Ingredients
- 1 oz Dry Gin
- 1 oz Campari
- 1 oz Sweet Vermouth
- 1 Flamed Orange Peel (for garnish)
Instructions
- Add gin, Campari, and sweet vermouth to a mixing glass filled with ice.
- Stir for 30 seconds until well chilled and slightly diluted.
- Place a single large ice cube or sphere in a heavy old fashioned glass.
- Strain the cocktail over the ice.
- Express an orange peel over the drink, flame it, rub the rim, and drop it in.
Notes
Estimated Nutrition:
Where it came from
The Negroni itself traces its roots back to Florence, Italy, around 1919. Legend has it that Count Camillo Negroni asked his bartender, Fosco Scarselli, to strengthen his favorite Americano by replacing the soda water with gin. The drink caught on, and the Count's name stuck.
This cocktail belongs to the broader Negroni family, a direct descendant of the Americano. It shares DNA with drinks like the Boulevardier, which swaps gin for whiskey, and the Old Pal, using rye and dry vermouth. The "That's All" moniker here emphasizes its classic, unadulterated three-ingredient structure.
You'd order a That's All Negroni at any self-respecting cocktail bar, especially as an aperitivo before dinner. It's also a go-to for home bartenders who appreciate a powerful, straightforward classic. It sets the tone without demanding too much attention.
What it tastes like
Expect a complex interplay of flavors. The gin brings botanical notes, juniper forward, with a crisp backbone. Campari delivers its signature bitter orange and herbal punch. Sweet vermouth rounds it out with a rich sweetness, dark fruit, and spice, balancing the bitterness into a harmonious whole.
This is a spirit-forward drink, coming in around 20-22% ABV after dilution. That puts it roughly four to five times stronger than your average 5% ABV beer. It's a sipper, not a chugger, designed to be savored slowly.
The technique
Building this drink is straightforward: stir, don't shake. Combine all liquid ingredients in a mixing glass with plenty of ice. Stir for a solid 30 seconds to achieve proper chilling and dilution. Serve over a single large ice cube in a heavy old fashioned glass.
The crucial technique here is proper dilution. Stirring long enough chills the drink thoroughly and adds just enough water to open up the flavors and tame the bitterness, making it smooth and integrated without tasting watery.
Ingredient Spotlight
The bottles that make or break this drink.
Dry Gin
- Use
- Classic London Dry gins like Beefeater, Tanqueray, or Bombay Sapphire. Something with a good juniper backbone.
- Skip
- Avoid modern, overly floral, or "New Western" gins that might clash with the Campari. Save those for other drinks.
- Why
- Gin provides the essential botanical framework and crispness. It's the engine that drives the drink's complexity and balance.
Campari
- Use
- The original. There's only one Campari for a Negroni.
- Skip
- Don't substitute with Aperol, which is too sweet and less bitter, or other red bitters unless you're intentionally making a different drink.
- Why
- Campari's distinct bitter orange, rhubarb, and herbal profile is non-negotiable. It's what defines the Negroni's character and vibrant color.
Three Variations
Three real ways bartenders riff on this drink.
Boulevardier
- Whiskey's Bitter Embrace
- Swap the gin for bourbon or rye whiskey. It's a warmer, richer, and slightly spicier take on the classic.
Americano
- The Negroni's Predecessor
- Replace the gin with soda water. It's lighter, lower in alcohol, and a refreshing bitter-sweet spritz.
White Negroni
- Clear and Complex
- Trade Campari for Suze or a clear bitter liqueur, and sweet vermouth for Lillet Blanc or a dry white vermouth. It's a different, often more herbaceous, experience.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Try Genever or a London Dry style vodka for a cleaner, less botanical profile.
Try Gran Classico Bitter or Contratto Bitter for a similar but distinct bitter profile. Be aware of sweetness differences.
Try Punt e Mes or a good quality red vermouth. Avoid cooking vermouth.
Use a large pint glass or a sturdy jar. Just make sure it's cold and has enough room for ice and stirring.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a That’s All Negroni?
A That's All Negroni contains 1 oz Dry Gin, 1 oz Campari, 1 oz Sweet Vermouth, and is garnished with a Flamed Orange Peel.
Why is it called "That’s All Negroni"?
The "That's All" part emphasizes its simple, classic 1:1:1 ratio, implying no need for further additions or fuss. It's the straightforward, traditional build.
Is a That’s All Negroni strong?
Yes, it is a spirit-forward cocktail. It contains three ounces of spirits and is considerably stronger than most beers or wines. Sip it slowly.
What kind of gin is best for a That’s All Negroni?
A juniper-forward London Dry gin works best. Its robust botanical profile stands up well to the Campari and vermouth without being overwhelmed.
Should I shake or stir a That’s All Negroni?
Always stir. This drink is spirit-only, and stirring provides the proper chilling and dilution without aerating or clouding the drink, maintaining its clarity and texture.
What is a flamed orange peel?
It's an orange peel expressed over a flame to release its aromatic oils, which then mist over the drink. It imparts a smoky, citrusy note and adds visual flair.
Can I make a batch of That’s All Negronis ahead of time?
Yes. Combine the gin, Campari, and sweet vermouth in a bottle and store it in the fridge. When ready to serve, pour over ice and garnish. No dilution until serving.
Is a Negroni an aperitif or a digestif?
It functions well as both. Its bitterness makes it an excellent aperitif, stimulating the appetite before a meal. It's also enjoyed as a satisfying post-dinner drink.
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