The one. The only. The Negroni.


I hope you enjoyed my first official Bartending Pretty post on The Enchanted Tiki, and this week I am going to feature a classic cocktail!   I feel like it is important to reintroduce the amazing classic cocktail recipes that were forgotten about until only recently.  After prohibition so many beautiful recipes were lost because those bartenders making those cocktails lost their jobs, were cast aside and considered criminals.  Prohibition in the United States lasted from 1920 to 1933 and was a nationwide constitutional ban on the production, sale, transportation and importation of liquor.  It kinda ruined everything...but no fear we real bar keeps and bar wenches are back and better than ever! 

The first classic cocktail I am going to post is the NEGRONI!  The Negroni is probably my favorite stirred cocktail.  I would describe the Negroni as a perfect combination of bittersweet, boozy, floral, and bitter orange. It is the perfect aperitivo.  The Negroni dates back to 1919 in Florence, Italy at the bar Caffe Casoni a Count, yes a Count named Camillo Negroni asked the bar keep Fosco Scarselli to strengthen his favorite cocktail the Americano, a cocktail made of Campari, sweet vermouth and soda water.  He asked him to switch out the soda water for gin alas the Negroni!  This cocktail is perfect to serve before you eat food. Makes you salivate and ready to chow down! 


  • 1 ½ oz. Martin Millers London Dry Gin (Any London Dry Gin will work)
  • 1 oz. Campari
  • ¾ oz. Carpano Antica Sweet Vermouth


Take your mixing glass and pour in all the ingredients then add ice. Stir with a stirring spoon until cold and diluted. Feel free to straw taste as you are making to insure it is ready!  Pour out with a julep strainer up into a coupe glass. Negroni’s are served with the option of up or on the rocks. I like both ways (pictured above) depending on which mood I am in…so ask your guest and let them decide! A tip when serving over ice, lessen the amount of dilution time because when you serve over rocks it will continue to dilute and you don't want to water it down too much.  Another fun tip switch out the gin sometime and make it a Boulevardier with bourbon, and another favorite of mine a nice reposado tequila! Yum!

A little background on my preferred spirits and inclusions:

Martin Millers Gin: A small batch London Dry Gin with notes of jade, jasmine, juniper, citrus peel, cardamom and peppercorn.  After distillation the spirit is shipped to Iceland and blended with Icelandic water. I use their Wetbourne Strength gin normally, but I was given a beautiful bottle of their 10 year Anniversary gin so I had to give it a go!! 

Campari: Campari was invented in 1860 by Gaspare Campari in Novara, Italy. The Campari formula is derived of 68 fruits, citrus, herbs, spices, and barks. Campari to this day still keeps the recipe secret.

Carpano Antica Formula: Produced in 1786 by Antonio Benedetto Carpano.  Made from Piedmontese muscatel and other white wine varietals from Southern Italy.  Notes of mountain herbs, spices, vanilla, star anise, orange peel and dates.