Andy Quan

The blog 'Our Libatious Nature' says they can see why this cocktail has remained forgotten, the signature cocktail of the Chatham Hotel in NYC, long gone, between E 48th & E 49th, facing Lexington Avenue. My version, tonight, was more like a Motel 6. I used brandy instead of cognac, marsala instead of port, homemade creme de cacao & perhaps the biggest downfall, yoghurt instead of cream (I was working with what we had). It was a strange pink colour & not quite right tho that was probs my fault.

Oh, I've learned something about vermouth since this post. I've got to Maidenii dry vermouth for dry vermouth and will never turn back to the cheaper varieties. So much more complexity. I'll have to try the Punt e Mes trick. I did have a bottle but substituted all the sweet vermouth in my negroni with it, and didn't love it. Perhaps it just needed that splash.

I am a huge fan of fino, and this seems like a fino amped up: it mostly tastes of fino but has more depth and body from the other vermouths. I loved it.

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!