Legend says that this beautiful sunset-colored cocktail was created in Florence, Italy, in the 1920s. It was named after Count Camillo Negroni, who always ordered a combination of Campari, sweet vermouth, and gin. This version is lighter thanks to the addition of the sparkling wine Moscato d’Asti.–Maria C. Hunt
Naughty Negroni Recipe
- Quick Glance
- 5 M
- 5 M
- Makes 1 cocktail
- 1 ounce Campari
- 1 ounce sweet vermouth
- 1/2 ounce gin
- 4 ounces Moscato d’Asti sparkling wine
- Long spiral of orange peel, for garnish
- 1. Add the Campari, vermouth, and gin to a cocktail shaker filled with ice. Shake until well chilled.
- 2. Pour into a champagne flute. Top off with the Moscato.
- 3. Garnish with the orange peel.
Creating fancy citrus peel spirals
- Start with a firm lemon, lime, or orange for your garnish; it’s impossible to zest old or mushy fruit. Although there are several types of zesters on the market, I prefer the German-made Rosle citrus zester; it makes large, thick strips of zest as well as tiny wisps to float in your drinks. Pressing firmly, hold the zester at an angle and run it across the surface of the fruit, starting at one point and making a slow steady path around the fruit.
To create a spiral, twirl a 4- to 5-inch length of zest around a plastic drinking straw. Wrap the spiral in plastic wrap to hold it tight, then immerse the spiral in a cup of ice water. After thirty minutes, you will have a curlicue worthy of Shirley Temple.
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Naughty Negroni Recipe © 2009 Maria C. Hunt. Photo © 2009 Paul Body. All rights reserved.