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An Ideal Negroni


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213 replies to this topic

#151 haresfur

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Posted 24 January 2013 - 11:31 PM

I generally prefer Cinzano to M&R. I confess to not spending a lot of effort to search out anything fancier, here in the bush.
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#152 ChrisTaylor

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Posted 25 January 2013 - 03:44 PM

I had a Lua Bonita (Cachaca Negroni) tonight. Lovely drink. Really wonderful. Made it with Punt e Mes.


Made it with Punt e Mes too. I guess I expected something along the lines of a rum-based Negroni. It's not that at all. It seems to ramp up the bitterness a bit. It works.

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#153 b1os

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Posted 03 February 2013 - 04:11 PM

I used Beefeater (94 proof), Carpano Antica and Campari, at first equal parts. Then I noticed that I preferred a 50% increase of the Carpano Antica (thus 1.5:1:1).
Since I've tried regular Cinzano rosso in it, I realized this vermouth rosso style suits the drink much better, and as a plus it's more gentle to the budget. 1:1:1 with Broker's gin (94 proof) is what my favorite ratio is at the moment.

#154 Yojimbo

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Posted 06 February 2013 - 01:01 PM

I asked the bartender at a restaurant last night to make a negroni with Gran Classico subbed for the Campari -- I wasn't able to see him make it, so ratios/brand of vermouth/degree of stirring etc. were unknown.

I had liked GC in another drink the week before, but in this instance what a got was a hint of complex spice, which was nice, but not nearly the bitter punch of Campari, which is part of what makes a Negroni a Negroni, of course. I'd be curious to try again with more control over the mixing details . . . .
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#155 FrogPrincesse

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Posted 06 February 2013 - 01:25 PM

I asked the bartender at a restaurant last night to make a negroni with Gran Classico subbed for the Campari -- I wasn't able to see him make it, so ratios/brand of vermouth/degree of stirring etc. were unknown.

I had liked GC in another drink the week before, but in this instance what a got was a hint of complex spice, which was nice, but not nearly the bitter punch of Campari, which is part of what makes a Negroni a Negroni, of course. I'd be curious to try again with more control over the mixing details . . . .

I am about to try that experiment at home very soon. I will make sure to report my findings!

Edited by FrogPrincesse, 06 February 2013 - 01:25 PM.


#156 FrogPrincesse

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Posted 07 February 2013 - 12:31 PM

As promised here is the Negroni battle, Tempus Fugit's Gran Classico Bitter (originally from Turin but made in Switzerland) vs. Campari.

Neat first
Posted Image

Equal parts (mini) Negroni with an orange coin
Posted Image

On its own, Gran Classico is not as intense as the Campari. Campari has a much brighter orange flavor (similar a little bit to Cointreau vs. PF dry curacao). And the color is the other obvious difference.

The Gran Classico Negroni was more herbal and had a syrup-like quality, almost like honey, that is not there in the Campari version. The orange flavor in the Gran Classico Negroni was more subtle and overall it was a toned-down Negroni with a slightly sweet finish. I thought my husband may like it (he abhors Campari) and very bravely he had a sip, but it was still too bitter for him.

In comparison, the Campari Negroni starts extremely bright and continues with an intense orange flavor, some sweetness, and a memorable bitter finish that makes you long for another sip.

Campari is the clear winner for me in the Negroni. But I am sure that I will find other uses for the Gran Classico. It may be time to revisit the Boulevardier, Old Pal, Left Hand, Right Hand, and so on. Or maybe as an Aperol alternative?

Edited by FrogPrincesse, 07 February 2013 - 12:32 PM.


#157 FrogPrincesse

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Posted 02 April 2013 - 03:08 PM

There is a bunch of interesting Negroni variations in this article by Bon Appetit ("There's No Wrong Way to Screw Up a Negroni"), including a few that are featured on the menu at Hinoki and the Bird and were mentioned in the discussion in the Boulevardier thread.


Edited by FrogPrincesse, 02 April 2013 - 03:14 PM.


#158 Hassouni

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Posted 02 April 2013 - 03:41 PM

Any way to get a Negroni with a less thick, syrupy mouthfeel, short of shaking it? No matter how much I stir, or how many rocks I serve it on, it has such a thickness to it that i find somewhat tiresome...



#159 FrogPrincesse

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Posted 02 April 2013 - 03:48 PM

Any way to get a Negroni with a less thick, syrupy mouthfeel, short of shaking it? No matter how much I stir, or how many rocks I serve it on, it has such a thickness to it that i find somewhat tiresome...

More gin maybe a la Toby Maloney?



#160 EvergreenDan

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Posted 02 April 2013 - 03:52 PM

Any way to get a Negroni with a less thick, syrupy mouthfeel, short of shaking it? No matter how much I stir, or how many rocks I serve it on, it has such a thickness to it that i find somewhat tiresome...

