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.
Buñueloni
- 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.
It was quite amazing how well the Carpano and the Cinzano played well together. Vermouths can be so different from recipe to recipe.
Another version takes this approach
- 1 oz Punt e Mes red vermouth
- 1 oz Carpano Bianco vermouth
- 3/4 oz gin
- 1 twist lemon peel
- 1 twist orange peel
This drink was quite pleasurable as well. The bright flavors of the Bianco contrasted and accentuated the deeper flavors of the Pun e Mes so nicely.
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