Like Negronis? Fan of absinthe? Try mixing them together in this classic drink.
'Negroni' on Serious Eats
Which is the best gin for a Negroni? I tested three basic types of gin: a junipery London dry style, a more floral style, and a Navy strength (114 proof, or 57% alcohol by volume).
You've been thinking about a Negroni all day, but when you get home, you discover that you're all out of gin. Now what do you do? Comb the house for replacement ingredients. Here's our guide to substituting like a pro.
Jeff Faile has crafted an evolving list of Negroni-inspired cocktails that occupies an entire page of Fiola's cocktail menu. Currently clocking in at six, the list includes a Negroni based on pisco, a clear version with Cocchi Americano and Dolin Blanc, and a richer one made with Barolo Chinato and Old Tom Gin. Each variation exposes new flavor possibilities for the drink. Lucky for you, we got the recipes for 4 favorites.
Hanging out at Empellón Cocina a few weeks ago, bar manager Mat Resler shared what I thought sounded like one of the most unlikely drinks I've ever heard: "The Negronifico." Translation? "Well, I was drinking a Negroni... and also a Pacifico... and then I had to leave the bar and I was half-done with my Negroni, so I dumped the rest of the Pacifico into the glass and drank it."
Like with any new toy, I got bored with the Soda Stream. You can add the brand's flavored powders to your fizzy water after carbonating (I don't, though, not really being a pseudo-cola or faux-Sprite person), or mix it with juice, but you aren't supposed to introduce non-water liquids to the machine before fizzing it up—particles in the liquids supposedly cause it to explode everywhere, and at the very least, the sugar gums up the system. Enter the Twist N Sparkle Beverage Carbonating System from iSi, and you can be carbonating cocktails in no time.
Hugh Reynolds of Temple Bar in Cambridge uncorked his first batch of Negronis in October. Into the cask goes gin, campari, and sweet vermouth. Over a couple of weeks the cocktail transforms into a rounder, smoother, extremely drinkable version of itself.