I like the invented for Count Negroni myth. I don't necessarily buy it, but I like it.
I don't know about Italians drinking cocktails, but lots of other people drank them in Italy. There used to be a big bar culture there -- tons of ex pats. Hemingway supposedly drank a lot Americanos and Negronis.
1, 1, 1 is the standard ratio everywhere, but I find that a little too sweet.
The stirred version is clearer but not as aromatic or flavorful. I prefer most cocktails up myself. A Negroni is no exceptoin.
I HATE "classic" martinis. To me the ideal martini is made as follows (note the techniques involved to get the right amount of water via melted ice into the cocktail):
Prepare the shaker by filling with ice, and 2 - 3 ounces of Boodles or similar gin per drink. A larger martini looks better. A smaller one can be drunk while still cold.
Allow the shaker to sit while you prepare the (stemmed cocktail) glasses by putting a few ice cubes in each, then an ounce of Martini & Rossi or Noilly Pratt dry vermouth.
Allow the glasses to sit, while you prepare the cocktail olives by spearing them. I prefer one pimento stuffed, one anchovy stuffed, and one jalapeno stuffed on each spear.
Swirl the glasses so they're coated by ice-cold vermouth. Dump out the ice and the vermouth. The cold glass will appear frosted.
Set a prepared olive pick in each glass.
Shake the gin until the shaker is too cold to hold. Immediately strain into the glasses. Reserve a little in the froster. The gin should appear quite frosted with a very thin skin of ice on top.
After a few sips the martinis will begin to warm up and the gin will present too much of its character for many drinkers. Refresh the drinks with the reserved remainder, which will not only chill but dilute.
BDL  |