Pescatarian Herbal Negroni with Fresh Herbs
A classic Negroni is already a beautiful thing, but bruising fresh rosemary and thyme before the stir takes it somewhere genuinely special — earthy, aromatic, and a little unexpected in the best way. The technique is simple: press the herbs just enough to wake them up, then let the stirring do the rest as the botanicals from the gin weave through the bitter Campari and silky sweet vermouth. That expressed orange peel at the end isn't just for looks — the citrus oils hit the surface of the drink and brighten every sip. This is the kind of cocktail that feels like it came from a serious bar, but it comes together in your own kitchen in under five minutes. Whether you're hosting or just treating yourself on a Tuesday, it's an effortless way to elevate a familiar format with nothing more than a few fresh herbs and a good twist of the wrist.
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Learn more →Ingredients
1 serving
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 oz gin
- 1 oz campari
- 1 oz sweet vermouth
- 1 large ice cube or several standard ice cubes, for stirring and serving
- 1 strip orange peel, about 3 inches long
For serving
- 1 small sprig fresh rosemary or thyme, for garnish (optional)
Instructions
- 1
Place the rosemary sprig and thyme sprigs in the bottom of a mixing glass. Press them firmly with the back of a bar spoon 3–4 times — just enough to bruise the leaves and release their oils without shredding the herbs.
- 2
Add the gin, Campari, and sweet vermouth to the mixing glass, then fill with ice. Stir steadily for 30–40 seconds, until the outside of the glass feels well chilled and the liquid is cold throughout.
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