The Negroni is one of the most iconic cocktails in the world, blending gin, Campari, and sweet vermouth in equal parts. It originated in Florence in 1919 and remains a global favourite. In 2024, it topped the Drinks International Cocktail Report for the third year in a row.
Today, bars worldwide are reimagining the classic with creative twists. From London's Bar Termini, with its sous-vide bottle-aged Negronis, to Oslo's Himkok, experimenting with liquorice flavours, mixologists are pushing boundaries. Regional variations also shine: Mexico’s smoky mezcal Negroni, Japan’s citrusy yuzu Negroni, and Scandinavia’s herbal aquavit Negroni showcase local influences.
Quick Highlights:
- Classic Recipe: Equal parts gin, Campari, and sweet vermouth.
- Modern Methods: Fat-washing, botanical infusions, and sous-vide techniques.
- Global Variations: Mezcal in Mexico, yuzu in Japan, aquavit in Scandinavia.
- Top Bar: Bar Termini’s Superiore Negroni adds pink peppercorn for a spicy twist.
Whether you prefer the traditional recipe or a bold reinterpretation, the Negroni continues to evolve while maintaining its timeless appeal.
1. Bar Termini (London, UK)
House Negroni Recipe
Bar Termini, co-founded by cocktail mastermind Tony Conigliaro and Marco Arrigo from Illy coffee, has reimagined the classic Negroni using a sous-vide cooking technique. Their bottle-aged Negroni collection features four distinct versions: Classico (the traditional recipe), Superiore (enhanced with pink peppercorn), Rosato (a floral rose-inspired twist), and Robusto (a bold and intense profile). Each variation reflects a deep connection to Italian roots, offering a fresh take on this iconic cocktail.
Regional Influences
Nestled in Soho, Bar Termini captures the essence of Rome's Termini station, creating a space that feels like a slice of Italy in the heart of London. Whether it’s morning coffee or late-night cocktails, this spot brings a touch of Italian charm to its bustling neighbourhood.
Awards and Recognition
Bar Termini has cemented its reputation as one of the best, consistently earning a spot in The World's 50 Best Bars for three straight years up to 2018. Their Superiore Negroni, with its gentle spice and smooth finish, is a standout reinterpretation of the classic Italian drink.
Methods and Ingredients
The sous-vide method, pioneered by Tony Conigliaro and his team, is at the heart of Bar Termini’s creations. For instance, the Robusto Negroni undergoes a meticulous four-hour cooking process, resulting in a richer and more concentrated flavour.
Each Negroni is pre-bottled, frozen, and served in small, thimble-sized flutes without ice. This approach ensures the drink's molecular structure remains intact, delivering the perfect sip every time. Even the packaging is a nod to nostalgia, featuring labels adorned with vintage Italian imagery, designed by AS-CC.
Bar Termini Stories Part 1: "Aperitivo"
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Regional Negroni Trends
The Negroni has undergone a fascinating transformation across the globe, with bartenders reimagining this classic cocktail using regional ingredients and influences. These adaptations not only maintain the drink's iconic balance but also infuse it with flavours that mirror local tastes and traditions. Below are some striking examples of how different regions have made the Negroni their own.
Continental Variations
In Europe, the Negroni stays close to its roots, though subtle tweaks reflect local preferences. For instance, Venetian bars often swap Campari for Select, giving the drink a sweeter edge. Meanwhile, in Scandinavia, bartenders take a more experimental approach, using native ingredients like aquavit and lingonberry-infused vermouth to craft a uniquely Nordic version.
Asia brings a bold, inventive spirit to the table. A standout example is The Sun Also Rises, a creation from The Old Man Singapore. This cocktail blends coconut oil fat-washed applejack, curry leaf-infused gin, and pandan-infused sweet vermouth, offering a modern Asian twist that’s as innovative as it is delicious.
Regional Characteristics
Here’s a snapshot of how different regions put their spin on the Negroni:
| Region | Signature Elements | Notable Variations | Key Ingredients |
|---|---|---|---|
| Mexico | Smoky profiles | Mezcal Negroni | Artisanal mezcal, dried chile garnish |
| Japan | Citrus-forward | Yuzu Negroni | Japanese gin, yuzu liqueur |
| Brazil | Lighter profile | Tropical Negroni | Aperol or Cynar base |
| Scandinavia | Herbal notes | Nordic Negroni | Aquavit, lingonberry vermouth |
| Venice | Sweet-forward | Select Negroni | Select aperitivo |
Modern Innovations
Bartenders today are pushing the boundaries of what a Negroni can be, employing advanced techniques to deepen its complexity. Fat-washing and botanical infusions are increasingly popular, with ingredients like miso, tahini, and mushroom extracts adding surprising layers of flavour.
