Negroni Lollipop

Matthew Kelly/Supercall

Negronis are great over ice, as a Jello Shot or even in marmalade, so it makes sense that this delightful aperitif is equally delightful in lollipop form. This bittersweet, handheld candy goes a little lighter on the Campari and sweet vermouth than the classic cocktail, allowing the herbaceous notes of gin to shine through the sweetness. While the ruby red sipper is typically reserved for pre-dinner drinking, this version makes a great dessert.

Recipe make 1 dozen lollipops.

Negroni Lollipop



  • 2 tbsp gin
  • 1 tbsp Campari
  • 1 tbsp sweet vermouth
  • 3 tbsp cold water
  • .75 Cup sugar
  • 3 tbsp corn syrup
  • Pinch kosher salt


Step one

Mix together all ingredients, except 1 teaspoon of the gin, in a medium saucepan until the sugar is completely saturated.

Step two

Bring the mixture to a boil over medium heat, stirring gently with a silicone spatula until sugar is dissolved. Then continue to boil until the mix hits 300 degrees Fahrenheit without stirring.

Step three

Remove the mixture from the heat and quickly mix in the remaining teaspoon of liquor.

Step four

Quickly spoon or pour the syrup into either lollipop molds or dollop onto a silicone mat.

Step five

Place a lollipop stick in the center of each candy and twirl it so that it’s fully covered in syrup.  

Step six

Let the lollipops cool completely, then peel from the molds.

Step seven

Store in an airtight container, or cover with candy wrappers and tie with string.

Contributed by Supercall