Campari's Pumpkin Spiced Negroni

Looking for a clever way to bring a bit of autumn into one of your favourite cocktails? Check out this winning recipe from Campari brand ambassador Joe St Clair Ford

Campari's Pumpkin Spiced Negroni

Makes 6

Preparation time 0 mins

Cooking time 0 mins

Autumn is well and truly here, and for those of a certain disposition (hey, no judgement from us) that means one thing: pumpkin spice. Now, in some parts of the world, pumpkin spice just means nutmeg (we know: mind blown, right?) but for Campari's brand ambassador Joe St Clair Ford, it means, well, pumpkin and spices.

For this negroni, Ford takes a simple pre-batched negroni mix and infused buttery roasted pumpkin and autumnal spices for a winter warmer with a different. Give it a go yourself.


  • 500ml pre-batched negroni (166ml each of Campari, vermouth rosso and gin)
  • 300g diced pumpkin
  • 50g butter
  • 2 cinnamon sticks
  • 2 star anise


Roast 300g diced pumpkin in a pan with 50g butter, 2 cinnamon sticks, 2 star anise and 3 pinches of mace until soft. Infuse the roasted spiced pumpkin into 500ml pre-batched negroni for 2-3 hours, then strain off the solids and place in the freezer until the fats have solidified on the surface. Strain through a cheese cloth and stir 75ml of the negroni over ice.