Give your next cocktail party the Negroni treatment with this easy guide.

The cocktail party: A high-stakes game of reputational make-or-break for any budding host. But what if, instead of spending the entire evening stuck behind the bar, cocktail shaker in hand, you could usher your guests into a world of sophisticated sips with minimal fuss and maximum flavour? Enter the DIY Negroni-family station, a constellation of crimson-hued cocktails ready to elevate your next gathering from humdrum to heavenly.

The Negroni, that paragon of Italian aperitivo culture, is a study in elegant simplicity: gin, Campari and sweet vermouth, stirred and served. Its appeal lies in the beautiful balance of bitter and sweet, a bracing slap followed by a velvet caress. But within this iconic trio of ingredients lies the potential for a whole universe of variations, each as compelling as the last. And the best part? You can unlock the entire spectrum of flavour with a bit of clever pre-planning.

Caught your attention? Keep scrolling. Here’s everything you need to know to knock your very own DIY Negroni-family station out of the park.

Meet the Mi-To

The secret weapon in our arsenal is the Milano-Torino (or Mi-To), a foundational cocktail in its own right. Equal parts Campari and sweet vermouth, this bittersweet elixir famously forms the base of both the Negroni and the Americano. By batching this dynamic duo in advance, you’re halfway to unlocking a multitude of drinks. Simply combine equal parts Campari and sweet vermouth in a large bottle or pitcher. Label it “Mi-To” with an air of professional nonchalance. This is your golden ticket.

The (immediate) Negroni family

So, you’ve made your Mi-To. What next? Knowing how to use it, of course. In the interest of brevity, we’ll stick to the immediate family members here (but look here for some extra inspo). Whipping them up is as simple as adding different elements to that beautiful, batched base. The following recipes are super easy to follow and will give you a pretty decent guide to the sorts of mixers you’ll need to present alongside your Mi-To.

The classic Negroni

For each serving, simply combine 60mL of your Mi-To base with 30mL of gin. Stir well with ice, and garnish with an orange peel. Boom. Instant sophistication.
The Americano

This lighter, more refreshing sibling of the Negroni involves 60mL of your Mi-To base, topped with soda water or sparkling water. Garnish with a slice of orange or a lemon twist. Perfect for those who prefer a gentler introduction to the world of bitter bevs.
The Sbagliato

And for those seeking a touch of effervescence, the Sbagliato is a cinch. Pour 60mL of your Mi-To base into a flute and top with prosecco. The result is a bubbly, slightly sweeter take on the Negroni, perfect for celebratory toasts.
The Boulevardier

Simply swap the gin out for a bourbon or rye whiskey to create a richer, more robust riff on the Negroni.

Pro tip: to help your guests navigate the stunningly vast range of cocktail options before them, printing out a few cute little recipe cards is a deft touch.

The tools of the trade

While the beauty of this approach lies in its inherent, almost decadent simplicity, a few well-chosen cocktail tools are non-negotiable. A couple of generously sized mixing glasses will allow you to stir multiple concoctions simultaneously, as will a few decent barspoons. Jiggers, those gleaming vessels of measured precision, are non-negotiable, even when dealing with pre-batched elixirs. After all, balance is the key to a good Negroni. And finally, a citrus peeler will allow your guests to carve their garnishes straight from the fruit itself for maximum freshness.

Ice, ice, baby

Ice is crucial. Large, clear ice cubes are not only visually appealing, but they also melt slower, preventing your cocktails from becoming diluted. Consider investing in a silicone ice mould that produces larger cubes and freezing them well in advance. A classic ice bucket is ideal for presentation, but your most enormous salad bowl is a surprisingly close second. Oh, and don’t forget the tongs (salad tongs, sadly, are not ideal – the smaller the better here). And freeze way more than you think you’ll need.

Garnishes: the finishing touch

Garnishes are more than just decoration, but that doesn’t mean you can’t use them as just that. Think of them like an edible floral arrangement. Catering to all tastes and preferences will give your Negroni station a decadent sense of abundance. Orange peel is the classic choice for Negronis and Americanos, while a simple orange slice or lemon twist works well for the Americano. For the Sbagliato, consider delicate sprigs of rosemary or even raspberry. And don’t be shy about throwing some wildcards in there, such as basil, grapefruit, blood orange and more.

Italian eats for Italian drinks

We’re all about sticking with the DIY approach, which means piling up a table with tasty treats so guests can help themselves throughout the night. That way, all you have to do is top it up when needed, rather than spend all that saved drink-mixing time in the kitchen. So, what food pairs best with a Negroni? We’re looking to Italy here, with bitey cheeses, prosciutto, salami and other charcuterie, plus olives, salty dips, nuts, bread, crackers and more. But if you run out of time, funds or motivation, everyone can simply chip in for a pizza delivery for the ultimate Italian combo. Easy!

So, there you have it. With a little preparation and a touch of panache, you can transform your next gathering into a celebration of the Negroni family. Your guests will be impressed, your cocktails will be impeccable, and you’ll have plenty of time to actually enjoy the party. That's the whole point, right?