Waitrose and Partners


Try sweet vermouth in a Negroni for a classic cocktail that can be enjoyed all year round. 

Nick Grimshaw made this cocktail for Angela Hartnett and guests Stephen & Anita Mangan on episode 17, season 3 of Dish, the Waitrose podcast. It was served with Palestinian slow-roast lamb and a cucumber & pomegranate salad, prepared and cooked by Angela Hartnett. She paired the meal with Los Tontos Sabios, a lively organic Spanish wine.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.  

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  • Serves1
  • CourseDrink
  • Prepare5 mins
  • Cook-
  • Total time5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 25ml Cocchi Vermouth
  • 25ml Boatyard Double Gin
  • 25ml Campari
  • Ice
  • 1 orange twist, to garnish


  1. Add the vermouth, gin and campari to a mixing glass with ice. Stir for 30 seconds. Strain into an ice-filled rocks glass and garnish with an orange twist.

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