The Negroni is a bartender's favorite plaything, with ingredients swapped for everything from mezcal to sherry. Try replacing the gin with sparkling wine for a "bungled Negroni", or with bourbon for a Boulevardier. Or call on Aperol instead of Campari and sub in dry vermouth for a Contessa. Here's how to make a classic Negroni, plus a few more of our favorite riffs on the beloved drink. Matt Taylor-Gross
This classic cocktail was first created for Count Camillo Negroni in 1919 at Florence’s Café Casoni. Get the recipe for
Jeffrey Morgenthaler, bar manager of
Clyde Common in Portland, is known for barrel-aging cocktails and other fancy bartender tricks. But when he throws a party, he makes this lightly bitter, pop-and-pour punch that’s as easy as 1-2-3. Get the recipe for Large-Batch Negroni Sbagliato »
Gin and sweet vermouth are bolstered with Suze instead of the usual Campari.
Get the recipe for the Count Mast Negroni Cocktail »
A snack-sized negroni with a savory agave twist from bartender Tristan Willey of Long Island Bar.
Get the recipe for Tinegroni »
Mixologist David Welch pours this bubbly riff on a negroni at
Sunshine Tavern in Portland, Oregon.
The 19th-century Italian cocktail the Milano-Torino consisted of bitter Campari and Martini sweet vermouth. It is said that American travelers preferred their apéritifs with soda water, so the Milano-Torino with soda became known as the Americano.
Beth Dixon, bartender at Pasture in Richmond, Virginia, describes this fun cocktail as the lovechild of a Mai Tai and a Negroni.
Get the recipe for Bermuda Hundred »
The Contessa, a modern creation of John Gertsen, a bartender at Boston’s Drink, replaces two of the Negroni’s three ingredients: Campari is swapped for the lighter and more orangey Aperol and dry vermouth substitutes for sweet. It’s more like the Negroni’s third cousin than a direct descendant.
In this negroni variation, gin is swapped out for bourbon.
Get the recipe for Boulevardier Cocktail »
In this negroni cousin, the gin is replaced with rye whiskey.
Get the recipe for Old Pal »