Blood Orange Negroni from Bottega Recipe

Robyn Lee

This delicious Negroni variation from bar manager Matt Gilpin appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Bottega's chef/owner, Frank Stitt. Serve with a slice of orange and a bowl of green olives.

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Recipe Facts



Active: 5 mins
Total: 5 mins
Serves: 1 serving

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  • Ice
  • 1 ounce Bombay Sapphire gin
  • 1/2 ounce Campari
  • 1/2 ounce sweet vermouth
  • 1 ounce freshly squeezed blood orange juice
  • Garnish: orange slice


  1. Fill a mixing glass with ice, add gin, Campari, vermouth, and blood orange juice. Stir well and strain into ice-filled rocks glass.

Special equipment

mixing glass and cocktail strainer