Recipes/Stirred & Boozy/Negroni
№ 014 · Aperitivo

Negroni

Equal parts, no apology.

Born in Florence, 1919. Count Camillo Negroni asked Caffè Casoni to stiffen his Americano by trading soda for gin. The bartender obliged — and the bitter, ruby aperitivo of the modern century was poured.

Specs
Total · 3.00 oz
  • London Dry Gin 1.00 oz
  • Campari 1.00 oz
  • Sweet Vermouth 1.00 oz
  • Orange peel, expressed 1 pc
ABV
24%
DILUT
22%
GLASS
Rocks
Flow Diagram · Volume → Glass
1 unit = 0.25 oz scale 1:1 ● live
INGREDIENTS FLOW (oz) VESSEL Gin Tanqueray · 47.3% 1.00 oz Campari Italian bitter · 24% 1.00 oz Sweet Vermouth Carpano Antica · 16.5% 1.00 oz peel — mixed ↓ STIRRING ZONE
base · 33% bitter · 33% sweet · 33%
Diagram by V. Atlas / verified 03·2025
02 · Technique

The Stir, in six motions.

est. 45 sec · 30–40 revolutions
STEP 01 · 00:00

Chill the mixing glass

Fill the mixing glass with cracked ice, add a splash of cold water, and swirl for ten seconds. Discard. A frosted vessel buys you precious dilution control.

STEP 02 · 00:10

Build & stir, gently

Pour measured spirits over fresh, large-format ice. Insert a bar spoon against the wall and rotate the cube tower — 30 to 40 revolutions, fluid, never agitated. The drink should hum, not roar.

STEP 03 · 00:38

Check temperature

Taste with a straw. Target: −5°C / 23°F, ABV near 24%. Under-diluted bites; over-diluted whispers.

STEP 04 · 00:45

Strain over a king cube

Julep-strain into the rocks glass holding one 2-inch cube. The single mass melts slowly and keeps your ratios honest from first sip to last.

STEP 05 · 00:52

Express the oil

Snap a fresh orange peel skin-down over the surface. The oils ignite the bouquet; the aroma is half the cocktail.

STEP 06 · 01:00

Garnish & serve

Rest the peel on the rim, twist-side up. Serve immediately. A Negroni waits for no one.

03 · Library

312 bottles, indexed.

A–Z · last updated 11·2025
VERMOUTH · 16.5%

Carpano
Antica

Rich, vanilla-laden Italian sweet vermouth. Base wine fortified with brandy, botanized with bitter orange & saffron.

USED IN 14 DRINKS→
GIN · 47.3%

Tanqueray
No. Ten

Citrus-forward London dry. Fresh grapefruit, juniper backbone.

USED IN 22 DRINKS →
AMARO · 24%

Campari

Ruby Italian bitter. 60+ botanicals; cinchona-led, gentian-bone.

USED IN 38 DRINKS →
BITTERS · 44%

Angostura

Trinidadian aromatic bitters — gentian, clove, cardamom. Sold by the dash.

USED IN 86 DRINKS →
WHISKEY · 50%

Rittenhouse
Rye

Bonded American rye — spice-forward, oily backbone. Spec-grade for Manhattans, Sazeracs, Old-Fashioneds.

USED IN 19 DRINKS→
CITRUS · ⌀ 7cm

Sicilian Orange

Tarocco preferred — high oil yield, low pith. Express skin-down, never down.

USED IN 47 DRINKS →
VERMOUTH · 18%

Dolin Dry

Crisp Chambéry vermouth. Alpine herb, gentle white-wine bone.

USED IN 11 DRINKS →
04 · Flashcards

Drill mode — recall, then flip.

Deck · Italian Classics 14 / 32
SESSION
22:14.06
MEMORIZED
11
PRACTICE
3
SHORTCUTS
Flip⎵ space
Memorized→ right
Practice← left
Skip↓ down
CARD 014 / 032 ● RECALL
APERITIVO · STIRRED

Negroni

Florence, 1919
? oz
TAP TO REVEAL · ⎵
CARD 014 / 032 ● ANSWER

Negroni 3.00 oz

  • London Dry Gin1.00 oz
  • Campari1.00 oz
  • Sweet Vermouth1.00 oz
  • Orange peel1 pc
METHOD
Stir over ice 30 rev. → julep-strain into rocks glass over one large cube. Express orange peel, drop in.
SWIPE
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