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An Ideal Negroni


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#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.

 

15425847819_2bb4ac1a36_z.jpg
 


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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.

 

16443210196_4f693e7576_z.jpg

 



#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.

 

16378700888_21d5c6a4f9_z.jpg

 



#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.

 

16663691626_8c6e67c169_z.jpg


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


#220 paulraphael

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Posted 15 May 2015 - 07:34 AM

This being my favorite cocktail, I've been experimenting lately. I'm loving the classic proportions with Plymouth Gin and Cocci di Torino. Stirred vigorously and strained into a glass with fresh, big ice cubes. They melt slowly enough that it's still satisfying at the end, but even in the beginning it's not quite the punch in the face of groni served up.

 

My girlfriend, a bit tired of being knocked completely off her feet, has asked for a "girly" version. A regular negroni diluted 1:3 with soda, served on a lot of ice, is refreshing and delicious. On a hot day I might even prefer the girlygroni.

 

N.B.: I'd previously been using whatever gin was lying around, and M&R vermouth. The latter, I've come to realize, is disgusting. I've found a lot of debate online about this. There may be something in it that freaks out the taste buds of certain people. Some knowledgeable cocktail folks seem to like it but mine is going down the drain.



#221 mkayahara

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Posted 15 May 2015 - 07:44 AM

N.B.: I'd previously been using whatever gin was lying around, and M&R vermouth. The latter, I've come to realize, is disgusting. I've found a lot of debate online about this. There may be something in it that freaks out the taste buds of certain people. Some knowledgeable cocktail folks seem to like it but mine is going down the drain.

I find this issue quite fascinating. I've gone back and forth between M&R and Cinzano for years, and enjoy both. I wonder if bottle age has something to do with it - not how long the bottle has sat open in your fridge (or on your bar), which everyone knows causes it to deteriorate, but how long it's been sitting on the shelf, and under what conditions. Because M&R and Cinzano are the only two sweet vermouth options in my local liquor monopoly (at least most of the time), I know they have pretty decent turnover. Obviously I'm just guessing here, though; it could be that you (and others) just don't like it.


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#222 paulraphael

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Posted 15 May 2015 - 08:08 AM

Mine was brand new from the store around the corner (admittedly it may have been on their shelf forever). I haven't had Cinzano. One of the M&R haters in a cocktail forum suggested that Cinzano had a similar flavor profile and yet he found it inoffensive. The cocci tastes nothing like M&R—darker, less sweet, some bitterness, orange peel and spices.

 

The flavors I get from M&R are like sweet bathwater and imitation oregano. This is drinking it straight. In a negroni the campari is powerful enough that I don't find the M&R terrible. But I also don't find the overall effect magical.

 

Edited to add: I'd be curious to hear a description of the flavors of M&R from some of the people who like it. Is this one of those cilantro-like things where we're tasting something completely different?


Edited by paulraphael, 15 May 2015 - 08:19 AM.


#223 mkayahara

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Posted 15 May 2015 - 09:08 AM

I haven't tried the Cocchi VdT, but I was relatively unimpressed with Dolin's sweet vermouth, which I found thin and insipid. Next time I open a bottle of M&R, I'll do notes. From memory, it certainly isn't appreciably bitter, but in my book, that's why amari exist.


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#224 EvergreenDan

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Posted 15 May 2015 - 02:03 PM

Cocchi VdT is delicious, but by far I prefer Punt e Mes in a Negroni. I like the Cocchi with a squeeze of lemon and if I'm trying to stretch it, a bit of seltzer.


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#225 paulraphael

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Posted 16 May 2015 - 11:07 AM

I haven't tried Punt e Mes in a negroni. I've heard others talk about it. I'm surprised it works, since it seems like it's well on the road to being a bitter just like the campari. You find it balanced?



#226 EvergreenDan

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Posted 16 May 2015 - 11:46 AM

Balanced? I like bitter. A Negroni is 2:1 sweet to dry. It can take a lot of bitter. I also like a Perfect Negroni -- split the Punt e Mes with a dry Dry Vermouth, like Boissiere (rather than, say, Dolin).


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#227 FrogPrincesse

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Posted 16 May 2015 - 06:25 PM

Punt e Mes works great. The little extra spike of bitterness can be a good thing with an assertive gin. My neighborhood bar/restaurant uses it by default in Negronis (with Tanqueray) and made me a convert.
I also like Dolin red (herbal, dry, and not as not " in your face" as other red vermouths) and Cocchi vermouth di Torino (deeper, richer flavor with chocolate undertones). The only vermouth I stay away from is Carpano Antica Formula. Too sweet for Negronis.
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#228 lindag

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Posted 17 May 2015 - 07:25 AM

Well I've never had a Negroni cocktail before but after reading through this thread I've become convinced that I've been missing out.

Compari is on my list for the liquor store.



