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Egg McKenzie’s Avatar Egg McKenzie
11th August 2023 at 18:53
rudi's is a bit sweet but i'm not totally angry at it
Egg McKenzie’s Avatar Egg McKenzie
11th August 2023 at 18:37
@difford any chance you could add the rudi carraro version as it's own recipe plz?
Simon Difford’s Avatar Simon Difford
12th August 2023 at 08:01
I'd welcome you or even Rudi adding using our cocktail builder.
Chris Lamb’s Avatar Chris Lamb
11th November 2022 at 08:01
Can I suggest putting the gin first in the ingredients list? That way it's clearer that this is a negroni variation. Sure, it's right there in the name of the cocktail and the description, but the "spirit-liqueur-vermouth" trinity is such a convention it seems worth it. It would also match other similar variations such as Cin-Cyn.
Simon Difford’s Avatar Simon Difford
11th November 2022 at 15:46
Thanks, Chris. I switched the ingredient order as suggested.
Calvin Grant’s Avatar Calvin Grant
16th July 2022 at 03:31
Great ratio. Works well with other amari. Just fininished a Melegroni, excellent. Now I'm enjoying a GranClassiconi or perhaps a Granegroni Classico. Superb. Experiment.
Patrick Ryan’s Avatar Patrick Ryan
10th May 2023 at 07:39
Tried it with Averna, I was sure I was going to make you eat your words and yet...
Sebastian C’s Avatar Sebastian C
22nd May 2022 at 01:27
To mix things up, occasionally, I’ve substituted in Empress 1908 Gin and Carpano Antica Formula. A different taste, but still delicious.
Brandon Fosdick’s Avatar Brandon Fosdick
13th May 2022 at 03:33
I make a version of this that replaces the vermouth with an equal amount of Crème de Cacao. So far it’s a crowd pleaser.
Jennifer Spencer’s Avatar Jennifer Spencer
4th November 2022 at 20:27
That’s an excellent idea.
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Anonymous

16th July 2021 at 09:26
Just made this with 78 degrees gin and Hotel Starlino vermouth, yum. Sweeter, but not too sweet, and so herbaceous.
9th July 2021 at 09:08
Wow. Yum. We used Averna, the amaro from Sicily, and I love this version of a negroni, sweeter but not to sweet, complex. I used the same proportions as in this recipe, and I would recommend them!