Yes. Use less sugar and/or more acid. Start with a Perfect Negroni (splitting the sweet vermouth 50/50 with dry). Or use more gin (try 2 oz gin with 1/2 oz each Campari and vermouth(s) -- you might need this on the rocks or a long stir. (Edit: Frog beat me by 4 minutes!)

 

Here are four Negorini-like variants I tried to lessen the sweetness, which would also lean out the mouthfeel.


Edited by EvergreenDan, 02 April 2013 - 03:53 PM.

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#161 Snark

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Posted 02 April 2013 - 04:13 PM

Ack. Reading challenged today. Removed.


Edited by Snark, 02 April 2013 - 04:14 PM.


#162 Rafa

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Posted 02 April 2013 - 04:33 PM

Any way to get a Negroni with a less thick, syrupy mouthfeel, short of shaking it? No matter how much I stir, or how many rocks I serve it on, it has such a thickness to it that i find somewhat tiresome...

Yes. Use less sugar and/or more acid. Start with a Perfect Negroni (splitting the sweet vermouth 50/50 with dry). Or use more gin (try 2 oz gin with 1/2 oz each Campari and vermouth(s) -- you might need this on the rocks or a long stir. (Edit: Frog beat me by 4 minutes!)

 

Here are four Negorini-like variants I tried to lessen the sweetness, which would also lean out the mouthfeel.

 

 

I wish dry vermouths were by and large more acidic; it would make them more useful. You can add acid to them at home (I use malic, which gives a green apple-y tartness) but if one of the big vermouth manufacturers promoted a high-acid vermouth it could help free us from the bartender mentality that sour = citrus. 


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#163 Hassouni

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Posted 02 April 2013 - 04:50 PM

I have to say I don't mind the sweetness per se, it's just the overly thick mouthfeel -  I really like the original formula. I blame the Campari for its syrupy nature.  That said, I'm using Cinzano red/sweet vermouth, maybe other sweet vermouths are lighter? 



#164 mkayahara

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Posted 02 April 2013 - 06:01 PM

I have to say I don't mind the sweetness per se, it's just the overly thick mouthfeel -  I really like the original formula. I blame the Campari for its syrupy nature.  That said, I'm using Cinzano red/sweet vermouth, maybe other sweet vermouths are lighter? 

Indeed, I find Dolin sweet vermouth to be less syrupy.


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#165 FrogPrincesse

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Posted 03 April 2013 - 01:59 PM

Speaking of Negronis, Gary Regan just wrote an entire book devoted to them: The Negroni: A Gaz Regan Notion (164 pages). There is no preview or review on amazon, so has anyone had a chance to take a look at it?



#166 EvergreenDan

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Posted 03 April 2013 - 05:44 PM

Tonight's Nongroni:

 

2 oz Hayman Royal Dock Navy Strength Gin (yikes)

3/4 oz Punt e Mes

3/4 oz Luxardo Bitter

1/4 oz Zirbenz Stone Pine liqueur

lemon twist

rocks

 

I was out of dry vermouth (and DrunkLad, I agree it could be more acidic), so I went with strength over beauty. Nice. I'd make it again. 2 oz of 57% gin is, um, a lot.


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#167 campus five

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Posted 09 April 2013 - 08:18 PM

So this arrived today:
http://www.amazon.co.../dp/1907434356/

I haven't a chance to really go through it, but it looks like a fun read.

#168 EvergreenDan

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Posted 17 April 2013 - 01:41 PM

Another Nongroni:

 

1 1/2 oz Gin

1 1/2 oz Cocchi Americano

1/2 oz Campari

Huge expressed orange peel

 

Very nice, if perhaps a bit polite. The Cocchi is more subtle than sweet vermouth (or Punt e Mes), so it dialed back the Campari considerably. I remain convinced that the Negroni is just about unsinkable.


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#169 FrogPrincesse

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Posted 06 June 2013 - 10:28 AM

Last night's Negroni variation was the Banks of Torino found via Kindred Cocktails. Banks 5 rum as the base, which makes it a relative of Michael McIlroy's Right Hand (aged rum, sweet vermouth, Campari, mole bitters).

 

Banks of Torino
by Joshua Perez, Booker & Dax, NYC
1 1/2 oz Blended rum, Banks 5 Island
3/4 oz Aromatized wine, Cocchi Vermouth di Torino
3/4 oz Campari
2 ds Bitters, Angostura
1 twst Orange peel

Build over one large rock, stir and garnish with an orange peel.

 

I liked how this combination highlighted the aroma of the rum. The vermouth di Torino was great in this drink, just the right fit. This was a very harmonious tropical Negroni. I think that I prefer it to the Right Hand.

