I came across this unique take on a Negroni created by the very unique filmmaker Luis Bunuel. I was skeptical, two sweet red vermouths together, how would that work? Yet it was surprisingly delicious.
There are a few recipes for this cocktail floating around, one which uses Punt e Mes, which you probably know is a blend of vermouth with an amaro. And another version which takes two different sweet red vermouths.
Bunuel referenced his cocktail without a great deal of specificity in his memoir "My Last Sigh."
"After the dry martini comes one of my own modest inventions, the Bunueloni, best drunk before dinner. It’s really a takeoff on the famous Negroni, but instead of mixing Campari, gin, and sweet Cinzano, I substitute Carpano for the Campari. Here again, the Gin — in sufficient quantity to ensure its dominance over the other two ingredients-has excellent effects on the imagination. I’ve no idea how or why; I only know that it works."
People have speculated whether the Carpano he was referring to was Carpano Punt e Mes or the Carpano red vermouth.
After some digging I went with this recipe that I liked. There many variations that mixologists have created in homage to this great artist.
- 1.5 oz. gin
- 1 oz. Carpano Antica Formula vermouth
- 1 oz. Cinzano Rosso (sweet vermouth)
Stir and pour over ice in a highball glass. Garnish with an orange slice.