White Negroni

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I stopped making this cocktail when the original recipe called for equal parts of everything, which resulted in a bitter punch that tasted like medicine. Switching to a 2:1:0.5 ratio changed everything, balancing the gin’s botanicals with just enough sweet vermouth and Campari to round out the edges.

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Prep Time 3

Total Time 3

Servings: 1 servings

Course: Cocktail

Cuisine: American

Calories: 165

Ingredients Method Nutrition Notes

Ingredients

Base Spirits

2 oz London Dry Gin
1 oz Sweet White Vermouth such as Cocchi Americano or Noilly Prat Blanc
0.5 oz Campari

Topping & Garnish

3-4 oz Prosecco or dry sparkling wine chilled
Orange peel for garnish
Ice cubes

Method

Fill a cocktail shaker with ice cubes to chill the vessel.
Add the gin, sweet white vermouth, and Campari to the shaker.
Shake vigorously for about 10-15 seconds until the outside of the shaker feels very cold. This ensures proper dilution and chilling without watering it down later.
Strain the mixture into a chilled coupe glass or a rocks glass filled with fresh ice. A coupe is traditional, but rocks glasses make it easier to add the sparkling wine on top.
Top gently with the chilled Prosecco. Pour slowly over the back of a spoon if you want to maintain layers, or just pour directly in for a mixed appearance.
Garnish with an orange peel. Twist the peel over the drink to release the oils, then rub it around the rim before dropping it in.

Nutrition

Calories: 165kcalCarbohydrates: 4gSodium: 8mgPotassium: 25mgSugar: 3gVitamin A: 2IUVitamin C: 3mgCalcium: 2mgIron: 1mg

Notes

The white wine on top adds a crucial effervescence that lightens the drink, making it incredibly approachable for those who usually shy away from bitter spirits. I always garnish with an orange peel, expressing the oils right over the glass because that citrus aroma is what makes you take that second sip.

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