Christmas Negroni Spritz

A bright, sparkling take on the classic Negroni, made with Hendrick's Gin, Cinzano Bianco, Campari and dry Prosecco. Finished with pomegranate and fresh rosemary, it brings the familiar bittersweet character of a Negroni into an Australian Christmas summer.

When the occasion calls for a Negroni, but it's an Australian summer, make it a spritz.

The familiar bitterness of Campari and botanicals of gin are still very much at the heart of the glass, softened with Cinzano Bianco, crisp Prosecco and a splash of soda. Pomegranate arils sit like little ruby jewels among the ice, while a sprig of rosemary brings a fresh, fragrant finish.

Cold, sparkling and just bitter enough, it was made for long summer afternoons and Christmas around the table.

Prep: 5 min · Serves: 1 · Cuisine: Australian · Category: Drinks

Ingredients

Christmas Negroni Spritz

• 30 ml Hendricks Gin
• 25 ml Cinzano Bianco
• 15 ml Campari
• 90 ml dry Prosecco, chilled
• 30 ml soda water, chilled
• 1 wide strip orange peel
• 1 tsp pomegranate arils
• 1 small sprig fresh rosemary
• Ice

Method

1. Fill a large wine glass generously with ice.
2. Pour in the gin, Cinzano Bianco and Campari. Stir briefly to combine and chill.
3. Pour over the Prosecco and soda water. Give the drink one gentle stir to combine without losing too much carbonation.
4. Hold the strip of orange peel over the glass, skin side down, and squeeze it firmly to release its oils over the surface of the drink.
5. Scatter the pomegranate arils through the glass and finish with a small sprig of fresh rosemary. Serve immediately.

Notes

Choose a dry Prosecco rather than a sweeter style. The dryness keeps the spritz refreshing while allowing the bittersweet Campari to remain noticeable.

Chill the Prosecco and soda water before making the drink. Starting with everything cold helps the ice melt more slowly and keeps the spritz lively.

Build each spritz directly in the serving glass. Once the Prosecco and soda are added, stir only gently to preserve the bubbles.

Use a vegetable peeler to take a wide strip of orange peel with as little white pith as possible. The oils in the skin give the first sip a bright citrus aroma that sits beautifully alongside the Campari.

Serving Suggestion

Serve this spritz as guests arrive, alongside a platter of Portuguese Pimenta Prawns for something warm, garlicky and just a little fiery against the bittersweet glass. It sits beautifully with Christmas grazing and lighter summer nibbles, and later in the afternoon pairs gently with Traditional Christmas Mince Pies, where the orange and Campari meet the warmth of the spiced fruit. For a Christmas drinks table with a little choice, pour it alongside a Lychee and Elderflower Martini for something soft and floral, and finish the evening with a Tiramisu Martini.

The Grace Table Tip

For Christmas entertaining, chill the gin, Cinzano Bianco, Campari, Prosecco and soda ahead of time. Peel your orange strips and set them out with the pomegranate arils and rosemary, then each spritz takes only a minute or two to build and serve.

The pomegranate is intended as a fresh garnish rather than a source of sweetness, so there is no need to muddle the arils. Leave them whole to give the occasional tart burst as you drink.