Negroni
The perfect aperitivo, always ready
About this cocktail
The Negroni was reportedly invented in Florence around 1919 when Count Camillo Negroni asked his bartender to fortify an Americano by replacing the soda water with gin. Equal parts gin, Campari, and sweet vermouth, no water, no fuss. Of every classic cocktail, this is probably the best argument for freezer batching: the balance only tightens when the drink is cold, and a properly batched bottle pours into the glass already at the right temperature. Use a London Dry gin and a fresh bottle of sweet vermouth (Cocchi Storico is the bartender's pick).
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
Remove this much spirit to make room. Save it for later.
At Serve
How to serve
Pour into a rocks glass. Express orange peel over drink and drop in.
Pro Tips
- + Use navy-strength gin (57% ABV) for extra insurance against freezing
- + Fresh sweet vermouth is critical - if open more than 4 weeks, don't use it
- + The bitterness softens beautifully after 48+ hours in the freezer
- + Express a fresh orange peel over the glass when serving
Avoid These
- − Using old, oxidized vermouth
- − Forgetting to stir/shake bottle before pouring
For Hosts
Batching for a party?
Find out exactly how much wine, beer, and spirits to buy for your guest count.
The Tools
Recommended for this batch
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