Sake Negroni

From cold brew to sour cherry variations, the Negroni is a classic cocktail that the bartending world can’t (and won’t) stop experimenting with. Perhaps it’s because the simple three-ingredient recipe lends itself to improvisation, or maybe it’s because the bold, bittersweet flavor of Campari easily complements sweeter or more floral additions.

In the case of the Sake Negroni, the fermented rice beverage’s notes adapt perfectly to the classic cocktail’s template. Sake, whose flavor profile is commonly appraised through five elements — bitter, sweet, acid, dryness, and astringency — mirrors many of the qualities of gin, with a softer but often still botanical-forward profile. Easy to mix in everything from a Margarita to a Vesper Martini variation, replacing spirits with sake is a great way to lower a cocktail’s ABV while retaining its flavor.

What makes the Sake Negroni work?

Smooth, acidic, and rich in flavor, junmai sake is a great choice for sipping neat in a chilled glass, as well as in cocktails. We’ve tested this drink using Sake ONO, a junmai daiginjo sake from Niigata, Japan, but you can also use one of our favorite canned, cupped, or boxed sakes.

While a traditional Negroni calls for equal parts of gin, Campari, and sweet vermouth, this recipe swaps out gin for sake, making for a mellow drink. The slight sweetness in many junmai sakes plays well with a dry vermouth like Dolin, which has subtle floral notes that accentuate the sake without fighting against the Campari.