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An Ideal Negroni


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218 replies to this topic

#211 EvergreenDan

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Posted 13 June 2014 - 03:52 PM

My "Negroni" variation tonight was something that Rafa suggested for the Kinsey Report -- equal parts Smith & Cross, Bonal Gentia, and Campari. I found it a touch syrupy, so I added another equal part dry vermouth. Big, rich and lovely.


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#212 FrogPrincesse

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Posted 13 June 2014 - 04:26 PM

My "Negroni" variation tonight was something that Rafa suggested for the Kinsey Report -- equal parts Smith & Cross, Bonal Gentia, and Campari.

That one is like Ron Dollete's Rope Burn, with Campari instead of Aperol.


Edited by FrogPrincesse, 13 June 2014 - 04:26 PM.


#213 Adam George

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Posted 15 June 2014 - 06:27 AM

On a whim, I decided to throw caution to the wind (the three sheets notwithstanding), and shake  :shock:  my negroni.  I always build my Negroni in the glass.  I think I've stirred it on one or two occasions, but I wanted to see what shaking it would do.  The color was completely different.  I should have taken a photo, but it's easy enough for anyone to replicate.  The taste was actually a little different due to the aeration and immediate dilution.  It was still good and very refreshing, though.  I didn't use anything unusual it--the gin was Bombay Dry and the vermouth was Cinzano.  I will more than likely stick with building it, but it was an interesting experiment and still resulted in a pleasant drink.  I'm thinking that this style might be better suited for outdoor use.


Yeah, I throw mine to get a happy medium between the full on, punchy built version and the lighter, aerated shaken style.
That's right, throwing is not just for wanky, showy bartenders.
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#214 brinza

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Posted 19 June 2014 - 08:48 AM

Yeah, I throw mine to get a happy medium between the full on, punchy built version and the lighter, aerated shaken style.
That's right, throwing is not just for wanky, showy bartenders.

I'll have to try that.  There can never be too many excuses to try another Negroni.


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#215 FrogPrincesse

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Posted 24 October 2014 - 12:14 PM

I usually don't like Gran Classico Bitter in Negronis (very sweet, not bitter enough), but it worked in this one, probably because of the bitterness of the Bonal. It's also my first Negroni with mezcal and I am a fan.

 

Mezcal Negroni: Vida mezcal, Gran Classico Bitter, Bonal gentiane-quina.

 

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#216 lesliec

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Posted 24 October 2014 - 10:47 PM

Nom d'un chien - no Bonal, no Gran Classico, and not much hope of either appearing here.  At least we can get Mezcal, if not much of a range.

 

But yes, I think I'd like this one.


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#217 FrogPrincesse

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Posted 10 February 2015 - 01:06 PM

A Negroni made in San Diego (and a riff on Gaz Regan's Rosita) - the Jalisco Stroll by Eric Giger of Noble Experiment, with 7 Leguas tequila blanco, Campari, Dolin dry vermouth, salt solution.

I forgot to try it without the salt. With the salt it's great. the Campari is toned down enough to fully enjoy the tequila. Some chocolate in the finish.

 

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#218 FrogPrincesse

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Posted 18 February 2015 - 11:31 AM

A white Negroni variation last night, also found through Gaz Regan's 101 Best New Cocktails app.

Tthe Citrine (Jake Sutton) with Sipsmith London dry gin, Suze, Dolin/Vya sweet vermouth (Cocchi vermouth di Torino), stir/strain/up (rock), lemon twist.

 

I love the Sipsmith gin (very crisp/bright flavors), and the VdT paired really well with the Suze. Very happy.

 

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#219 FrogPrincesse

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Posted 02 March 2015 - 10:17 AM

Another tequila-based Negroni variation, the Negrita (Giuseppe Gallo via Gaz Regan), with tequila Ocho plata (7 Leguas tequila blanco), Campari, Barolo Chinato. The dried fruit/raisins and general depth in the Barolo Chinato are a nice contrast to the fresh and crisp tequila.

 

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Edited by FrogPrincesse, 02 March 2015 - 10:19 AM.