Sweet Vermouth Cocktails

126 drinks · Updated October 2026

Sweet vermouth is a fortified wine flavored with botanicals, including wormwood, and sweetened with sugar. The red style developed in Turin in the late 18th century, which is why it is often called Italian vermouth. It contributes wine acidity, sweetness and herbal bitterness, linking spirits with other ingredients. The Manhattan combines it with whiskey and bitters. The Negroni pairs it with gin and Campari, while the Rob Roy uses Scotch whisky and bitters. Because vermouth is wine-based, an opened bottle belongs in the refrigerator.

• Addington

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1 oz Dry vermouth 1 oz Sweet vermouth 1 oz Soda water

• Adonis

  Waldorf-Astoria, New York (1884)

  1.5 oz Fino sherry 1.5 oz Sweet vermouth 2 dashes Orange bitters

• Affinity

  Classic (New York, 1907)

  1 oz Blended Scotch 1 oz Sweet vermouth 1 oz Dry vermouth 1 dash Angostura bitters

• Americano

  Gaspare Campari, Caffè Campari, Milan (1860s)

  1.5 oz Campari 1.5 oz Sweet vermouth Top Soda water

• Apple Blossom

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  1.5 oz Apple brandy 1.5 oz Sweet vermouth 1 dash Orange bitters

• Baby Darling

  Gino de Martinis, Italy (1966), as made by Lee Zaremba, Lazy Bird, Chicago

  2 oz Aged rum 0.75 oz Sweet vermouth 0.25 oz Ferro-China 0.25 oz Rabarbaro

• Bijou

  Classic (Harry Johnson's Bartenders' Manual, 1900)

  1 oz Gin 1 oz Sweet vermouth 1 oz Green Chartreuse 1 dash Orange bitters

• Blood and Sand

  Classic (The Savoy Cocktail Book, 1930)

  0.75 oz Blended Scotch 0.75 oz Cherry Heering 0.75 oz Sweet vermouth 0.75 oz Orange juice

• Bobby Burns

  Classic (printed in The Savoy Cocktail Book, 1930)

  2 oz Single malt Scotch 0.75 oz Sweet vermouth 0.25 oz Drambuie 1 dash Angostura bitters

• Boulevardier

  Erskine Gwynne, Paris (1927), printed by Harry MacElhone

  1.25 oz Bourbon 1 oz Campari 1 oz Sweet vermouth

• Bronx

  Classic (New York, early 1900s)

  1.5 oz Gin 0.75 oz Sweet vermouth 0.5 oz Dry vermouth 0.75 oz Orange juice 1 dash Orange bitters

• Charleston Cocktail

  Classic (1920s)

  0.5 oz Gin 0.5 oz Kirsch 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 0.5 oz Orange curaçao 0.5 oz Maraschino liqueur

• Chauncey

  Big Brass Rail, Old Waldorf-Astoria, New York (printed in Albert Stevens Crockett's Old Waldorf Bar Days, 1931)

  0.75 oz Old Tom gin 0.75 oz Rye whiskey 0.75 oz Sweet vermouth 0.75 oz Cognac 1 dash Orange bitters

• Corpse Reviver No. 1

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930; often credited to Frank Meier, Ritz Paris)

  1.5 oz Cognac 0.75 oz Calvados 0.75 oz Sweet vermouth 1 dash Orange bitters

• Creole Cocktail

  Classic, as made by Kirk Estopinal, Cane & Table, New Orleans

  1.5 oz Rye whiskey 1 oz Sweet vermouth 0.5 oz Amer Picon 0.25 oz Bénédictine 0.5 oz Very cold water

• De La Louisiane

  Restaurant de la Louisiane, New Orleans (1930s)

  2 oz Rye whiskey 0.75 oz Sweet vermouth 0.75 oz Bénédictine 3 dashes Peychaud's bitters 3 dashes Absinthe

• El Capitán

  Classic (Peru); this version by Nico Vera, Pisco Trail, San Francisco (2018)

  1 oz Pisco 0.5 oz Sweet vermouth 0.5 oz Dry vermouth 1 dash Angostura bitters

• Fair & Warmer No. 2

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1.5 oz White rum 0.75 oz Sweet vermouth 1 tsp Dry curaçao 0.25 oz Water

• Fallen Leaves

  Charles Schumann, Munich (1982, printed in his American Bar)

