Lambrusco Negroni

I’ve been cooking my way through chef and content creator Meredith Hayden’s Wishbone Kitchen Cookbook this summer, and it’s introduced me to so many great recipes and cooking techniques I would never have tried before (I might even be able to spatchcock a chicken by the end of the month!). Not least of which is a favorite new riff on the Negroni. 

I made this Negroni recipe when a friend came over for dinner and was so pleased when she admitted she loved it, even though she wasn’t a “Negroni person.” The twist in this version is Lambrusco, a sparkling red wine predominantly from Emilia Romagna. While Lambrusco got a bad rap in the ‘70s and ‘80s thanks to Riunite’s overly sweet, mass-produced exports, smaller producers have since revived its reputation with drier, silkier, and more effervescent styles. In this cocktail, Lambrusco softens the edge of the Campari and gin, making it dangerously sippable, and the olive and orange garnish just screams aperitivo. I’m so glad Meredith was open to sharing it here, and I’m sure that, Negroni person or not, you’ll love it too! 

Lambrusco Negroni

1 serving

1 ounce gin

1 ounce Campari

2 ounces Lambrusco, well chilled

Sweet vermouth, to taste (optional)

Orange slice, for serving 

1 green olive, for serving 

Extra-virgin olive oil, for serving (optional)

Add a large ice cube to a rocks glass along with the gin and Campari and stir until chilled. Top with Lambrusco, sweet vermouth (if using), an orange slice, an olive, and a drizzle of olive oil if you’re feeling crazy.