Name: Munich Negroni Western Style
Total time: 3 min
Cuisine: Cocktail
Ingredients: 20 ml Bourbon whiskey; 20 ml Red bitter liqueur; 20 ml Hazelnut liqueur; 10 ml Vermouth alla vaniglia

Ingredients

²⁄₃ fl oz

Bourbon whiskey

²⁄₃ fl oz

Italian red bitter liqueur

²⁄₃ fl oz

Hazelnut liqueur

¹⁄₃ fl oz

Carpano Antica Formula Vermouth

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of orange slice wheel & square of dark chocolate.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

Garnish with orange wheel and square of dark chocolate.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Munich Negroni Western Style contains 165 calories

Alcohol content:

1.1 standard drinks
22.1% alc./vol. (44.21° proof)
15.5 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Hazelnut liqueur — Nuts
Vermouth rosso alla vaniglia (e.g. Antica Formula) — Sulphur Dioxide/Sulphites

Comments & Discussion

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Frederic D. Premium Member 20w

I agree with Caspian's assessment below - interesting, tasty, but slightly too sweet. The hazelnut does not feel out of place, but I found myself missing the bracing bitterness I associate with a Negroni.

Caspian Berggren Premium Member 33w

Slightly too sweet if you're looking for a Negroni but certainly interesting. I love how the hazelnut liqueur vanilla really brings out the chocolate from the bourbon. The venous tones and Campari keeps it from being cloying. Adding an orange peel could be an interesting addition.

Tavor Lahat 36w

I recommend adding a dash of vanilla bitters and/or chocolate bitters. Adds much more interest and complexity.

Erik Maloney 2y

Topping this up with a couple ounces of tonic water makes for a particularly nice highballed Negroni variant.

Chris Brislawn 2y

GREAT drink, weird name. Ok, it’s from Munich; it’s a “Hazelnut Boulevardier,” what’s “Western” about it? The smell of dark chocolate (next time I’ll grate a little for more nose) works wonders with the hazelnut. Instead of Simon’s 2:2:2:1 ratio I used 6:3:2:2 (in quarter ounces) to tame the Campari and reduce the sugar. The hazelnut was subtle but discernible (could go 6:3:3:2) and it was still sweet and bitter enough. Maybe add cocoa bitters. I call my version “Boulevards of Munich.”

Joel Meierfeldt 3y

I didn't have dark chcolate at home and accompanies the drink with a pack of Toffifee (https://en.wikipedia.org/wiki/Toffifee) - caramel cups containing nougat, caramel and a hazelnut, topped with a chocolate button. I don't know about the availability of it outside Central Europe though. This was the perfect match. Of course you will largely exceed the nutrition value given here :-)

Alasdair MacDonald 3y

Gosh, have just tried this but with 100 proof Rye, Montenegro amaro, homemade Hazelnut Liqueur and Antica formula and it is scrummy. Thought I'd better write this before I have another.