The vermouth is the key ingredient and I find the drink much improved if you invest in something more expensive - like cocchi di Torino. Crumbs Negroni week is so lame. What on earth is wrong with people that everything has to be reduced to such a naf state of affairs, as if it’s promulgation by Instagram menswear influencers hasn’t done enough to ruin such a fine drink which once felt like a cognoscenti’s choice as you say (I remember having my first as a jejeune university student) but the coin of the realm has been much debased...
Every week for me is Negroni week or was... I tend to drink them less and less as I don't have the alcohol tolerance I once did. And yes trading up vermouth is worthwhile, I'm a particular fan of the Lustau sherry version.
For me too once, like you now, esp. post-lockdown. There is a drink called Italicus I tried recently which is lovely - bergamot extract. I think all those 19th century botanical type Italian drinks actually work much better simply on ice with some soda pre/post dinner and are much better for the head and digestion as such. Cynar and soda in ice for example with a think slice of lemon. I suppose that is closer to their original medicinal purpose. I have to say any mixed drink made with Prosecco is generally revolting in my experience and nothing more naff than how they are served in great fishbowls of ice across le piazze of Italy. A la poubelle to all of them.
I'm a big fan of a bicicletta especially if you've got some dull white/ rose in the house. Roughly equal parts wine, Campari (or Cynar or whatever) and soda.
I tend to find the Campari too dominant in the traditional proportion, so prefer a 5:3:2 ratio (gin:vermouth:campari). Lets the vermouth and gin sing a bit more. Although for a Boulevardier, I think the equal split is better. Beefeater for sure - we're lucky enough to live near the distillery, so get a residents' discount...
I'll have to try that. I did 'invent' a cocktail a few years ago which I dubbed the Martoni - Negroni meets Martini - which upped the gin levels considerably and just used vermouth and Campari for flavour.
My version is to get one large, and very cold, block of ice into an old fashioned glass. equal parts gin (typically bombay as it is a local gin...), martini rosso, and campari. the trick is not to mess with the measures.
i avoid a garnish as well as all i tend to taste is orange, or orange oil if doing a twist.
The vermouth is the key ingredient and I find the drink much improved if you invest in something more expensive - like cocchi di Torino. Crumbs Negroni week is so lame. What on earth is wrong with people that everything has to be reduced to such a naf state of affairs, as if it’s promulgation by Instagram menswear influencers hasn’t done enough to ruin such a fine drink which once felt like a cognoscenti’s choice as you say (I remember having my first as a jejeune university student) but the coin of the realm has been much debased...
Every week for me is Negroni week or was... I tend to drink them less and less as I don't have the alcohol tolerance I once did. And yes trading up vermouth is worthwhile, I'm a particular fan of the Lustau sherry version.
For me too once, like you now, esp. post-lockdown. There is a drink called Italicus I tried recently which is lovely - bergamot extract. I think all those 19th century botanical type Italian drinks actually work much better simply on ice with some soda pre/post dinner and are much better for the head and digestion as such. Cynar and soda in ice for example with a think slice of lemon. I suppose that is closer to their original medicinal purpose. I have to say any mixed drink made with Prosecco is generally revolting in my experience and nothing more naff than how they are served in great fishbowls of ice across le piazze of Italy. A la poubelle to all of them.
I'm a big fan of a bicicletta especially if you've got some dull white/ rose in the house. Roughly equal parts wine, Campari (or Cynar or whatever) and soda.
Bravo Henry. The spiritual purity of the Negroni must be preserved . Nefarious adulterations from the likes of Mr. Tucci should be soundly rebuffed.
I tend to find the Campari too dominant in the traditional proportion, so prefer a 5:3:2 ratio (gin:vermouth:campari). Lets the vermouth and gin sing a bit more. Although for a Boulevardier, I think the equal split is better. Beefeater for sure - we're lucky enough to live near the distillery, so get a residents' discount...
Great piece!
I'll have to try that. I did 'invent' a cocktail a few years ago which I dubbed the Martoni - Negroni meets Martini - which upped the gin levels considerably and just used vermouth and Campari for flavour.
I'm quite keen on a reverse Martin too. And a Gin & It (with Cocchi Americano). Is that a bit like a classic Martinez? Will have to look it up.
Love a Gin & It - actually I might do a round-up of vermouth on Sunday if I have time.
Had some of the S African Caperitif recently. Good name but a bit syrupy.
I'd give it a miss to be honest. It sounds like you just don't like it.
My version is to get one large, and very cold, block of ice into an old fashioned glass. equal parts gin (typically bombay as it is a local gin...), martini rosso, and campari. the trick is not to mess with the measures.
i avoid a garnish as well as all i tend to taste is orange, or orange oil if doing a twist.
I like to have the orange because it's nice to eat at the end.