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Spumante Molto Rosso

Photo: Ryan Liebe; Styling: Mary Clayton Carl


Hands-on time 10 mins
Total time 48 hrs, 10 mins

Serves 8 (serving size: 1/2 cup)

The Negroni is one of the great cocktails, and it's simple: equal parts gin, sweet vermouth, and the bittersweet Italian aperitivo Campari. This cocktail, a twist on that classic, aims to provide an easy introduction to Campari. Cranberry-infused gin complements Campari's bitter bite, which is smoothed out by the lime, sugar, and fruity prosecco. Roll the soaked cranberries in sugar and skewer on cocktail picks for a pretty garnish.


  • 1 cup fresh cranberries
  • 1 cup London dry gin (such as Tanqueray or Beefeater)
  • 1/2 cup Campari
  • 1/2 cup fresh lime juice
  • 1/2 cup simple syrup
  • 2 cups chilled rosé brut prosecco
  • 8 long pieces orange rind

Nutrition Information

  • calories 151
  • fat 0.0 g
  • protein 0.0 g
  • carbohydrate 9 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 2 mg
  • calcium 2 mg

How to Make It

  1. Place cranberries in a glass container or jar; top with gin. Cover, shake gently, and let stand in a cool, dry place for at least 48 hours or up to 2 weeks.

  2. Strain cranberries through a fine sieve over a bowl, reserving gin.

  3. Pour gin into a large cocktail shaker or quart-sized mason jar. Add Campari, lime juice, and simple syrup. Add as much ice as possible, cover, and shake vigorously for 10 seconds. Strain about 1/4 cup into each of 8 chilled cocktail coupes or Champagne flutes; top each serving with 1/4 cup prosecco. Take an orange rind piece and, holding it by its sides, squeeze it, skin side down, over the drink to release the citrus oil. You should see the oil spray on the liquid's surface. Gently twist the peel to form a corkscrewlike curl, and drop it in as a garnish, if desired. Serve immediately.