If walls could talk, the bar at Camparino in Galleria would have stories to tell. Since 1915, this Milanese institution has been the beating heart of Italian aperitivo culture, pouring drinks for poets, fashion icons, and anyone who knows that good evenings start with Campari. From Gaspare Campari’s early innovations—perfecting the Campari Seltz, served directly from its now-legendary brass taps—to the generations of bartenders who have refined the art of the perfect pour, Camparino has helped the city earn its “Milano da bere” stripes.
Though the Negroni was invented in Florence, it was mastered in Milan. Here, behind Camparino’s bar, the drink is executed with the kind of effortless precision that only comes from years of repetition. Storied bartenders concoct instinctively, their motions part of a muscle memory that’s been honed over their decades-long careers. A swift pull of the bottle, a measured wrist flick, the deliberate swirl of ice against glass. The way the orange peel garnish is placed with a confident snap.
The cocktail may seem simple—three ingredients, equal parts—but don’t be fooled. A Negroni is a drink of precision, a lesson in harmony, and a test of restraint. Get it right, and you’re sipping on the perfectly bittersweet balance created by Campari, gin, and sweet vermouth. Get it wrong, and, well… You won’t if you follow these Dos and Don’ts to the perfect Negroni. Welcome to Negroni 101.
DO: Respect the Holy Trinity
Campari. Gin (Camparino uses Bulldog). Sweet vermouth. One ounce of each, no more, no less. The beauty of the Negroni is in its flawless equilibrium—don’t go messing with it.
DON’T: Commit the Vermouth Crime
Some people think swapping sweet vermouth for dry is acceptable. It’s not. Choose a quality sweet vermouth–Camparino opts for Del Professore–that can stand up to the Campari and refrigerate it after opening; oxidized vermouth is the ghost of bad cocktails past.
DON’T: Serve It in the Wrong Glass
Skip the tall glass. The Negroni belongs in a rocks glass, sitting pretty over a single large ice cube or a couple medium-sized ones.
DO: Stir, Don’t Shake—You’re Not James Bond
Sorry, 007, but you’ve got it all wrong. Shaking over-oxygenates the drink, creating unwanted air bubbles and dulling the silky texture that makes a Negroni so smooth. Worse, it speeds up dilution, watering down the bold, bitter-sweet balance. Stirring over a single large ice cube or a couple medium-sized ones ensures controlled chilling and just the right dilution, keeping every sip crisp and velvety.
DO: Garnish with an Orange Twist
That twist of orange peel isn’t just a pretty accessory—it sharpens the edges of the Negroni’s bitterness and ties everything together. Express the oils over the drink to unlock its bright, citrusy aroma, run the peel along the rim for an extra kick, then drop it in. And let’s be clear: no cherries, no lemons, no over-the-top garnish theatrics.
DO: Take Your Time
The Negroni is a slow-sipping drink, not a race to the bottom. You’ll miss the flavor complexity otherwise. Let the bitterness hit first, then enjoy how the vermouth rounds it out, and finally, appreciate the gin’s botanical finish.
DON’T: Be Shy of Trying a Twist
The Negroni may be a classic for a reason, but that doesn’t mean it can’t evolve. Take the Negroni Sbagliato, a happy accident from Milan’s Bar Basso in the 1970s, where a bartender mistakenly used sparkling wine instead of gin—resulting in a lighter, more effervescent take on the classic. Or go bold with the Oaxacan Negroni, which swaps gin for mezcal, adding a smoky depth that plays beautifully with Campari’s bitterness. These riffs prove that while the Negroni doesn’t follow trends, it certainly knows how to set them.
