Skip to Content

How to Make a ‘Count Mario Tucci’ Negroni

10:00 AM EDT on April 12, 2023

Rosanna Scotto and Max Tucci with Negronis

One of the most legendary and celebrated cocktails in the world is the Italian Negroni. As noted in my entertaining/cookbook, The Delmonico Way: Sublime Entertaining & Legendary Recipes from the Restaurant that Made New York, my father, Mario Tucci, the famed restaurateur, first discovered the Negroni at Harry's Bar in Firenze. He insisted on having it Delmonico’s, and decades later, I insisted on having the cocktail in my book.

As legend has it, and as I write in the pages of my book, "The story of the Negroni began in 1919 at the Caffè Casoni in Florence. There’s no documented historical account, but it is believed by cocktailians that Count Camillo Negroni invented the drink when he ordered an Americano made with gin in place of the usual soda water from bartender Fosco Scarselli."

Legend also has it that when my father first met my mother, he served her a Negroni and said, “If she can stand up after a Negroni, she’s a keeper.” My father’s secrets for this cocktail are to serve it in a chilled balloon glass, garnish with an orange peel, and top it off with a superb vintage Champagne.

In the spirit of the Delmonico way, I give to you the recipe of the Mario Tucci Negroni. Cin-Cin and Salute!

How to Make a 'Count Mario Tucci' Negroni

How to Make a 'Count Mario Tucci' Negroni

0 from 0 votes
Recipe by Max Tucci Course: Recipes


Prep time


Cooking time



  • Ice cubes

  • 1 ounce 1 Campari

  • 1 ounce 1 gin

  • 1 ounce 1 sweet red vermouth

  • 1 1 orange peel twist

  • 1 ounce 1 (a splash) Champagne


  • Fill a frozen balloon glass with plenty of ice.
  • Pour Campari, gin, and vermouth over the ice cubes. Gently stir with a bar spoon.
  • Garnish with the orange twist.
  • Add a splash of Champagne and serve.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Tagliarini alla Vongole

This tagliarini alla vongole recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka. Here, he uses the ribbon-shaped tagliarini pasta to pair with flavorful clams and herbs, a delicious take on the classic linguine alla vongole.

November 30, 2023

Giada De Laurentiis on the Holidays and Giadzy

Appetito interviews Italian food icon Giada De Laurentiis about the unique products from Giadzy and her holiday gift ideas.

November 30, 2023

An Interview with Chef Silvia Baldini

Our contributor and honey expert, C. Marina Marchese, sat down with Chef Silvia Baldini to discuss her new cookbook.

November 28, 2023

Pici Pasta with Potatoes and Beans

Pici pasta with potatoes and beans is a recipe from the new cookbook Pasta et Al. The dish calls for a fresh, thick-rolled pasta in a Tuscan preparation.

November 27, 2023
See all posts