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Negroni Nirvana – Feeling a little light headed today

It is day 18 of Negroni Nirvana and as such it is time to take stock of what we’ve experienced thus far in our search to explore that classic, bitter drink.  We have seen a variety of variants that focused on subbing out the classic gin in lieu of another base spirit – examples have included different styles of rum, bourbon, mezcal, Islay whisky, pisco as well as other styles of gin such as Old Tom and genever.  Campari has also been replaced in a few circumstances as has the sweet vermouth component.  We hope that you have enjoyed the ride so far as we press on deeper into the bitter bliss?

Today, something lighter, refreshing and yet still quite Negroni-like.  The Negroni d’Or once again uses Gran Classico Bitter as a Campari substitute and instead of pairing this replacement with the traditional sweet vermouth it combines it with the lighter, more neutral blanc vermouth.  Blanc vermouth (as discovered a while back) is a lighter form of vermouth texture-wise; while the sweetness factor is still present, botanically the flavor profile is kicked up a notch with the overall fruit profile toned down.  When paired off against another botanical heavy weight such as a bold London-style dry gin, the flavors seem to harmonize versus compete.  The bitterness and dominate orange and rhubarb flavors of the bitter is just nice.  This drink makes an amazing aperitif.

Do you have any interesting recipes utilizing a blanc vermouth?

Negroni d’Or
Recipe created by Brian MacGregor at Jardiniere in San Francisco, California and adapted by theSpeakista  

•    1 1/2 oz. G’ Vine Nouasion gin (Gordon’s London Dry was used)
•    1/2 oz Dolin Blanc vermouth
•    1/2 oz Gran Classico Bitter Liqueur
Garnish: none (or a twist if you are so inclined)
Glass: chilled coupe or other cocktail glass
Tools: mixing glass, bar-spoon and julep strainer

Assembly: Add all of the ingredients to the mixing glass and stir for several minutes with plenty of cracked and non-cracked ice until well chilled (adding in additional ice as needed along the way) and strain into the serving glass filled with ice.    

In need of some more grape in your Negroni?  No worries for tomorrow we fancy things up with a little French flair.

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