Red Negroni Cocktail

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Red Negroni Cocktail might be a recipe you should try. This beverage has 205 calories, 0g of protein, and 0g of fat per serving. This recipe serves 1. For $2.92 per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 110 would say it hit the spot. Head to the store and pick up campari, gin, vermouth, and a few other things to make it today. It is brought to you by Food Republic. From preparation to the plate, this recipe takes about 5 minutes. With a spoonacular score of 0%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Negroni Cocktail, Classic Negroni Cocktail, and Classic Negroni Cocktail.

Servings: 1

Preparation duration: 5 minutes

 

Ingredients:

1 1/4 ounces Campari

1 1/4 ounces Barr Hill gin

1 1/4 ounces sweet vermouth

Equipment:

Cooking instruction summary:

Directions:  In a mixing glass, add ingredients and cracked ice. Stir for at least 15 seconds.Strain into a chilled cocktail glass.  Orange peel twist and garnish.More negroni cocktail recipes on Food Republic:Classic Negroni Cocktail RecipeThe White Negroni RecipeThe Parisian Negroni RecipeThe Negroski Recipe

 

Step by step:


1. In a mixing glass, add ingredients and cracked ice. Stir for at least 15 seconds.Strain into a chilled cocktail glass.  Orange peel twist and garnish.More negroni cocktail recipes on Food Republic:Classic Negroni Cocktail Recipe

2. The White Negroni Recipe

3. The Parisian Negroni Recipe

4. The Negroski Recipe


Nutrition Information:

Quickview
204k Calories
0.02g Protein
0.0g Total Fat
10g Carbs
0% Health Score
Limit These
Calories
204k
10%

Fat
0.0g
0%

  Saturated Fat
0.0g
0%

Carbohydrates
10g
4%

  Sugar
0.0g
0%

Cholesterol
0.0mg
0%

Sodium
0.35mg
0%

Alcohol
23g
129%

Get Enough Of These
Protein
0.02g
0%

covered percent of daily need
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Food Trivia

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Food Joke

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