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Can't go past a Negroni

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Can't go past a Negroni

Postby Otago Elvis » Sat Oct 21, 2017 9:52 am

I love a Negroni. I have fashioned one of my gin's into a dry London style that I reckon best suits this cocktail. Unfortunately I've had no success in making a Campari from scratch, so it and the Vermouth are store bought.
Here's a copy of the recipe I follow:

1 oz. London dry gin
1 oz. Campari
1 oz. vermouth rosso

Add the ingredients together in a cocktail shaker.
Shake well with cracked ice.
Strain into a chilled cocktail glass.
Garnish with a twist of orange peel.

Occasionally I add a splash of Bitters, which takes this drink to another level
:obscene-drinkingcheers:
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Otago Elvis
 
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Re: Can't go past a Negroni

Postby RefluxEd » Fri Oct 27, 2017 1:10 pm

What ever you do, try Noilly Pratt vermouth in your negroni. After you have, you'll realise just how bad Cinzano vermouths actually are.
I didn't understand how anyone could drink a martini until I had one with Noilly Pratt. Now I understand both negronis and martinis. :handgestures-thumbupright:
2 inch BOKA/LM/VM
Bubbler with 14 4x3x4 inch tees and 15 bubble plates under a 4 inch section under the dephlagmator (RC).
2 inch Pot still.
2 inch to 4 inch Gin head.
2x 1.2 mtre Leibig condensors.
2 inch x 800 mm shotgun condenser.
Love it!
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Re: Can't go past a Negroni

Postby Otago Elvis » Mon Oct 30, 2017 7:55 am

Isn't Noilly a dry vermouth? The Rosso is a sweet. Does this change make it a Negroni? :think:
I'll look into it. Thanks. Would definitely be worth a try in a martini.
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Otago Elvis
 
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Re: Can't go past a Negroni

Postby RefluxEd » Mon Oct 30, 2017 11:03 am

IMHO Noilly is sweet, some may consider it dry. There is so much sugar in products these days it is up to individual tastes.
Even Schweppes tonic water has more sugar in it now than it did in the past. I do a 50/50 of tonic and soda water in a G&T to reduce the sweetness of the tonic which is "supposed" to be bitter.
2 inch BOKA/LM/VM
Bubbler with 14 4x3x4 inch tees and 15 bubble plates under a 4 inch section under the dephlagmator (RC).
2 inch Pot still.
2 inch to 4 inch Gin head.
2x 1.2 mtre Leibig condensors.
2 inch x 800 mm shotgun condenser.
Love it!
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RefluxEd
 
Posts: 139
Joined: Fri Jan 17, 2014 6:10 pm

Re: Can't go past a Negroni

Postby Otago Elvis » Mon Oct 30, 2017 6:50 pm

Indeed. Tonic water is only marginally less sugary than soft drink. Tonic water is around the 23gm mark and most softies are up around 35gm. Also they've reduced the level of Quinine, so the old bitterness is less prominent.
There are some tonic syrups around that mix well with gin and soda water. A bit pricey, but a nice change up


https://www.sodapressco.com/products/or ... gJPB_D_BwE
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Otago Elvis
 
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