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Dry Negroni

0 from 0 votes

Course: DrinksCuisine: American

Servings

servings

Calories

174

kcal

ABV

27%

Total time

minutes

Learn how to make the Dry Negroni

Ingredients

1 oz 1 Campari
1 oz 1 Dry Vermouth
1 oz 1 Dry Gin

Directions

Technique: Simple Stir
Combine all ingredients in the mixing glass.
Add ice to the mixing glass.
Stir the ingredients for 10 – 15 seconds. Try to avoid over-diluting the drink.
Strain into a glass with ice.
Garnish:
Orange peel

Notes

Tools Used: Jigger, Bar Spoon, Mixing Glass
Serving Glass: Lowball Glass

The Negroni Made With Dry Vermouth.

A negroni made with dry vermouth is very good. Don’t tell hardcore negroni fans this, but I like it better with dry vermouth. Oddly enough, the Dry Negroni doesn’t have a formal name. The earliest reference to it I can find comes 1998 book “The World’s Best Bartenders’ Guide” by Joseph Scott and Donald Bain. However, they imply that a negroni can be made with either dry or sweet vermouth. I don’t see anything about a Negroni made with dry vermouth till around the 2010s, and then names for it were Dry Negroni and Negroni Bianco; Difford’s calls it a Cardinale, but most websites and books call it “a Negroni variation made with dry vermouth.” Which is descriptive. Regardless of what it is called, it’s a fantastic drink. I’m going to call it a Dry Negroni mirroring the naming convention of the Sweet, Medium, and Dry Martini.