One of the earliest mentions of the Negroni came from the famous filmmaker Orson Welles, when he wrote about the new cocktail in the Coshocton Tribune, saying, "The bitters are excellent for your liver, the gin is bad for you. They balance each other."




Skill level

Average: 3.4 (7 votes)


  • orange peel
  • 30 ml gin
  • 30 ml Campari
  • 30 ml sweet vermouth

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Take one long, large peel of orange rind, making sure to remove all the pith. Rub it on the inside and outside of glass then set the little sucker aside.

Add the gin, Campari and sweet vermouth. Add chunky ice and stir until the spirits have chilled and diluted.  

Twist the orange rind over the glass making sure to spray its oils onto your drink. Place rind inside your glass and presto.