Negroni Sbagliato

By Ali Slagle

Updated Feb. 15, 2024

Negroni Sbagliato
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(108)
Notes
Read community notes

Trade the gin in a Negroni for Prosecco and you get the Negroni Sbagliato, a happy accident that translates to “wrong” or “mistaken” Negroni. The story goes that a bartender at Bar Basso in Milan grabbed Prosecco instead of gin to top off a Negroni. The result was still bittersweet like a Negroni, but also festive and fizzy from the bubbles. This “wrong Negroni” is so right at the start of a meal or night, or to sip on all day or for the duration of a cocktail party. For even less booze, consider the Americano, a highball that trades the Sbagliato’s sparkling wine for soda water.

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Ingredients

Yield:1 drink
  • 1ounce Campari
  • 1ounce sweet vermouth
  • Ice
  • 1ounce Prosecco or dry sparkling wine
  • Orange peel or wedge (optional), for serving
Ingredient Substitution Guide

Preparation

  1. Step 1

    Fill a rocks glass with Campari, sweet vermouth and ice. Top with Prosecco and stir to combine. Garnish with an orange peel or wedge, if desired.

Ratings

4 out of 5
108 user ratings
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Cooking Notes

Megan

Oh! Stunning!

El Gato

Its a little known fact that one can live indefinitely on Negronis of any sort and tapas.

Krys

The sbagliati I’ve had in Italy tended to use quite a bit more Prosecco than the recipe here, and that’s still how I make them. Roughly Campari:vermouth:Prosecco = 1:1:2 or even 1:1:3. Great for a summer day. The orange slice is a must. Serve in a wine glass filled with ice, not in a cocktail glass. Experiment with different vermouths. I like an American version called Vya.

Roy

David Lebovitz suggests 1 part each Campari and sweet vermouth and 3 parts Prosecco which we prefer!

fiveoclocksomewhere

El Gato, I’m in complete agreement with you.

El Gato

Its a little known fact that one can live indefinitely on Negronis of any sort and tapas.

Krys

The sbagliati I’ve had in Italy tended to use quite a bit more Prosecco than the recipe here, and that’s still how I make them. Roughly Campari:vermouth:Prosecco = 1:1:2 or even 1:1:3. Great for a summer day. The orange slice is a must. Serve in a wine glass filled with ice, not in a cocktail glass. Experiment with different vermouths. I like an American version called Vya.

Megan

Oh! Stunning!

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