  0.75 oz Calvados 0.75 oz Sweet vermouth 0.25 oz Dry vermouth 1 tsp Cognac

• Froupe

  Carlo Beltramo (printed in Carlo's Cocktail et Boissons Américaines, 1924; later in the Savoy Cocktail Book, 1930)

  1.5 oz Cognac 1.5 oz Sweet vermouth 1 tsp Bénédictine

• Gin & It

  Classic (New York, 1880s)

  1.75 oz Gin 0.75 oz Sweet vermouth 1 dash Orange bitters

• Hanky-Panky

  Ada Coleman, American Bar, Savoy Hotel, London (early 1900s)

  2 oz Gin 1 oz Sweet vermouth 0.25 oz Fernet-Branca

• Harvard

  George J. Kappeler, Modern American Drinks (1895)

  1.5 oz Cognac 1.5 oz Sweet vermouth 0.5 tsp Simple syrup 3 dashes Angostura bitters 0.5 oz Soda water

• Income Tax

  Harry Craddock, The Savoy Cocktail Book (1930)

  1.5 oz Gin 0.75 oz Dry vermouth 0.75 oz Sweet vermouth 0.75 oz Orange juice 1 dash Angostura bitters Pinch Salt

• La Louisiane

  Restaurant de la Louisiane, New Orleans (printed in Stanley Clisby Arthur's Famous New Orleans Drinks and How to Mix 'Em, 1937)

  1.25 oz Rye whiskey 1 oz Sweet vermouth 0.5 oz Bénédictine 1 dash Absinthe 0.25 oz Water 2 dashes Peychaud's bitters

• La Rosita

  Classic (popularized by Gary Regan)

  1.5 oz Reposado tequila 0.5 oz Sweet vermouth 0.5 oz Dry vermouth 0.5 oz Campari 1 dash Angostura bitters

• Liberal

  Classic (printed in George J. Kappeler's Modern American Drinks, 1895)

  1.5 oz Rye whiskey 1 oz Sweet vermouth 0.5 tsp Amer Picon 1 dash Orange bitters

• Manhattan

  Classic (New York, 1880s)

  2.5 oz Rye whiskey 0.75 oz Sweet vermouth 2 dashes Angostura bitters

• Martinez

  Classic (printed in O.H. Byron's Modern Bartenders' Guide, 1884)

  2 oz Old Tom gin 1 oz Sweet vermouth 0.5 tsp Maraschino liqueur 0.5 tsp Kirsch 1 dash Orange bitters

• McKinley's Delight

  Old Waldorf-Astoria bar, New York (1896; printed in Albert Stevens Crockett's Old Waldorf Bar Days, 1931)

  1.75 oz Rye whiskey 0.75 oz Sweet vermouth 1 tsp Cherry liqueur 1 dash Absinthe

• Mezcal Negroni

  Classic variation

  1 oz Mezcal 1 oz Campari 1 oz Sweet vermouth

• Milano Torino

  Gaspare Campari, Caffè Campari, Milan (1860s)

  1.5 oz Campari 1.5 oz Sweet vermouth

• Negroni

  Classic (Florence, c. 1919)

  1 oz Gin 1 oz Campari 1 oz Sweet vermouth

• Negroni Sbagliato

  Mirko Stocchetto, Bar Basso, Milan (1972)

  1 oz Campari 1 oz Sweet vermouth Top Prosecco

• Old Hickory

  Classic (printed in Stanley Clisby Arthur's Famous New Orleans Drinks and How to Mix 'Em, 1937; revived by Maxwell Britten, Maison Premiere)

  1.5 oz Sweet vermouth 1 oz Dry vermouth 4 dashes Peychaud's bitters 4 dashes Orange bitters

• Ping-Pong Cocktail

  Vintage

  2 oz Sloe gin 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 2 dashes Orange bitters

• Preakness

  Vintage

  1.5 oz Bourbon 0.75 oz Sweet vermouth 0.25 oz Bénédictine 1 dash Angostura bitters

• Queen's Park Hotel Super Cocktail

  Queen's Park Hotel, Port of Spain, Trinidad (printed 1932)

  1.5 oz Gold rum 0.5 oz Sweet vermouth 0.5 oz Lime juice 0.25 oz Grenadine 0.25 oz Rich simple syrup 3 dashes Angostura bitters

