12 Days of Drinkmas: Negroni

Last summer, I drank more Gin than water.

I didn’t use to like Gin. It’s very herbal and smelled like Juniper, which I also do not like the smell of except when I am in Eastern Oregon.

Now, I am super fond of Juniper and even more fond of Gin. Might have something to do with the way Jared proposed to me. After all, I was wearing a Juniper crown!


A Negroni is very herbal and very Italian. The words “acquired taste” come to mind. It’s almost floral and almost impossible to mess up with a 1 to 1 to 1 ratio of ingredients. I was drinking Negroni’s all summer long but it can make for a very festive holiday drink simply by its red coloring. 


It can also go really well with the holiday foods that are strongly-flavored foods, like salty, bacony dishes, and bold cheeses. Think charcuterie plates or even simpler, Bacon Mac and Cheese. Ummm my mouth is watering already so go ahead and make the drink already!


Classic Negroni

Serves 1

  • 1 oz. Campari

  • 1 oz. gin

  • 1 oz. sweet red vermouth

Stir Campari, gin, and vermouth in an ice-filled tumbler; garnish with orange slice.

Variations to try, once you mastered the Original:

  • The Negroni sbagliato is made in the same way as the Negroni, but replacing the gin with sparkling white wine, or Prosecco.
  • Americano: 1 oz Campari, 1 oz Sweet Red Vermouth, a splash of soda.
  • Boulevardier: A similar cocktail that uses whiskey in place of gin.
  • The Dutch Negroni substitutes Jenever for the London dry style gin in the original recipe.
  • Old Pal uses dry vermouth and Canadian rye whisky.
  • A Negroni which substitutes gin with tequila is known as an "Agavoni" or "Tegroni".
  • The white Negroni is made from gin, Lillet blanc, and Suze.
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What do you think of the Negroni? Love it or hate it? Let us know in the comments below!