"Bartenders now expand the possibilities of the Negroni through creative techniques".
Interestingly, this modern approach often embraces minimalism, achieving depth and nuance without overloading the drink with extra components. Even as Campari officially acknowledges 13 variations of the Negroni in its family tree, bartenders worldwide continue to redefine and expand this cocktail's legacy, ensuring its evolution remains as dynamic as ever.
Summary
The Negroni is undergoing a global transformation, as bartenders across 50 bars experiment with techniques and flavours to reinvent this classic cocktail.
Modern mixologists are employing methods like fat-washing and botanical infusions to enhance depth and complexity. Take the "Oolong Island" Negroni, for instance - it uses coconut milk oolong tea-infused Campari with a touch of carbonation to create a unique profile. Similarly, Doar Bros.' "Iranic Negroni" achieves a rich complexity through fat-washing with brown ghee and coconut oil. These creative approaches provide a fresh perspective on the Negroni, pushing its boundaries in exciting ways.
Another trend reshaping the Negroni is the use of hyper-local and seasonal ingredients. Bar Copa’s "Lazy River" Negroni, for example, introduces a tropical flair with cantaloupe vanilla-infused bianco vermouth. These innovations highlight a growing movement in the cocktail world that blends respect for tradition with contemporary creativity.
"The genius of the Negroni is its equal blend of bitter Campari, zesty gin, and sweet vermouth." – Karl Tessendorf
The Asterley Bros' Negroni Society is a prime example of this modern evolution. With over 563 members, the society delivers two exclusive Negroni variations each month, accompanied by a QR code that unveils the story behind each creation. To date, they’ve featured 32 unique recipes and experimented with over 200 botanicals. One standout is "The Count Olivier" from Singapore’s Atlas Bar, which combines gin, mezcal, vermouth, Campari, and banana for an inventive twist.
This global Negroni renaissance showcases how mixology today balances tradition with innovation. Whether through cutting-edge techniques, seasonal ingredients, or imaginative reinterpretations, the Negroni continues to evolve, proving its versatility and timeless appeal.
FAQs
How are modern mixologists reinventing the classic Negroni?
Modern mixologists are reimagining the classic Negroni with bold ingredients and inventive techniques. One popular twist involves replacing the traditional gin base with alternatives like mezcal or rum, giving the cocktail a deeper, more distinctive flavour.
Some bartenders take it further by infusing spirits with unique flavours like tamarillo or pandan, adding a surprising layer to the drink. Others experiment with variations of the classic components, such as using bitter bianco liqueur to craft a White Negroni. To push the boundaries even more, creative additions like coffee liqueur, peach, or tiki bitters are often incorporated, resulting in entirely new flavour profiles. These fresh takes celebrate the skill and adaptability behind this timeless cocktail.
How do different regions adapt the Negroni to reflect their local ingredients and flavours?
Regional spins on the Negroni often incorporate local ingredients, giving this classic cocktail a fresh identity. Take Mexico, for example - bartenders there might replace gin with mezcal, introducing a smoky layer that pairs beautifully with the drink's trademark bitterness. In Japan, the use of yuzu, a fragrant native citrus fruit, adds a bright, aromatic twist to the mix. Over in Brazil, where Campari isn't as widely available, substitutes like Aperol or Cynar are used, resulting in a slightly sweeter or more herbal version of the drink.
These inventive variations not only reflect regional palates but also showcase how the Negroni adapts to different cultures, blending its Italian roots with local flavours to create something distinctive and memorable.
What makes Bar Termini’s Negroni variations stand out from traditional recipes?
Bar Termini takes the Negroni to new heights with their imaginative infusions and precise crafting techniques. They present four distinct takes on this classic cocktail: the Classic Negroni, the Superiore, which features a touch of pink peppercorn, the Rosato, infused with the subtle fragrance of rose petals, and the Robusto, aged through a sous-vide method. This sous-vide ageing process enhances the drink's complexity, mellowing the alcohol and delivering a smoother, more luxurious sip.
These variations perfectly blend tradition with creativity, reflecting Bar Termini’s commitment to reinventing one of the world’s most beloved cocktails through an artisanal lens.