Holiday Negroni


This famous cocktail is the perfect holiday drink when infused with flavors like star anise, cinnamon, and cloves.

Holiday Negroni served in two clear glasses with star anise and orange zest for garnish
Taking inspiration from the spices in mulled wine, we created a delicious Negroni cocktail. Campari is infused overnight with star anise, cinnamon, and cloves, and all you have to do is add equal parts gin and sweet vermouth. Just one sip, and everyone will be feeling the holiday spirit. Get the Recipe: Holiday Negroni. Photo: Brie Passano
Hands On Time:
15 mins
Total Time:
12 hrs
8 drinks

The Negroni, a popular Italian cocktail, has made a serious comeback—and we can’t get enough of it. Traditionally, this punchy, bitter cocktail is made with equal parts gin, sweet vermouth, and Campari. But for the holidays, we took inspiration from the spices in mulled wine—star anise, cinnamon, and cloves—and used them to infuse the Campari overnight. The result is a very merry and delicious, crowd-pleasing holiday cocktail. We like to garnish each glass with a strip of orange zest and whole star anise. Serving it over extra-large ice cubes will make it look like it came straight from the hottest cocktail bar.


  • 8 ounces Campari

  • 2 oranges, divided

  • 4 star anise pods, plus more for serving

  • 3 cinnamon sticks

  • 2 teaspoons pink peppercorns, crushed

  • 1 teaspoons whole cloves

  • 8 ounces gin

  • 8 ounces sweet vermouth


  1. Pour Campari into a lidded jar or container large enough to hold 1 cup liquid.

  2. Using a Y-shaped peeler, remove zest from half of one orange and add to the jar.

  3. Toast the star anise, cinnamon, peppercorns, and cloves in a small saucepan over medium-low, stirring frequently, until fragrant, 3 to 4 minutes. Add spices to the jar with the Campari and zest. Seal with the lid, shake, and let sit at room temperature overnight. Strain; discard solids.

  4. For each drink, mix 1 oz. infused Campari, 1 oz. gin, and 1 oz. sweet vermouth. Serve over ice. Garnish with orange zest and star anise.

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