Negroni variations

My friend Jesa writes me with some intriguing thinking notes on the negroni and its variations. Redacted and posted, with her permission, for your consideration:

Here’s a drink I’ve been sorting out. It arose for me from beginning to make a negroni sbagliato and then discovering I didn’t have any bubbly. I don’t have the correct measures sorted out yet, but it goes something like this:

Shake in a Boston mixer:
1.5 oz gin (something straightforward, not a Hendrick’s or Tanqueray–there’s a lot going on here already)
1.0 oz. Campari
0.5 oz Punt e Mes
[ice cubes]

Pour
Lowball glass
1-2 oz. soda water
[ice cubes]

Somehow tastes better if the glass is crudely blown with thick walls.

(Punt e Mes is like a bitter form of vermouth, so it heads towards Campari in taste. I like it better than the regular sweet vermouth for this drink because it’s less syrupy, and I get a range of enigmatic herbals.)

You could add orange bitters, or express/flame an orange peel over the top, to veer it towards the classic negroni, which may be finished with an orange peel in it; but there’s already orange in there somewhere, so… nah.

It needs an Italian name. I’m thinking an opera star or film director. [Suggestions welcome in comments.]

Then I looked it up on the web and lots of people have come up with something like this. At Blue Inc. here in Boston, they’re doing a deconstructed version: Old Tom gin, liquid-nitrogen-whisked Cinzano, Campari foam. Not sure what putting the Cinzano in liquid nitrogen does to it.

If you’re in a slightly different mood, this is also good:

Stir in a bar glass:
1 oz. gin
1 oz. Punt e Mes
1 oz. Campari

Pour:
Lowball glass
[ice cubes]

Apparently this is the canonical version of a negroni.

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