The Measuring Mistake That's Ruining Your Negroni

A Negroni is a classic Italian cocktail that isn't for the faint of heart — as it's high in alcohol content and has a strong taste of fruitness mixed with bitterness. Fans of the drink enjoy its herbaceous bite that's made with Campari, vermouth rosso, gin, and is typically adorned with an orange peel. It's traditionally served as an apéritif before a meal that's meant to stimulate your appetite, but also pairs just as well with an appetizer like a charcuterie board. The saltiness of the cheese blends perfectly with the botanical notes of a Negroni.

However, even though this cocktail only has just a few ingredients, it's easy to get it wrong. Claire Nafziger is the general manager at Sofia's Roman Pizza in Denver, Colorado, which specializes in authentic Italian cuisine and has a robust mixed-drink menu. She explained to Tasting Table that you can't just wing it when it comes to the ingredients you're adding to your Negroni if you want the right flavor profile.

Unlike a mimosa or screwdriver, a classic cocktail like a Negroni has to be measured very closely to get the desired outcome. Nafziger told us that making this type of drink is similar to baking because simply "eyeballing it doesn't bake the perfect cake." She said that measuring out all of your ingredients is the most important step when it comes to getting that deep flavor you're looking for.

The bar manager also recommends adorning your Negroni with a bit of citrus like a lemon peel or a more classic orange peel, which is her preference. For the best outcome, Nafziger suggests keeping it simple by serving it in a rocks glass with a large ice cube. This way, your ice will melt much slower and give you ample time to sip on your cocktail without it getting diluted. If you're feeling adventurous and want to make some Negroni variations, try out our recipe for a frozen Negroni, which is a refreshing spin on the classic.