Sicilian Negroni
Averna in Campari's chair — softer, darker, more caramel.
The Method
How to make it
- 01
Combine all three in a mixing glass with plenty of ice.
- 02
Stir 25 seconds — this one wants a touch more dilution than a Campari Negroni.
- 03
Strain over a single large cube in a rocks glass.
- 04
Express the orange peel over the surface and drop it in.
Bartender's Tip
Averna brings sugar, so pull the vermouth to ¾ oz if the drink tastes syrupy. A dash of orange bitters snaps it back into focus.
A Little History
Once bartenders had made the Negroni with mezcal, rum and every gin on the back bar, the obvious next move was to swap the bitter itself. Averna — made in Caltanissetta since 1868 — turns the drink rounder and less aggressive, which is why it's the version most people convert with.
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