Skip to main content

I can’t wait to try this Negroni variation using my favorite ingredient

Possibly the only way in the world to improve a negroni: add coffee

By Georgina Torbet Jan 23, 2025 8:00 AM

Negroni cocktail — Geoff Peters / Wikimedia Commons

As an avowed lover of the Negroni, I’m always on the lookout for ways to tweak my favorite cocktail. But it’s hard to improve on perfection! I’ve tried to the trend for different ratios (remember when everyone was using 2 parts gin to 1 part vermouth and 1 part Campari?), the trend of Negroni Sbagliato (and to be fair, that is a great drink too), and swapping in everything from rum to tequila in place of the gin.

But if there’s one way to vary the Negroni which I would have to say is my favorite, it’s the versions which keep the same three classic ingredients in their equal ratios, but add an infusion to one of them. I still think about the Negroni with grapefruit-infused Campari I had in a scruffy bar in Berlin, and I used to swear by a chocolate-infused vermouth version that I made at home.

Recommended Videos

So I’m delighted to see this variation from gin brand The Botanist, which adds flavors of coffee. That seems like the perfect match to the drink’s bold, bitter flavors. And it uses coffee in a really smart way — by infusing the vermouth using spent coffee grounds, which are still full of flavor but would otherwise go to waste. This one is going into my rotation immediately.

The Botanist Coffee Negroni

The Botanist

Ingredients:

1.5oz The Botanist
.75oz sweet vermouth
.75oz coffee-infused Campari

Method:

Using spent coffee grounds, measure 1 tablespoon grounds per 8oz of Cmpari. Combine and let infuse overnight. Fine strain coffee grounds before use.
Combine ingredients in a mixing glass over ice.
Stir and strain into rocks glass with a large ice cube.
Garnish with an orange peel.

Georgina has been the space writer at Digital Trends space writer for six years, covering human space exploration, planetary… Read Full Bio

How to Make Fall Coffee Cocktails: Tiramisu, Pumpkin Spice, and Beyond

fancy espresso martini

Coffee may have once been associated with “morning rituals”, but it’s no longer reserved for just the traditional morning cup. Now, coffee is a staple in many cocktails, adding depth, complexity, and a natural balance of bitterness and sweetness. As we approach the cooler weather, coffee makes the perfect staple for seasonal cocktail spins on iconic fan favorites like the Pumpkin Spice Latte. From t

Tiramisu Martini

Beyond the Espresso Martini: 3 Elevated Coffee Recipes by illy for Aperitivo Hour

Illy

We all get into our routines—the same old, same old coffee brew in the morning. There’s nothing wrong with that, but sometimes I feel more creative and want to explore new recipes to mix things up. Coffee doesn’t have to be boring, especially when there’s a world of possibilities out there. From bourbon and maple to honey, chocolate, and matcha, a few unexpected ingredients can transform espresso into something that feels more like a specialty café creation.

As aperitivo season approaches, illy shared three exciting cocktail and coffee recipes that put a fresh spin on the traditional pre-dinner ritual – perfect for entertaining, hosted happy hours, and seasonal sipping. If you’re also feeling like something new in your coffee routine, here’s how you can make them at home.

The best bourbons over 100 proof

Elijah Craig

Every journey has to start somewhere. No bourbon beginner knows everything about the whiskey style. Even if they read a book or two, there’s always more to learn. A book can’t actually smell and taste the spirit for you, can it? You need to refine your palate by sampling different bourbons over many years. You also don’t start your bourbon exploration by knowing every term and measurement. A good example is the term “proof”.

When I first started sampling whiskey more than twenty years ago, I would see a spirit listed as 80-proof or 90-proof and not really know what it meant. After a bit of research, I learned that a whiskey’s “proof” is double its alcohol by volume. That means that if a whiskey is 40% ABV, it would be listed as 80-proof. A 45% ABV spirit is 90-proof. Seems pretty simple, right?