Skip sugary frozen fruit drinks this summer, and try this chilly spin on the classic Negroni cocktail.
'Negroni' on Serious Eats
In hot weather, you'll want to batch up this sophisticated frozen cocktail.
Like Negronis? Fan of absinthe? Try mixing them together in this classic drink.
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.
A pisco based negroni from Jeff Faile of Fiola in Washiongton, DC.
Home Made Summer has a whole chapter devoted to drinks. This one is a drink dessert: a frozen Negroni with pieces of fig. Boozy and sweet, it's an ideal end to a summer meal.
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."
This cocktail from Gramercy Tavern in NYC is a take on a Boulevardier (which is like a Negroni, but with bourbon instead of gin). Here, however, spicy rye is the star, complemented by the bittersweet Sicilian amaro, Cynar.
This Negroni variation uses mezcal instead of gin and Zucca Amaro instead of Campari.
A play on the classic Negroni, this cocktail created by Patrick Reynard at Pourhouse in Vancouver, BC, is lighter in body and has subtle melon and citrus aromas.
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.
With the unique and original ingredient of tamarind bitters and artisanal spirits like Gran Classico, this Negroni-esque cocktail outdoes its inspiration.
Cranberries—a staple on the Thanksgiving dinner table—are a perfect ingredient for cocktails this time of year. Their ruby red hue brightens up any cocktail party and the juice brings a little life to familiar cocktails.
Aldea's Brian Block makes this delectable variation on the classic Negroni, using Punt e Mes Italian vermouth, Aperol, and cocoa-nib infused gin.
The White Negroni has been a trendy drink lately, showing up on cocktail menus across the country.
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.
For a stress-free bash, I recommend making bottled cocktails in advance. This recipe makes a killer Negroni that will stun and delight millions of people! Okay, maybe just eight people.
Dependably delicious and easy to prepare, the crisp and bitter Negroni is particularly well-suited to springtime imbibing. Composed of only three ingredients measured in equal amounts, a Negroni is also remarkably difficult to foul up (though I won't say it hasn't happened) even by novice bartenders.