• Rabo de Galo

  Classic (Brazil, 1950s)

  2 oz Cachaça 0.75 oz Sweet vermouth 0.5 oz Cynar 2 drops Angostura bitters (optional)

• Remember the Maine

  Charles H. Baker, The Gentleman's Companion (1939)

  2 oz Rye whiskey 0.75 oz Sweet vermouth 2 tsp Cherry Heering 0.5 tsp Absinthe

• Rob Roy

  Waldorf-Astoria, New York (1894)

  2 oz Blended Scotch 0.75 oz Sweet vermouth 2 dashes Angostura bitters

• Rosita

  Classic (printed in Mr. Boston Official Bartender's Guide, 1974; popularized by Gary Regan)

  1.5 oz Reposado tequila 0.5 oz Campari 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 1 dash Angostura bitters

• San Francisco

  W.J. "Billy" Tarling, Café Royal Cocktail Book (1937)

  0.75 oz Sloe gin 0.75 oz Dry vermouth 0.75 oz Sweet vermouth 1 dash Orange bitters 1 dash Angostura bitters

• Saratoga

  Classic (printed in Jerry Thomas's Bar-Tender's Guide, 1887)

  1 oz Cognac 1 oz Rye whiskey 1 oz Sweet vermouth 1 dash Angostura bitters

• Satan's Whiskers

  Harry Craddock, The Savoy Cocktail Book (1930)

  0.75 oz Gin 0.75 oz Dry vermouth 0.75 oz Sweet vermouth 2 tsp Orange liqueur 0.75 oz Orange juice 1 dash Orange bitters

• Tailspin

  Vintage

  Rinse Campari 1.5 oz Gin 1 oz Sweet vermouth 1 oz Green Chartreuse 1 dash Orange bitters

• Tipperary

  Hugo Ensslin, Recipes for Mixed Drinks (1916)

  1.75 oz Irish whiskey 0.75 oz Sweet vermouth 0.5 oz Green Chartreuse 2 dashes Angostura bitters

• Vancouver

  Classic (printed in the About Town Cocktail Book, Vancouver, 1925)

  1.75 oz Gin 0.75 oz Bénédictine 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 1 dash Orange bitters

• Vieux Carré

  Walter Bergeron, Hotel Monteleone, New Orleans (1938)

  0.75 oz Rye whiskey 0.75 oz Cognac 0.75 oz Sweet vermouth 1 tsp Bénédictine 2 dashes Peychaud's bitters 2 dashes Angostura bitters

• Warday's

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1 oz Calvados 1 oz Gin 1 oz Sweet vermouth 1 tsp Green Chartreuse

• Pearl of Krishna

  Javelle Taft, Death & Co, New York (2020)

  1.5 oz Gin 0.25 oz Hop vodka 0.25 oz Carrot eau-de-vie 0.75 oz Sweet vermouth 1 tsp Coconut liqueur 1 dash Curry bitters

• Nicolas Torres' Martinez

  Nicolas Torres, True Laurel, San Francisco (2023)

  1.75 oz Old Tom gin 0.75 oz Sweet vermouth 0.25 oz Maraschino liqueur 1 dash Orange bitters 1 dash Angostura bitters

• Llama Inn's Darkside

  Karen Fu, Llama Inn, Brooklyn (2015)

  1 oz Mezcal 1 oz Aji panca-infused moscatel sherry 0.75 oz Sweet vermouth 0.5 oz Crema de mezcal 0.5 oz Ramazzotti 1 dash Angostura bitters

• 1910

  Ezra Star, Drink, Boston (2018)

  1 oz Punt e Mes 0.75 oz Mezcal 0.75 oz Cognac 0.5 oz Maraschino liqueur 2 dashes Peychaud's bitters

• Phil Ward's Mezcal Martini

  Phil Ward, New York (2014)

  2 oz Mezcal 1 oz Sweet vermouth 2 dashes Orange bitters

• Salt & Ash

  Maks Pazuniak, The Counting Room, Brooklyn (2016)

  0.75 oz Grapefruit-infused tequila 0.75 oz Mezcal 0.5 oz Lemon juice 0.5 oz Lapsang-infused sweet vermouth 0.25 oz Maraschino liqueur 1 tsp Cane syrup 2 dashes Angostura bitters 16 drops Grapefruit bitters

