Food & Cooking Recipes Drink Recipes Cocktail Recipes Spanish Negroni Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Alpha Smoot Prep Time: 5 mins Total Time: 35 mins Servings: 8 Our Iberian take on the classic aperitif swaps out gin for sherry, so it's less boozy but just as bright -- and can be made in a batch before your gathering. We like to use a light, crisp manzanilla or fino sherry for this recipe. Ingredients 8 ounces dry sherry 6 ounces sweet vermouth 6 ounces dry vermouth 4 ounces Campari Orange peel and Spanish olives, for garnish Directions In a large, resealable bottle, combine sherry, both vermouths, and Campari. Stir to combine; chill at least 30 minutes and up to 1 day. To serve, pour over ice and garnish with orange peel and Spanish olives. Rate it Print