinner. After dinner, between 10:00 PM and 1:00 AM, its complexity invites leisurely conversation and elegantly accompanies after-dinner conversation. And it’s especially perfect as a nightcap, around 1:30 AM, when it’s neither too sweet nor too heavy to round out the evening.

At STILLROOM, the Green Negroni pairs perfectly with several items from the appetizer menu:

Santoña anchovies () are a classic pairing: the green bitterness of the cocktail cuts through the rich fat of the blue fish, creating a contrast that cleanses the palate after every bite. The RAF burrata with pistachio pesto establishes a herbal dialogue between the two elements, where the creaminess of the burrata is mirrored in the complexity of the Chartreuse. Roasted cauliflower with tahini offers a surprising combination: the dish’s vegetable umami clashes with the structured bitterness of the cocktail in a pairing that surprises. And the Balfegó tuna tartare transforms the Green Negroni into a bold sake, an unexpected yet perfect companion for a quality raw tuna dish.

Green Negroni vs. Classic Negroni: Three Key Differences

The Negroni and its green variant share the same structure and heritage, but their differences go beyond just color:

• Color and visual identity: The classic Negroni features a deep, intense red—iconic and unmistakable. The Green Negroni boasts a translucent, luminous green that radically changes how the drink is perceived. This is not merely an aesthetic difference: color determines how the brain interprets flavors even before taking the first sip.
• Bitter Profile: The classic Negroni relies on Campari for a sharp, citrusy bitterness that defines its character. The Green Negroni balances the bitterness between bitter bianco and Chartreuse, creating a more herbal, layered, and less aggressive experience. The result is a bitterness that embraces rather than overwhelms.
• Best served: The classic Negroni is, by definition, an Italian aperitif: its bold flavor makes it perfect for whetting the appetite. The Green Negroni is more versatile: it works as an aperitif, but it also pairs well with after-dinner conversation and makes an ideal evening drink for those seeking complexity without being too heavy.

Why anyone who loves the classic Negroni should give the Green Negroni a try: because it retains the three-part structure you know and love, but adds layers of herbal complexity that enrich the experience. It’s like discovering that a familiar melody can sound just as beautiful in a different key. And for those who are drawn to the Green Negroni, I recommend exploring the classic: its direct intensity has a charm that no variation can replicate.

Frequently Asked Questions About STILLROOM's Green Negroni

Is STILLROOM's Green Negroni very bitter?

No, the Green Negroni offers a structured yet gentle bitterness. The bitter bianco is less sharp than the red Campari in the classic Negroni, and the Green Chartreuse adds an herbal sweetness that rounds out the flavor profile. The result is a well-balanced cocktail, perfect for those who find the traditional Negroni too bitter. It’s a bitterness that invites you to keep drinking, not one that overwhelms the palate.

How much does the Green Negroni cost on the STILLROOM menu?

The Green Negroni is priced at . It is one of the 17 signature cocktails on the menu (check for current prices). Its price is justified by the quality of its ingredients: Green Chartreuse VEP is one of the most complex and highly regarded liqueurs in the world, the Italian bitter bianco adds an elegance that Campari lacks, and the premium London Dry gin serves as a base worthy of its name.

Do I need to make a reservation to eat there?

We recommend making a reservation, especially on Fridays and Saturdays between 6:00 PM and 3:00 AM, when the restaurant is busiest. You can make a reservation at stillroom.co/reservar/ or call 619 21 36 16. If you prefer to sit at the bar, you can do so without a reservation as long as there is space available, but demand is high on weekends and securing a spot is difficult without a reservation.

What garnish does STILLROOM's Green Negroni have?

The garnish for the Green Negroni consists of a slice of Galia melon or fresh cucumber, depending on the season and availability. A pink grapefruit peel that has been lightly oiled is placed on top of the cocktail: when squeezed over the liquid, the essential oils are released and blend with the herbal notes of the Chartreuse, creating an aromatic experience that rounds out the drink.

Is there a non-alcoholic version of the Green Negroni?

At STILLROOM, we offer three non-alcoholic cocktails: Pinkie, made with lacto-fermented raspberries; Roasted Pineapple Tepache; and Tropical Lemonade. We do not offer an alcohol-free version of the Green Negroni because its character depends primarily on the actual spirits, especially Green Chartreuse. We believe it’s better to explore our non-alcoholic cocktails, designed from scratch to offer a complete experience, rather than trying to replicate a drink that needs its original ingredients to exist.