How to make Negroni

Why cooks start here

Negroni is cooked the way Florence cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Born in Florence in the early 20th century, the Negroni is a cocktail that captures the essence of Italian aperitivo culture. Traditionally enjoyed as a pre-dinner drink, it reflects the Italian love for balance and simplicity, bringing together three spirits in perfect harmony. Each sip prepares the palate for the meal to come, making it a staple in both bustling bars and quiet family gatherings. A well-crafted Negroni should taste bold and bittersweet, with the gin's herbal notes mingling with the sweet vermouth and Campari's citrusy bitterness. The aroma of freshly peeled orange zest enhances the experience, providing a fragrant burst with each sip. Serve it over ice, allowing the flavors to meld and chill, inviting a moment of relaxation and anticipation.