Negronis Recipe (for a Crowd)

Michael Dietsch

For a stress-free bash, I recommend making bottled cocktails in advance. This recipe makes a killer Negroni that will stun and delight millions of people! Okay, maybe just eight people.

The secret origin of the Negroni is a a bit hard to pin down. There are shadowy rumors of a swashbuckling Italian count, who decided one day that his typical Americano was weak sauce and asked it to be spiked with gin. As often happens in cocktail history, no one knows for sure.

What we do know is that it's an Italian drink that requires Campari, a bitter liqueur from Italy. It's a classic example of an equal-parts drink, calling for equal amounts of gin, sweet vermouth, and Campari. Earlier this year, Paul Clarke posted a recipe for a Negroni made à la minute, and goodness knows there's nothing easier.

But why open and pour from three bottles when you can open from just one? Take five minutes to batch up a bottle or two and free up your party time! Now, although I call this an equal-parts drink, I actually prefer my Negroni just a little drier, so I'm bumping up the gin a tad.

Recipe Facts



Active: 5 mins
Total: 5 mins
Serves: 6 to 8 servings

Rate & Comment


  • 8 ounces dry gin
  • 5 1/2 ounces sweet vermouth (I like Carpano Antica, but that's hard to find in many places)
  • 5 1/2 ounces Campari
  • 6 ounces bottled water (something neutral, not mineral water)


  1. Using a funnel, pour all ingredients into a bottle. Close the bottle and chill until service.

Special equipment

25-oz. bottle, funnel, measuring cups