Phony Negroni

Yes, it's 0% ABV. Novara Aperitivo, a non-alcoholic gin, and verjus (or a non-alcoholic vermouth) take the place of the gin, Campari, and sweet vermouth in a classic Negroni. There's no alcohol at any step, and even the optional dash of Overtly Orange Bitters is alcohol-free.

We reach for Pentire Adrift or Monday Zero Alcohol Gin. Both hold up well against Novara's bitter-orange backbone. Sobrii 0-Gin is a solid Canadian option, and the original 2019 version used Seedlip Spice 94 (which isn't a gin, of course) for a warmer, spiced edge. Any of them work, so pick the one whose flavour you like best.

Novara is the bittersweet core doing Campari's job, so it's the one ingredient we wouldn't swap. We built it for exactly this drink. Another non-alcoholic red bitter aperitivo is the closest substitute, though it will taste different. Wilfred's leans citrus-forward, closer to Aperol, and Ghia uses non-traditional botanicals. Neither one hits the Campari-style profile a Negroni needs.

Both work. Verjus, which is pressed from unripe grapes, keeps the drink crisp and dry. A non-alcoholic vermouth like Roots Divino Rosso leans sweeter and more aromatic, closer to a traditional Negroni. Use whichever you have on hand.

Yes. Keep the 40/30/20 ratio and scale it up. For about eight drinks, stir together 320 mL Novara, 240 mL non-alcoholic gin, and 160 mL verjus or non-alcoholic vermouth, then add a small splash of water (around 60 mL) to mimic the dilution you'd get from stirring each one. Chill it. The flavours round out over a few hours, and it keeps for up to 24. Pour over a large cube and finish each glass with expressed orange zest.

Bark & Bitter's founder, Nick Nemeth, created the original Phony Negroni recipe in 2019 with Novara Aperitivo and first served it at Backhouse Restaurant in Niagara-on-the-Lake, Ontario, where a chef gave it the name. The recipe on this page is that original, still on our menu today. The Phony Negroni name is more widely used now, but ours came first, in 2019.