The Negroni is one of the most iconic cocktails in the history of mixology. Born in early twentieth-century Italy, this drink has conquered bars the world over for its perfect balance of bitterness, sweetness and aromatic complexity. At Stillroom, Calle Moreto 9, we celebrate this classic with respect for tradition and our own signature interpretation.
History: The Origin of the Three-Ingredient Cocktail
Legend places the birth of the Negroni at the Caffè Casoni in Florence, in 1919. Count Camillo Negroni, a regular at the café, asked bartender Fosco Scarselli to modify his Americano — which included soda — by replacing the soda with gin for a stronger drink. Scarselli added a slice of orange in place of the Americano’s lemon, and so the Negroni was born.
What’s fascinating about this cocktail is its deliberate minimalism. The count wasn’t after complexity; he was after intensity. Three ingredients, no excessive dilution, no artifice. That purity is precisely what makes the Negroni a perfect canvas for every bartender’s interpretation.
Ingredients
- 30 ml gin
- 30 ml Campari
- 30 ml sweet vermouth
- Orange twist (orange peel) for garnish
The 1:1:1 ratio is sacred in the traditional Negroni. Any variation upsets the balance that Camillo Negroni was after that afternoon in Florence.
Step-by-Step Preparation
- Chill the glass: If you have time, place the glass you’ll be using in the freezer for 15 minutes, or fill it with ice while you prepare the ingredients.
- Add the ice: Fill the glass with quality ice. Large, clear ice is preferable, as it melts more slowly and doesn’t add unwanted flavours or textures. If you’d like to dig deeper into the importance of ice in mixology, check out our cocktail and mixology glossary.
- Pour the ingredients: Add the 30 ml of gin, the 30 ml of Campari and the 30 ml of sweet vermouth directly over the ice.
- Stir (stir): With a bar spoon, stir for about 20-30 seconds. This process, known as the stir in the cocktail glossary, chills the mixture and dilutes it slightly without shaking it, as happens with the shake.
- Garnish: Gently express the orange peel over the surface of the cocktail to release its essential oils, then drop it into the glass as garnish.
Bartender’s tip: Serving temperature is crucial. Serve immediately after stirring. A Negroni that’s too diluted loses its character; one that’s too warm feels aggressive on the palate.
Negroni Variations
The Negroni’s structure — spirit base, bitter, sweet — has inspired hundreds of variations. These are the most representative:
Boulevardier
Swaps the gin for bourbon or rye whiskey. The result is a fuller-bodied, sweeter cocktail, perfect for the colder months. It keeps the same ratio: 30 ml bourbon, 30 ml Campari, 30 ml sweet vermouth.
White Negroni
Uses dry gin, white vermouth (Lillet Blanc or a dry white vermouth) and Suze or a gentian bitter in place of Campari. The profile is more floral and less bitter, with an elegant straw colour.
Mezcal Negroni
Replaces the gin with smoky mezcal. The result is a cocktail with intense personality, smoky notes and a lingering finish. Ideal for those after something different without losing the essence of the Negroni.
Negroni Sbagliato
The “mistaken” version swaps the gin for prosecco or sparkling wine. Lighter and more effervescent, it’s perfect for those after a more approachable Negroni.
The Stillroom Version: Our Signature Negroni
At Stillroom, Calle Moreto 9, we pay homage to Count Negroni with a version that respects the original structure while incorporating nuances of our own.
We use a Mediterranean-profile gin, with notes of juniper and citrus that complement the complexity of the Campari. But the true star of our version is the vermouth: we make our own red vermouth with house infusions of a blend of herbs that includes wormwood, chamomile and a pinch of cardamom. This house-made vermouth rests for several weeks before use, giving it an aromatic depth that commercial vermouth can’t reach.
The preparation follows the traditional method — built directly in the glass with ice and a subsequent stir — but the result in the glass is unmistakable: a more complex Negroni, where the bitterness of the Campari integrates with the sweet, herbaceous nuances of our house-made vermouth, all of it held together by the dryness of the gin.
The garnish is a blood orange twist when the season allows, whose natural sweetness contrasts elegantly with the bitterness of the cocktail.
At Stillroom we believe a good Negroni doesn’t need complications. Three well-chosen ingredients, a little technique and respect for tradition. That’s all it takes to create something extraordinary.
Visit us at Calle Moreto 9, in the Los Jerónimos neighbourhood, and try our signature Negroni. We look forward to seeing you.
Frequently asked questions
What is a Negroni cocktail?
The Negroni is a classic Italian three-ingredient cocktail: gin, Campari and sweet vermouth, in equal parts. It’s served over ice, stirred and garnished with an orange peel. Its profile is bitter, sweet and aromatic, with a considerable alcohol content. At Stillroom we consider it an essential of international mixology, and our signature version features a house-made red vermouth infused with herbs such as wormwood and cardamom. It’s a drink that invites you to sip slowly, savouring every nuance.
How do you make a Negroni?
Making a Negroni is simple if you respect the proportion and the technique. Fill a rocks glass with large ice, add 30 ml of gin, 30 ml of Campari and 30 ml of sweet vermouth. Stir with a bar spoon for 20-30 seconds to chill and slightly dilute the drink. Express an orange peel over the surface to release its oils and drop it in as garnish. At Stillroom we recommend using quality ice and never shaking: the stir keeps the silky texture and balance. If you want a more intense version, swap the gin for bourbon and you’ll have a Boulevardier.
What’s the difference between a Negroni and an Americano?
The Americano is the Negroni’s direct ancestor: it’s made with Campari, sweet vermouth and soda, and served over ice with a slice of lemon. The Negroni drops the soda and adds gin, which makes it a drier, more bitter cocktail with a higher alcohol content. Legend has it that Count Negroni requested that change in Florence to give his Americano more strength. At Stillroom, when someone orders a Negroni, we understand they’re after that bold character; if you’d prefer something lighter and more effervescent, we suggest a Negroni Sbagliato, which swaps the gin for prosecco.
Which vermouth is best for a Negroni?
Red vermouth (sweet vermouth) is the right choice. Italian classics such as Carpano Antica Formula or Punt e Mes bring notes of vanilla, citrus and herbs that integrate beautifully with the Campari. At Stillroom we’ve taken this a step further: we make our own red vermouth with an infusion of wormwood, chamomile and cardamom, left to rest for several weeks. That house-made vermouth gives our Negroni a unique aromatic depth, while keeping the balance between the gin and the bitterness. If you’re making one at home, look for a quality vermouth; it’s the ingredient that makes the biggest difference.