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post #15841 of 16277
Also, anyone have an opinion on the best gin(s) for a negroni? I currently have Hendrick's and the St. George Botanivore, and I like both gins, but don't really think they make a great negroni. I use Antica for the vermouth but would be game to switch that up if it made sense to do so.
post #15842 of 16277
I like juniper-forward English gins. Plymouth or Gordon's, tbh
post #15843 of 16277
Quote:
Originally Posted by jcmeyer View Post

Also, anyone have an opinion on the best gin(s) for a negroni? I currently have Hendrick's and the St. George Botanivore, and I like both gins, but don't really think they make a great negroni. I use Antica for the vermouth but would be game to switch that up if it made sense to do so.

You're using very subtle gins with a very bold vermouth. I would switch your gin to a navy strength or a rye based like St. George Rye. I don't like Antica for Negronis -- too big and vanilla-y. I recommend Cocchi Torino or Dolin.
post #15844 of 16277
Floral gins always come off strange in Negronis for me, and the cucumber note in Hendrick's really clashes. The first Negroni I ever had was with Hendrick's and I didn't want to finish it. A lot of the modern style gins suffer from this, they're extremely hit or miss in different cocktails.


I like juniper forward traditional gins for a Negroni. Plymouth works nicely. I like Broker's a lot, especially at the price point. I like Punt e Mes a lot, really layers on the bitterness. I've also been using Dolin recently.

I also don't like Carpano Antica for Negroni. The sweetness and vanilla gets the whole drink out of wack,. even with a strong gin.




Anyone try Alessio vermouth? Saw it on the shelf the other day. Supposed to be another amaro-like vermouth, has wormwood in it. Might give it a try.
post #15845 of 16277
Thanks guys. Good advice all around. I'll be heading out this weekend to rectify the situation smile.gif

BTW, I sent the same cry for help out to a bartender friend and below was his response; mirrors what you're saying and also adds some proportions for testing. Thought I'd share.

"I find a London dry gin, with that juniper forwardness is best. That or Plymouth gin for a nice creamy taste. Personally I like Cocchi Torino best for the vermouth.

This is a drink that traditionally is equal proportions; .75-.75-.75. But I enjoy changing things up a little. I go 1.5 gin, .75oz Cocchi, 1oz Campari.
But if I have Carpano, I go 1.5 gin, 1oz Campari, and pull back on the Carpano since it's kinda overpowering. I'll go like, over .50 , but not quite .75.

For an added bonus, I throw a pinch of salt in before I stir; it works like it does for food, brings the flavor out. Now for the dilution-
it doesn't take a lot. Build the drink in a mixing beaker, add ice, and stir with a bar spoon, straw tasting as you go. You are looking for that creamy, balanced, full-bodied mouth feel. It doesn't take a lot. With Cocchi I stir about 8-12 times. With Carpano MAYBE as much as 18 rotations.

Strain it over ice in an old fashioned glass. For a nice touch, I do an orange flame over it instead of just an orange zest."
post #15846 of 16277
I use Gran Classico in place of Campari for my Negronis. Rounder and sweeter with a creamy mouth feel, it's allegedly close to what Campari originally tasted like. A Negroni variation I've been drinking lately consists of equal parts rhum agricole, Cocchi Rosa, and Gran Classico, with a dash of tiki bitters. Stir and serve over a big cube of ice.
post #15847 of 16277
There are some high quality drinkers on this thread, So many useful thoughts on negronis.

Plymouth (like many people, it sounds like) is my standard but I went through a phase where I subbed in Boomsma (aged Genever) and enjoyed that a lot. I think punt e mes was key with it, but it's been a little while.
post #15848 of 16277
Quote:
Originally Posted by Gibonius View Post

Anyone try Alessio vermouth? Saw it on the shelf the other day. Supposed to be another amaro-like vermouth, has wormwood in it. Might give it a try.

I really like Alessio Bianco.
post #15849 of 16277
I'm using Broker's for my negronis this summer.
post #15850 of 16277
Brickstone APA... my new favorite "go to" evening yummy beer.

post #15851 of 16277
For dinner we had a 2013 Willow Creek AVA Zin by Denner. Sipped through two of my house recipe martinis. Now a Buffalo Trace and NP manhattan with orange rind and my own aromatic bitters to end things.
post #15852 of 16277
Time to experiment! Thanks for all the input, @marvin100 @fairlynerdy @Ambulance Chaser and @Gibonius



bigstar[1].gif
post #15853 of 16277

That's a beautiful sight to behold, @jcmeyer

post #15854 of 16277
So... party at Meyer's place then?
post #15855 of 16277
Looks like it's going to be a good night @jcmeyer! Maybe two nights worth if you're really doggin it. Maybe.
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