Negronis

Tony S

thread drift a specialty
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[Originally posted in "ain't gonna..." series, but since this is my cocktail thing, decided it needed its own thread.]

To no one's surprise, the quest for the perfect Negroni continues, only modestly abated, at my house. This stuff is ridiculously subjective. I know that, so take my prescriptions with a grain of salt. Following are my two breakthroughs for 2019. Negroni-loving Pugs, I want your feedback!

  1. Vermut, Casa Mariol. A bartender at now-sadly-defunct Spanish restaurant Lolita turned me on to this. It's become far and away my favorite sweet vermouth. Lots going on - very nuanced, very long, very balanced. Not crazy-sweet. On the brown side of red. The intentionally ugly packaging does not tell the story.
  2. Gin. This is my dirty little secret: Use a low-profile gin. Don't spend a lot. There are so many flavors in a Negroni - you don't want a hammerhead of a gin getting all in your face. Instead you want something that will get along. Think of whom you want on your team at work. So the go-to gin for me, for Negronis, has become Prairie Gin. The fact that it's organic makes the S.O. happy, too. Believe me, you don't want to use this for a Martini or whatever; it's too boring. But for a Negroni? Perfectamundo. (Okay, full disclosure, I'll take a Botanist Negroni too. But it's, like, double the price. Feh.)

To wit, the recipe:
booze
3 parts Prairie Organic Gin
3 parts Campari
2 parts Casa Mariol Vermut
1 part Punta Mes
not booze
1 blood orange slice
ice

Mix the booze in a sparkling-clean Old Fashioned glass.
Fill glass with ice and stir thoroughly.
Garnish with orange slice.
Allow to rest 5 minutes.
Serve after dinner like the yolk of a Faberge egg.

20191112_210811-02.jpeg
 

noncrazycanuck

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will have to try your recipe
your right about costs of expensive gins in a mixed drink but I find the various gins we use also add a bit of depth to flavour and mix well with other good martinis
Try Cinzano occasionally (our go to house plunk for vermouth) if you like a more tart taste.
A fresh lime rather than the usual orange also makes a nice change up.
however after dinner, rather than before, is not happening here.
 

Marker

XLTL
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My first Negroni was made with Aperol and Carpano Antiqua. My son ordered it, hated it, and traded with me. I have not explored the possibilities like you, but these have become a favorite drink in our house!
 

Teppaz

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The NYC restaurant Le Crocodile offers a Negroni made with Cap Corse Mattei, a quinquina apéritif that very popular in Corsica, where it's made. (Don't ask me what it's like: I'm not much of a drinker — but I am Corsican!)
 

Talisman

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To kick your Negroni's up a notch substitute Cynar for Campari and a few drops of orange bitters. +1 on the blood orange slice.
 

Marker

XLTL
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We had a pretty standard Negroni on Sunday afternoon then homemade pizza. My wife makes killer dough. Unfortunately, we are almost out of Campari. Not good in the current environment.

I had never heard of National Negroni week, but just looked it up. Maybe things will be better by June 24-30?
 

Talisman

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Unfortunately, we are almost out of Campari. Not good in the current environment.
I have most of a bottle of Campari, but out of Cynar and having trouble finding some. Anyone tried Knight Gabrielle Rosso Amaro in a negroni? I may try Cynar70 in a negroni to get ready for the big week.
 
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