NGC: Negroni

[lucydad]

All,

So today is my 39th anniversary of graduating from the Colorado School of Mines (BS GP Engr.) and 20th anniversary of a one way ticket OUT of Tunis, Tunisia and also Grandpa Larry's 78th birthday. 

So, a proper cocktail was in order.  Eldest daughter mixed a fine, sublime Negroni for us over Thanksgiving.  The secret:  really good red vermouth, and the right recipe of course, and a great gin.

Here it is:



Recipe is:  1.5 oz Botanical Gin, 1 oz Carpano Antica Formula red vermouth (Italian baby), 3/4 oz Campari, mix with ice, serve with peel of orange.

The drink is strong.  Comes on at first bitter, then finishes sweet.  A great after fine meal drink.

Cheers all!  I hope to get a ride tomorrow afternoon, if not the weekend is looking promising.

[Matteo]

Thanks! love a good Negroni.
Chin,Chin 

[Markcarovilli]

Indeed, great drink.

Keep it simple with equal parts all three.....

Salute

Mark

[Fuzzy]

Congratulations on all of your successes...
If you get up to Wisconsin I've got about 300 ml of Carpano Antica that you can have, along with some pathetic attempt at vermouth from a company in Oregon.
Whenever we are in Spain we cocktail regularly with some of the artisan vermuts  from Pais Vasco or Catalonia. In general they are a little lighter weight and maybe more complex. When we returned home this time I bought a sampling off of the shelf of the local store and included some Antica, the Oregon stuff, and some Atxa from the Basque country. I get the appeal of the Antica, but ultimately it just sits while we drink the Basque stuff, on the rocks with a slice of orange and an olive.
I am not oblivious of the Italian bent of the website and it's users, but I think that , if you enjoy Vermouth, the Spanish versions are worth a try.
�Salud!

[Guido Valvole]

That's the way to make a Negroni! Antica already has bitters in its flavor profile so there's less need of the Campari. Using the standard 1:1:1 doesn't work.
cr

[LaMojo]

Way back when I majored in geology, I visited the Mines museum once.  Impressive school.  But my favorite place in the area was the hospitality room of the Coors brewery.
 

[donn]

I am not oblivious of the Italian bent of the website and it's users, but I think that , if you enjoy Vermouth, the Spanish versions are worth a try.

I have some "Priorat Natur" in the refrigerator, Catalonia, is that a good example?  It's OK, but ... to me, a Negroni benefits from all the depth a vermouth can deliver, along with the bitterness of the Campari, to balance the sweetness.  I would think this stuff is for some other cocktail, or more likely just drinking on its own if you like that kind of thing.

[Fuzzy]

I don't know that vermouth. I stick to the tinto, since that is what is almost always served in the bars. I will look for it though. It is interesting to me that they use PX which is normally used in the wines from Jerez, Sherry.

As I get older, I generally prefer wines and liquor with less intensity. The creep upwards of alcohol level and concentration in wine (14 is now about average) and beer (8 or over) doesn't work for me, as a rule. Not saying they are not often delicious, it is just not what I prefer to drink regularly.

[bpreynolds]

Great garage of bikes.  Great family.  Great drink.  The Negroni was one of my favorites back in the day when I was still on the happy juice.  Very fine holidays to ya, LD. 

[lucydad]

Recipe is from my oldest daughter.  She is a food editor for Buzz-feed in NYC, and specified the vermouth after a lot of research.

The negroni is a kick-ass intense taste.  Grows on me.  One is plenty.  I like the complex tug of war of the sweet and sour and very, very complex variety of flavors.  The girls fly in from NYC Monday morning, so the cocktail shaker will get a lot of use...

[Fuzzy]

Yeah, that's what I mean. I am going to guess that the demographic of your daughter's survey would not include mine., My buzz gets fed plenty by the stuff you can see through. Those younger at heart than me like the thicker stuff. I've been in the wine business since 1980, and as it evolved, my tastes have become less and less relevant. The Antica is delicious and there is nothing like it, those big Australian Shiraz are delicious and set a standard, but I don't like to drink them. They didn't even exist in the U.S. when I started out. The heaviest Aussie was the Grange Hermitage, a great wine and a keeper, but with alcohol about 12.5. The vermouth of choice was either Noilly Prat or Martini and Rossi. But of course, we are in Wisconsin, not NYC.

I like listening to the Bon Appetit podcast. They almost always have interviews with star NY chefs. Every now and then one will say, "I like Pabst"
and it makes me happy to know that I am not the only one.

It is very cool that your daughter is the food editor at Buzz-Feed. It must be real blast to visit her. She must know tons of great places to eat and drink, and tons of really interesting and creative people.

[lucydad]

Bragging on my eldest daughter:  one of her "bacon" Buzz-feed posts was featured last week on a late night Comedy Central show...she is a dream job.  I jaded her tastes early with good booze and wine and food.  She works hard, and is very talented.

My wine tastes are as varied as car interests.  But, if I was on a desert island, and could only pick one wine:  likely a great Oregon Pinot Noir. I like the light body, finesse, complexity and nose elements. 

[Fuzzy]

Great choice!
I hope your island has some pheasant ...

Your daughter must be extremely talented to land in such a coveted spot. Can you imagine having a job that was fun, interesting, and didn't even feel like work? I'd almost do it for free.