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Blood Orange Negroni - A Bright, Bitter-Sweet Classic

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 1 ounce gin (London Dry or a citrus-forward gin works well)
  • 1 ounce Campari
  • 1 ounce sweet vermouth (Italian, such as Carpano Antica or Cocchi)
  • 1–1.5 ounces fresh blood orange juice (to taste)
  • Ice (a large cube if serving on the rocks)
  • Blood orange slice or peel, for garnish
  • Optional: A dash of orange bitters to deepen the citrus notes

Method
 

  1. Chill your glass: Place a rocks glass in the freezer for a few minutes, or fill it with ice and water while you build the drink.
  2. Prep the garnish: Cut a thin wheel of blood orange or peel a wide strip of zest. Express the oils by gently bending the peel over the glass later.
  3. Build the drink: In a mixing glass, add gin, Campari, sweet vermouth, and fresh blood orange juice. If you like a brighter profile, use the full 1.5 ounces of juice.
  4. Add ice and stir: Fill the mixing glass with ice. Stir for 20–25 seconds until well-chilled and slightly diluted. You want the edges to soften without losing structure.
  5. Prepare the serving glass: Discard any ice water from your rocks glass. Add a large clear cube if you have one—it melts slowly and keeps the drink crisp.
  6. Strain and garnish: Strain the cocktail into the glass. Express the blood orange peel over the drink, rub it along the rim, and drop it in. Or tuck a thin blood orange wheel against the cube for a clean look.
  7. Taste and adjust: If you crave extra citrus, add a small splash more juice and give it a gentle stir.