Negroni spumante recipe

(14 ratings)

If you love strong cocktails, the negroni spumante is perfect for sipping slowly. With a heady hit of gin, Campari and vermouth.

Negroni spumante
(Image credit: TI Media Limited)
Preparation Time5 mins

This delicious negroni spumante is beautifully balanced with bitter and sweet flavours, plus a lovely fizz.

With just four ingredients and the garnish, this is a lovely easy cocktail to make in just two steps. Traditionally a negroni is a very sophisticated cocktail with a strong bitterness. However, adding the prosecco sweetens it somewhat, as well as making it feel very celebratory. This drink is best served in in a roomy wine glass with ice. Serve with nibbles like salted nuts or even a cheeseboard. This is a really smart cocktail that worth getting the right ingredients for. Ask guests to bring a bottle each, co-ordinated beforehand, so you can make the negroni spumante cocktail all round.


  • 25ml dry gin
  • 25ml Campari
  • 25ml Martini Rosso
  • 75ml prosecco
  • pink grapefruit, to garnish




  1. Fill a wine glass with cubed ice, then pour over 25ml each of dry gin, Campari and Martini Rosso, and stir well.
  2. Next, pour over 75ml prosecco - this should fill the glass almost to the top. Garnish with a slice of pink grapefruit, or a segment with the outer membrane removed.

Top tip for making this negroni spumante cocktail

Grapefruit, with its sweet bitterness, is a brilliant garnish for this drink. However, if you don't have any available, you can use a slice of orange or lemon instead, or one of each.

Can you use any kind of fizz for this cocktail?

Negroni is an Italian drink so it makes sense to use an Italian style of bubbles. Prosecco is slightly sweeter and less bubbly than champagne, cava and other sparkling wines, which makes it a very good match within this drink. However, you can use any kind which you have available.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.