How to Make the Fig and Black Pepper Negroni

Equal parts gin, Campari and sweet vermouth. A barspoon of fig syrup. Two cracks of the pepper mill. That is the whole move, and it makes a very good autumn aperitivo.

The Fig & Black Pepper Negroni keeps everything that makes the original so loved: the ruby color, the botanical gin, the bittersweet bite, the orange peel. Then it adds a soft, jammy note and a little warmth on top. Think of it as a companion to the classic, poured when the evenings turn cool.

Where the Negroni began

The most widely told story takes us to Florence in 1919, to Caffè Casoni on Via de’ Tornabuoni. Count Camillo Negroni, a regular, asked the bartender, Fosco Scarselli, to give his Americano a little more punch. Scarselli swapped the soda for gin and, the story goes, used an orange garnish instead of the Americano’s lemon to show it was a different drink. Other guests started ordering the Count’s drink, and the name stuck.

Who was Count Negroni?

Camillo Negroni was born in Florence in 1868 and lived a colorful life. Accounts place him in the American West as a cowboy, and later running a fencing school on Madison Avenue in New York, before he came home to Florence.

His title is debated, but cocktail historian David Wondrich found that his grandfather Luigi was a count. One of the earliest mentions of the drink is a letter from 1920, in which a friend reportedly warned Camillo off having more than twenty Negronis in a day. Florence has always known how to enjoy an aperitivo.

The café, then and now

Casoni closed in the early 1930s, and Caffè Giacosa took over the premises in 1934. I wrote about its return in Giacosa is Back, Thank Goodness!, and it is a lovely place to raise a glass to the Count.

Why fig and black pepper work

Sweet vermouth already carries notes of dried fruit and spice, so fig syrup slips right in. It adds a honeyed, jammy softness that sits comfortably alongside Campari’s bitter orange. A barspoon is all it takes, so the drink stays a Negroni.

Black pepper is the warm note. It plays with the botanicals in a London dry gin and gives the first sip a gentle spice. Grind it over the finished drink and you get the aroma before you taste anything.

How to serve it

Use a rocks glass and a large ice cube if you have one, since it melts slowly and keeps the drink bright. Add the orange peel, and if you are feeling festive, a halved fresh fig on a pick. It suits the hour before dinner, a cozy night in, and holiday tables.

More Negronis to sip

If you are in a Negroni mood, here are some companions from my shelf:

• Lighten things up with the Negroni Sbagliato.
• Try a smoky twist in the Mezcal Negroni.
• Go pale and elegant with the Negroni Bianco.
• Sip the Amaro Santoni Negroni Rosa.
• Meet the Tanqueray Flor de Sevilla Negroni.
• Pour the Amaro Montenegroni.
• Serve an alcohol-free round with the Seedlip NOgroni or the Three Spirit Negroni.
• Keep the aperitivo hour going with 15 great spritz cocktails.

FAQ

What is in a Fig & Black Pepper Negroni?
London dry gin, Campari and sweet vermouth in equal parts, plus a barspoon of fig syrup and two cracks of freshly ground black pepper. It is garnished with an orange peel and, if you like, a fresh fig.

How does it compare with a classic Negroni?
It keeps the bittersweet, botanical backbone of the classic. The fig adds a soft, jammy note and the pepper adds a little warmth.

Where does the Negroni come from?
The best-known story places it in Florence in 1919, at Caffè Casoni, where bartender Fosco Scarselli made Count Camillo Negroni a stronger Americano with gin in place of soda.

Is a Negroni shaken or stirred?
Stirred, which keeps it silky and clear.

When should I serve it?
It is made for aperitivo hour. It also works well for autumn evenings and holiday gatherings.

Why Lush Life loves it

A Florentine count, a bartender with a good idea, and one spoonful of fig. More than a hundred years on, the Negroni is still happy to welcome a new companion. I will take mine with a crack of pepper.