Nonalcoholic Negroni

By Dan Pelosi

Published September 30, 2025

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.
Media 1 of 2
Total Time
2¼ hours
Prep Time
5 minutes
Cook Time
10 minutes, plus 2 hours’ cooling
Rating
5(739)
Comments
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It can be difficult to find a nonalcoholic version of the classic Negroni that captures the complex flavor notes without involving the use of pricy nonalcoholic spirits. This recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), cracks the code by using a common pantry ingredient: hibiscus tea. It features grapefruit juice for bitterness, tea for floral and tannic notes, a little sugar for sweetness and black peppercorns for that subtle, satisfying tingle.

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Ingredients

Yield:6 to 8 drinks

  • 1 medium navel orange

  • 10 hibiscus tea bags, such as Celestial Seasonings Red Zinger

  • 1 tablespoon whole black peppercorns

  • 1 tablespoon whole cloves

  • ½ cup sugar

  • 2 (12-ounce) cans tonic

  • 1 cup unsweetened grapefruit juice

  • Ice, for serving

  • Orange wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

27 grams carbs; 109 calories; 1 gram fat; 1 gram fiber; 14 milligrams sodium; 1 gram protein; 24 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use a vegetable peeler to peel the orange, avoiding as much white pith as possible. In a small saucepan, combine the orange peel with the tea bags, peppercorns, cloves and 2 cups water. Bring to a boil over high heat.

  2. Step 2

    Add the sugar and cook, stirring, until dissolved, about 1 minute. Cover, remove from the heat and let cool completely, about 2 hours. Strain the tea and discard the solids. The cooled, brewed tea can be refrigerated in an airtight container for up to 2 weeks.

  3. Step 3

    To serve, in a large pitcher, stir together the tea, tonic water, grapefruit juice and about 1 cup ice. Divide among rocks glasses filled with ice and garnish with orange wedges.

Tip

  • To make one serving, fill a rocks glass with ice. Pour in 1 ounce of grapefruit juice, 2 ounces of the tea and 3 ounces of tonic water; stir to mix. Garnish with an orange wedge.

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Ratings

5 out of 5
739 user ratings
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Comments

sf cook

There is a non-alcoholic substitute for Campari. It is Sanbitter, made in Italy. It can be purchased in the US and is nearly indistinguishable from Campari. Highly recommend it. Just pop open the bottle and use. They also have an Aperol substitute.

BJ

Many of my friends will not drink grapefruit juice because grapefruit and its juice interfere with the medications they use. Is there any other juice that would be suitable in this recipe?

Donna Grauer

@BJ I use Fresca for my mocktail and bitters . And why are we not calling this a phony Negroni.?

LAM

The cloves threw me off. Didn’t love the flavor they added and would leave out next time.

Kerry

If I wanted to use use loose leaf hibiscus tea, how much do you think I’d need?

Pam

I make this without the sugar and grapefruit juice - just tea, orange and spices. Delicious- freeze the tea concoction in 2oz servings and add as ice cubes to tonic water.

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Credits

Adapted from “Let’s Party” by Dan Pelosi (Union Square & Co., 2025)

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