Published on March 13th, 2014 | by Dipsology


Negronis in New York

The Negroni is about as old school as you can get with a cocktail – and also about as delicious.  Made with equal parts gin, Campari and sweet vermouth, it’s the perfect refreshment on a hot summer day, especially if are a count, and especially if you are in Florence – which is how it came to be.  Legend has it that Count Negroni requested his Americano cocktail (which contains just Campari and sweet vermouth) to be spiked with gin.  It became so popular that it took on his name and is now perhaps even better known than its predecessor.  As Milk and Honey bartender Sam Ross says (in his fantastic cocktail app, Bartender’s Choice, which you can download here), “Take my dignity, just don’t take my Negroni.”  Amen.

It’s also super easy to make a Negroni at home.  All the ingredients are bottled, so you can keep everything on hand and mix one up at a moment’s notice.

1 oz Gin
1 oz Campari
1 oz Sweet Vermouth (we especially like Carpano Antica)

Combine ingredients in a class, add ice and stir.  Garnish with an orange twist or slice if desired.  Enjoy!

Drinking out? Have one made for you at any one of Classic Cocktail bars, or try these variations:

White Negroni
At Amor y Amargo (East Village): try the classic red and then the white (which contains Bittermens Amère Sauvage with your choice of Gin or Tequila and Bittermens Amber Vermouth or Lillet & Bittermens Boston Bittahs)

Barrel-aged Negroni
At Bathtub Gin (Chelsea)

Beet Negroni
At Parm (Soho): to go with your eggplant parm sammie, we recommend the beet negroni – made with beet infused gin

Negroni Sbagliato
Which literally means the “mistake Negroni”, replaces gin with bubbly, at the John Dory (NoMad) or Maialino (Gramercy)

Negroni Mexicano
At Pulqueria (Chinatown): Mezcal, Aperol, Sweet Vermouth, House Bitters

Kings Negroni
At Maison Premiere (Williamsburg): Plymouth Gin, Aperol, Punt e Mes.

Newly opened bar The Gilroy on the Upper East Side has a whole menu of Negronis, like the Oaxaca (with tequila) and the Copper Illusion (with Cointreau).


Photo courtesy of Lantern’s Keep


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2 Responses to Negronis in New York

  1. Chad says:

    I wonder if Pulquiera uses a smoky mezcal in their Mexican Negroni. I might have to try that one.

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