The Best Non-Alcoholic Negroni

Equal parts gin, Campari, and sweet vermouth, the Negroni is arguably the perfect cocktail. It's easy to make, intensely flavored, and bracingly bitter. And when made right—including punching it up with our cocktail bittersthe non-alcoholic NOgroni has just as much to love. 

The classic cocktail was invented by the Italian Count Camillo Negroni in Florence in the early 1900s. He ordered his favorite drink, the Americano—a highball made with Campari, sweet vermouth, and soda water—and requested the bartender make it stronger by replacing the soda with gin. That riff on an Americano became the Negroni, one of the most popular cocktails in the world, which then spawned countless variations like the Sbagliato and Boulevardier.

We've made more NOgronis than we can count, with just about every non-alcoholic spirit on the market in various proportions. A few nice riffs have come out of that, like this wildly refreshing Garden Negroni, but sometimes you want to stick with the classic. Our favorite NA Negroni recipe stays true to the original specs, but with the addition of our Orange and Aromatic bitters, which amp up the botanical and bitter elements a bit.

There are lots of options for NA spirits here, but we found that a specific combination of zero-proof spirits helped to create a non-alcoholic Negroni that really stood up. Monday Gin has all the juniper and botanical goodness you expect from a gin, Lyre's Aperitif Rosso is a terrific facsimile for sweet vermouth, and Giffard Aperitif Syrup is the most bitter, viscous, and intense Campari alternative we've tasted.



  • All The Bitter

    Hey Paul! Giffard’s Aperitif Syrup contains about 11g of sugar per ounce. Lyre’s Aperitif Rosso has 4g per ounce.

  • Paul Travers

    Looks and sounds fantastic! Any idea of the sugar count with the syrups?

  • All The Bitter

    Hi Claire! It’s the Giffard “Sirop Aperitif”, which you can find here:

  • Claire Buckley

    Which flavour Giffard Aperitif Syrup do you use? There seem to be lots!

  • Andrew

    Great recipe! I think I originally saw this posted on The Humble Garnish.

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.