Old Negroni of Caspar Lundmoz
1 oz. Beefer’s gene
1 oz. Vintage punt e mess
1 oz. Vintage Campari
Dried orange slices for garnish
If you follow me on Instagram You know I’m a huge Negroni fan. Would a self-respecting men’s clothing enthusiast be if I weren’t? I like to experiment with material, proportions, and variety – however, I never stray too far from the original.
My favorite Negroni Vechio. (Actually a 2/3 Negron Vechio since I’m not using vintage jeans.) Over the years, I’ve come across my personal favorite punt with a 1980s Campy bottle as well as a variety of sweet vermouths from the same era.
More than 30 years of old age give souls a more complex taste. Campari, for example, has a lot of strong bitterness that I quite like. And the punt e mess has lost its sweetness and has adopted a scent profile that is darker and deeper. As far as a gene goes, I usually choose Beefeater, because I think it’s one of the highest quality frogs for a buck.
Since I really enjoy the bitter taste – I take an IPA on top of an all day any day of the week – I usually go a little heavier at Camper than Vermouth. But when I work with a vintage vermouth, I always go with the classic equal part measurement.
For garnish, either a fresh slice of orange in the “right” way, or a piece of dried orange I put on my home bar. I like the house it adds flavor to the drink as well as the nose. My top tip – if you come across a vintage bottle, don’t miss the chance – it takes your Negroni to another level.
Brian Sakaver Rich and Classic Negroni
1 oz. Tanqueray london dried gin
1 oz. Cocchi Vermouth from Turin
1 oz. Campari
Orange slices, half, for garnish
I am the animal of habit. I know what I like and once I dial it, it rarely changes. Offensively though, my taste for a particular Negroni recipe flows with the season and my taste buds. Also, with so many possibilities and transfers, I think not testing from time to time will hurt yourself. However, when I To do Dial in a recipe, I’d like to stick with it for a while and this is what I’ve been liking recently.
Before I go into the ins and outs of my current favorite Negroni recipe, let’s talk about it Before Dear. Equal portions include Bifitter gin, Martini and Rossi sweet Vermouth and Campari. A super classic, no nonsense method and how it was prepared as much as I had Negroni in Italy. And like my Italian bartenders, I didn’t bother to measure anything – eyeball each ingredient directly into the glass, add some ice, shake it a few times with my finger, and enjoy.
Now, my current favorite recipe. It’s a classic, of course, but the old biffiters, the martinis, the campers have made a few things out of standby. First, dry London in the tank. In addition to being a more potable drink, it got a big bite and snaps into the flavor profile, which plays nicely with the camper. That too Contrast Cocchi Vermouth di Torino is very good with rich flavor and texture – much deeper and more complex than Martini and Rossi.
For this recipe, I broke the mixing glass and jigsaws because after trying it a few times, I can tell you that precision is important here. Shake with ice for 30 seconds, Strain In a double old fashioned glass On a large ice cubeAnd decorate with an orange wedge.
Tony Gorgar’s original #menswear negro
1 oz. Monkey 47 Gene
1 oz. Carpano Punt and month
1 oz. Campari
1 slice of caramel orange for garnish
While I’ll make a Negroni with mostly non-cucumber gin (a great and readily available one in the tank – a good choice, Brian), I’ve been liking Monkey 47 lately. It’s expensive, of course, but the fine balance of citrus and herbs complements any good vermouth. For me, though, Vermouth gives a Negroni character এবং and Punt e Mess is just the ticket.
It is rich and thick, with a facial feel well resembling balsamic. It can be syrupy, but away from the extra sweetness. I think I’m drinking something significant, and it’s a great companion to a good ribe of the grill.
For Campari, I don’t have much experience with vintage goodies (or seem to shell out for that). Bring me some bright red things from the local liquor store and we want to go.
My first Negroni had an orange slice, and I make them now. If I could find it I’d make a blood orange – but the subtle sweetness of the caramel variety works really well. These are also a good size for glassware.
Quality ice is a very low quality ingredient for any cocktail. I got good tap water in my house, But I run it through my Brita filter anyway. I like, as well, a round block of ice for a square or multiple cubes. Slowly melting is equivalent to drinking less water.
For proportions, I’m a classic equal-part guy. I mixed it up in my batch and hid it in my fridge. It’s a little consolation for my late grandfather, whose wife kept a jar of his “medicine” (a dried VO Manhattan) in the fridge so he could have a half-drink every afternoon. He lived to be 101 years old, so I think it’s a good practice to follow.
Brad Lanfire is shaking, Negroni is not agitated
1 oz. No. 10 in Tangur
1 oz. Martini and Rossi Sweet Vermouth
1 oz. Campari
Orange peel for garnish
I like my Negronis extra cold, which makes them even fresher in the warmer months. (However, this does not mean that they cannot be enjoyed all year round …) I can be more specific about the process Ready Than the original ingredients of the Negroni drink. As long as you have camper, any decent gin and sweet vermouth technique will do. I have Martini and Rossi and No. Ten in the tank, so let’s go with them.
The special thing about me is ice. It must be ~ 1 “cubed ice – no chips or crescent shaped ice machine ice. You will need a good old fashioned ice cube trayWhatever it is you should use it for all your cocktails. If you can find one of those 1960s metal lever trays It creates the perfect cube, the kind that your grandfather probably uses, you’re doing business.
Preparation begins with a handful of ice and then a large metal cocktail shaker. After that, pour 1 oz. Each element on ice. Shake hard! Then place another, small handful of ice in a stone glass. Shake the shaker in a glass over ice. Garnish with an orange peel for extra dash of citrus and pop colors. Enjoy brightly.
Mejkal Negroni of Steven Elliott
1 oz. Maguey to Mezcal
1 oz. Dolin or Carpano Antica Sweet Vermouth
1 oz. Campari
Orange peel for garnish
Truth be told, the classic Negroni recipe is one that every self-respecting cocktail lover should know how to make. While I wouldn’t discriminate against iconic drinks, the truth is, I’m a little annoyed by them. Maybe it’s constant idolatry or maybe it’s how much later I feel like absolute death. Damn, Jean!
What I appreciate about the Italian-origin drink is its balanced 1-1-1 blend of spirits, beetroot and aperitif. I’m not someone who keeps a full stock bar in my house so on a regular day, a cocktail with more than four ingredients doesn’t fit my style, which is one reason I like Negronis.
My favorite explanation of Negroni is Mejkal Negroni. What I appreciate about mezcal is the smoky flavor that it adds to the mix. Combined with the sweetness of vermouth and the bitter orange flavor of camphor, this is a simple drink cocktail that I like nine out of 10 times.
I like to change a lot and often change one or three ingredients to get a different taste profile. Replacing the campfire with Jucca Amaro, changing the sweet vermouth or trying a new bottle of Mejkal. Each change adds a subtlety to Negroni that makes it attractive and enjoyable.
Your favorite recipe?
Talk to you soon and keep up the good content.