Ginger Negroni fizz cocktail

Sparkly with a quiet edge of sweet ginger, this ginger Negroni fizz recipe is the traditional Negroni cocktail's timid cousin and just the thing to sip as you while away a golden afternoon. Photography by Jani Shepherd/Gatherum Collectif

By Fiona Hugues
  • 30 mins preparation
  • Serves 4
  • Print
How to make preserved stem ginger:
It’s quite easy to make your own preserved stem ginger for the ginger Negroni fizz mix. You’ll need fresh, young ginger as the older stuff can be a bit woody.
  • Freeze around 600g of ginger overnight then peel it while frozen with a paring knife.
  • Cut the ginger into 2cm chunks and place in a saucepan. Cover with water, bring to a boil then simmer until tender (about 40 minutes; pierce the ginger with a sharp knife to test).
  • Remove ginger from saucepan, leaving behind 3 cups of ginger water (discard any extra).
  • Bring ginger water to a boil with 3 cups sugar. Return ginger to pan and simmer for another
  • 15 minutes then pour into sterilised jars. Seal while hot and store in the pantry (the ginger will keep for up to a year).
  • Refrigerate once opened.


  • 4 piece (2cm chunks) preserved stem ginger, sliced, plus 2 tbsp syrup (see below)
  • zest (long threads) of 1 small orange
  • 60 millilitre Campari
  • 60 millilitre Martini Rosso
  • ice
  • 1 bottle chilled prosecco


  • 1
    Place the ginger, syrup, zest, Campari and Martini Rosso in a glass container and stir.
  • 2
    Leave for 30 minutes for flavours to develop before mixing drinks.
  • 3
    To serve, place ice in a glass, pour over 30ml of the ginger Negroni mix and top up with prosecco. Stir with a swizzle stick and serve.

read more from