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post #15856 of 16180
Quote:
Originally Posted by fairlynerdy View Post

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.

Punt e Mes shines in Negronis generally.
Quote:
Originally Posted by jcmeyer View Post

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.

Agree about the choice of a good honest London dry for Negronis. I also like to overweight the gin a bit (1.5:1:1 or so.) I don't care for Antica in my Negronis generally (punt e Mes is a different story.) Cocchi Torino is my workhorse vermouth and it does work nicely in a Negronis with an old school London dry. In a boulevardier, it's the clear winner although Antica also works well.
post #15857 of 16180
Quote:
Originally Posted by Master-Classter View Post

So... party at Meyer's place then?

Negroni, Netflix, and chill?
post #15858 of 16180
So far the Broker's + Cocchi came out better than Plymouth + Punt e Mes, but this requires further investigation.
post #15859 of 16180
Don't give up! We're all pulling for you.
post #15860 of 16180
Quote:
Originally Posted by marvin100 View Post

Don't give up! We're all pulling for you.

Never!

Last but not least I did the ST. George Dry Rye + Cocchi. Not good. I'm not sure whether it's just that the St. George is so over the top on juniper or the mix of the two, or both, but that one won't be repeated.

Also I woke up on the couch at 6am, confused as to why I wasn't in bed. Success!
post #15861 of 16180


We were drinking wine then somebody busted out a bottle of JW blue. Killed that bottle then went for more scotch. These were pretty good. The right one was an 11 year old glenmorangie that was honestly quite delicious and tasted more mature than I thought. I have a vague feeling that I've had it before. The one on the left was a 26 year old balmenach which I've never even heard of. There was also a new hot bartendress but a little old and plasticky. She was telling me how after she came customers started coming in earlier and in droves and that basically her life was hard
post #15862 of 16180
Ive seen quite a few more independant Balmenachs around for sale recently.
post #15863 of 16180
Mezcal is better than gin IMO for this one. La Ultima Palabra por Domingo.

post #15864 of 16180
^^^ Truth. I had one recently with mezcal in place of gin and serrano. The smokiness of the mezcal and the heat of the serrano complemented the tang of the lime/maraschino and sweetness of the Green Chartreuse perfectly. On a related note, I actually prefer the negroni's cousin, the agavoni, which substitutes silver tequila for gin. The vegetal nature of the tequila similarly complements the bitter orange of the Campari really well.
post #15865 of 16180
I'm a sucker for a green cocktail. Chartreuse drool.gif
post #15866 of 16180
Beefeater is solid for Negronis. I like it with Cochi, Dolin or even Martini and Rossi, myself. Just my opinion, of course...
post #15867 of 16180
Quote:
Originally Posted by Ambulance Chaser View Post

^^^ Truth. I had one recently with mezcal in place of gin and serrano. The smokiness of the mezcal and the heat of the serrano complemented the tang of the lime/maraschino and sweetness of the Green Chartreuse perfectly. On a related note, I actually prefer the negroni's cousin, the agavoni, which substitutes silver tequila for gin. The vegetal nature of the tequila similarly complements the bitter orange of the Campari really well.

Interesting, wouldn't have thought of a silver in there. I don't tend to keep tequila in the house except for the occasional margarita (where I also prefer mezcal), but I'll go with an anejo typically if I am using tequila, but now that I have all this negroni stuff it seems only reasonable to add additional variations in there, right? biggrin.gif

Found this on the great negroni debate, too. Seems a bartender and his girlfriend taste tested 25 different combinations and settled on Tanqueray and Cocchi Torino: https://drinksanddrinking.com/2015/08/04/the-best-negroni-in-the-world/
Quote:
Originally Posted by Gibonius View Post

I'm a sucker for a green cocktail. Chartreuse drool.gif

I finally got to have the VEP green and yellow last December. It was pretty great, a bit of the edge taken off, but drinking Chartreuse at all, let alone on ice as we did with the VEP is just begging for a rough morning.
post #15868 of 16180


Giving the Ardbeg another crack
post #15869 of 16180
Been mostly using plain old M&R Rosso lately in Negronis since Hunts recommended it a while back (I've been an avid M&R (or any other "huge" company--for "niche" products---) hater before then). Sure, not a great vermouth on its own, but it works in a Negroni. Highlights the gin and campari. Punt E Mes is good too, but pulls the focus to it.
Haven't gotten warm with Plymouth yet. I've only bought it once though. Have to revisit.
I prefer London dry gins in Negronis too. But more herbal/floral gins like The Botanist or Gin Mare are good too. Even something very floral like the GVines can be a nice alternative once in a while (but use a lighter vermouth like M&R or Cinzano or something).

Drinking a Boulevardier now. 2 parts Rittenhouse 100 proof (BIB), 1 part Punt e Mes, 1 part Campari. Great stuff.
Also had a few Spritzs.
Equal parts Campari & Punt e Mes, topped up with a bunch of soda is nice too.
post #15870 of 16180
Quote:
Originally Posted by b1os View Post


Drinking a Boulevardier now. 2 parts Rittenhouse 100 proof (BIB), 1 part Punt e Mes, 1 part Campari. Great stuff.

Nice one - I don't have Rittenhouse so i just used Bulleit Rye instead but fing02[1].gif
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