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Al_Dente

An Ideal Negroni

293 posts in this topic

I could drink something like that!  (Isn't three teaspoons = 15ml =  ½ oz?)

 

Um, yeah, the name though ...

 

Yes, I guess that's the conversion for the US teaspoons & oz I used.

 

Happy for name suggestions before I add it to KC.

 

Interested to hear what you think if you try it.


It's almost never bad to feed someone.

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Happy for name suggestions before I add it to KC.

 

 

The Count's Handshake?

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If you have an account on KC, you can pick your measurement system in your profile. It tries pretty hard to make reasonable rounding so you don't get recipes with 15/16 oz or 17ml of something.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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So many places I could post this one so I chose perhaps the most tenuous. But I really think of it as a Negroni variation in spite of ... well...

 

YANV#1 (provisional name)

 

1 oz London Dry gin (I used a Sapphire knockoff)

1 oz Fernet Branca

3 teaspoons vermouth (Dolin red)

3 teaspoons Campari

1 teaspoon simple (2:1 because Campari is sweeter than Fernet)

3 dashes Peychaud's bitters

 

Stir, strain, garnish with lemon twist

Finally got to it, Haresfur.

It's a good 'un if you can handle the Fernet, which plays very interestingly with the gin (mine, of course). I used a teaspoon of 1:1 syrup because it was there and didn't feel any lack of sweetness.

Where did YANV come from, anyway? Am I missing a cultural reference? It wouldn't be the first time ...


Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

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Finally got to it, Haresfur.

It's a good 'un if you can handle the Fernet, which plays very interestingly with the gin (mine, of course). I used a teaspoon of 1:1 syrup because it was there and didn't feel any lack of sweetness.

Where did YANV come from, anyway? Am I missing a cultural reference? It wouldn't be the first time ...

 

Glad you liked it. Of course sweetness is to taste.  I tried it with varying amounts until it was way too sweet and judged by where I felt the gin came forward and wasn't lost in the bitter. But I have a bit of a sweet tooth, as much as I like bitter, too.

 

Yet Another Negroni Variation (internet geek cultural reference)

 

Considering North Beach Negroni because San Francisco, Fernet, Italian/beatnik neighbourhood where I had some good times.


Edited by haresfur (log)

It's almost never bad to feed someone.

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I made this for myself tonight. I made it with a tsp. 1:1 simple because that's what I had on hand, but I think I'd try the spec'd 2:1 next time. Had the same reaction as lesliec: the Fernet obviously dominates, but the stuff underneath it happily doesn't get lost. 

This must be the most adventurous drink that my wife has liked.

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I made this for myself tonight. I made it with a tsp. 1:1 simple because that's what I had on hand, but I think I'd try the spec'd 2:1 next time. Had the same reaction as lesliec: the Fernet obviously dominates, but the stuff underneath it happily doesn't get lost. 

This must be the most adventurous drink that my wife has liked.

 

A fun experiment is to start with the gin and Fernet, taste, add the Campari taste, add the vermouth, taste, then add sugar and taste.

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It's almost never bad to feed someone.

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12189261_616077616171_306057904613430628Inspired by Bar Termini:

Aged in glass and infused with pink peppercorns.

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This Negroni variation with Byrrh as the base still had a lot of punch. At first it's Suze's woody bitterness that comes through. After a few sips though, it becomes very harmonious and, unexpectedly, coffee notes start to emerge.

 

Violet Negroni (Mathieu Sabbagh via Diffords) with Byrrh, Tanqueray London dry gin, Suze.

 

22957775635_78eb09710a_z.jpg


Edited by FrogPrincesse (log)

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The Ultimate Negroni Guide is a fun read, with tasting notes and ratings of just about every variation you can imagine. 

Only a few days 'til Negroni Week!

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Wow, that seems to be quite thorough ! Thanks for sharing.

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Posted (edited)

1 hour ago, Craig E said:

The Ultimate Negroni Guide is a fun read, with tasting notes and ratings of just about every variation you can imagine. 

Only a few days 'til Negroni Week!

 

Thanks!  I have not tried the Oaxaca Negroni (love the Oaxaca OF) or a Negroni Sbagliato.  I'm currently in need of some specific, measurable, attainable, yada yada xD goals so perhaps a different Negroni variation for each day of Negroni Week would fit the bill xD.

I recall you had some great Negroni Happy Hours planned last year.  Are you doing something this year?


Edited by blue_dolphin to add link (log)

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20 minutes ago, blue_dolphin said:

 

I recall you had some great Negroni Happy Hours planned last year.  Are you doing something this year?

 

Good memory! I have some menu ideas for a reprise, though whether it happens this year will depend on whether my wife,  recovering from minor surgery, will be up to running the "front of the house."

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My old pal Old Pal never gets any love.>:(

 

The ultimate guide above gave me the idea of equal parts gin (I used Sapphire East), Campari, Cynar, and dry vermouth (Boissiere). Lovely.

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Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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Posted (edited)

On 26/05/2016 at 2:50 AM, Craig E said:

The Ultimate Negroni Guide is a fun read, with tasting notes and ratings of just about every variation you can imagine. 

Only a few days 'til Negroni Week!

 

Thanks for posting that, Craig. As a result, tonight's drink was an Oaxacan Negroni.  Wonderful (and now posted on Kindred).


Edited by lesliec Added link. (log)
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Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory

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