• Thou Shall Not Be Named

  Alicia Perry, San Diego (2022)

  1.5 oz Reposado tequila 0.5 oz Mezcal 0.5 oz Rabarbaro 0.5 oz Sweet vermouth

• Negroni Absinthe

  Sarah Morrissey, Ernesto's, New York (2022)

  1.5 oz Mezcal 1 oz Sweet vermouth 0.75 oz Cappelletti 0.25 oz White crème de cacao 3 spritzes Absinthe, for the glass

• Crimson Sour

  Natasha David, Drink Lightly (2022)

  1.5 oz Sweet vermouth 0.75 oz Lemon juice 0.75 oz Blood orange juice 0.5 oz Cacao nib Campari 0.5 oz Vanilla lactic syrup

• Stirred Daiquiri

  Briggs Brown, Los Angeles (2022)

  1 oz Sweet vermouth 1 oz Navy-strength gin 1 oz Lime cordial

• Harrison Ginsberg's Martinez

  Harrison Ginsberg, New York (2023)

  1.5 oz Sweet vermouth 1 oz London dry gin 1 oz Old Tom gin 1 tsp Maraschino liqueur 2 dashes Angostura bitters

• Anthony Schmidt's Kingston Negroni

  Anthony Schmidt, San Diego (2023)

  1 oz Overproof Jamaican rum 1 oz Campari 0.75 oz Sweet vermouth 0.25 oz Oloroso sherry 5 to 10 Coffee beans

• Sugar Monk's Hanky Panky

  Ektoras Binikos, Sugar Monk, New York (2023)

  1.5 oz Unaged genever 1.5 oz Sweet vermouth 1 barspoon Fernet-Branca 3 dashes Chile-infused orange bitters

• Mamajuana Manhattan

  Jordy Castillo, Jalao, New York (2023)

  2 oz Mamajuana 1 oz Sweet vermouth 0.25 oz Hazelnut liqueur 0.25 oz Amaretto 3 dashes Angostura bitters

• Trick Dog Aperitif

  Trick Dog, San Francisco (2023)

  1 oz Amontillado sherry 1 oz Sweet vermouth 1 oz Gran Classico 2 dashes Orange bitters

• Heart of Glass

  Troy Sidle, New York (2023)

  1.5 oz Bourbon (plus more to rinse) 0.75 oz Sweet vermouth 0.75 oz Cynar 17 drops Angostura bitters 0.5 oz Water, to taste

• J & Tony's Kold Brew Americano

  Anthony Schmidt, J & Tony's Discount Cured Meats and Negroni Warehouse, San Diego (2024)

  1 oz Campari 1 oz Sweet vermouth 1 oz Cold brew coffee 0.25 oz Lemon juice 2 oz Seltzer

• Dirty Negroni

  Travis Tober, Murray's Tavern, Austin (2024)

  1 oz Olive oil-washed gin 1 oz Campari 1 oz Sweet vermouth 3 dashes Olive bitters 3 dashes Saline solution

• Ama's Americano

  Micah Wilder, Ama, Washington, DC (2024)

  0.75 oz Red bitter aperitivo 0.75 oz Cappelletti 0.75 oz Vermouth di Torino 0.75 oz Rosso vermouth Seltzer, to top

• Room for Improvement's Manhattan

  Arvid Brown, Room for Improvement, Portland, Maine (2025)

  1.5 oz Rye whiskey 0.5 oz Cardamaro 0.5 oz Sweet vermouth 0.25 oz Amaro dell'Etna 2 barspoons Amaretto 3 dashes Angostura bitters 1 dash Orange bitters

• Search for Delicious

  Kirk Estopinal, New Orleans (2025)

  2 oz Cynar 0.75 oz Punt e Mes 18 drops Lemon juice 6 dashes Orange bitters 1 pinch Sea salt 5 Lemon twists

• Enzo

  Charlie Wacholz, Chicago (2025)

  0.75 oz Fernet-Branca 0.75 oz Campari 1.5 oz Sweet vermouth Soda water, to top

• Italian Greyhound

  John Gertsen, Drink, Boston

  2.5 oz Punt e Mes 3.5 oz White grapefruit juice

• Root Beer Negroni

  Darryl Chan, Saksey's, Detroit (2026)

