I used
Campari,
Punt e Mes (sweet vermouth) and
Citadel gin for the batch I aged. But when I was at a local liquor store, the woman showed me some variations on these, such as a bitters made by
Dolin that is a bit more subtle than Campari. So feel free to use brands that you like. Negronis don’t need aging – if you wish, just mix one up in a glass, and enjoy.
To barrel-age Negronis: Pour 1 part gin, 1 part sweet vermouth and 1 part Campari in a cedar barrel and shake gently to combine. Let age for a couple of months.