Espresso Negroni
Ingredients
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- 1 ounces gin
- 1 ounces Campari
- 1 ounces sweet vermouth
- 1/2 ounces espresso – freshly brewed, cooled
- ice – for shaking and serving
- orange – wide peel, expressed (for garnish)
Instructions
1. Fill a cocktail shaker two-thirds with ice.
2. Add the gin, Campari, sweet vermouth, and the cooled espresso to the shaker.
3. Shake hard until well-chilled and slightly aerated, 10–12 seconds, until the shaker is very cold.
4. Strain into a rocks glass over fresh ice.
5. Express a wide strip of orange peel over the drink, rub the rim, and drop it in as garnish. Serve immediately.
The espresso negroni marries the gin-and-bitter backbone of the classic Negroni with the deep roast of fresh espresso. The result is a bold, aromatic drink with layered bitterness—citrus and herbal from Campari, sweet-spiced from vermouth, and dark chocolate notes from coffee—balanced by a silky texture and light crema from shaking. It’s rich yet refreshing, making it a natural bridge between aperitivo and after-dinner sipping.
Born from Italy’s twin icons—Negroni and espresso—this modern variation reflects contemporary cocktail culture’s embrace of coffee. While the original Negroni dates to early 20th-century Florence, bartenders later began introducing coffee elements, sometimes via espresso, cold brew, or coffee infusions, to deepen complexity. The espresso negroni has since spread globally across bars and cafés, retaining the Negroni’s equal-parts spirit while showcasing the espresso tradition.