100 Negronis

Negroni # 96 Beet Negroni 4 Bells

  

 

While I believe the Beet Negroni was first created by Will Lazar at New York City's Parm, my wife adored this Negroni on the cocktail menu of the fabulous 4 Bells in Minneapolis.   

Beet Infused Bombay London Dry, Cocchi Rosa Vermouth, Cappelletti Amaro  

The version by Will Lazar can be found HERE.

Ingredients

1 ounce beet gin
1 ounce Campari
1 ounce sweet vermouth
Directions

For the beet gin, soak beets in gin for 1 week. When ready, stir all ingredients together and strain over ice. Garnish with orange twist.

Negroni # 86 After Ella's Grapefruit Negroni

 

We loved this summer version of the ever popular Negroni.  

Served at the cute demure cocktail bar that appears after 6:00 at Ella's Bellas gluten free bakery and cafe in Beacon. It's called "After Ella's."

Created by master mixologist and founder and creator of "Drink More Good" Jason Schuler.

It starts with the quintessential Greenhook Ginsmiths gin from our own Brooklyn, NY. A classic American Dry Gin of uncommon quality. Superb alone, with tonic or as a base for cocktails.

It uses a sweet vermouth, and Aperola amaro which is nicely balanced with grapefruit juice.  That is nicel

 

More here on After Ella's

Negroni # 82 The "Nellgroni!"

 

At an unlikely bar, in an unlikely strip center, on an unlikely highway in New Jersey, cocktails rule! With creativity not often found outside major cities thirsty lounge lizards, bar flies, connoisseurs,  inebriates, and tempered sippers can find the joy of booze at a high order.

You might run into Nell who rules the roost here and if you're lucky she'll make you a drink of uncommon pleasure.

One of her favorites here, named by her bar staff for the queen, is the Nellgroni.

Simply rendered, built in the glass with equal parts of the ingredients you see. No fuss. No muss. Just stirring goodness. Sip it slowly. 

Nicole's Ten

Cocktail Menu

 

Negroni # 80 "The Bunueloni"

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. 

Negroni # 73 "Tiki Negroni

Fellow mixologists, Kyle Godbey, created this Negroni with a tropical twist for a wedding recently. Love the idea of infusing Campari.

Here is the recipe:

 

Tiki Negroni
1.5oz New Amsterdam Gin
1oz Cinzano Rosso
1oz pineapple & cinnamon infused Campari
2 dashes Angostura Bitters

Stir. Strain. Rocks glass with ice. Orange twist garnish.

Infuse 6oz of dried pineapple (Whole Foods brand isn't caked in sugar) for 3 days and then add 3 cinnamon sticks for 2 additional days. Fine strain when complete.

 

#54 - #68 "15 Negronis that Break the Rules"

 

 

In 2011, Negroni's were all the rage,

but like so many boozy news flashes it dropped of the radar,  but here in "15 Great Negronis that Break the Rules" we discover that their are creative mixologists all of the country coming up with new exciting Negroni inspired cocktails. 

"The Negroni is perfect as it is, made from three equal parts of gin, sweet vermouth, and Campari. And yet bartenders choose to mess with it. Maybe it’s the Negroni's simplicity that begs for change. reports  Caroline Pardilla for Eatery @Carolineoncrack 

Negroni # 52 "Twisted Negroni" by Warren Bobrow

One of my favorite Mixologists is Warren Bobrow 

and his new book  Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails has a great Negroni recipe along with a world of fabulous cocktail wisdom.

It is the standard affair, London Dry Gin, Campari, Carpano Antica Red Vermouth but with a twist. Chocolate Bitters! Fabulous.

We used Bittermans Xocolatl Mole 

Negroni # 51 "Joe Campanale, Marinated and Grilled"

 

This beautiful Negroni by Joe Campanale,

co-owner of Artusi, Dell’anima and Anfora in New York City,  "He elevates a classic take with oranges marinated overnight in vermouth, lightly grilled and then muddled into the vermouth."   The Negroni  Edible NY 

Inspired another,  called "Castle Rock" a Marinated, Grilled and Aged Blood Orange Negroni named after the great mansion in the clouds overlooking the Hudson River, in Garrison, NY. Read On

Negroni # 49 "Jill Loves Negronis"

Had this fabulous Negroni at the classic neighborhood bar, Dogwood, in Beacon, NY

Named it after our bartender Jill, who loves her Negronis. She also knows her vermouths.  Most bartenders in small town bars stare blankly when you ask what vermouth they use. They have no clue. But not Jill, she knows her liquors well and she makes an awesome cocktail.

That is helped along of course by the excellent selection of hard spirits you will find at this  great bar, Dogwood. 

The Gin: Hendrick's Scottish Gin 

The Vermouth: Carpano Antica Formula, still the best in my book

The Amaro: Gran Classico from Switzerland, I did not know that. 

Negroni # 44 "Cathy's Craving"

It was a virtual cocktail party, our close friends Cathy and Conrad sent us this pic by instant message 

as they were creating and enjoying this unique Negroni last night and just as we were drinking Negroni # 43.  A dry blanc vermouth and a 1/2 measure of Cynar let this heavenly cocktail with black walnut bitters have a creamy vanilla flavor.   

 The Booze: Tito's Handmade, Cathy likes her Negronis with Vodka

The Vermouth: Dolin White Dry, Vermouth de Chambery

The Amaro: Cynar the  iconic Italian bitter liqueur 

More: Fee Brothers Black Walnut Bitters and Tangelo Rind