Imbibe Magazine has rounded up the wildest Negroni variations it can find, and the collection runs from banana liqueur to pandan to porcini-infused Campari. The guide, titled “The Ultimate Guide to Negroni Recipes,” is a reminder that the classic 1:1:1 aperitif is far from fixed.
The Guide’s Range
The Negroni is a simple drink: gin, Campari and sweet vermouth, stirred over ice. The guide’s variations break that simplicity. Some swap out gin for scotch or coffee liqueur. Others add a second type of vermouth, mezcal, tequila or even gin again. A few lean on fruity liqueurs like banana or Chamberyzette, a strawberry-flavored French vermouth.
One entry is the “Waikiki treatment,” which combines POG (pineapple-orange-guava juice) with the island take on the Mai Tai. Another puts pandan’s grassy, vanilla notes into a tequila Negroni. Some are low-ABV riffs, while others are rum-based refreshers.
The Cities Behind the Drinks
Each variation is tied to a place or a person. Employees Only Los Angeles drew its recipe from travels through Spain. Big Bar in Los Angeles combines three beloved Negroni riffs for one aperitivo. Dominic Alling, a San Francisco bartender, created a rum-based refresher.
The guide also sends the Italian classic to the Caribbean, swapping gin for dark rum and adding banana liqueur. That variation, from Julian Cox, is called a “Negroni relative.” A rum-based “extra-bitter” Boulevardier riff comes from a recipe by Naren Young.
The Sweetest and Spiciest
Some variations lean sweet, some lean bitter. A mezcal Negroni from Camparino in Galleria infuses Campari with umami-rich porcini mushrooms for a savory backbone. The “Whimsical aperitivo” from The Violet Hour pairs gin, Dolin Blanc and Salers with a cherry.
A light and approachable riff from Bar Leone’s Lorenzo Antinori adds yuzu sake to brighten the classic with citrus and floral notes. A chocolate-strawberry Negroni from Bar La Providencia in Santiago, Chile, ends a romantic meal with a decadent finish.
The Bitters and the Liqueurs
The guide leans on a wide range of ingredients. Campari is the constant, but it is often paired with two or three other moves. Some versions add coffee or coffee liqueur. Others bring in scotch, banana liqueur or Chamberyzette.
One recipe pairs Cinzano vermouth with mezcal, coffee and absinthe. Another uses two types of rosé in a low-ABV stunner. A strawberry-infused Campari sets a jeweled tone in a spin from Julie Reiner.
The Viral and the Mistaken
Two entries are less deliberate. One is the “result of a busy bartender mistakenly using sparkling wine instead of gin.” The other is a highball that combines two viral cocktails into one refreshing drink.
The guide also includes a milk punch that “lands somewhere between a Martini and a White Negroni,” and a “cozy tea latte” variation. A Campari recipe rounds out cherry blossom and stone fruit notes with sake.
The Bottom Line on the Guide
This is not a guide for beginners. It is a collection of professional variations from bars around the world, each riff drawing on a different spirit or a different city. Anyone who wants to experiment with vermouth, mezcal or pandan should start here.
The best use for this list is as a starting point. It shows what is possible with the Negroni framework.
The Key Numbers
- The guide is titled “The Ultimate Guide to Negroni Recipes”
- It covers variations from bars in Los Angeles, San Francisco and Santiago, Chile
- Some recipes are low-ABV, some are high-proof, some are milk punches
- The collection includes a strawberry-infused Campari and a pandan tequila Negroni
The guide is a reminder that the Negroni is a structure, not a rule. It can hold gin or scotch, sweet vermouth or Chamberyzette, and it can still be called a Negroni. The collection is a useful reference for anyone who wants to try something new with the classic aperitif. It is also a good reminder that the Negroni is a living drink, not a museum piece.
Source material: “The Ultimate Guide to Negroni Recipes,” Imbibe.
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