Since this is Negroni Week, I thought I’d break off a post from the Cocktail thread and put up some pics of last night’s kickoff event. Please feel free to post pics, recipes, discuss, etc.
From my friend Tyler Hauptman of Fenrir in Portland
Can you give readers a few pointers for making your Scandinavian-inspired negroni?
I think the trick to it is this: all three of these ingredients are pretty sweet. What I do is I over-stir it a little bit just to dilute it a bit more than I usually would, and that balances out the sweetness. Then I serve it up with an orange twist.
I’d stress to people to keep their vermouth in the fridge. Vermouth is a wine and it will spoil, which most people don’t realize. Once you open it, it will start to deteriorate. Also, a good rule of thumb when making cocktails is if it has citrus in it, you shake it. If it doesn’t have citrus, you stir it. So with the negroni, it’s all liquor, so you just stir it.
Scandinavian-Inspired Negroni
1 oz. Brennivín
¾ oz. Aperol
¾ oz. Carpano Antica Formula Vermouth
Orange twist
Directions: Stir together ingredients in a mixing vessel with ice and strain. Serve up with an orange twist.
Had a decent one at a local place, JCT, today- Four Roses, Punt e Mes and Campari. A little heavy and not overly complex but certainly a decent effort.
I was pleased visiting my barely 21 year old goddaughter that although a vegetarian, and her mother drinks ONLY Michelob Ultra (lovely lady otherwise), she loved Negronis and we tried several variations
Tried an experiment this week using coconut arrack (Sri Lankan…not Batavia) as the base spirit with sweet/bitter/orange modifiers of Bigallet China China and Cappelletti Aperitivo filling in for Campari and sweet vermouth.
First stir gave me a hint of cocoa so I added a dash of mole bitters and it all came together nicely.
Even though I was shooting for a Negroni variant, I’m not sure I’d call it that, but it was lovely.
the one I just drank was aged in three separate glass containers and only combined at the last second in a vigorously stirred stainless steel container! it was quite good…