Tired Of The Standard Negroni Recipe Try These Bartender Approved Upgrades

At Dante, a Manhattan bar that specializes in classic cocktails like Negronis, Linden Pride makes his signature Negroni more gin-forward and drier. That is, he adds more gin than Campari and vermouth, so that not all three alcohols are proportional, as in a classic Negroni. Dante offers 14 types of Negronis, which swap in various bitters, Amari, vermouth, and the base spirit. The most popular riff: A Mezcalito which substitutes mezcal for gin. Negronis are stirred, not shaken, but the way you stir can change up the taste of any Negroni. “Stirring the drink has two roles: one is to chill the drink with ice, and the second role is to dilute the drink,” Pride says. “When stirring, we aim to add approximately 10 percent additional volume from the dilution of the ice.” Play around with the number of stirs, pace of stirs, and the type of ice you use to see how that changes your own in-house Negroni recipe. If you’re shy about trying out new boozy combinations, consider garnishes to bring out new flavors. “Fresh herbs can do wonders for a Negroni,” says Noah Mansker, beverage director of Brooklyn’s Colonia Verde. “I’d recommend garnishing the classic with rosemary or basil. Those aromatics play well with the flavor profile of the drink.” For a few more riffs on a classic Negroni, check out the recipes below: RELATED: Take Your Old Fashioned Recipe to the Next Level With These 5 Upgrades RELATED: Bourbon Is Making a Comeback—Here’s the Best Way to Drink the All-American Spirit