Some things shouldn't be changed. This is the exact recipe you posted a few years ago and from which I have made dozens of delicious Negronis. Given that you've been at this for a while, I fully endorse you (essentially) repeating the original post as you have surely gained many subscribers who might not have read the original.
A suggestion on the orange garnish: When I make one for company, I take a 1/4" thick semi-circle slice of an orange, remove the flesh, and pierce the resulting arc with a bamboo cocktail skewer. It's a little dressier and gives the guest the first clue that they are about to have a perfect Negroni.
There are beers in the world that are too sour to finish, but I've never encountered a beer I found undrinkably bitter. In the 90s, when gay bars mysteriously offered nothing better than Bud Lite, my cocktail backup plan was gin and tonic. I like Fernet-Branca well enough that I've occasionally sipped it by itself after dinner. I promise you I'm no stranger to the enjoyment of complex bitter drinks. But this Campari stuff? Seriously. It's a bridge too far. If I were offered a choice between the Just a Negroni I just sunk-costed down the drain or a negroni made with foul mop bucket water in place of Campari, I'd be hard pressed.
I hypothesize there's some sort of taste bud olfactory receptor allele that I have and Suderman, Bourdain, and the dozen other respectable cocktail mavens I've heard rave about this cocktail must lack. It's the only explanation.
While a negroni is one of my favorite cocktails to make and I agree with you that its silly to pay someone to make such a simple cocktail. I will say a sticking point of vermouth is short shelf life when acting as a home bartender making drinks for just the wife. I know it doesn't cost much, but it's more of an annoyance for it to go bad which can really ruin a drink and potentially an evening. That's why i'll buy mini bottles of Antica Formula sweet vermouth and date them when opened while not using one over two weeks old.
I even found mini bottles of dry vermouth (much harder to find) made by a Wisconsin winery that are the perfect size and have become my preferred vermouth. Planning on buying some of their larger bottles to break open when hosting. Cheers!
So I love Negronis of all kinds and have been looking forward to Negroni Week (official) but have to say am not loving the Cocchi Torino as my vermouth. But there are enough delicious Negronis for all of us - let 1000 flowers bloom
For once I have the correct ingredients! Here's to tonight's Negronis!
I've been ruined by too many Suderman variations on the Negroni, and I don't think I can even go back to the OG. Far from a complaint. I am grateful.
"Put Cynar in everything"
Some things shouldn't be changed. This is the exact recipe you posted a few years ago and from which I have made dozens of delicious Negronis. Given that you've been at this for a while, I fully endorse you (essentially) repeating the original post as you have surely gained many subscribers who might not have read the original.
A suggestion on the orange garnish: When I make one for company, I take a 1/4" thick semi-circle slice of an orange, remove the flesh, and pierce the resulting arc with a bamboo cocktail skewer. It's a little dressier and gives the guest the first clue that they are about to have a perfect Negroni.
Just tried this (though with Beefeater, cause that’s what I have on hand), and I’m enjoying the 4:3:3 ratio! Sure takes the edge off a Monday…
I'm a hard core beer geek who's only getting around to learning cocktails late in life. Because:
https://cbuck.substack.com/p/thanks-for-the-covid-cocktails-reviewer
There are beers in the world that are too sour to finish, but I've never encountered a beer I found undrinkably bitter. In the 90s, when gay bars mysteriously offered nothing better than Bud Lite, my cocktail backup plan was gin and tonic. I like Fernet-Branca well enough that I've occasionally sipped it by itself after dinner. I promise you I'm no stranger to the enjoyment of complex bitter drinks. But this Campari stuff? Seriously. It's a bridge too far. If I were offered a choice between the Just a Negroni I just sunk-costed down the drain or a negroni made with foul mop bucket water in place of Campari, I'd be hard pressed.
I hypothesize there's some sort of taste bud olfactory receptor allele that I have and Suderman, Bourdain, and the dozen other respectable cocktail mavens I've heard rave about this cocktail must lack. It's the only explanation.
While a negroni is one of my favorite cocktails to make and I agree with you that its silly to pay someone to make such a simple cocktail. I will say a sticking point of vermouth is short shelf life when acting as a home bartender making drinks for just the wife. I know it doesn't cost much, but it's more of an annoyance for it to go bad which can really ruin a drink and potentially an evening. That's why i'll buy mini bottles of Antica Formula sweet vermouth and date them when opened while not using one over two weeks old.
I even found mini bottles of dry vermouth (much harder to find) made by a Wisconsin winery that are the perfect size and have become my preferred vermouth. Planning on buying some of their larger bottles to break open when hosting. Cheers!
https://www.rayswine.com/wines/Lasdon-Dry-Vermouth-w8856082pd
So I love Negronis of all kinds and have been looking forward to Negroni Week (official) but have to say am not loving the Cocchi Torino as my vermouth. But there are enough delicious Negronis for all of us - let 1000 flowers bloom
I agree re: Cocchi. Personally I prefer Sipsmith for the gin, but may need to try Ford’s.
I was gifted a bottle of vintage Campari (red color coming from bugs not dye) and if you can find one it’s worth it.
I've been making many (MANY) Negroni variations since I subscribed, so this is a nice, timely reminder of the basic, simple approach.