 

8965310304_1232280dae_z.jpg
 

 

 

 



#170 Chris Amirault

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Posted 16 June 2013 - 06:28 PM

Intrigued, and enjoying a birthday, I sought out the Right Hand, with gratitude to the good folks at Bittermens (tx Janet and Avery!) and appreciation for the last few ounces of the Inner Circle Green I've been hoarding:

1.5 oz aged rum (IC Green)
3/4 oz Carpano Antica (I used Punt e Mes)
3/4 oz Campari
2 dashes Bittermens Xocolatl Mole Bitters

Stir; strain; up.

No garnish. Not that it would matter: this IC Green has a nose like an state trooper chasing down speeders on the freeway.
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#171 FrogPrincesse

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Posted 11 October 2013 - 12:01 PM

The other day I realized with horror that I had never tried Joaquin Simo's Kingston Negroni. I had tried a cocktail combining Campari with Smith & Cross in Benjamin Schwartz's Professional, as well as countless Negroni variations, but not this one for some reason. I decided to remedy the situation immediately.

 

10199428766_3017befb02_z.jpg
Not as crisp or bitter as a regular Negroni (this was equal parts but I've seen recipes for the Kingston Negroni cutting down the vermouth to 3/4 which makes sense). But it's wonderfully flavorful with the rich aroma of the S&C balancing out the Campari.



#172 Plantes Vertes

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Posted 29 October 2013 - 12:42 PM

Lucien Gaudin

 

1.5oz London dry

0.75oz Cointreau

0.75oz extra dry vermouth

0.75oz Campari

 

Great drink.

002 (480x640).jpg


Edited by Plantes Vertes, 29 October 2013 - 12:42 PM.


#173 FrogPrincesse

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Posted 29 October 2013 - 12:45 PM

Lucien Gaudin

 

1.5oz London dry

0.75oz Cointreau

0.75oz extra dry vermouth

0.75oz Campari

 

Great drink.

attachicon.gif002 (480x640).jpg

Maybe I should give this another try one of these days. I had one a while back was not in love with it despite the Campari and the French inspiration.

 

I just noticed that you posted it in the Negroni thread. For me it does not have the feel of a Negroni.


Edited by FrogPrincesse, 29 October 2013 - 12:51 PM.


#174 mkayahara

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Posted 29 October 2013 - 01:06 PM

I'm with you on this one, FrogPrincesse. I just don't get the Lucien Gaudin. I've made it maybe twice, and didn't enjoy it either time. I found it too astringent, as I recall. For me, the Cointreau definitely takes this outside the realm of the Negroni.


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#175 Plantes Vertes

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Posted 29 October 2013 - 01:10 PM

Erm... yes. I searched for Campari to put that in the Campari cocktails thread but have evidently strayed...

 

Anyhow, it is not too astringent for me, I enjoy the sour profile a lot.



#176 lesliec

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Posted 30 October 2013 - 06:37 PM

I can see the Lucien Gaudin as being part of the continuum of 'Negroni-like' drinks. It has gin, vermouth and Campari; where it differs is in adding the fourth ingredient.  So maybe we should class it as a 'Negroni-plus' - I bet there's as many of those as there are three-ingredient variations.

 

We've enjoyed the LG several times at home and I had a cracker one at Mea Culpa in Auckland when we were up there last weekend.  I don't get sourness/astringency from it; I don't like sour in cocktails, so I think I'd notice!

 

Mea Culpa's a nice bar, by the way; up there with Wellington's Hawthorn Lounge but smaller.


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#177 Czequershuus

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Posted 30 October 2013 - 06:52 PM

The Lucien Gaudin is actually one of my favorite cocktails, and while I can see it being an extension of a Negroni, I tend to think of it in a mental category of vermouth/amaro sours, where the acid role in the drink is split between the citrus and wine-based portion. I do think it can be a sensitive drink though, one that requires very fresh vermouth and decent limes. 



#178 EvergreenDan

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Posted 31 October 2013 - 03:06 AM

The Lucien Gaudin is actually one of my favorite cocktails, and while I can see it being an extension of a Negroni, I tend to think of it in a mental category of vermouth/amaro sours, where the acid role in the drink is split between the citrus and wine-based portion. I do think it can be a sensitive drink though, one that requires very fresh vermouth and decent limes. 

Citrus? Lime?

 

Are there two similar cocktails with the same name?


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#179 EvergreenDan

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Posted 31 October 2013 - 03:57 PM

Boy, did not like this. The orange put me off. I'd try it again with Aperol or Amer Boudreau, though.


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#180 Czequershuus

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Posted 31 October 2013 - 04:12 PM

Woof, that will teach me for posting late at night after a full day of work. Conflating  completely different things I had read in my mind. Carry on about your business everyone one, nothing to see here *slink round corner*