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Marmalade negroni recipe

Marmalade negroni recipe

2 ratings

Fancy a bit more of a fruity tang to your negroni? This apricot and marmalade version is the one for you. Perfect as a gift for that cocktail lover in your life, this is a classic Italian aperitif with a twist. See method

  • Makes 1 x 500ml bottle (4 servings)
  • 15 mins to prepare
  • 253 calories / serving
  • Gluten-free
  • Dairy-free


  • 1½ tbsp fine-cut marmalade
  • 1½ tbsp apricot jam
  • ice
  • 140ml Campari
  • 140ml vermouth rosso (or 140ml purple grape juice)
  • 140ml gin
  • 1 orange, zest pared into strips

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    19g 21%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 21.4g Protein 0.1g Fibre 0.7g


  1. Put the marmalade and apricot jam in a small bowl and mix with 2 tsp just-boiled water to smooth and loosen. Put in a cocktail shaker or a large, lidded jam jar with 2 ice cubes and the Campari, then shake until blended. Strain into a jug – if a little of the jam hasn’t dispersed, shake again and strain the remainder into the jug again.

  2. Pour the vermouth (or grape juice) and gin into the jug and stir well. Roll up the orange zest and put in a cooled sterilised* 500ml bottle. Carefully pour in the Negroni, using a funnel if you have one. Store in the fridge for 2-4 weeks. Serve poured over ice with extra pared orange.

See more Cocktail recipes

*To sterilise the bottles, wash with hot, soapy water and rinse. Dry in the oven for 25 mins at gas 1, 140°C, fan 120°C. Boil screw caps or rubber seals for 10 mins, then leave to dry.

drinkware RFO

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