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What are you drinking right now? - Page 732

post #10966 of 13985
Quote:
Originally Posted by SkinnyGoomba View Post

Basil's I believe, thank you! I may try a few of those however.
Edit, Noah's mill gets great reviews so I may in fact get that ahead of Basil's. Basil's reviews poorly though I enjoyed it...
I think most of them get good to great reviews. Haven't had (not even close to) all of them, but the ones I've had were pretty tasty.
post #10967 of 13985
Basil Hayden's could be subbed with Blanton's SB, maybe others, there are a few mellow ones like that. Theres a bunch of decent $20-30 bottles of bourbon that I drink with water - Four Roses SB, Blanton's, Eagle Rare 10, Knob Creek 9 (a little more expensive than the others) and then Bulleitt and Buffalo Trace are all good. I don't really drink bourbon any other way besides highballs.
post #10968 of 13985
Keith, how does Noilly Prat compare to the Cinzano? Any major differences?

I've been using Hendrick's, Cinzano, and Campari.
post #10969 of 13985
Don't you think Hendrick's is a little too floral for a Negroni and gets overpowered by Campari and vermouth?

Actually, I'm one of the few people who use Carpano Antica in their Negronis. I enjoy it. But I may try Cinzano rosso because JM recommends it. The reasoning behind using CA is also a very practical one - I mostly just have one vermouth rosso at a time. And that one has been CA so far.
post #10970 of 13985
Quote:
Originally Posted by b1os View Post

Can I substitue Fernet Branca with Amaro Nonino? Would like to make a Hanky Pranky later today.
Anyone? frown.gif
post #10971 of 13985
Quote:
Originally Posted by b1os View Post

Don't you think Hendrick's is a little too floral for a Negroni and gets overpowered by Campari and vermouth?

Yes, but it's all I'm stocking right now.
post #10972 of 13985
Ok, it would just be too pricey for me. I mean, Hendrick's is 40€/l. I can get >2L of Beefeater for that. But then again, CA is 20€/L and I can get 3L of Cinzano Rosso for that too. laugh.gif

Still, vermouth needs special care whereas gin can simply be put in the shelve. tongue.gif
post #10973 of 13985
Quote:
Originally Posted by b1os View Post

Quote:
Originally Posted by b1os View Post

Can I substitue Fernet Branca with Amaro Nonino? Would like to make a Hanky Pranky later today.
Anyone? frown.gif

 

Don't be so concerned with what you can do -- make the drink and try it.

 

I love Nonino and can't stand Fernet, so that tells you something. The Nonino is a lot fruitier than Fernet, which is much earthier. Nonino also lacks the menthol/eucalyptus thing that Fernet has that makes me not enjoy it.

 

~ H

post #10974 of 13985
Quote:
Originally Posted by Huntsman View Post

I love Nonino and can't stand Fernet, so that tells you something. The Nonino is a lot fruitier than Fernet, which is much earthier. Nonino also lacks the menthol/eucalyptus thing that Fernet has that makes me not enjoy it.

~ H
Thanks. I've never had Fernet Branca so I don't know what it tastes like. Now I can make the drink and think about whether I would prefer an earthier/menthol version (focus on menthol, because I will use Carpano Antica and will have a good amount of earthiness that way). So your post helps me a lot to evaluate the drink.
post #10975 of 13985

I just signed up to say that I have a Negroni on the table in front of me and Antica Formula is the best red vermouth, hands down. Accept no substitutes.

post #10976 of 13985
Quote:
Originally Posted by CBrown85 View Post

Keith, how does Noilly Prat compare to the Cinzano? Any major differences?
I've been using Hendrick's, Cinzano, and Campari.

I don't really know, I hit up a Negroni about once a year or less, and I think the last one I made was with Martini rosso and Tanqueray. I enjoyed today's concoction of martin miller's and noilly prat, if that's worth anything... I do think Hendrick's might be too floral for a Negroni. I don't much gin anymore and just bought the MM to keep on deck, I don't really drink Gin and Tonics or Martinis or anything like that home anymore.
post #10977 of 13985
Quote:
Originally Posted by b1os View Post

Don't you think Hendrick's is a little too floral for a Negroni and gets overpowered by Campari and vermouth?

