[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!
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.
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!
- 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.
- 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.