7 Negroni Riffs Worth Trying
Dirty Negroni featuring Ford’s Gin
Few classic cocktails invite experimentation as readily as the beloved Negroni. Its simple formula has inspired bartenders to create countless riffs on the classic, from subtle tweaks to entirely new expressions.
“The Negroni still stands because it's the perfect balance of bitter, sweet, and spirit. It's a beautiful tug of war of flavors,” says Myles Robinson, a Florida-based bartender and the founder of Standish Cocktails.
The riffs below range from frozen and whiskey-based interpretations to tropical, savory, and nonalcoholic takes on the classic. All of them showcase just how versatile the Negroni can be.
Frozen Negroni
Frozen Negroni
Robinson wanted to create a version of the Negroni in a frozen format that would help beat the South Florida heat. “The Negroni is so perfectly balanced that it makes for a perfect frozen drink as well,” he says.
1 oz. gin
1 oz. Campari
1 oz. sweet vermouth
1/4 oz. simple syrup
1 1/2–2 cups pebble ice
Orange slice, for garnish
Add everything to a tall mixing container. Blend with an immersion blender for 20–30 seconds until thick and smooth. Pour into a chilled rocks glass and garnish with an orange slice.
Boulevardier
Brother Justus Boulevardier
The Boulevardier, often described as a whiskey-based cousin to the Negroni, offers warmth, complexity, and subtle bitterness. It combines bourbon or rye whiskey, sweet vermouth, and Campari or another red bitter liqueur over ice with an orange twist.
Bourbon, rye, and American Single Malt each bring a distinct character to the drink, making the Boulevardier one of the easiest Negroni riffs to customize. Here, Brother Justus contributes notes of stone fruit and spicy fruitcake. This drink can be served up or over a large ice cube in a rocks glass. Enjoy it served up in cold weather and on a rock in warm weather.
1 1/2 oz. Brother Justus American Single Malt Whiskey
1 oz. Campari
1 oz. sweet vermouth
Add all ingredients to a mixing glass with cubed ice and stir well. Garnish with an orange peel.
Oh Malört
Robinson also came up with a riff on the Negroni made with Jeppson’s Malört, a Swedish liqueur known for its polarizing and intensely bitter, herbaceous flavor. Here, it adds complexity. When developing the recipe, Robinson ran out of oranges, so instead of the traditional orange peel garnish, he used a lemon peel and fell in love with the contrast.
2 oz. wheated bourbon
1 oz. sweet vermouth
1 oz. Jeppson’s Malört
Lemon peel, for garnish
Add all ingredients to a mixing glass with cubed ice. Stir well and strain over a large cube in a rocks glass. Garnish with a lemon peel.
Tropical Vibes
Tropical Vibes
Orgeat and lime give this riff a tropical profile without overwhelming the Negroni's bittersweet foundation. Vikre Cedar Gin contributes notes of juniper, black currant, grapefruit peel, ginger, and cinnamon that complement the nutty sweetness of the orgeat.
1 oz. Vikre Cedar Gin|
1 oz. Campari
1/2 oz. sweet vermouth
1/2 oz. orgeat
1/2 oz. lime juice
Pebble ice, for serving
Slice of lime, for garnish
Add all ingredients to a cocktail shaker with cubed ice. Shake well and strain into a rocks glass over pebble ice. Garnish with a lime slice.
Miami Vice Negroni
Sip & Guzzle’s Miami Vice Negroni. Photo credit Andrea Grujic
Inspired by tropical flavors, Sip & Guzzle’s strawberry-and-coconut variation puts a summery spin on the Negroni. To turn this into another frozen take on the Negroni, swap the coconut oil for 1 ounce of coconut cream, then transfer all ingredients to a blender with pebble ice. Blend until all ingredients are smooth.
8-1/2 oz. Ford’s Gin
8-1/2 oz. Campari
8-1/2 oz. Martini Rosso Sweet Vermouth
9 oz. strawberries, stemmed and quartered
5 oz. coconut oil
Large ice cube, for serving
Combine all ingredients except the coconut oil in a vacuum bag, and sous vide at 125°F for 2 hours. Strain through a fine sieve such as a Superbag. Melt the coconut oil and combine with the infused batch. Let it sit at room temperature for two hours. Store in the freezer overnight. Strain through two coffee filters.
To serve, add 3 ounces of the strained liquid to a mixing glass with ice. Stir well and strain over a large ice cube.
Dirty Negroni
The recent dirty cocktail trend has found its way to the Negroni, with olive brine adding a savory counterpoint to the drink's bitterness. This sweet, salty, and bitter version of the cocktail is inspired by Austin-based bartender Travis Tober.
1 oz. Ford’s Gin
1 oz. Campari
1 oz. sweet vermouth
3 dashes The Bitter Truth Olive Bitters
1 bar spoon olive brine
Large ice cube, for serving
Speared olives, for garnish
Add all ingredients to a mixing glass with cubed ice and stir well. Strain over a large cube and garnish with speared olives.
N/A Groni
Bar Avoja’s N/A Groni. Photo credit Eric Wolfinger
A rise in non-alcoholic imbibing has made alcohol-free cocktails easier to find and craft at home.
Bar Avoja in Los Angeles makes a version that utilizes Lyre’s Non-Alcoholic, an Australian producer of non-alcoholic spirits, sparkling wine, and premixed cocktails.
“The three key ingredients are as close to a traditional Negroni as possible, but with a non-alcoholic twist,” says Bar Manager Adolfo Garcia. His version uses three Lyre’s products to recreate the classic's familiar bittersweet profile.
2 oz. Lyre’s Gin Alternative
2 oz. Lyre’s Italian Orange
2 oz. Lyre’s Vermouth Alternative
Orange peel, for garnish
Add all ingredients to a mixing glass with ice and stir well. Strain over a large cube in a rocks glass and express an orange peel over the cocktail.
Whether you’re a die-hard Negroni fan or just beginning to explore cocktail riffs, there’s no shortage of creativity to discover. There are no hard rules, so follow your taste buds and don’t be afraid to experiment with new ingredients or ratios.