Christmas Negroni Recipe with Spice-Infused Gin

Our Christmas Negroni keeps the familiar balance of gin, Campari and sweet red vermouth, then adds cinnamon, cloves, cardamom, star anise, vanilla and orange. Infuse the gin first, strain it, and mix the cocktail when you are ready to serve.

For the spiced gin

• 200 ml gin
• 1 cinnamon stick
• 10 whole cloves
• 2 star anise
• 5–10 cardamom pods, lightly crushed
• ½ vanilla pod
• 4 strips of orange peel, avoiding the bitter white pith

Infuse and strain

1. Combine the gin, spices and orange peel in a clean, closable jar or bottle.
2. Start tasting after about 2 hours. Our original recipe allows 2–12 hours, but the spices can become intense: stop when the flavour suits you.
3. Strain through a fine sieve and remove all the spices and peel. Measure the remaining gin before planning your servings.

For one Christmas Negroni

• 30 ml spiced gin
• 30 ml Campari
• 30 ml sweet red vermouth
• Ice and an orange twist

The infusion starts with 200 ml gin. At 30 ml per drink, that is roughly six servings, depending on straining losses.

1. Fill a lowball glass with ice.
2. Add the spiced gin, Campari and vermouth.
3. Stir until the drink is chilled, then garnish with an orange twist.

Keep the spices balanced

Infusion strength depends on the spices and the time. If the gin tastes too intense, blend a little with plain gin before measuring your cocktail. Keep the equal-parts ratio as a starting point.

Compare it with our classic Negroni recipe, or make Swedish glögg for a warm option. For Negroni-inspired clothing and accessories, explore the Negroni collection.