From cold brew to sour cherry variations, the Negroni is a classic cocktail that the bartending world can’t stop experimenting with (and never stops). Maybe it’s because the simple three-ingredient recipe allows for plenty of room for improvisation, or maybe it’s because Campari’s bold, bittersweet flavor easily complements something sweeter or more floral.
In the case of the Sake Negroni, the aroma of the fermented rice drink fits perfectly into the classic cocktail template. Sake’s flavor is typically measured along five dimensions — bitter, sweet, sour, dry and astringent — but it mirrors many of the characteristics of gin, often with a softer yet more botanical flavor forward. Easily mixed into everything from margaritas to variations on the Vesper Martini, substituting sake for a spirit is a great way to lower a cocktail’s alcohol content while still preserving flavor.
What makes the Sake Negroni so successful?
Smooth, tart, and flavorful, Junmai Sake is great to drink neat in a chilled glass or in a cocktail. We tested this drink using Sake ONO, a Junmai sake from Niigata, but you can also use your favorite canned, cupped, or boxed sake.
A traditional Negroni uses equal parts gin, Campari, and sweet vermouth, but this recipe uses sake instead of gin for a mellower flavor. The slight sweetness of many junmai sakes pairs well with a dry vermouth like Dolin, which has a subtle floral aroma that complements the sake without competing with the Campari flavor.
