Hot takes: What’s the best gin for Negronis?

With more than 330 gins at this Melbourne institution, venue manager Nathaniel Stove (pictured far right, top image) knows a thing or two about this spirit. Not surprisingly, he believes it’s important to consider the type of gin that goes into a Negroni, even though the cocktail has such big flavours. “If the gin has particularly strong or polarising flavours – anything that swings too far in one direction – it can upset the balance of the drink,” he says. “Less is more when it comes to a well-balanced, elegant Negroni.”  

Nathaniel’s first choice is a London Dry style, which he says has that all-important bold juniper backbone, along with high-quality consistent botanicals and a crisp, dry finish. It goes without saying, you want to use a quality gin. For Nathaniel, that means Plymouth for its “awesome orange flavour”, Sipsmith – “a banger that works great in almost any classic gin cocktail” – and 78 Degrees from the Adelaide Hills. “We use it in our Aussie Negroni. It’s a well-made spirit with just the right amount of citrus for a great cocktail,” Nathaniel says. 

When mixing a Negroni at both Gin Palace and home, Nathaniel likes a 90mL serve of equal parts. And while the gin should be kept classic, there are many ways to go with the vermouth, whether you like it bitter, traditional, Australian-made or otherwise. It leaves a lot of room for experimenting, and the Gin Palace team are big fans of Tocchi Vermouth di Torino, which he says has a chocolate note. 

For Nathaniel’s other pro tips, think about the garnish – “a slice versus a twist of citrus can make a big difference” – and that you’ll get a different flavour whether you go for a big block of ice, a few smaller rocks or even have it neat. His final tip? Pre-batch a mix for your next party. “You’re everyone’s best friend if you show up with a big bottle of Negroni.”

Even though Jeremy suggests the choice of gin is more about style than brand, he does have a few favourites – the London Dry from Sydney’s Hickson House, the Triple Juniper from Never Never and he says he’s a big fan of Tanqueray. “It’s big and oily and hits just the right note for me. Traditional, delicious, punchy and awesome,” he says.

At Herbs Taverne, they make their own mix of sweet vermouths, combining porty flavours with brighter and fresher styles, and Jeremy suggests people can also experiment with this at home. When making his own Negroni, however, Jeremy doesn’t go for equal measures. “I like a little more gin and go in descending order – from gin, to slightly less Campari, and then slightly less vermouth again. This adds a lot of body, and I find it really delicious without being overly sweet,” he says.

For the best possible Negroni, Jeremy says to watch the freshness of your vermouth – don’t use an open bottle at the back of the cupboard. Open vermouth must be stored in the fridge, and it’s best used within a month. He adds that a final squeeze of orange skin over the top is also essential to release its oils over the drink. And for a final leftfield idea, try topping your Negroni with cold Coke in a tall glass. “It’s like a grown-up Chinotto.”

Sydney’s Bar Conte was the world’s first dedicated Negroni bar and it offers more than 30 variations of this iconic cocktail, so it’s no surprise that owner Raffaele Lombard is a major fan. “It’s a cocktail that goes well with everything, from aperitivo to after dinner,” he says. “I wanted to bring the culture of Italian aperitivo and my love for this cocktail into a place that celebrates it.”

Raffaele says the botanicals in gin will completely change a Negroni’s flavour, so it’s important to consider which one to use. “The gin is what balances the bitterness of the Campari and the richness of sweet vermouth in a Negroni,” he says. “Juniper is the main ingredient in gin and that’s what provides dryness and balances the drink. Also citrus, like orange and lemon peel, is a key ingredient in changing and enhancing the flavours. Try squeezing a lemon or an orange peel on top of your Negroni and see how the flavours will change.”

All three drinks experts agree that London Dry gins are a Negroni’s best friend. As for which one? Raffaele has a top pick. “Tanqueray No. Ten is one of the best London Dry gins you can use in a Negroni. It has flavours of citrus and chamomile with different botanicals, which offer bright notes that lighten and refresh the drink with an elegant and modern touch,” Raffaele says.

So, what other pro tips does Raffaele have for us at home? “If you want a traditional Negroni, you need to use Campari, vermouth di Torino and gin. However, you can play around with these ingredients to get different variations,” he says. This might include swapping the Campari for other bitter liqueurs. Raffaele suggests Pilla Select, Luxardo, Rinomato and Amaro Montenegro. The vermouth might also come from Italian regions other than Torino – “like Mancino (Abruzzo), Del Professore (Lazio) or Oscar 697”. It’s all about mixing and matching. “Play around with ingredients and find the best fit for your taste.”

And for Raffaele’s final tip? “The most important part is the ice – this will completely affect the taste of the Negroni,” he says. “We use only purified crystal-clear slow-melting ice cubes, which means the cocktail will be cold but not diluted by water.”