This Aperol Negroni takes the classic Negroni recipe and substitutes Aperol for Campari. It’s a Negroni variation that’s less bitter and lighter than the classic, but still refreshing and delicious.
The Negroni is said to have been created in the late 1800s in Italy. But the Negroni has skyrocketed in popularity over the last few years due to Stanley Tucci.
Who wouldn’t want a cocktail made by that man?
Tips and tricks for this recipe
Aperol vs. Campari
The Italian aperitivos are intended to be pre-dinner drinks designed to stimulate the appetite. Aperol and Campari are both amaro, which means “bitter” in Italian. Aperol is one of the least bitter amari, with a slightly sweet flavor derived from herbs and orange. It’s a lighter amaro than Campari, coming in at 11% alcohol by volume compared to Campari’s 24% (48 proof). You can find a range of amari in between.
Sweet vermouth vs. dry vermouth
Vermouth is a fortified wine typically labeled as dry (white) or sweet (rosso). Dry vermouth originates from France and is, as you would expect, less sweet. You may also be able to find a sweeter white vermouth labeled blanc or bianco, depending on where it’s made.
Sweet vermouth has a higher amount of residual sugar and has a spicy or peppery flavor. But as with any wine, vermouth flavors may vary. You should drink the one you like!
The Aperol Negroni taste test
Whenever I don’t know what I’m likely to prefer, there’s nothing better than a comparison to figure it out. So I did a taste test with this Aperol Negroni like I did for my brandy manhattan and peanut butter manhattan.
You can do the same and compare three Negronis. Make one with sweet vermouth like in this recipe. Make one with dry vermouth, called the Contessa. And make one with a half ounce of the two.
If you do this comparison, please leave a comment to let me know which you prefer!
FAQs about the Aperol Negroni
The classic Negroni is made with a London dry gin like Tanqueray, Beefeater, or Bombay Sapphire. These are juniper-forward gins with fewer distracting botanicals.
The teaching is that cocktails with citrus juices should be shaken, but cocktails with only alcohols should be stirred. So a Negroni should be stirred with ice and poured into a lowball glass, or it can be built in the glass.
Feel free to substitute Campari or any other amaro in equal proportions in this Negroni.
Garnish your Negroni with dehydrated orange slices.
Want a digestivo to go with your aperitivo? Go with a Frangelico cocktail like this Frangelico sour.
- Cocktail shaker
- 1 ounce (30 milliliters) Tanqueray or other dry gin
- 1 ounce (30 milliliters) Aperol
- 1 ounce (30 milliliters) sweet vermouth
- orange slice for garnish
- Add the Aperol, gin, and vermouth to the shaker with a handful of ice and stir.1 ounce (30 milliliters) Tanqueray or other dry gin, 1 ounce (30 milliliters) Aperol, 1 ounce (30 milliliters) sweet vermouth
- Strain into a lowball glass with a rocks ice and garnish with the orange slice.
If you make this Aperol Negroni or just love Negronis, please leave a comment or rating. Pretty please!
Looking to learn?
Sign up to get recipes full of kitchen tips and tricks.