Actually, I'm one of the few people who use Carpano Antica in their Negronis. I enjoy it. But I may try Cinzano rosso because JM recommends it. The reasoning behind using CA is also a very practical one - I mostly just have one vermouth rosso at a time. And that one has been CA so far.

 

Vermouth is my real craze right now -- it makes such a difference in the character of the cocktails, and the spiritous, vermouth heavy drinks are my favorites. It's also cheaper to explore than most spirits.

 

Right now I am stocking Vya, Carpano, M&R, Petrucci (sp?), and Cocchi Vermouth del Torino in sweet. I also have Lillet Rouge and Dubonnet. The Cocchi is probably the single best vermouth I have ever tried for matching with dark spirits. In a Vieux Carre it is unparallelled. If I had to just have one sweet, it would also be Carpano. I have closed in on the perfect Boulevardier:

 

1 Woodford

1 Campari

0.5 M&R

0.5 Cocchi

0.5 Lillet

 

But I have not quite nailed the perfect Negroni yet. With the above ratios, it tasted breat at first, but later descended, bringing out just the medicinal notes from the Campari.

 

I also am not really a fan of Hendrick's in a Negroni -- I don't get what I am paying for with Hendrick's there. Plymouth, Beefeater, or Martin Miller are great. I usually use Beefeater as it is my well and purchased in big bottles.

 

~H

post #10978 of 13985
Quote:
Originally Posted by puceflume View Post

I just signed up to say that I have a Negroni on the table in front of me and Antica Formula is the best red vermouth, hands down. Accept no substitutes.

"Best" is subjective. Carpano Antica has a distinct vanilla flavor (great in a dark rum Manhattan) and tends to overpower the other ingredients in a cocktail. I prefer a more neutral sweet vermouth like Dolin.
post #10979 of 13985
Quote:
Originally Posted by puceflume View Post

I just signed up to say that I have a Negroni on the table in front of me and Antica Formula is the best red vermouth, hands down. Accept no substitutes.
That's nice that you like it too. But I wouldn't say that Antica Formula is the best vermouth, because there hardly ever is such thing in life. Carpano Antica is very earthy, heavy, vanilla-y, tart. NP Rouge, for example, on the other hand is much fruitier and lighter. Carpano Antica may be superior for some cocktails that work with a "more dominating" vermouth rosso whereas other drinks would get overpowered by it. I, for one, think that the more dominating CA works well in a Negroni. But then again, it's completely subjective. Don't you agree?
post #10980 of 13985
Quote:
Originally Posted by Huntsman View Post

Warning: Spoiler! (Click to show)
Vermouth is my real craze right now -- it makes such a difference in the character of the cocktails, and the spiritous, vermouth heavy drinks are my favorites. It's also cheaper to explore than most spirits.

Right now I am stocking Vya, Carpano, M&R, Petrucci (sp?), and Cocchi Vermouth del Torino in sweet. I also have Lillet Rouge and Dubonnet. The Cocchi is probably the single best vermouth I have ever tried for matching with dark spirits. In a Vieux Carre it is unparallelled. If I had to just have one sweet, it would also be Carpano. I have closed in on the perfect Boulevardier:

1 Woodford
1 Campari
0.5 M&R
0.5 Cocchi
0.5 Lillet

But I have not quite nailed the perfect Negroni yet. With the above ratios, it tasted breat at first, but later descended, bringing out just the medicinal notes from the Campari.

I also am not really a fan of Hendrick's in a Negroni -- I don't get what I am paying for with Hendrick's there. Plymouth, Beefeater, or Martin Miller are great. I usually use Beefeater as it is my well and purchased in big bottles.

~H
I'll have to try that Boulevardier. Of course, I will just be able to use Carpano, but it would work well together with a Negroni and Hanky Panky.
I'd like to store more vermouths too, but there is no place in my fridge. (I have to admit though that I have stored my first bottles of vermouth at room temperatures over two months. It didn't taste off at all. Maybe I'm just that ignorant).
Negroni, I usually prefer 3:3:4 gin, Campari, Carpano. But I will definitely get some Cinzano rosso and store it at room temperature. Even if it turned bad, it wouldn't be a huge loss.
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