Negroni Sbagliato

Roughly half. A Negroni sits around 24 percent in the glass once diluted. Replace the gin with prosecco and you land near 11 or 12, close to a glass of wine. That's why this one works at six in the evening and a Negroni really doesn't.

No. Champagne makes it drier and yeastier, which suits anyone who finds prosecco a little sweet, and cava sits between the two. Whatever you open, look for brut. Extra dry prosecco is sweeter than the name suggests, and Campari has brought enough sugar already.

Warm glass, warm wine, or the prosecco going in first. Chill the glass, build the Campari and vermouth over cubes, then add cold prosecco last and down the side. One gentle turn is all the mixing it needs. Anything more strips most of the bubbles out.

Wine glass, with cubes. The bowl holds the aroma and gives the bubbles somewhere to go, and 90 ml of prosecco over ice won't fit comfortably in a tumbler anyway. If a tumbler is all you have, scale the whole build down by about a third.

A classic Negroni Sbagliato calls for 30 ml (1 oz) Campari, 30 ml (1 oz) Sweet vermouth, 90 ml (3 oz) Prosecco. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A Negroni Sbagliato is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.

Serve a Negroni Sbagliato in a large wine glass, over fresh ice cubes.