  1 oz Mezcal 1 oz Sweet vermouth 0.5 oz Ramazzotti 0.25 oz Alpine amaro 1 barspoon Sarsaparilla syrup 1 barspoon Root beer bitters 1 dash Saline solution (1:4)

• Antoinette's Negroni

  JR Mocanu, Public Parking, Madison, Wisconsin (2024)

  1.5 oz Gin 1 oz Sweet vermouth 0.5 oz Campari 2 dashes Orange bitters

• Champ-Ale

  Alec Bales, Ticonderoga Club, Atlanta (2025)

  2 oz Light beer (cream ale) 2 oz Sparkling wine 1.5 oz Sweet vermouth 0.75 oz Lemon juice 0.5 oz Cane syrup (2:1)

• Espresso Martinez

  Nikki Irvine, The Paddock, Eugene, Oregon (2026)

  1 oz Old Tom gin 1 oz Fresh espresso or cold brew 0.75 oz Sweet vermouth 0.5 oz Maraschino liqueur 0.25 oz Coffee liqueur 2 dashes Angostura bitters 2 dashes Boker's bitters

• Gridiron

  Toby Cecchini, The Long Island Bar, Brooklyn

  0.5 oz Gentian liqueur 0.5 oz Amer 0.5 oz Sweet vermouth Chilled soda water, to top

• Pineapple Kingston Negroni

  Shelby Allison and Paul McGee, Lost Lake, Chicago

  1 oz Jamaican rum 1 oz Pineapple rum 0.75 oz Sweet vermouth 0.75 oz Campari

• Negroni Hawaiiana

  Jen Ackrill, Hau Tree, Kaimana Beach Hotel, Waikiki

  1 oz POG (passion fruit, orange and guava juice) 0.75 oz Gin 0.75 oz Sweet vermouth 0.5 oz Orgeat 0.5 oz Lime juice 0.25 oz Campari

• New Jack City

  Christian Favier, The Gin Joint, Charleston, South Carolina (2021)

  2 oz Chai Irish whiskey 1 oz Coffee sweet vermouth 2 dashes Orange bitters 2 dashes Angostura bitters

• Lower West Side

  Kenneth McCoy, Ward III, New York (2019)

  1.75 oz Irish whiskey 0.75 oz Sweet vermouth 0.5 oz Cream sherry 0.5 oz Dry vermouth 1 dash Angostura bitters 1 pinch Coarse sea salt

• Dead Rabbit Tipperary

  Sean Muldoon, The Dead Rabbit, New York (2016)

  1.5 oz Irish whiskey 1 oz Sweet vermouth 0.5 oz Green Chartreuse 0.5 oz Chilled water 1 tsp Rich simple syrup 2 dashes Orange bitters

• Midnight Marauder No. 2

  Kaley Brodeur, The Starling, Wilmington, North Carolina (2023)

  1 oz Rye whiskey 0.5 oz Sweet vermouth 0.5 oz Coffee liqueur 0.25 oz Mezcal 1 barspoon Orange curaçao

• Churchill Manhattan

  Joe Gilmore, The Savoy, London

  1.5 oz Blended Scotch 0.5 oz Sweet vermouth 0.5 oz Orange liqueur 0.5 oz Lime juice

• Strange Weaver

  Dominic Alling, Beretta, San Francisco (2015)

  1 oz Rum 1 oz Gin 0.75 oz Sweet vermouth 0.5 oz Campari 0.25 oz Lemon juice 0.5 oz Orgeat

• Strawberry Spice Everything Nice Spritz

  Elissa Dunn, Sel, Scottsdale (2021)

  Islay Scotch (rinse) 1.5 oz Strawberry-chili Aperol 0.5 oz Sweet vermouth 3 oz Prosecco 1 oz Soda water

• Chocolate Strawberry Negroni

  Ryan Williams, Poka Lola Social Club, Denver (2021)

  1 oz Gin 1 oz Strawberry Campari 0.75 oz Sweet vermouth 0.25 oz White crème de cacao

• The Notorious F.I.G.

