Being a big lover of the stronger Italian gentian bitter, I tried this side by side with Campari instead of Aperol, and I must admit that Mr. Clapham, again, suggests a great combo. The Aperol version is floral, friendly, very aperitif-style, calling for a mild summer evening, while the Campari is rather fireplace version of a Negroni.
Simon, I just saw you’re in Sakura mood and this reminded me of a variety of this cocktail ( which is indeed one of my favorites):
Replace the syrup with Maraschino (or up it a bit) and you have a damned good Sakura, Jimmy. Add Cherry for garnish and consider to stir in a bit of the syrup from the cherry jar for a cherry blossom pinkish hue.
Hi. Any proposal what amaro could sub for the Lucano? Might Averna be an option? Cheers Andreas
… pour the cocktail in the glass and cover it again to swirl the liquid. Following this, I got an intense smoky flavor just right, without fancy smoking equipment.
A fine, tasty and grown up cocktail. Here is my trick for the cinnamon smoke: place the powder on a small piece of aluminum foil, put the glass upside down over the cinnamon, and wrap the foil tightly around the glass. Then lift the glass, the foil with the cinnamon down, and heat the foil for a few seconds with a kitchen burner (like for crème brûlée). Thus, the cinnamon doesn’t fly away und the smoke is trapped in the glass until the liquid is mixed. Remove the glass, cover it with something…
What a great and unexpected honour to find my idea taken up and improved by the Master.
Originally, I used The Botanist Islay Dry Gin with it's pronounced spice taste and Carpano Antica Formula which is likewise intense and festive.
Another option is Luxardo Sour Cherry Gin which does a similar job as the Sloe Gin in Simon's recipe.
Living with the Swiss Alps in front of my door, I must admit that's absolutely excellent. It tastes like alps smell and the salt is the magic ingredient.
Hi there. I would like to share a variety replacing half (or even the full amount) of Campari with Becherovka liqueur. It makes a great sipper for winter times with spicy cloves and cinnamon.
To be honest, I came up with it on Christmas eve 2020 when I ran out of Campari and was looking for a bitter replacement. Because of that true story and the gingerbread taste, I suggest to call it a Christmas Negroni.
Cheers and Merry Christmas to all discerning drinkers.