How to make a proper negroni, according to an expert
You know your sbagliato from your boulevardier, but want to elevate your negroni experience even further? We ask Bar Conte's Raffaele Lombardi for his top tips
By Amy Campbell
THE FIRST TIME ICONIC American director and actor Orson Welles tried a negroni, he had this to say about it: “The bitters are excellent for your liver, the gin is bad for you. They balance each other.” Evidently, Welles was of the belief that life is all about balance – soon after encountering his first negroni in Rome in 1947, the Italian aperitivo famously became his cocktail of choice.
Almost 80 years later, the negroni remains one of the most fashionable drinks you can pull up to a bar and order. It’s impressive to look at – nothing lights up a lowball quite like the garnet red of Campari liquor – and designed to be sipped on slowly, ideally in great company as you work your way through a bowl of olives in the afternoon sun.
Due to its simple make-up – equal parts Campari, gin and Italian vermouth – the negroni is also a suitable cocktail to make at home. The fact it experienced a popular renaissance during Covid is no great coincidence, as amateur mixologists all over the world (Tucci among them, though we don’t endorse his shaken method) took a shine to the drink. But don’t let the simple composition of the cocktail fool you: just like Signore Tucci, it is quite possible you’re making yours wrong.
How to make a negroni, according to Raffaele Lombardi of Bar Conte
According to Australia’s preeminent negroni expert, Raffaele Lombardi, there are a few crucial errors people make when DIY-ing this most sophisticated of drinks. The owner of Bar Conte and sister venue Conte Sydney – where the city’s best negronis are stirred and served – explains that one of the easiest ways to devalue your negroni experience has nothing to do with the alcohol itself.
“One of the most common mistakes people make when creating a Negroni at home is using poor-quality ice,” explains Lombardi. “A single large cube is essential as it melts slowly, ensuring the drink maintains its integrity without becoming diluted. Without ice of proper quality, achieving the perfect Negroni becomes exceedingly difficult.”
Secondly, Lombardi stresses the importance of marrying your vermouth with your gin, as this ultimately influences the cocktail’s overall flavour profile. “The quality of the vermouth is paramount – it should be of exceptional character, and ideally sourced from Turin,” he says. His preferred combo? Bottega Cinzano 1757 G.I. Rosso, which complements the juniper-forward flavours of Tanqueray London Dry.
All this being said, Lombardi acknowledges that the perfect negroni is subjective – everyone will have their own preferences. Rather, it’s about knowing and nailing what you like best. “As long as the fundamental principle of equal parts is respected, there is ample room for creativity and personalisation. Finding the ideal pairing requires some trial and error. Only through this process can one determine their preferred Negroni.”
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