Michelle’s Cucina

A note from my kitchen to yours.

The story of the Negroni actually begins with another Italian cocktail—the Americano. Originating in Milan in the 1860s, it combines Campari and sweet vermouth with club soda for a light and refreshing aperitivo. Originally known as the Milano-Torino—a nod to Campari from Milan and vermouth from Turin—the cocktail later became known as the “Americano” as it gained popularity among American tourists around the turn of the century.

The Classic Negroni is said to have originated in Florence around 1919, when Count Camillo Negroni wanted to make his favorite Americano a little stronger. He asked the bartender to replace the club soda with gin, while the Campari and sweet vermouth remained—and the Negroni was born.

Fast-forward to Milan in the early 1970s, when, as the story goes, a bartender preparing a Negroni accidentally reached for sparkling wine instead of gin. That happy accident became the Negroni Sbagliato. Sbagliato translates to “mistaken” or “wrong” in Italian, and the result is a lighter, bubbly variation of the original.

My favorite is still the Classic Negroni. It’s one of my go-to cocktails for a nightcap after dinner or drinks out—bold, bittersweet, and perfect for sipping slowly. At home, I serve it over one large ice cube, which melts slowly and helps keep the cocktail chilled without diluting it too quickly.

Why This Recipe Works: With equal parts Campari, gin, and sweet vermouth, the Classic Negroni is incredibly easy to remember and strikes the perfect balance of bitter, botanical, and sweet. Plus, two simple swaps turn the same foundation into an Americano or Negroni Sbagliato.