Aperol Negroni is the ideal deviation from the classic for lovers of the Negroni. Made using Italian bitters this Negroni with Aperol sports a vivid orange hue plus plenty of bittersweet flavour. This gin and Aperol cocktail is less intensely bitter than the classic Negroni but just as easy to prepare and a delight to linger over.
Have you seen my Negroni chocolate truffles?
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A gin and Aperol Negroni is bright, it’s beautiful, it’s punchy and it’s a tad less boldly bitter than a traditional Negroni. In short, this Negroni with Aperol is a great introduction to the world of bittersweet cocktails.
The Negroni is my favourite cocktail of all time. I first tried one in Sardinia in 2007. It was bittersweet passionate love at first sip. That’s clearly quite some time ago, so when I say this drink is my favourite, I really do mean it. It’s longstanding love. It never was a summer fling.
But, me being me, I do like to play around – even with my favourites – once in a while. This gin and Aperol spin is a very simple but highly effective take on the classic Italian cocktail.
Don’t miss my Negroni bianco. It’s another Negroni variation made using white bitters.
Why you’ll love this gin and Aperol cocktail
- It’s very quick and easy to make.
- And requires only a few ingredients.
- Negroni with Aperol is fantastically colourful.
- And the taste, although bittersweet, is wonderfully complex with plenty of tantalising herby and zesty fruit flavours.
What is a Negroni?
A Negroni is a well regarded classic cocktail from Italy that is often served as an apéritif or apéritivo (pre-dinner drink). Usually, it’s a blend of equal quantities of gin, Campari bitters and sweet Vermouth.
This Italian cocktail should be stirred with ice and never shaken. It should then be served on the rocks (over ice) in an old fashioned (rocks) glass and garnished with either a slice of orange or a strip of orange zest.
Tastewise, the Negroni is a bitter cocktail, but the inclusion of sweet Vermouth and orange garnish add just enough fruity sweetness to balance it. Expect complex bittersweet flavours including plenty of herbs, dark fruit, juniper and citrus.
Of course, there are plenty of variations of the classic cocktail around, including the Negroni with Aperol in place of Campari.
What is Aperol?
Aperol is an Italian bitter apéritivo made from gentian, rhubarb and cinchona. It’s unmistakable visually as it has an eye-catching bright and vibrant orange hue.
The name Aperol is derived from apero, the slang word for apéritivo.
A key question I’m often faced with is: what’s the difference between Aperol and Campari? Quite a bit actually:
- Aperol is sweeter and less bitter than Campari, so for anybody new and slightly nervous about the world of Italian bitters, it’s a great starting point.
- Both display vivid citrusy fruit flavour (orange) with bitter herbal undertones. But the bitter edge is much more pronounced in the Campari than it is in Aperol.
- Whilst Aperol is unmistakingly orange in colour, Campari is gorgeously, brazenly crimson red. These apéritifs are incredibly easy to tell apart.
- Campari was invented by Gaspare Campari in Piedmont Italy in 1860. Aperol, on the other hand first appeared on the apéritivo scene in 1919, although it only really gained favour after WWII. It was created by the Barbieri brothers in the Veneto region of Italy.
- Aperol contains significantly less alcohol by volume (abv) compared to Campari (11% and 25% respectively). So it’s a much lighter drink to get your lips around.
- Aperol is classically used in the Spritz. Whereas Campari is the classic ingredient in a Negroni.
So although a thoroughly enjoying Negroni cocktail can be made with either Aperol or Campari these drinks will look and taste quite individual.
Ingredients notes
It goes without saying that it’s not possible to make an Aperol Negroni without some Aperol. For this, I’m afraid, there is no substitution. It’s the colour… It’s the taste… Fortunately, this lovely Italian apéritivo is easy to find in stores and online and it’s not too pricey. Hurrah!
As for the gin, the taste of it will come through in this Negroni with Aperol, so ensure that you use one that you do actually find pleasant. I highly recommend Bathtub gin, which adds super depth to this cocktail. Alternatively, a good London Dry Gin is always a safe bet in a Negroni. My personal favourite is Opihr which, rather handily, won’t break the bank either.
I’ve deliberately used less Vermouth than I would use in a classic Negroni here. This is in part to reduce the overall sweetness of the drink but also to allow the drink to retain its reputation for delivering a punchy buzz of boozy flavour.
