Quote:
Originally Posted by boar_d_laze  Randy,
We've drunk together. You know I only like a sip or two of something very light and not terribly alcoholic -- preferably with cherries, orange slices and umbrellas.
What's your recipe for the perfect Negroni? I know you're into them.
Mine's a long shot of a gin with a lot of juniper varietal like Beef or Tanq. A long shot of Campari. A short shot of sweet vermouth, like Noilly. God help me, I like Martini & Rossi even though I know better. I like to shake, rather than stir. So shake until too cold to hold, strain into a stemmed cocktail glass, splash with ice cold soda, and garnish with an orange peel twist. Or if you can tolerate it, a slice on the rim. A wise man once said, "A cocktail without a vegetable is no cocktail at all."
But he was somewhat pixillated at the time,
BDL |
negroni for me is a perfect ratio 1:1:1 - I prefer a gin with a neutral taste like Plymouth, and a "Real" vermouth like Carpano antica formula, or actually, what you'll see them most commonly in italy which is Punt e mes. Stired for me over rocks with a thin orange slice.
made this one the other day
Italians aren't big on cocktails, cocktails are more of an american thing, so things like shaking, etc. etc. straining, etc. etc.....too much work. just mix it in a glass. also, FWIW, the negroni is a rather new cocktail, you won't find it in a mr. boston before 1950 most likely. (runs and checks his 1957 copy just for curiousity)
Oh....and noilly just recently (and significantly) changed there formula for thier Dry, btw. They went back to the original formula, so if you're interested try to find a bottle and mix up say...a 2:1 martini (preferably with Old Tom Gin) with the dry and taste what a martini is SUPPOSED to taste like.