The Negroni is one of the world’s most iconic cocktails—equal parts gin, Campari, and sweet vermouth, stirred into a bracingly bitter, botanical classic. The drink dates back to the early 1900s, when Count Camillo Negroni asked a bartender in Florence to stiffen his Americano cocktail by replacing the soda water with gin. That small tweak created a legend, which has since spawned countless riffs like the Sbagliato and Boulevardier—and cemented the Negroni as a benchmark of balance: bitter, sweet, herbal, and strong.
This non-alcoholic Negroni takes the same structure and adjusts it to account for the difference in zero-proof spirits. We start with a gin-forward ratio (Monday Gin is our favorite classic option) and reduce the amount of sweet vermouth (we use Roots Divino) since less sugar is needed to find balance without alcohol. But the real key to making a non-alcoholic Negroni work is the bitter red liqueur, and nothing comes closer to Campari than Giffard Aperitif. Its intensity, bitterness, and—most importantly—its rich texture give the drink the grip and structure it needs. Most NA aperitifs taste great in other cocktails, but Giffard is the only one with enough punch and classic flavor to anchor a true non-alcoholic Negroni.
The final touch is a generous dose of All The Bitter’s alcohol-free bitters, which add extra bite and complexity without changing the nature of the drink. The result is balanced, bracing, and unmistakably Negroni—not a sugary mocktail, but a grown-up, spirit-forward zero-proof cocktail with real depth.
This recipe was perfected using Monday Gin and Roots Divino Sweet Vermouth, but feel free to substitute your favorite gin and vermouth—alcoholic or non-alcoholic—to suit your taste.
The classic Negroni experience, perfectly balanced with non-alcoholic spirits.
Author:
All The Bitter
Ingredients
1 ½ oz Monday Zero Alcohol Gin
1 ¼ oz Giffard Aperitif Sirop
½ oz Roots Divino Sweet Vermouth
5 dashes ATB Old Fashioned Aromatic Bitters
3 dashes ATB Orange Cardamom Bitters
Directions
Keep spirits chilled and pour directly into a rocks glass.
Add bitters and ice (preferably one large cube), then stir for 10–15 seconds.
Garnish with an orange peel, expressing the oils over the drink.
Recipe Note
WHY THIS RECIPE WORKS A traditional Negroni depends on alcohol for texture, bitterness, and length, so a directly swapped Negroni mocktail made with non-alcoholic spirits tends to fall flat (which is why successful alternatives like Phony Negroni often add bubbles to replace the texture missing in NA spirits).
This non-alcoholic Negroni succeeds because it uses the strongest spirit alternatives in each category—Monday Gin, Giffard Aperitif Syrup, and Roots Divino Sweet Vermouth—and because the ratios are adjusted to account for the differences in non-alcoholic spirits. Extra gin keeps the botanical profile at the forefront, a touch more of the Campari alternative brings the Negroni character, and the sweet vermouth is dialed back since NA versions require less sugar for balance. A hearty dose of All The Bitter amplifies everything—complexity, bite, and finish—without changing the drink’s essence.
ABOUT GIFFARD APERITIF Most non-alcoholic aperitifs taste great in spritzes or lighter cocktails, but few have enough bitterness or body to anchor a classic Negroni. Giffard Aperitif stands out for its intense bitterness and syrupy texture, which recreates the density and backbone you expect from Campari. Without it, a non-alcoholic Negroni risks feeling thin; with it, the drink tastes unmistakably like the real thing.
USING BITTERS TO BOOST NON-ALCOHOLIC COCKTAILS Cocktail bitters provide depth and balance, rounding out sweet and sour flavors while adding bite. Since All The Bitter is completely 0% ABV (unlike traditional bitters, which sit around 45% alcohol), you can use as much as you like to dial in flavor and complexity without affecting the ABV of your drink.
In this Negroni, our Aromatic and Orange bitters echo the classic flavor profile, adding a major boost of depth and structure without altering the drink’s core character—and because they’re alcohol-free, we can add a full ¼ oz of bitters, something that would be impossible with traditional bitters.
Hey Paul! Giffard’s Aperitif Syrup contains about 11g of sugar per ounce. Lyre’s Aperitif Rosso has 4g per ounce.
Looks and sounds fantastic! Any idea of the sugar count with the syrups?
Hi Claire! It’s the Giffard “Sirop Aperitif”, which you can find here: https://www.bittersandbottles.com/products/giffard-aperitif-syrup
Which flavour Giffard Aperitif Syrup do you use? There seem to be lots!
Great recipe! I think I originally saw this posted on The Humble Garnish.
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