Aperol is much less potent than Campari, but as it is the star ingredient in this cocktail reducing the amount used is not the ideal way to cut the sweetness and allow the strength of the gin to shine a little more freely. Reducing the amount of Vermouth, on the other hand, is the ideal solution.
As such, don’t get too hung up on which sweet Vermouth to use. An entry-level bottle such as Martini Rosso is perfectly acceptable… It seems that I’m portraying this gin and Aperol cocktail as being a bit of a cheap date.
Step by step instructions
Mixing up this Negroni with Aperol is an absolute breeze – it can be ready in around 2 minutes:
- Put plenty of ice into a cocktail jug.
- Add the alcohol.
- Stir briskly for 30 seconds.
- Strain into a rocks glass filled with ice.
- Garnish and serve.
Expert tips
- Play around with garnishes. Go for a slice of orange, a strip of orange zest, add some herbs or pop in a couple of plump and juicy brined olives along with citrus (my favourite presentation of this Aperol Negroni).
- Try doubling the sweet Vermouth used to be in keeping with the more traditional 1:1:1 Negroni ratio of ingredients.
- Use plenty of ice and a large jug for stirring your drink before decanting into a rocks glass filled with ice. This is the best way to ensure your Negroni with Aperol cocktail is served deliciously cold.
Frequently asked questions
A decent quality craft gin or London Dry Gin makes a great base in this gin and Aperol cocktail. Which one really depends on personal preferences. Arguably, varieties that are either herbaceous, spice or citrus lead all fit tidily against the bitter fruit flavour profile of the Aperol apéritif.
Entry-level sweet vermouth such as Cinzano or Martini Rosso both work perfectly fine in an Aperol Negroni cocktail. Push the boat out and opt for Antico Formula Carpano for a smoother finish or select Punt e Mes for a fuller-flavoured hit of sweet and rich Vermouth.
Alternatively, swap the sweet Vermouth for a drier one instead such as Noilly Prat. This is a great option for anybody with a niggling concern that the Aperol Negroni may be too sweet for them to enjoy.
In short, serve this drink whenever you feel like it. Seriously, this Aperol gin cocktail is just as well-received at the end of the evening as it is at the start. Likewise, it’s evergreen – managing to be fresh and vibrant in the summer whilst radiating comforting vibes in the cooler months.
This Aperol and gin cocktail pairs nicely with simple bar snacks such as nuts or lightly salted crisps. You could also plump for juicy green olives, cured meats or pecorino cheese. Alternatively, knock up some gorgonzola and prosciutto crostini or a round of cheesy olive pastries.
Additional Negroni variations
Calling all hardcore Negroni fans. Not all Negroni cocktails are mixed equally. Some don’t contain gin. Some (my Aperol Negroni included) don’t even contain Campari. Nevertheless, they are all beautiful libations. Have you seen these alluring deviants?
- Winter Spiced Negroni
- Grapefruit Negroni with Rosemary
- Mezcal Negroni
- Tequila Negroni
- Negroni Sbagliato
- Dear Jane (Elderflower negroni)
More cocktails featuring Aperol
Have you made this gin and Aperol Negroni? Please give it a rating or leave a comment – I love to hear how you get along with my creations.
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📖 Recipe
Aperol Negroni (a Gin and Aperol Cocktail)
Ingredients
- 30 ml Gin London Dry Gin or a craft gin
- 30 ml Aperol
- 15 ml Sweet Vermouth
- 1 Slice orange
- 2 Green Olives (drained from brine) optional
Instructions
- Put a large handful of ice into a cocktail jug.
- Pour in all the alcohol.
- Stir for 30 seconds.
- Strain the drink into a rocks glass filled with ice cubes.
- Garnish with the orange and olives (if using).
Notes
- Try doubling the sweet Vermouth used to be in keeping with the more traditional 1:1:1 Negroni ratio of ingredients.
- Use plenty of ice and a large jug for stirring your drink before decanting into a rocks glass filled with ice. This is the best way to ensure your Negroni with Aperol cocktail is served deliciously cold.
- Play around with garnishes. Go for a slice of orange, a strip of orange zest, add some herbs or pop in a couple of plump and juicy brined olives along with citrus (my favourite presentation of this Aperol Negroni).
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