This Negroni sour is a lively take on the classic Negroni cocktail. Aesthetically pleasing, with a frothy top and plenty of citrus character alongside the bittersweet components, this gin and Campari sour is a bit of a gem.
This post is sponsored by Mixologist’s Garden. All thoughts and opinions are my own. This post also contains affiliate links.
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The Negroni sour is a revamp of my favourite cocktail, the Negroni. And when I say revamp, I mean that it’s been injected with lively citrus flavour for added freshness and egg white for a creamy & silky smooth texture. Heavenly.
The egg white also creates a gorgeous frothy top, turning it into quite an elegant and eye-catching cocktail.
Try this gin Campari sour for special occasions to ring the changes – perhaps Father’s Day. Or imbibe this cocktail as the weather warms up. Just add sunshine and a comfy seat in your garden.
What is a Negroni sour?
This Negroni sour recipe is a variation of the classic Negroni cocktail. Whilst the classic includes just three ingredients (gin, Campari and red vermouth), this alternative Negroni also includes lemon juice, sugar syrup and egg white.
Whilst the classic Negroni is stirred with ice and served on the rocks (over ice), the Negroni sour is shaken with ice and it can be served on the rocks or in a stemmed cocktail glass.
Other names for this Negroni alternative include Campari sour and gin Campari sour.
Why this cocktail is worth making
- Appearance: this cocktail is extremely pleasing aesthetically. It’s beautifully colourful and the frothy egg white foam adds a touch of elegance to the drink.
- Aroma: the fresh notes of vibrant citrus are utterly divine.
- Taste: it’s the perfect balance of bittersweet and sour flavour.
- Texture: you can expect a velvet smooth and creamy mouthfeel as you sip this libation.
- Unusual: this Campari sour recipe is a great way to take a classic cocktail and add a different spin to it.
Ingredients notes
Campari: arguably the most well-known of all Italian bitter liqueurs. It is unmistakable due to its crimson-red colour. It is bittersweet in taste, with a citrusy flavour and hints of spice.
Gin: a solid London dry gin is ideal for this drink. Pick one that is citrussy in nature, perhaps with herbaceous undertones.
Red vermouth: an entry-level brand is fine to use for this gin Campari sour, but if you have a fancy vermouth to hand then it can’t harm to use that instead.
Simple syrup: this is a syrup made from sugar and water. You can (paid link) buy it, but it’s far cheaper to make your own syrup. Simply heat 200g sugar and 200ml water gently until the sugar has dissolved. Then let the syrup cool, pour it into a bottle and store it in the fridge for up to 4 weeks.
Egg white: this is the vital component needed to give your Negroni sour cocktail that fabulous silky smooth texture and foamy top. Omit it at your peril. (Those unable to consume eggs can use aquafaba).
Lemon garnish: lemon is my top choice for garnishing the Negroni sour. I’m rather fond of using Mixologist’s Garden freeze-dried lemon slices because they have such a punchy aroma and because they are so light they float superbly well on the egg white foam in this gin and Campari sour. Find the Mixologist’s Garden range, including lemon slices, in their online shop or on Amazon.
Equipment notes
Ideally, sour cocktails should be made in a cocktail shaker. However, if you do not own one then a large, sturdy jar with a screw-top lid will suffice.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Although this Negroni alternative looks highly impressive, it’s very easy to make at home.
Step 1. Pour the gin, Campari, red vermouth, lemon juice and egg white into the base of a cocktail shaker. Do not add ice.
Step 2. Secure the lid and shake hard for 30 seconds (this is the dry shake).
Step 3. Remove the lid and add a large handful of ice. Secure the lid again and shake hard for another 30-45 seconds (this is the wet shake).
Step 4. Strain into a glass (over ice cubes if desired), garnish and serve immediately.
Top Tip: Remember to perform a dry shake (without ice) and a wet shake (with ice). It’s the best way to ensure a wondrous frothy top to your citrussy alternative Negroni.
How to serve your gin Campari sour
There are several ways to serve this cocktail:
- Try it on the rocks: half fill a tumbler with ice and strain your cocktail into the glass.
