Large-Batch Negroni Sbagliato

  • Serves

    serves 8-10

  • Cook

    5 minutes


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.


  • 1 (750-mL.) bottle Campari, chilled
  • 1 (750-mL.) bottle Cinzano sweet vermouth, chilled
  • 1 (750-mL.) bottle prosecco, chilled
  • Rind from 1 large orange, cut into long, thin ribbons with a vegetable peeler


Step 1

In a large punch bowl filled with ice, pour the Campari, Chinzano vermouth, and prosecco. Stir, then garnish with strips of orange rind. Ladle into rocks glasses or punch cups to serve.

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