Equal parts gin, vermouth, and Campari, the classic Negroni is a reliable staple at any bar. Trouble is, that basic ratio doesn’t do each of the components the greatest justice, and quite frankly, it’s one of the last cocktails I would choose in any lineup.
For years, I thought that gin was the culprit. Served neat, it tastes like a liquefied Christmas tree. All juniper and pine, that resinous taste leaves a film of holiday despair in my mouth that won’t wash away. Some brands are certainly better than others, but it turns out that simply knowing the right way to mix it can do wonders.
How To Improve On A Classic Negroni
If you have similar feelings, let me tell you a little secret: Cut the vermouth with a sweet vinegar like white balsamic to diffuse some of the bitterness. It simultaneously adds a bright hit of acidic contrast for a fully realized, harmonious balance of tastes. The first time I experienced this alchemy was at Neighborhood Goods, a curious mashup of retail and restaurant. They used a fanciful Vermouth Vinegar which was quite luxurious indeed, and lit the spark to experiment with more accessible acids.
Other Vinegar Options
Vinegars are abundant these days, offering a diverse world of flavoring options that go well beyond salad dressing. If you want to experiment beyond white balsamic, other promising substitutes include:
- Sherry vinegar
- Champagne vinegar
- Coconut vinegar
Infused vinegars pose even greater options for customization; I’ve had amazing peach-infused vinegar that incorporated the bright, sunny essence of a summer day, and raspberry-infused vinegar with a brilliant tart-sweet interplay.
Want a sweeter, smoother drink?
Lean in on the citrus element and replace the vinegar with orange juice instead!
Shaken Or Stirred?
One other secret that applies well beyond Negronis: A drink that’s mostly or entirely composed of spirits like this should always be stirred, not shaken. It more effectively incorporates the ingredients without becoming diluted by the ice. Stir with a long spoon for 20 – 30 seconds, and that’s it. Serve with fresh ice for the best clarity and temperature.
The classic Negroni cocktail has been around for roughly 100 years, and it’s only getting started.
New Negroni
Stir up a new take on the classic Negroni using white balsamic vinegar to balance and accentuate the simple ratio of bold liqueurs.
Ingredients
- 1 Ounce Campari
- 1 Ounce Gin
- 1/2 Ounce Sweet Vermouth
- 1/2 Ounce White Balsamic Vinegar
- Ice, As Needed
- Orange Peel
Instructions
- Pour the campari, gin, vermouth, and vinegar into a mixing glass. Add ice and stir with a bar spoon for 20 - 30 seconds, until incorporated.
- Add fresh ice into a low ball glass and strain the cocktail into the glass.
- Rub the orange peel along the rim of the glass, squeeze the oils directly into the drink, then add it in on the side. Serve immediately.
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Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
This sounds wonderful and classy, must try soon. Thanks!
I’ve never had one but your additions sound delicious.
Great idea 💡
Thanks for sharing your tips on how to improve a classic Negroni! As someone who has always found gin to be a bit overpowering, I appreciate the suggestion of adding a sweet vinegar like white balsamic to help diffuse the bitterness
You sure it’s not the Campari?
I preferred a nicer gin say Fords, Botanist or Gunpowder. Then do 2-1-1 ratio letting the move gin shine. Aldo love cocci Depo Teatro as the vermouth.
Nope – I need the original to replenish my bitter personality.