Bert Schouterden

As I'm a real fan of both Grand Marnier and Negronis altogether, I tried this one this evening using the exact same measurements as indicated. For me however, it feels as if the original measures (1/3 of each) might have done better for my taste, as I missed the warmth & depth a Negroni usually displays. For my personal taste, this version was was a bit too overwhelmed with the bitter taste of Campari, reigning over the subtle orangy & warm pallet Grand Marnier usually brings. Probably due to the amount of gin that fortifies the bitterness of the Campari.

I changed the measures to 25 ml of London Dry Gin, 25 ml Grand Marnier, 25 ml Campari and added 15 ml MARTINI® Riserva Speciale Rubino which brought more depth and body and accentuated the Grand Marnier.

My conclusion: GM can in fact make for a nice version of Negroni, so thank you for that !

I feel like shaking the cocktail has made it loose it's 'body' a bit, leaving a rather sugary flat taste. Will try again but stirred instead of shaken.

Hi ! Citric acid powder works fine for me, just make sure to dissolve it in a tablespoon of water first. You could also add lemon juice, but that would make the cocktail 'blurry' (and you would need more of it). Cheers !

Although a fan of Amer Picon in cocktails, I found this one a bit 'flat' at first. Added a knife's tip of citric acid dissolved in 2 tablespoons of water and 2 drops of 4:1 saline solution and that made a good cocktail a great cocktail (to my taste).