#229 Craig E

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Posted 17 May 2015 - 07:59 AM

Well I've never had a Negroni cocktail before but after reading through this thread I've become convinced that I've been missing out.
Compari is on my list for the liquor store.


Just bear in mind, if this is all new to you: decide whether you like it on your *third* try, not your first. Many people find there's an odd switch from "detest" to "adore" that only gets flipped around Campari cocktail #3.

(Doesn't have to be in a row, of course!)
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#230 Moto

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Posted 17 May 2015 - 06:36 PM

Craig E gives beautiful advice here.  I tried my first Negroni about 10 years ago.  I thought to myself why is this horrid drink a cocktail classic?  I was already a gin fan at that time and a fan of all things bitter but I just wasn't ready for the combo.  I tried it again a few years later and still didn't get it.  Finally tried it a third time and the light bulb came on.



#231 haresfur

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Posted 17 May 2015 - 11:13 PM

Well I've never had a Negroni cocktail before but after reading through this thread I've become convinced that I've been missing out.

Compari is on my list for the liquor store.

 

Never mind. Just concurring with Craig's advice. But I can add that Campari is very unique in the wonderful world of potable bitters and well worth the effort to appreciate.


Edited by haresfur, 17 May 2015 - 11:16 PM.

It's almost never bad to feed someone.

#232 lindag

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Posted 18 May 2015 - 02:30 PM

Ok, I stopped and picked up the Campari, now I could use a suggestion as to how to mix.
where I live we have only simple ingredients.
I have the Campari, several of the common brands of Gin, Tribumo sweet Vermouth and Gallo dry Vermouth.
Can I make a decent drink with what I have?

#233 haresfur

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Posted 18 May 2015 - 04:58 PM

Ok, I stopped and picked up the Campari, now I could use a suggestion as to how to mix.
where I live we have only simple ingredients.
I have the Campari, several of the common brands of Gin, Tribumo sweet Vermouth and Gallo dry Vermouth.
Can I make a decent drink with what I have?

 

Basic Negroni: 1:1:1 Campari, gin, sweet vermouth

 

Americano: 1:1 Campari, sweet vermouth. Over ice, top with soda

 

Campari and soda. Serve with lemon or orange slice.

 

Do you have any Fernet Branca? Another favourite of mine is Campari, 1 tbsp Fernet, bitter lemon soda, and a few dashes of bitters.


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#234 FrogPrincesse

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Posted 18 May 2015 - 05:04 PM

Campari Martini!



#235 EvergreenDan

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Posted 18 May 2015 - 06:53 PM

FrogEvilPrincess


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#236 lindag

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Posted 19 May 2015 - 06:02 AM

Thank you.  I tried this (it was also the recipe on the back of the Campari bottle) and it was good, not great, to my taste.

However, I'm willing to tinker and try it a few times to see if it's true that it has to grow on me; it is quite different.

 

Basic Negroni: 1:1:1 Campari, gin, sweet vermouth

 

 


Edited by lindag, 19 May 2015 - 06:02 AM.


#237 paulraphael

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Posted 19 May 2015 - 07:20 AM

Thank you.  I tried this (it was also the recipe on the back of the Campari bottle) and it was good, not great, to my taste.

However, I'm willing to tinker and try it a few times to see if it's true that it has to grow on me; it is quite different.

 

Aside from it being a bit of an acquired taste, there's a lot of range available before you mess with the proportions. Gins are different from one another, and sweet vermouths are radically different. You can get a lot of flavors while sticking with the 1:1:1

 

If you do deviate, the most common thing is to up the proportion of gin a bit. Like 1.5 : 1 : 1. A little boozier, but less intensely bitter.

 

BTW, I like that you're posting about Negronis at 9:02 AM.


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#238 EvergreenDan

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Posted 19 May 2015 - 09:56 AM

I found the Negroni one of the more challenging ways to enjoy Campari. Try Seltzer, lime, and the desired amount of Campari. Start with a little -- you can always add more to the glass. The acid from the lime, tempers the bitter-sweet Campari. Then try a gin-heavy Negroni ratio, as paulraphael suggests.


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#239 lindag

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Posted 20 May 2015 - 07:44 AM

Paul,

I did just what you suggested and increased the gin by half - gin is really my favorite spirit.  I liked that combination a bit better.

Should I try it with dry vermouth?  Keep in mind that the selections at local liquor stores are pretty basic.



#240 Craig E

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Posted 20 May 2015 - 11:47 AM

If the Campari and dry vermouth are at hand, you're a bottle of rye whiskey away from an Old Pal, or a bottle of tequila away from a Jalisco Stroll, either of which is worth trying.

Sticking with gin/Campari combinations, if you could find St. Germain you could make a Bitter Elder, or with Cointreau a Robert Hess Jasmine. If you like grapefruity flavors you'll likely enjoy either of those.

But you might just keep tinkering with the Negroni too. Are there vermouths one shelf up from what you have that might be worth trying out?