Tag Archives: vermouth

Deconstructed Negroni

9 Jun

Another drink for Negroni Week and this time it’s a Deconstructed Negroni from the Eric Felten book ‘How’s your drink’The recipe is:

  • 1 1/2 oz gin
  • 11/2 Lillet Blanc

Stirred over ice and then topped with a foam made of:

  • 1 egg white 
  • 2oz strained grapefruit juice
  • 1oz Aperol
  • 2 tsp orange bitters

I whisked the egg white until stiff then added the other ingredients and continued whisking. 


This makes a delicious drink with a lovely, tasty foam. After a few sips I poured the separated foam into the rest of the drink- delicious!

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Por Do Sol Negroni

8 Jun

For Negroni Week my second drink of the day is a Por Do Sol courtesy of Imbibe.

The recipe is:

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The end result is oh so bitter with a warmth and sweetness from the Cachaca.

 

Negroni Popsicles

8 Jun

In celebration of Negroni Week and the heatwave London’s having at the moment I made some Negroni Popsicles.

I used white/ yellow grapefruits hence the colour difference but they gave them an added bitterness which is great to counteract the sugar in the recipe.

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These are amazing and I’ll be sure to always have some on standby this summer.

 

Bottle-Aging Negroni

19 Apr

I’ve read a lot about bottle and barrel-aging drinks and finally today got around to making my own.
I’m wary of barrel-aging as I don’t want to risk any nausea brought on by a whiskey contaminated barrel so have stuck with bottle-aging.

I made a classic 1-1-1 Negroni using Only Gin (I wanted one I had enough if to make this and still have plenty left over for comparison tasting in a few months.

Now the waiting begins…

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Blood Orange Negroni

15 Mar

Another day, another Negroni variation.

This time the spotting of some blood orange juice when buying food led me to get to try a new recipe. With less Campari and Vermouth but 1oz of blood orange juice to make up the shortfall: this is a Blood Orange Negroni

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The recipe is:
– 1oz gin
– 1/2 oz Campari
– 1/2 oz Vermouth
-1oz blood orange juice

The result is obviously very similar to a Negroni but a fresher, lighter version.

The Campari still has a kick- in fact maybe more so. I’ve come to find in these Negroni versions that use less of it the Campari stands out more rather than just being a sweet and bitter overwhelming component. The use of less of it helps it make more of an impact as a flavour component.

The juice allows the drink to be the same length but with alcohol both in its potency and taste.

Perfect as a summer version of a Negroni or want one to sip for longer without it feeling or tasting so much of an aperitif.

New Negroni recipe

10 Mar

My Shaken Cocktails box arrived yesterday and knowing it was based on a Negroni I was eager to dive in.

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The box contains:
– Dodd’s gin
– Cocchi Vermouth di Torino
– Cynar
– St-germain
– Sugar syrup
– recipes for two different cocktails and the ingredients are enough to make 2-3 of each one
All for the amazing price of £24!!
I’m really behind in writing this blog as there’s never enough hours in the day but I’ve got months worth of posts raving about Shaken Cocktails to upload but suffice to say I really recommend them. For just £24 a month you get to make 4 cocktails (though in my experience it’s usually at least 6) learn new recipes and techniques, discover new favourites (I’m addicted to the Margarita and Daiquiris & their variations I’ve discovered) and try new ingredients- all in the comfort if your own home.

Continuing my recent Negroni theme I decided to dive in and try that first as the recipe used was a new one to me and I was intrigued to see how it compared, with its use of Cynar, to the Stolen Negroni and Negroni Tredici I recently wrote about.

The included recipe is:
– 30ml gin
– 30ml Cocchi
– 15ml Cynar

All stirred over ice and more Cynar added if needed

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The resulting drink is delicious. The smaller amount of Cynar makes fir a more rounded drink- it’s less overpowered by the herbal bitterness.
The sweet, flavourful vermouth also adds to the drink and brings a fruitful aspect.
This vermouth is new to me but I’ll be interested to try it again.

In conclusion out of all my recent Negroni variation experiments this one comes closest to challenging the original.

White Negroni

8 Mar

Continuing my quest to make as many variations as I can find on my favourite drink, a Negroni, todays drink is a White Negroni.

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Made using equal parts gin, vermouth (I used dry but you could use sweet or even better something as lovely as Lillet Blanc) and Suze all stirred over ice this drink is similar to a Negroni but with the mouth-drying bitterness/ woodiness that the Suze provides it’s a lot less sweet and fruity.

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