Negroni

A simple Negroni recipe by Timo Wessels using HYGGE gin, Campari, and Helmut der Rote. This cocktail offers a balance of bitter, herbal, and tangy flavors.

Ingredients by category

Bitter Apéritif

Craft Gin

Vermouth (Sweet)

Tumbler filled with red liquid and fruits sitting on a stone

variation
Negroni
main flavors
Bitter, Herbal, Tangy
drink strength
Medium
style
Aromatic, Bitter, Complex

Dietary Information & Allergens

No Known Allergens Known Additives: Phosphates

View Dietary Information & Allergens Details by Ingredient

Campari (brand)

No Allergens • Additives Not Specified

HYGGE Gin (brand)

No Allergens • No Additives

Helmut der Rote (brand)

No Allergens • Phosphates

Recipe Summary: 3 items with No Known Allergens • 1 item with Known Additives: Phosphates • 1 item Additives Not Specified

recipe and ingredients

30 ml
Campari (Bitter Apéritif)
35 ml
HYGGE Gin (Craft Gin)
30 ml
Helmut der Rote (Vermouth (Sweet))

Glassware:

Tumbler

Garnish:

Orange Peel

how to mix

Add all ingredients into the prepared glass with the large ice ball. Stir like 20-30 seconds so dilution and chilling is happening. Then add your garnish.

Garnish Instructions:

Just peel the orange, take the peel and espress it over the drink. Add the peel afterwards into the drink.

Mixing Tips

Measuring Technique: Be careful with adding to much Campari.
Ingredient Quality: Further think about the Vermouth you are using. All Vermouths taste different, some are sweeter and some are more dry and bitter.
Mixing Techniques: Yes you can either chill the ingredients with ice in a shaker and then strain. Or you can make it straight inside the serving glassware.

Ice Requirements:
For Mixing:
For Glassware: Large Ice Cube
Equipment:
Bar Spoon, Jigger, Zester
Bar Technique:
Build, Garnish, Peel, Sprinkle, Stir