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Fizzy and floral, these Batched Sparkling Elderflower Negronis are fun twist on the classic cocktail for the holiday season!
I absolutely love a negroni, which is a simple three-ingredient Italian cocktail that’s traditionally made with campari, vermouth, and gin. I wanted to create a crowd-friendly version for the holidays that was just a little bit sweeter and had a little pizzazz. That’s how I came up with this make-ahead batched version—you mix the gin, elderflower liqueur, and campari together in a big pitcher, then store them in the fridge until you’re ready to serve. A typical negroni is served on the rocks and doesn’t have any fizz, but I decided to top mine off with prosecco because after all, it’s the holidays and I don’t think anyone is ever mad about having a few (or a lot of) bubbles!
Ingredients:
- Blood Oranges
- Gin
- St-Germain Elderflower Liqueur
- Campari
- Prosecco
- Bitters
step-by-step:
step one: prepare the negronis
In a large pitcher, add the peel of one blood orange, twisting the peels as you put them in the pitcher to release some of their essential oils. Add the gin, St-Germain, and Campari. Stir for about 30 seconds to combine. Cover with plastic wrap and chill in the fridge for at least 30 minutes, or up to 4 hours. Any longer than that and it will become too orange-y!
step two: strain and stir
When you’re ready to serve, remove the orange peels and discard. Stir the mixture again for 15 seconds to combine.
step three: garnish and serve
For each drink, place a large ice cube into a highball glass. Add about 3 ounces of the mixture into the glass. Top with about 2 ounces of prosecco and 1 to 2 dashes of bitters, then gently stir to combine. Garnish with a twisted blood orange peel and serve!
recipe faqs:
Use any bitter aperitif in place of Campari. Contratto would also work great!
I would serve it within 24 hours of preparation to ensure that the flavors taste great, but make sure to take out the orange peel after 4 hours, as it will infuse too much orange if stored for too long!
Whether you’re hosting for the holidays or going to a friend’s house, these Batched Sparkling Elderflower Negronis are guaranteed to bring the holiday spirit. Comment below and let me know what you think of the recipe!
looking for more holiday cocktails? try these!
Batched Sparkling Elderflower Negronis
Ingredients
- 2 medium blood oranges, peeled into 2-inch strips, divided
- 1 cup (8 ounces) gin, such as Hendrick’s or Gray Whale
- 1 cup (8 ounces) St-Germain Elderflower Liqueur
- 1 cup (8 ounces) Campari
- 2 cups 16 ounces prosecco, divided
- 8-16 dashes bitters divided
Instructions
- In a large pitcher, add the peel of one blood orange, twisting the peels as you put them in the pitcher to release some of their essential oils. Add the gin, St-Germain, and Campari. Stir for 30 seconds to combine. Cover with plastic wrap and chill in the fridge for at least 30 minutes, or up to 4 hours.
- When you’re ready to serve, remove the orange peels and discard. Stir the mixture again for 15 seconds to combine.
- For each drink, place a large ice cube into a highball glass. Add about 3 ounces of the mixture into the glass. Top with a splash (about 2 ounces) of prosecco, add 1 to 2 dashes of bitters, and stir to combine. Garnish with a twisted blood orange peel and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Question, for the bitters is it the orange bitters or aromatic bitters?