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Glowing red, the Negroni manages to be both sophisticated and simple at the same time and is definitely for a grown-up palate - for many it's simply too...
Taking a break from sampling rums for this reliable way to empty a bottle of Campari. Usually use Carpano but had Martini Rosso to hand. Seems a touch more herbal? You have to try this. The bitterness can be an acquired taste but you can work up starting with an Enzoni Cocktail (vermouth replaced with lemon juice, sugar and some muddled grapes) or the simplicity of a Garibaldi (orange juice + Campari).
Speaking of rum, the Jungle Bird also mixes Campari with pineapple juice, lime and dark rum.
At first, this has quite a bitter bite on the back-end, but, once you get some dilution, and, after a few sips, your palate adjusts, it moves to a similar experience as a gin and tonic (in my opinion), where you've got the sweet and the bitter pulling off a delicate balancing act that keeps bringing you back for another sip. It's more complex than a G&T, though, with the fruit notes thrown in the mix.
Excellent bitter(sweet) with the Cocchi Storico, layered, orange glints and notes. Even better with the Carpano Antica Formula, which gives a more harmonious drink.
I asked a Milanese friend ("apologies for the outrageous stereotyping ('all English drink tea, all Milanesi drink Negronis') but do you have any suggestions?"). She replied: "Campari of course, for the vermouth take Carpano Antica Formula (trust me), for the gin, whatever you have".
Have been enjoying this site since lockdown and tried lots of different Negroni’s. Our latest favourite version is - Tanqueray London Dry Gin, Punt E Mes and Ramazzotti Amaro. We would love to hear from anyone who is prepared to try this, to see what they think or even Simon himself giving it a try ?
Have been doing lots of experimentation last couple of weeks with all components, returning to the idea that the classics are that way for a reason. Otoh Campari simply too bitter for some eg my partner, so substitute as appropriate to individual tastes. Cynar is excellent as an amaro, also Monténégro and Averna, but whatever your preference. Gin is also the classic base spirit for a reason. It works! Whiskey also works, especially rye.
I have a bottle of punt e mes at home and tried around with it in negronis a lot but subbing ramazotti for the campari with a "heavy" vermouth like punt e mes seems kinda excessive tbh. will try tho. Btw found that punt e mes, gin and aperol makes a nice gentle negroni variation but I haven't settled on specs yet. (equal parts doesnt really work here lol)
Easily my favourite drink of all time. Just perfectly balanced perfection. I'm curious what people's experiences are of how it's prepared & served 'in the wild' - the traditional method of building it in a glass & stirring seems to have fallen out of favour for quite a while now. Almost every bar I've ever been in will use a mixing glass, and serving over block ice now seems the norm (my preference too).
Building in the glass is fun and easy and saves time, particularly if making multiple drinks. Using the mixing glass ensures precision and attention to detail, but sometimes just too much like hard work’