A Negroni-style cocktail served up. Heavy on the gin and relatively light on bitter liqueur and vermouth. It's a formula that works but like us, you may...
Interesting to compare to the somewhat similar Cornwall Negroni, deeper flavours here compared to fresher and more vegetal tang of the Cynar. Both excellent but think I prefer this - seems like a very harmonious blending of the ingredients.
This is an excellent Negroni. Significantly addresses the issue of excess bitterness from the Campari that many experience. Enjoyably gin heavy, for those of us so inclined. Well deserved Contemporary classic status. Adding to my list.
Made this twice. First with Cardamaro, then with Punt e Mes. They're different enough from one another. I do love the dark fruit flavors (almost like cassis) in the latter version.
Really interesting layers to this one. I've had negronis but not often enough to have a clear sense of what one tastes like to compare to this. I used Roku gin, as that's usually what I have on hand. This cocktail has a good burn that lingers for quite a while afterward and a nice bitter character that's multi-faceted and not overpowering.
This is brilliant - instantly my favourite negroni. But it has to be on the rocks, surely? That's how I had it, and that's how any true negroni is served, for sure.
This is actually fairly close to my personal preferred specs for the Negroni, as I find the Campari far too overpowering in the original. This has a much better balance if you ask me.
I love this cocktail. But the first time I tried, I made a note in my copy of Difford's Guide "I wish it were colder". So don't slag me, but this time I shook it. And no, not because I saw Stanley Tucci shake his. And yes I know it dilutes the drink, changes texture, mutes flavours, etc. etc. But I just wanted a cold cocktail. Loved it!
I have tried shaking a few cocktails that are traditionally "stir only". (Try shaking a Bobby Burns!) You get a different experience but it's often very pleasing. The only rule is if YOU like it.