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John CARR
20th December 2024 at 13:45
Tried both spec and CB’s Valentino style. Reading the description for Martini rubino vermouth, I split the Campari with Select, actual vermouth was carpano. Two dashes of my favourite Bitter Truth orange bitters. Wonderful orange notes balancing the richness and bittersweetness of the other ingredients. I combined remy Martin and Camus cognacs to happy effect. A fitting celebratory libation for the end of my working year!
29th December 2024 at 04:16
My Holiday Special Edition Celebration, which was as dark as a Manhattan, consisted of Camus VSOP "Elegance," Tempus Fugit Gran Classico Bitter, and Tempus Fugit Alessio Rosso Vermouth in 3:2:2 proportions, with Angostura Orange Bitters. As Kristi remarked, "This is NOT for amateurs!"
29th December 2024 at 06:07
sounds potent! I haven't tried the Gran Classico, but it looks delicious! ... and looks like your recipe is nudging it back towards a more classical negroni... yum! ... re our previous discussion of aromatised wines, have you tried adding raw cinchona bark to Lillet Blanc, as per Simon's page on Kinas? I found it very successful to increase bitterness while maintaining flavour profile of sauv blanc wine with orange liqueur sweeteners. Added 1.25 ml of freshly ground bark, which seemed a good flavour balance and managed the quinine levels appropriately for safety. Obtained the bark as chips through a local online supplier and ground in mortar and pestle.
20th December 2024 at 13:45
Cocchi vermouth do Torino I found too bitter here.
22nd December 2024 at 04:32
Agreed. Tried with cocchi (only sweet vermouth I had at home) in the Valentino version and found it too bitter.