  Mary Wilson, Little Mama's Italian, Charlotte (2023)

  1 oz Gin 1 oz Campari 1 oz Fig sweet vermouth

• Dance Yrself Clean

  Jarred Weigand, Death & Co, New York (2019)

  1.25 oz Peanut butter aquavit 0.25 oz Jamaican rum (overproof) 0.75 oz Sweet vermouth 0.5 oz Campari 1 tsp Banana liqueur

• Ridgeline

  Vincent Ramirez-Boyce, Death & Co, Denver (2025)

  1 oz Mezcal 0.75 oz Oloroso sherry 0.75 oz Americano rosso 0.5 oz Melon aperitif 1 tsp White crème de cacao

• Central Americano

  Matthew Belanger, Death & Co, Los Angeles (2022)

  1.5 oz Americano rosso 0.5 oz Chili liqueur 0.25 oz Cachaça (amburana-aged) 1 dash Mole bitters 3 oz Dry sparkling wine

• Quiet Storm

  Thomas Eslinger, Death & Co, Los Angeles (2022)

  1.5 oz Sweet vermouth 1 oz Single malt Scotch 0.5 oz Rhubarb liqueur 1 tsp Islay Scotch 1 dash Celery bitters

• Darkness Calls

  Trevor Shores, Death & Co, Denver (2023)

  1.25 oz Reposado tequila 0.5 oz Dark rum 0.75 oz Sweet vermouth 0.5 oz Campari 0.25 oz White crème de cacao

• Model Village

  Jack Stevenson, Death & Co, Denver (2023)

  1.5 oz Rye whiskey 0.5 oz Cognac 0.75 oz Sweet vermouth 2 tsp Crème de mûre 1 tsp Islay Scotch 2 dashes Angostura bitters

• Bayonet

  Jake Powell, Death & Co, Denver (2021)

  0.75 oz Cognac 0.5 oz Calvados 0.5 oz Apricot eau-de-vie 0.5 oz Cynar 0.75 oz Sweet vermouth

• Disco Tiger

  Jonnie Long, Death & Co, Denver (2022)

  1.25 oz Citrus vodka 0.5 oz Melon aperitif 0.25 oz Americano rosso 0.75 oz Lemon juice 0.5 oz Vanilla syrup

• Please & Thank You

  Charles Knoll & Joshua White, Death & Co, Washington, D.C. (2025)

  1 oz Bourbon (100 proof) 1 oz Americano rosso 0.5 oz Campari 0.5 oz Clairin 0.25 oz Averna 1 tsp Crème de cacao

• Wizard in Black

  Jake Powell, Death & Co, Denver (2022)

  1.75 oz Aged rum 2 tsp Coffee syrup 0.25 oz Sweet vermouth 1 tsp Banana liqueur 2 dashes Angostura bitters

• Bitter Giuseppe

  Stephen Cole, The Violet Hour, Chicago (2007)

  1 swath Lemon peel 2 oz Cynar 1 oz Sweet vermouth 0.25 oz Lemon juice 3 dashes Orange bitters

• Ruby Diamond

  Matt Duckor, New York (2015)

  1 oz Mezcal 1 oz Gin 0.75 oz Americano rosso 0.5 oz Lemon juice 0.25 oz Blood orange juice

• Hocus Pocus

  Forty Four, New York (2010)

  2 oz Gin 0.75 oz Sweet vermouth 0.75 oz Dry curaçao 1 tsp Fernet-Branca

• Voodoo

  Alex Kammerling, London (2002)

  2 oz Aged rum 0.75 oz Sweet vermouth 2 oz Cloudy apple juice 0.5 oz Lime juice 0.25 oz Rich simple syrup

• Tokyo Drift

  Brad Farran, Raleigh, North Carolina

  2 oz Japanese whisky 0.75 oz Sweet vermouth 0.5 oz Light amaro 1 tsp Strega

• Thyme For...

  Tom Noori, Montpellier Wine Bar, Cheltenham

  1 Demerara sugar cube 3 dashes Peychaud's bitters 3 dashes Angostura bitters 2 sprigs Thyme 1.75 oz Cognac 0.5 oz Orange liqueur 2 tsp Sweet vermouth

• The Ridgwell

  FAM Bar, London (2018, in memory of Mark Ridgwell)

  0.75 oz Bourbon 0.75 oz Rye whiskey 1 oz Sweet vermouth 1 tsp Crème de mûre 1 dash Angostura bitters 1 dash Orange bitters

• Stiletta

  Phil Ward, Mayahuel, New York (2015)

