The Negroni—equal parts gin, Campari, and sweet vermouth—should taste balanced across three distinct flavors. In practice, most home versions taste like straight Campari, the herbal-bitter aperitif dominating the glass. The problem isn't the recipe; it's execution and ingredient quality. Most Campari-forward Negronis taste that way because the gin is weak or the vermouth is cheap. Modern bartenders are shifting the ratio to 1.5 gin : 1 Campari : 1 sweet vermouth, giving the juniper a fighting chance. Some argue for 1 : 0.75 : 1 to emphasize Campari's role. The key variable is your vermouth—Noilly Prat and Carpano Antica Formula have enough body to compete. Cheap vermouth disappears instantly. "The Negroni is a test of ingredients, not technique. It's either balanced or it isn't." Stir over large ice for 30 seconds—not 15, not 60. The temperature and dilution stabilize around this window. Express orange oil over the surface, but skip the twist; citrus oils mask the herbal complexity. If your standard Negroni tastes too bitter, the problem is likely thin gin or inferior vermouth, not the ratio. Don't reach for triple sec or other modifiers—fix the foundation first. Once you taste a properly proportioned Negroni with quality spirits, you'll understand why this three-ingredient drink has survived over a century.