Negroni Nirvana – It’s about time … well, sorta

by KeithP on May 9, 2012

Man, typing can not only tire out a young lad but also make him thirsty.  Good thing that as I sit here typing up our next (today is a shorty …) post, I have a drink in front of me to sip on.

The drink that I am sipping on as we chat (crap! I spilled some) is a riff on a riff adapted from a random collection of thoughts on Negroni’s we stumbled upon one day in search of Negroni inspiration.  A good number of our profiled drinks find their origins in the bay area of San Francisco and today’s offered riff is no different.  A Haute Negroni?  Huh?  It would appear to be a drink developed using unaged cognac (guess I’m going to forgo my cocktail geek credentials because I have no idea what the hell that is), Lillet Blanc and Campari (I’m assuming this given that the article didn’t reference a change to the Campari component unlike the referenced changes to the gin and sweet vermouth).

Lacking unaged cognac I went with what I had on hand, my bottle of Louis Royer Force 53 VSOP Cognac as a riff on this variation and I think that all worked out well. A bold spirit with a toned down sweetness added to a semi-sweet botanical partner and an amazing wave of bitter.  Nice, nice, nice!

Note: as you can tell in this post, this recipe is at best a very rough variation on the original Haute Negroni.  I’d love to know if I’m roughly in the ball park on my recreate?

Haute Negroni
Recipe “inspiration” sourced from an article in the online version of the San Francisco Chronicle from a drink originally created at the Fifth Floor Bar in the Hotel Palomar in San Francisco, California and heavily adapted by theSpeakista  

•    1 oz unaged cognac (Force 53 was used)
•    1 oz Lillet Blanc (Cocchi Americano was used as that is what I had on hand)
•    1 oz Campari
Garnish: orange twist (or none)
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.  Garnish, sip and enjoy.    

So there you have it, our love affair with grape once again on full display.  In need of additional frequent flyer miles we board a flight this time heading east and this time in search of a little anise flavored goodness.

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