Comments on: Negroni

By: Rufus Boyett

Rufus Boyett — Sun, 11 May 2008 21:48:16 +0000

I’m delighted to see that some of youy are really interested in what is without question one of Italy’s (make that THE WORLD’S)best aperitivi. So how would you like the recipe for IL ULTIMO, as served in (on) the World’s Best Restaurant (the legendary ORIENT EXPRESS of course)? Bene!

1 measure BOMBAY SAPPHIRE GIN (FROM THE FREEZER!)
1 measure Martini Rossi Vermouth ROSSO (from THE FRIDGE)
1 measure Campari (also from the fridge)
1 1/8″ thick HALF-slice of orange

Place orange slice IN a martini glass (NOT on the edge!), add the Gin, the Vermouth, and then the Campari, stir very gently to mix, then SERVA!

NOW YOU KNOW THE TRUE MEANING OF NEGRONI..!

By: Marleigh

Marleigh — Fri, 29 Feb 2008 22:29:39 +0000

Thanks, Keith. I’m sure my boyfriend will be interested in the variations. I have to physically remove the Campari bottle from his hands.

Craig—if you can memorize a Negroni, you can memorize a Sidecar: 1:1:1 brandy, Cointreau and lemon. Now you have two!

By: Dr. Bamboo

Dr. Bamboo — Fri, 29 Feb 2008 22:17:41 +0000

I like the Negroni. But I think a big reason may be that it’s the only drink recipe I can memorize. ;-)

By: keith waldbauer

keith waldbauer — Fri, 29 Feb 2008 20:30:15 +0000

ah, the Negroni. Too bad for that bartender… if you’re interested in Negroni variations, I posted one during the latest Mixology Monday roundup. Playing around with the different gins out there, and the different vermouths, not to mention playing with orange bitters, can yield so many different flavor profiles in this cocktail.

By: Mary

Mary — Thu, 28 Feb 2008 23:44:59 +0000

It’s really a shame - it’s a lovely bar: wood paneling, tin ceiling, dim/not dark lighting … First warning sign should have been that night’s drink special: Chocolate-dipped Strawberry Martini. For reals.

By: Marleigh

Marleigh — Thu, 28 Feb 2008 23:10:30 +0000

I find it very hard to drink at any establishment where the bartenders pass judgement on your choices—especially if they have no idea how to mix anything beyond a whiskey sour.

By: Mary

Mary — Thu, 28 Feb 2008 22:35:45 +0000

I really like Negronis. It’s a shame they aren’t seen on bar menus that much these days.

I had the rather amusing experience of ordering one in a bar recently. The bartender told me they didn’t carry Peroni and then told me he didn’t know what a Negroni was. I told him how to make one, and after he made it for me, he told me he couldn’t believe I could drink such a nasty tasting drink (not that he tried it).

I don’t have a lot of confidence in a bar where the bartenders think any drink made with gin is “nasty”. Won’t be going back there again.