  1 Star anise 1 oz Campari 1.5 oz Blanco tequila 1 oz Sweet vermouth

• Stazione

  Alex Frezza, Naples

  1 oz Strega 1 oz Fernet-Branca 1 oz Sweet vermouth

• Norwegian Wood

  Jeffrey Morgenthaler, Clyde Common, Portland, Oregon

  1 oz Aquavit 1 oz Bonded apple brandy 0.75 oz Sweet vermouth 0.25 oz Yellow Chartreuse 1 dash Angostura bitters

• Norman Conquest

  Erik Lorincz, The American Bar at The Savoy, London

  1 oz Calvados 1 oz Bourbon 1 oz Sweet vermouth 1 dash Angostura bitters

• Mane of Needles

  Jason O'Bryan, URBN, San Diego (2012)

  1.5 oz Rye whiskey 0.5 oz Sweet vermouth 2 tsp Campari 1 tsp Fernet-Branca 1 tsp Bénédictine 1 dash Orange bitters

• Lodge Boulevardier

  James Grant, Wilfred's, Edmonton (2018)

  1 oz Blended Scotch 1 oz Campari 0.5 oz Coffee vermouth 0.5 oz Sweet vermouth

• King Street Negroni

  Günter Windhorst, Windhorst Bar, Berlin (2016)

  1.25 oz Single malt Scotch 1 oz Campari 2 tsp Sweet vermouth 2 tsp Ginger liqueur

• J & Tony's Hot Negroni

  Ewan Bennie, J & Tony's Discount Cured Meats and Negroni Warehouse, San Diego (2021)

  0.5 oz Gin 0.5 oz Campari 0.5 oz Sweet vermouth 1 tsp Lemon juice 1 tsp Rich simple syrup 2.75 oz Boiling water

• Fergroni

  Fergus Henderson, St. John, London

  1.75 oz Gin 1 oz Sweet vermouth 0.75 oz Campari

• Fall Back

  Sasha Petraske, John Dory Oyster Bar, New York (c. 2012)

  1 oz Rye whiskey 1 oz Apple brandy 0.75 oz Sweet vermouth 0.5 oz Amaro Nonino 2 dashes Peychaud's bitters

• Detroit Athletic Club

  Donovan Sornig, Bol, Vail, Colorado (2010)

  2 oz Irish whiskey 0.25 oz Green Chartreuse 0.25 oz Sweet vermouth 0.25 oz Velvet Falernum

• Autumn Negroni

  Toby Maloney, The Violet Hour, Chicago (2012)

  2 oz Gin 0.75 oz Sweet vermouth 0.5 oz Cynar 0.5 oz Campari 0.25 oz Fernet-Branca 1 dash Orange bitters 1 dash Peychaud's bitters

• Autumn Leaves

  Jeffrey Morgenthaler, Bel Ami Lounge, Eugene, Oregon (2008)

  0.75 oz Rye whiskey 0.75 oz Calvados 0.75 oz Sweet vermouth 0.25 oz Strega 2 dashes Angostura bitters

• Left Hand

  Sam Ross, Milk & Honey, New York (2006)

  1.5 oz Bourbon 0.75 oz Campari 0.75 oz Sweet vermouth 4 drops Chocolate bitters

• Right Hand

  Michael McIlroy, Milk & Honey, New York (2007)

  1.5 oz Aged rum 0.75 oz Sweet vermouth 0.75 oz Campari 2 dashes Chocolate bitters

• Red Hook

  Vincenzo Errico, Milk & Honey, New York (2003)

  2 oz Rye whiskey 0.5 oz Sweet vermouth 0.5 oz Maraschino liqueur

• Newark

  Jim Meehan and John Deragon, PDT, New York (2007)

  2 oz Apple brandy (bonded) 1 oz Sweet vermouth 0.25 oz Fernet-Branca 0.25 oz Maraschino liqueur

• Greenpoint

  Michael McIlroy, Milk & Honey, New York (2006)

  2 oz Rye whiskey 0.5 oz Yellow Chartreuse 0.5 oz Sweet vermouth 1 dash Angostura bitters 1 dash Orange bitters

• Little Italy

  Audrey Saunders, Pegu Club, New York (2005)

  2 oz Rye whiskey 0.75 oz Sweet vermouth 0.5 oz Cynar

• Kingston Negroni

  Joaquín Simó, Death & Co, New York

  1 oz Jamaican rum (high-ester, e.g. Smith & Cross) 1 oz Campari 1 oz Sweet vermouth