Sibling Negroni Gin, 70 cl

Product Information

Cecchini, Toby (6 October 2002). "SHAKEN AND STIRRED; Dressing Italian". The New York Times. p.913 . Retrieved 2009-12-10. As for the sweet vermouth, there are a number of different options. We find that Carpano Antica is an excellent all-rounder for Negronis, while Cinzano Rosso also works well (as does Martini Rosso). For a Negroni of extra bitterness and complexity, rich and potent Punt e Mes is also a good selection.

Emen, Jake (25 October 2022). "Negroni Sbagliato's TikTok Origin Myth Has Been Debunked. Here's the Real Story". Bloomberg News . Retrieved 28 October 2022. Boulevardier: Purportedly invented in Paris at world-renowned Harry's New York Bar, this version swaps the gin for whiskey or bourbon, using the same 1:1:1 ratio. The sweetness of the whiskey or bourbon helps to balance the bitter notes of the Campari.

The classic Negroni recipe calls for only three ingredients and an easy orange garnish.

Now you’ve mastered the basics of a classic Negroni, why not try one of our alternative Negroni recipes that put a twist on the traditional version… Sloe Gin Negroni: Boulevardier – bourbon whiskey instead of gin, 3:2:2 instead of equal parts (1:1:1), served straight up with an orange twist

Now that you’ve mastered the classic Negroni recipe, try your hand at a few of these delicious variations!White Negroni: This version was invented by British bartender Wayne Collins in 2001 at VinExpo, and calls for equal parts of gin, Lillet Blanc, and Suze gentian liqueur, with a lemon twist garnish. The resulting drink still retains the bitter component of a classic Negroni (thanks to the gentian), but is lighter, and more floral, with a touch of sweetness. Traditionally made with equal parts gin, Campari, and sweet vermouth, it’s simple to make but complex in flavor. And much of that flavor changes depending on the gin you choose. “Not all gins are made the same, which means not all Negronis should be made the same,” says Brendan Bartley, head bartender & beverage director at Bathtub Gin in New York City. And it’s not just a gin’s blend of botanicals that can make a difference. “I consider not only the flavor profile of the gin but the proof and body,” says Eryn Reece, head bartender at Banzarbar in NYC. Go for a higher-proof gin and you’ll sense and taste its presence more. Want to play up the sweet vermouth and Campari? You might opt for a lower-proof spirit. The newspaper article, "Corse Matin, 1980", Pascal". Archived from the original on 2015-12-08 . Retrieved 2014-06-22.