Why we love this negroni sour
This cocktail is sophisticated and delightfully tangy. What really sets this cocktail apart is the tart cherry syrup – it adds the perfect balance to the cocktail, balancing all the sweet, sour, and bitter flavors and tying them all together.
If you love a negroni as much as I do, you will have to try this negroni sbagliato, this white negroni and this mezcal negroni.
Searching for more sour cocktail recipes? Don’t miss out on some of our favorite sour cocktails like this cranberry orange whiskey sour or the 1970’s classic amaretto stone sour. But if you are in the mood for something a bit more bitter than sour, try making a naked and famous or a Garlibaldi cocktail
Ingredients & substitutions
- Gin – Use your favorite gin. Make sure it’s a decent one, but it doesn’t have to break the bank either.
- Campari – This bitter Italian aperitif adds a distinctive bitter and slightly fruity taste to the drink. You could substitute with another red amaro liqueur.
- Sweet vermouth – This sweet wine provides a sweet and herbal undertone that complements the bitterness of Campari very well.
- Creme de noyeaux – This is sweet, nutty liqueur made from apricot kernels that adds a distinct almond flavor with hints of cherry and vanilla, adding depth and complexity to the cocktail.
- Lemon juice – Fresh squeezed is always best.
- Tart cherry syrup – A homemade simple syrup is made from tart cherries, see recipe below for more details.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this negroni sour
Make the tart cherry syrup. Combine cherries, sugar, lemon juice and water in a saucepan. Heat the pan to medium and cook until the sugar dissolves, stirring as needed to prevent burning. Remove the pan from the heat and let it cool. Transfer the tart cherry syrup to a syrup container or a mason jar. Cover and put it in the fridge for up to one month.
Shake the cocktail. While a negroni is traditionally stirred, we are going to shake this cocktail – just like you would for a traditional sour cocktail. Add all ingredients to a cocktail shaker filled with ice. Shake until well chilled or about 30 seconds. Add a large ice cube to an old fashioned glass, and strain the cocktail into your prepared glass. Garnish with cocktail cherries before serving.
Not sure what to do with the creme de noyaux? You can use it in the classic pink squirrel. Or, use it as a substitute for amaretto, since it has a very similar flavor profile. I’ve used it in a jungle bird several times and it’s a great swap.
Ingredients
- 1 ounce gin
- 1 ounce lemon juice
- 3/4 ounce Campari
- 3/4 ounce vermouth
- 3/4 ounce tart cherry syrup
- 1/2 ounce creme de noyeaux
- For garnish: cocktail cherries or lemon slice
- 6 ounces tart cherries (pits removed)
- 1/4 cup lemon juice
- 3/4 cup water
- 1 cup sugar
Instructions
To make the syrup:
- Combine lemon juice, water, sour cherries and sugar in a pan over medium-high heat. Heat until sugar is dissolved, stirring as needed to prevent burning.
- Remove the pan from heat and allow it to cool to room temperature. Strain into a mason jar or glass bottle.
To make the negroni sour:
- Fill a cocktail shaker with ice. Add cocktail ingredients and shake until well chilled – about 30 seconds.
- Strain into a lowball glass with a large ice cube and garnish with a cherry or lemon slice.
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