Negroni Recipe with Strong Gin, Campari and Vermouth

Updated: October 2026

Here is our Negroni recipe: equal parts strong gin, vermouth and Campari, 2.5 cl of each, with orange peel as the garnish. Below the recipe you will find the story of the Negroni and a comparison with the IBA recipe.

Quick overview: Negroni recipe: The perfect Negroni

The perfect Negroni

The Italian Negroni, which for us stands as one of the most difficult cocktails to master. The struggle is always finding the right balance between the three components of the Negroni: gin, Campari and the sweet vermouth. Equal parts of each. Too much vermouth makes the cocktail too sweet. Above all, a strong gin is recommended. Too much Campari makes the cocktail too bitter.

Ingredients

2.5 cl of a strong gin
2.5 cl Vermouth
2.5 cl Campari
Garnish - Orange peel
Serve in a Riedel glass

Method

Mix all the ingredients together in a glass and finally add the garnish (Use the traditional orange peel that is twisted over the glass to release the bitter citrus oils of the peel)

Remember the right equipment makes the difference - see our Cocktail Kit here
Find other recipes with gin here

Drink	Negroni, an Italian cocktail with gin, Campari and sweet vermouth
In our recipe	2.5 cl strong gin, 2.5 cl vermouth, 2.5 cl Campari
Ratio	Equal parts of the three
Method	Everything mixed in a glass, garnish added last
Garnish	Orange peel, twisted over the glass
Glass	Riedel glass
IBA recipe	3 cl gin, 3 cl sweet red vermouth, 3 cl Campari, orange slice

Negroni history: what do we know?

The most widely told story is that the bartender Fosco Scarselli made a Negroni at Caffè Casoni in Florence in 1919 for Count Camillo Negroni. The count wanted an Americano with gin in it, and Scarselli used orange as the garnish instead of the usual lemon. According to Wikipedia the story is disputed, and there are doubts about both the count's title and the year. Another claim, that the drink was made in Senegal in 1857, is unlikely, since Campari only came in 1860.

What can be documented is that the equal-parts recipe appears in French books from the late 1920s. The earliest known is from 1929 and is called Campari Mixte, shaken and with lemon. The name Negroni first appears in print in 1947, then as a long drink with soda. By the mid-1950s the current version on ice without soda had become the preferred one.

About the ingredients

A Negroni has three parts. Gin gives the body, Campari the bitterness and vermouth the sweetness. For the gin we recommend a strong one, for example a navy strength gin, so it can stand up to the other two.

	Our Negroni / the IBA Negroni
Gin	2.5 cl strong gin / 3 cl gin
Vermouth	2.5 cl / 3 cl sweet red vermouth
Campari	2.5 cl / 3 cl
Garnish	Orange peel / orange slice
Method	Mixed in a glass / built over ice in a short glass

The IBA recipe is from Wikipedia. The ratio is the same, equal parts. Our glass is a Riedel.

Tips for your Negroni

If it is too sweet, use a little less vermouth. If it is too bitter, use a little less Campari. Twist the orange peel over the glass so the oils come along. If you want another gin drink, read about our Dry Martini or Gin & Tonic.

Our verdict on the Negroni

The recipe is simple, but as described at the top, it stands or falls with the balance between the three. Taste as you go, and change the gin or vermouth before you change the ratio. If you like bitter, it is a good place to start.

Frequently asked questions about the Negroni recipe

What is a Negroni?

An Italian cocktail of gin, Campari and sweet vermouth in equal parts, garnished with orange peel.

What is in a Negroni?

In our recipe it is 2.5 cl strong gin, 2.5 cl vermouth and 2.5 cl Campari. The garnish is orange peel.

What ratio should a Negroni have?

Equal parts of the three. The IBA recipe is 3 cl of each, and ours is 2.5 cl of each.

Who invented the Negroni?

The most widely told story says the bartender Fosco Scarselli made it in 1919 at Caffè Casoni in Florence for Count Camillo Negroni. According to Wikipedia the story is disputed.

When does the Negroni first appear in print?

The equal-parts recipe is found in French books from the late 1920s, the earliest from 1929 under the name Campari Mixte. The name Negroni first appears in print in 1947.

Which gin should I use for a Negroni?

We recommend a strong gin so it can stand up to the Campari and vermouth. Navy strength is one option.

What happens if there is too much vermouth or Campari?

Too much vermouth makes the drink too sweet, and too much Campari makes it too bitter.

Should a Negroni be stirred or shaken?

In our recipe all the ingredients are mixed together in the glass, and the garnish is added last. According to the IBA it is built over ice.

What is a Negroni Sbagliato?

A variation with sparkling wine or prosecco instead of gin, according to Wikipedia.

What is a Boulevardier?

A variation with bourbon instead of gin.

Negroni Recipe with Strong Gin, Campari and Vermouth

Quick overview: Negroni recipe: The perfect Negroni

Ingredients

Method

Negroni history: what do we know?

About the ingredients

Tips for your Negroni

Our verdict on the Negroni

Frequently asked questions about the Negroni recipe

Read more about cocktails

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Negroni Recipe with Strong Gin, Campari and Vermouth

Quick overview: Negroni recipe: The perfect Negroni

Ingredients

Method

Negroni history: what do we know?

About the ingredients

Tips for your Negroni

Our verdict on the Negroni

Frequently asked questions about the Negroni recipe

Read more about cocktails

More drinkrecipes

Gin Tonicrecipe

Gin Fizzrecipe

Gin Hassrecipe

Dry Martinirecipe

Njordic Martinirecipe

Mai Tairecipe

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