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Interesting NY Times article on the Negroni

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http://www.nytimes.com/2008/10/05/fas...

I love the idea of using Hendrick's gin and Punt e Mes vermouth. The idea of swapping out the Campari for Cynar sounds a little scary...

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  1. Recipe looks quite good.

    Gotta restock the bar.

    1 Reply
    1. re: ingramcol

      i like my negroni with a bit less campari than the standard recipe.

      also w/ aperol instead of campari

    2. I love both Punt e Mes and Hendrick's, but I think the Hendrick's might be a bit overpowered by such a fiercely bitter combination of partner ingredients. So I would personally stick with a slightly cheaper gin if one is available.

      4 Replies
      1. re: davis_sq_pro

        You Somervillians, always poo-pooing the premium gin. :)

        1. re: finlero

          They could always use Pabst or High Life instead Hendrick's.

          1. re: sailormouth

            Eastern Standard has a drink w/ Budweiser and a shot of Fernet. Sounds kind of tasty, but there are always so many other things on the menu I want to try that I haven't gotten around to it quite yet... Anyway, I see no reason it couldn't work with Campari and Pabst!

        2. re: davis_sq_pro

          I agree that a more full-flavored gin should be used, i like Plymouth, 2 parts to 1 part each Campari and Carpano Antica vermouth.