Whether you’re a hospo veteran or a cocktail enthusiast, chances are the Negroni, or one of its many variations, have crossed your path.
It’s a cocktail steeped in history, culture, and an endless capacity for reinvention. Its classic appeal and the creativity it inspires have propelled it into global fame, with countless variations ensuring there’s a version of the Negroni for just about everyone.
A Sip Through History
The Negroni’s story reads like a tale of Italian ingenuity.
In 1919, at Caffè Casoni in Florence, Count Camillo Negroni requested a bolder version of his go-to drink, the Americano.
The bartender, Forsco Scarselli, obliged by swapping soda water for gin, creating a drink that would go on to achieve legendary status.
The Negroni was born, a perfectly (or almost) balanced mix of gin, sweet vermouth, and Campari, stirred over ice and garnished with an orange peel.
Sweet like a sunny afternoon in Melbourne, bitter like the realisation that sunny afternoons in Melbourne are rarer than you’d hope, and strong enough to make you forget it, the Negroni is not just a drink; it’s an experience.

Acquiring the Taste
The Negroni isn’t a cocktail for everyone right out of the gate. Its bitter profile—courtesy of Bitters and Amari—can be challenging, as our natural instincts associate bitterness with something potentially harmful. Like Italian culinary culture often suggests, you need to “train your palate” to appreciate it.
That surely explains why this drink first gained popularity within the industry!
A local saying humorously claims it takes at least five Negronis before you start liking them. Think of it as a journey of taste buds building resilience—and maybe a little tolerance too.
To Each, Their Own
The beauty of the Negroni lies not only in its simplicity but also in its versatility. It has inspired bartenders worldwide to experiment, leading to countless variations that cater to diverse preferences. Some of the most popular spins include:
- Negroni Sbagliato: A playful twist that swaps gin for Prosecco, creating a lighter, bubbly version of the original.
- The Right Hand: Rum takes the stage in place of gin, adding a rich and spiced profile.
- The Rosita: A tequila-based riff that marries the agave spirit with the cocktail’s signature bitter-sweet balance.
- The Boulevardier: Bourbon replaces gin, resulting in a richer, warmer take with a smooth, caramel-like finish. (According to some legends, this is actually the drink that inspired the Negroni itself!)
Beyond these classics, bartenders have pushed boundaries by integrating infusions, homemade ingredients, and exotic spirits. From smoky mezcal versions to herbaceous concoctions with infused vermouth, the possibilities are endless.

Why It Works?
So, what keeps the Negroni relevant after more than a century? It’s a cocktail that combines timeless elegance with endless adaptability. It’s simple enough to make at home but complex enough to keep bartenders and guests alike intrigued. Its balance of sweet, bitter, and strong appeals to those seeking a sophisticated drinking experience, while its variations ensure there’s always something new to try.
Whether you’re a purist sipping a classic or an adventurer exploring the latest twist, the Negroni’s charm is undeniable.

Not a Negroni without C…
Here’s where I beg to differ (sorry, Camparisti 🙃).
While we all must admire Campari’s masterful marketing claim—“It’s not a Negroni without Campari”—I can’t help but challenge it for purely scientific purposes, of course.
The truth is, Italy is a treasure trove of aperitivi, with countless options to explore. Why limit ourselves when the possibilities are so vast?
Sure, the classic 30/30/30 ratio is iconic, but it’s not gospel. Whether you’re swapping out the gin, the vermouth, or the bitter, the secret lies in experimenting to find the perfect balance. Adjusting the ratios can highlight specific elements—be it the citrus zing, the aromatic layers of a vermouth, or the herbaceous kick of a different bitter. Bartenders should embrace a critical eye and a curious palate to truly elevate the Negroni experience.
The Negroni is more than just a cocktail; it’s an open canvas for creativity.
Take, for instance, Cappelletti Aperitivo—a wine-based bitter infused with Alpine herbs. We’ve used it before at Bar Crafts, and I thought, Why not give it a shot in a Negroni?
Spoiler alert: it was mind-blowing! 🤯

Cappelletti Negroni
Cappelletti, being a lighter and more herbaceous bitter, inspired me to experiment with a bold, citrus-forward navy-strength gin to create balance.
The result?
A cocktail that stays true to the original Negroni’s ABV while offering a completely new flavour experience.
The bitter orange and aromatic notes of Cappelletti shine beautifully, thanks to the extra punch from the navy-strength gin.
For this recipe, I chose a locally crafted gin with pronounced orange and citrus notes. This not only amplified the cocktail’s bright citrus character but also introduced a fair amount of acidity, which was seamlessly balanced by the rich sweetness of Cocchi di Torino vermouth.
To finish, I opted for an orange peel garnish, the ideal candidate for expressing those vibrant bitter orange oils.
This garnish brings just the right hint of bitterness to balance the Cappelletti, while toning down the cocktail’s sweetness for a perfectly rounded sip.🍊

Cappelletti Bitter – Tasting Notes
Bright ruby red with citrusy and herbaceous notes of gentian, grapefruit and orange. On the palate, it reveals the classic bittersweet character of Italian aperitifs, offering a rich yet refreshing profile with lively acidity. Its medium body is perfectly balanced by a refined dry, herbaceous finish.
How to Garnish a Negroni
Oh, here we go—opening Pandora’s Box. 🍊
Few topics spark as much debate in the world of Negroni enthusiasts as this:
- orange wedge or fresh peel?
- Stirred or built straight in the glass?
The arguments are as endless as they are passionate.
The truth is, there’s no definitive answer—no “Negroni Constitution” to settle the debate once and for all. Historically, the cocktail was built straight in the glass, and the garnish? Well, that’s up for grabs too. Some sources call for an orange wedge; others insist on a twist.
But let me let you in on a little secret: if you find yourself in Italy, the birthplace of the Negroni, the way locals enjoy it is quick, simple, and unapologetically casual.
Order one at any bar, and you’ll likely witness the bartender free-pouring the three ingredients over ice, tossing in an orange wedge (peel optional), and serving it up in a matter of seconds.
No stirring spoons, no precision measurements, just good old-fashioned efficiency.
And you know what? It works. 💨
The Bittersweet Truth
Over the years, bartenders around the world have elevated the Negroni, sometimes turning its simplicity into a fine art. And while there’s nothing wrong with stepping up your game or experimenting with technique, it’s somehow funny to see how much this humble cocktail has evolved.
In Italy, it’s practically the fast food of drinks—quick, reliable, and delicious.
But overseas, it’s become a luxury item.
Bartenders now measure dilution to the millilitre, select only the finest orange peels to express those fragrant oils, and meticulously stir the drink to icy perfection. It’s like watching someone take a Vespa and turn it into a Ducati.
Don’t get me wrong—there’s beauty in the craft, and I love seeing the passion bartenders pour into perfecting the drink. But let’s not forget the charm of its origins: a no-fuss, bittersweet classic that’s as approachable as it is sophisticated.
So, whether you prefer your Negroni with a rustic orange wedge or a delicately expressed peel, built or stirred, one thing’s for sure: there’s no wrong way to enjoy it.
The magic’s in the vibe, not just the drink.
A warm smile or good energy can elevate any cocktail, whether you’re behind a bar or hosting at home. Focus on creating a great atmosphere first—because when the vibe’s right, the drink will always taste better.
Now it’s your turn to give this a try!
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