- Alternatively, select a sour cocktail glass or other stemmed cocktail glass of choice and strain the drink into it.
Whichever way you serve it, topping your gin Campari sour with freeze-dried lemon slices from Mixologist’s Garden is a quick, simple and mess-free way to create an eye-catching garnish. Thread a few slices onto cocktail picks or float one directly on the top of the frothy egg-white foam.
Don’t miss my English Garden cocktail, Southern cider, raspberry margarita and my blueberry sour cocktail as they also makes use of Mixologist’s Garden fruit garnishes.
Expert tips
- This drink should be served ice cold, so use plenty of ice when shaking it up.
- If there is time, put your serving glasses into the freezer 15 minutes before preparing this drink. This simple step can make a huge difference when it comes to maintaining the coldness achieved in the shaker.
- Don’t forget to add the lemon garnish. The vibrant lemon aroma is part of the charm of this drink.
Frequently asked questions
This is a bit of an all-rounder cocktail. The classic Negroni is often seen as a drink to savour before dining, so arguably, this gin Campari sour also falls into the category of pre-dinner drinks. But don’t let that hold you back, if you fancy one post-dinner, go for it.
As it is served ice cold, and can also be served on the rocks, this libation is particularly enjoyable during warmer weather.
Egg white is not essential when making a Negroni sour. It does, however, add a silky smooth texture to the drink and creates that marvellous foamy top that looks so stylish and enables your freeze-dried lemon slice to rest on the top, creating a simple yet effective garnish for your cocktail, so use it if you can.
Anybody unable to consume egg but still wishing for that signature frothy top to their gin and Campari sour could use aquafaba in place of the egg white. Use around 30ml per cocktail.
Yes, you can. The drink will be slightly less bitter as a result, so you may need to knock down the lemon juice very slightly (try 5ml less).
In my opinion, this Campari sour is best when made with gin, but if you’re not a gin lover then swap it for tequila or vodka.
What to serve with a Negroni sour
Just like the classic version, this Negroni sour can handle robust and flavoursome snacks. Try these:
- Bar snacks such as nuts and lightly salted crisps.
- Nocellara olives or lemon-infused green olives.
- Robust cheese such as pecorino, parmesan or blue cheese.
- Cured meats.
Have you made this Negroni sour recipe? Please let me know how you got along by leaving a comment or rating below. I always love to hear from my readers.
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📖 Recipe
Negroni Sour
Equipment
- 1 Cocktail shaker or a sturdy screwtop glass jar
- 1 Strainer hawthorne, julep or a small fine-meshed sieve
Ingredients
- 30 ml Campari
- 30 ml Gin
- 30 ml Red Vermouth
- 30 ml Lemon juice
- 20 ml Sugar syrup (simple syrup)
- 20 ml Egg white
- 1-3 Mixologist's Garden Lemon Slices to garnish
Instructions
- Put all the ingredients except the lemon slices into the base of a cocktail shaker (do not add ice). Secure the lid and shake vigorously for 30 seconds to build up the foam.
- Add a large handful of ice to the shaker and shake hard again for another 30-45 seconds until the outside of the shaker feels ice-cold and a creamy foam has developed.
- Strain into a tumbler half-filled with ice and garnish with the Mixologist’s Garden lemon slices. Serve immediately.
Notes
- Lay a single lemon slice directly onto the egg white foam.
- Thread three lemon slices onto a cocktail pick and suspend over the top of the glass.
- This drink can also be served, without ice, in a sours glass or a coupe glass.
- It is important to perform a dry shake and a wet shake. The dry shake helps build up the foam prior to the ice chilling & diluting the liquid during the wet shake. The latter also advances the texture of the foam.
- Try to chill your serving glass for 15 minutes if freezer space allows. Your drink will stay colder for longer if you do.
- If you do not own a cocktail shaker use a large glass jar with a screw top lid instead.
- Once mixed take a sip before pouring your cocktail and adjust the flavours to suit your own requirements:
- If it’s too sour add a little more sugar syrup.
- If it’s too sweet add a little more lemon juice.
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