A bold and aromatic twist on the classic Negroni, infused with warm cinnamon and garnished with a charred orange slice for a smoky, spiced finish. This cocktail takes the traditional balance of gin, sweet vermouth, and Campari and adds a layer of warmth and depth, making it perfect for cooler evenings or a sophisticated nightcap.
Why You’ll Love This Recipe
- Aromatic and warming – The infusion of cinnamon adds a rich, spiced undertone.
- Perfectly balanced – The bitterness of Campari, the sweetness of vermouth, and the warmth of cinnamon create a complex yet smooth drink.
- Smoky citrus finish – The charred orange slice enhances both aroma and flavor.
- Quick and easy – Ready in just 5 minutes with simple ingredients.
- Great for special occasions – A refined cocktail that’s sure to impress guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 oz gin
- 1 oz sweet vermouth
- 1 oz Campari
- 1 small cinnamon stick
- 1 orange slice (for charring)
- Ice cubes
Directions
- In a mixing glass, combine gin, sweet vermouth, Campari, and a cinnamon stick. Let it infuse for a minute.
- Fill the mixing glass with ice and stir for 30 seconds to chill.
- Strain into a short glass filled with ice.
- Char an orange slice using a kitchen torch or stovetop flame, then place it as a garnish on the rim of the glass.
- Serve immediately and enjoy the warm, spiced flavors.
Servings and Timing
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 1 cocktail
- Calories: 190 kcal per serving
Variations
- Stronger Spice – Let the cinnamon infuse longer for a bolder flavor.
- Smokier Version – Use a smoked cinnamon stick or add a splash of mezcal for a deeper, smokier profile.
- Sweeter Twist – Add a few drops of maple syrup or honey for a hint of sweetness.
- Holiday Negroni – Infuse with star anise or cloves for a festive touch.
- Cinnamon Orange Negroni – Muddle a bit of fresh orange zest with the cinnamon for extra citrus notes.
Storage/Reheating
- Refrigeration: Best enjoyed fresh, but you can pre-mix the gin, Campari, and vermouth in advance and refrigerate for up to 24 hours.
- Freezing: Not recommended, as freezing alters the texture and balance of the cocktail.
- Reheating: This cocktail is served cold, so reheating is not necessary.
FAQs
Can I use ground cinnamon instead of a cinnamon stick?
No, ground cinnamon won’t infuse properly and may create an unpleasant texture in the drink.
What’s the best gin for a Negroni?
A classic London dry gin like Tanqueray, Beefeater, or Bombay Sapphire works best.
Can I make this drink without Campari?
Campari is essential for a true Negroni, but you can substitute Aperol for a slightly sweeter and less bitter version.
How do I char the orange slice without a torch?
Place the orange slice on a stovetop burner (on low heat) for a few seconds until slightly blackened.
Can I serve this drink straight up instead of over ice?
Yes, strain it into a chilled coupe glass instead of a short glass with ice.
How can I make a lighter version of this cocktail?
Reduce the Campari slightly and add a splash of soda water for a more refreshing twist.
What kind of vermouth should I use?
Use a high-quality sweet vermouth such as Carpano Antica, Dolin Rouge, or Punt e Mes.
Can I batch this cocktail for a party?
Yes, mix a larger quantity in advance (without ice), store in the refrigerator, and stir with ice before serving.
What food pairs well with a Cinnamon Spiced Negroni?
It pairs well with charcuterie, aged cheeses, dark chocolate, or spiced nuts.
Can I use bourbon instead of gin?
Yes, this creates a Boulevardier, a bourbon-based version of the Negroni that pairs beautifully with cinnamon.
Conclusion
The Cinnamon Spiced Negroni is a bold and warming take on a classic cocktail, perfect for those who appreciate deep flavors and aromatic spices. Whether enjoyed as a cozy evening drink or a festive holiday cocktail, this version of the Negroni is sure to impress. Try it with different variations and enjoy a sophisticated twist on a timeless favorite.
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