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Stanley Tucci's Hollywood Twist on the Classic Negroni

  //food-wine.news-articles.net/content/2025/12/24 .. ci-s-hollywood-twist-on-the-classic-negroni.html
  Published in Food and Wine on Wednesday, December 24th 2025 at 16:00 GMT by Food & Wine

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Stanley Tucci’s Negroni: A Classic Cocktail with a Hollywood Twist

In a recent feature on Food & Wine, the actor‑turned‑cooking‑show host Stanley Tucci shares the secret behind one of his favorite cocktails: the Negroni. The article is a relaxed, almost conversational exploration of the drink’s history, the particular ingredients that the Italian‑American star swears by, and a handful of subtle variations that he thinks make the Negroni even more enjoyable. By following the links that the story includes—ranging from a deeper dive into the origins of the drink to brand‑specific recommendations for gin, vermouth and Campari—readers are given a complete, practical guide to making a Negroni that would make even the most seasoned bartender nod in approval.

1. The Story Behind the Cocktail

Tucci opens the piece by recalling his early fascination with classic cocktails that “feel like a story in a glass.” He traces the Negroni back to the early 20th‑century cafés of Florence, where Count Camillo Negroni supposedly asked for a stronger version of his Americano and the bartender, Mario Chiarelli, substituted gin for soda water. The result was a 1:1:1 ratio of gin, Campari and sweet vermouth—an arrangement that has endured for more than a century.

The article links to an extended history of the drink in Food & Wine’s “Negroni: From Florence to the Bar.” There, readers learn that the Negroni’s bright bitterness is balanced by the sweetness of the vermouth and the botanical complexity of the gin, a formula that makes the cocktail both simple and sophisticated.

2. Tucci’s Personal Recipe

Tucci’s own recipe is almost textbook, but with a few personal touches that reflect his Italian roots and his refined palate.

The preparation is as simple as the recipe’s 1:1:1 ratio suggests:

1. Mix all ingredients in a mixing glass with plenty of ice.
2. Stir for 20–30 seconds until the mixture is well chilled and slightly diluted.
3. Strain into a lowball glass over a fresh large ice cube.
4. Garnish with an orange peel, expressing the oils over the surface before dropping it in.

The article links to a short video where Tucci demonstrates the stir, noting that a good stir is crucial for the cocktail’s texture—neither too watery nor too concentrated.

3. Variations and Tips

Tucci isn’t averse to tweaking the classic recipe, and the piece explores two of his favorites:

Negroni on the Rocks vs. Negroni on the Floor

• On the Rocks: The drink is served over a single large cube of ice, which melts slowly, keeping the cocktail from becoming too watered down. Tucci says this version “reminds me of an Italian summer.”
• On the Floor: The drink is poured over a handful of small ice cubes and served in a highball glass. It’s a more “refreshing” take, ideal for a warm evening.

Negroni Sbagliato (Mistaken Negroni)

• Replace the gin with sparkling wine (a dry Prosecco works best). The result is lighter, more effervescent. Tucci notes that it’s a favorite on “a Sunday brunch” or when a “less intense” drink is needed.

Other quick tweaks include adding a dash of orange bitters for extra depth or replacing Campari with Aperol for a milder, sweeter version. The article cites Food & Wine’s “Aperol vs. Campari” comparison guide for readers who want to experiment.

4. Ingredient Spotlight: Why the Right Brands Matter

Each component of the Negroni plays a pivotal role, and Tucci explains why choosing the right brand can change the cocktail entirely. He references brand‑specific articles linked in the story:

• Gin: He recommends Bombay Sapphire because of its “clean juniper profile,” but notes that a more botanical gin can add a subtle spice.
• Campari: The classic Italian recipe contains a blend of herbs, citrus, and spices. Tucci says the “intense red hue and bittersweet flavor” are hard to beat.
• Sweet Vermouth: The Carpano Antica Formula is a “timeless choice” that adds nutty, vanilla undertones. He also points to a review of Cîroc Vermouth for those who want a sweeter finish.
• Orange Peel: For garnish, the article links to Food & Wine’s guide on “How to Cut the Perfect Orange Twist” to maximize the essential oils.

These links help readers choose the exact brands that bring out the Negroni’s full profile.

5. The Cultural Context: Negroni and Cinema

Tucci’s love for the cocktail is more than a culinary preference—it’s tied to his work on film sets. In an interview referenced in the article, he describes sipping a Negroni while waiting for the next scene or when discussing a script with directors. The drink, he says, “provides a calm counterpoint to the energy on set.” His affinity for the Negroni, therefore, extends beyond the kitchen and into his everyday creative life.

6. Takeaway for Home Bartenders

The piece finishes with a practical “Make‑Yourself” guide that incorporates all the elements discussed. A bullet‑point checklist ensures you have:

• A quality gin, Campari, and sweet vermouth ready.
• Large ice cubes for the classic Negroni on the Rocks.
• An orange peel and a small peeler or citrus zester.
• A stirring glass and a julep straw for a smoother texture.

By following Tucci’s simple, well‑balanced recipe and the optional variations, home bartenders can elevate their cocktail repertoire and enjoy a drink that’s steeped in history yet perfectly suited for modern tastes.

In short, Stanley Tucci’s Food & Wine feature takes readers from the cobbled streets of Florence to the polished set of an American film studio, all while offering a crystal‑clear, practical guide to making a Negroni that’s both classic and personal. With his straightforward ratios, thoughtful ingredient choices, and a touch of Hollywood flair, Tucci proves that a good cocktail is truly a timeless conversation starter.