Published: September 24, 2020
As more Australian distilleries branch into aperitifs, negroni recipes featuring local liquors are on menus across the country – and easily made at home too
The humble negroni has been a fixture on restaurant lists (and in the hands of many hospitality workers) for decades. There’s something about the combination of equal parts of aromatic gin, slightly bitter Campari and flavoursome vermouth that can be the perfect pre-dinner pick me up or the wind down after a long night (those digestive herbs from the vermouth help too).
Related: Sick of spritzes? The ultimate guide to Australian summer drinking
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