Balsamic Negroni

For your next cocktail, try a Balsamic Negroni from Damon Boelte of Grand Army in Brooklyn, New York, from Acid Trip on The Taste Edit



As you probably know, we love a good Negroni. It’s one of our go-to Italian cocktails. Damon Boelthe of Grand Army in Brooklyn and Michael Harlan Turkell of Acid Trip bring us this twist on a Negroni using balsamic vinegar, fresh strawberries, and sliced cucumber. Something that we love about Boelthe’s Balsamic Negroni is that it’s also batched so you can make a pitcher or bottle and serve it to guests easily. The perfect summer cocktail!

You can find more vinegar based cocktails and other recipes in Acid Trip: Travels in the World of Vinegar.


Balsamic Negroni
48-oz (1.4-L) pitcher, serves 4 to 8
  • 16 ounces (180 ml) Campari
  • 16 ounces (180 ml) Cocchi Vermouth Di Torino
  • 16 ounces (180 ml) Gin, Beefeater preferred
  • ½ pint (165 g) Strawberries, sliced
  • ½ English Cucumber, sliced
  • Ice
  • ½ cup (120 ml) Balsamic Vinegar, DOP
  1. In the pitcher, mix together Campari, vermouth, and gin. Add the sliced strawberries and cucumber, let sit for 30 minutes for all the flavors to mingle, then top with ice.
  2. To serve, put a few ice cubes in a rocks glass, pour in 6 ounces (120 to 180 ml) of the Negroni, and float 1 tablespoon of the balsamic vinegar on top.


Excerpt from Acid Trip by Michael Harlan Turkell, published by ABRAMS c 2017. Photo credit Michael Harlan Turkell.

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