- e_bone Jan 13, 2011 06:47 AM
One of my winter drinks is a Negroni. I only drink them ~Nov to Feb typically.
Those of you that have made these for a long time- what do you use for ratios? Garnish? And maybe ingredients if you do something other than Gin, Campari and Sweet Vermouth? I've been making mine approx 2 parts gin, 1 part Campari and .5 part Sweet Vermouth... but have made them with equal gin/campari and liked it just about as much.
The classic recipe is equal parts of the three liquid ingredients, and I've never thought about tweaking it. Although the classic is also supposed to be served over ice, I prefer it straight up. Orange peel is the traditional garnish, and I think this is the best as well.
I prefer them during the summer, however, rather than the winter. Campari is a pretty summery sort of ingredient.
I generally do 1.25-1.5 oz gin something aggressive like Tanqueray, 1 oz Campari, 1 oz vermouth.
Orange twist, on the rocks.
Equal parts stirred on the rocks with and orange peel (flamed occasionally).
If I'm having one up the amount of gin is usually at least doubled.
Lots of good thoughts below- so i'll reply to my own. Cynar is artichoke flavored, right? That's a crazy idea and it might just be so crazy as to work. Wish they sold it in a SMALL bottle so I didn't need to risk so much!
I prefer mine shaken for maximum cold, the pretty looks and the fact that the dilution of ice from the shaking 'cuts it' enjoyably.
Orange rind is awesome I agree.. never thought to "toast it" - interesting.
And *anything* with bourbon belongs in someone else's glass! <shivers>
a) Cynar is no risk if you like Campari. Trust us.
b) My wife used to feel same way about whiskey. She likes most non-scotch whiskey drinks now. The drink that changed her mind is the Paper Airplane (equal parts Bourbon, Campari, Ramazzotti, Lemon), which is itself a variation of the Paper Plane (equal parts Bourbon, Aperol, Ramazzotti, Lemon).
Further recipe details (not easily copied into this post) maybe found here