Essentially, the Negroni Sbagliato is a sparkling version of the Negroni. In other words, this cocktail is a less boozy take on the classic, trading the invigorating strength of gin for the festive sparkle of Prosecco. The result? One delightfully effervescent, and perfectly delicious, aperitif.
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Ingredients for a Negroni Sbaglioto
- Cocchi Vermouth di Torino
- Cappelletti
- Prosecco
- orange peel or twist, to garnish (optional)
See recipe card for quantities.
Instructions for a Negroni Sbaglioto
Place some ice into a mixing glass.
Then add the Cocchi Vermouth di Torino.
Add the Cappelletti.
Then stir until well-chilled.
Strain the mixture into a champagne flute (or a rocks glass with fresh ice, if you prefer).
Top with the Prosecco.
Garnish with an orange peel or twist, if desired, and serve immediately.
Hint: A Negroni Sbagliato is most often served over ice, which is wonderful when it's nice and warm outside. But in the colder months, I prefer this cocktail straight up in a champagne flute...all the same lovely flavor, but a little less frigid.
Variations
The particular choice of spirits used for this Negroni Sbagliato happen to be my personal favorites, but of course you can always make substitutions to suit your taste...
- Cocchi Vermouth di Torino lends the perfect amount of sweetness here. That said, you can certainly use your favorite sweet vermouth instead. Other options include Carpano Antica, Punt e Mes, or Dolin Rouge.
- Cappelletti is always my go-to traditional Italian bitter. (I love that it gets its vibrant red color from natural carmine, rather than artificial dyes.) But you can substitute Campari here for the bitter component if you prefer.
Related
Looking for more irresistible cocktails? Try these:
Pairing
These are a few of my favorite dishes to serve after kicking things off with a Negroni Sbagliato:
📖 Recipe
Negroni Sbagliato
Equipment
- mixing glass
Ingredients
- 1½ ounces Cocchi Vermouth di Torino
- 1½ ounces Cappelletti
- 1½ ounces Prosecco
- orange peel or twist, to garnish (optional)
Instructions
- Pour the Cocchi Vermouth di Torino and Cappelletti into a mixing glass filled with ice. Stir until well-chilled.
- Strain the mixture into a champagne flute (or a rocks glass with fresh ice, if you prefer).
- Top with the Prosecco.
- Garnish with an orange peel or twist, if desired, and serve immediately.
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