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Espresso Negroni

Reinventing a classic, the Espresso Negroni adds a caffeinated twist to the time-honored cocktail. It’s a favorite because it marries the boldness of espresso with the bitter-sweet symphony of gin, vermouth, and Campari. This drink strikes a perfect balance, offering a refreshing kick that’s both stimulating and satisfying. It’s not just a beverage; it’s a vibrant dance of flavors that wakes up the senses. Perfect for those looking to sip on something with a sophisticated edge, the Espresso Negroni is a must-try. Ready to shake things up? Let’s mix an Espresso Negroni.

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espresso negroni

Espresso Negroni

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 1 vote
Course: Drinks
Keyword: Espresso, Negroni
Servings: 1
Author: Paul Kushner
Enjoy the bold flavors of an Espresso Negroni, a perfect blend of coffee and classic cocktail ingredients. Mix one today.


  • 1 oz Gin
  • 1 oz Campari
  • 1 oz Sweet Vermouth
  • 1 oz Freshly Brewed Espresso cooled to room temperature
  • Orange peel for garnish


  • Chill the Glass:
  • Start by chilling your serving glass in the freezer. A cold glass will keep your drink crisp.
  • Mix the Ingredients:
  • In a mixing glass, combine the gin, Campari, sweet vermouth, and espresso.
  • Fill the mixing glass with ice, stirring well for about 30 seconds to chill the mixture and dilute it slightly.
  • Strain:
  • Take your chilled glass out of the freezer and strain the mixture into it. A fine-mesh strainer can ensure a smooth drink without any coffee grounds or ice chips.
  • Garnish:
  • Express the oil of an orange peel over the drink by twisting it, then run the peel around the rim of the glass before dropping it in as a garnish.
  • Serve:
  • Enjoy your Espresso Negroni immediately for the best taste experience.
Tried this recipe?Leave a comment and let us know how it was!
Espresso Negroni
See also  Negroni Sbagliato
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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