The perfect Negroni

All summer I've been using Punt E Mes for my Negronis and Americanos, but having finished the bottle last week, and with colder weather creeping up, I opened a bottle of Antica Formula for last night's. IMO it is such a vastly superior drink when made with this Vermouth, however it is so intense that I change the ratio from the standard 1:1:1. So here goes, my idea of the perfect Negroni:

3 parts Gin (I used Brecon last night)
2 parts Campari
1 part Antica Formula

All components straight from the fridge.
Stirred 100 times with ice, then strained onto fresh ice with a fat slice of clementine.

Ideal accompaniment is a bit of cured meat (Coppa, Salami, Parma Ham) but last night I had to make do with a packet of Quavers...

What's your recipe preference??
 
All summer I've been using Punt E Mes for my Negronis and Americanos, but having finished the bottle last week, and with colder weather creeping up, I opened a bottle of Antica Formula for last night's. IMO it is such a vastly superior drink when made with this Vermouth, however it is so intense that I change the ratio from the standard 1:1:1. So here goes, my idea of the perfect Negroni:

3 parts Gin (I used Brecon last night)
2 parts Campari
1 part Antica Formula

All components straight from the fridge.
Stirred 100 times with ice, then strained onto fresh ice with a fat slice of clementine.

Ideal accompaniment is a bit of cured meat (Coppa, Salami, Parma Ham) but last night I had to make do with a packet of Quavers...

What's your recipe preference??
So much more than just a breakfast drink.
 
All summer I've been using Punt E Mes for my Negronis and Americanos, but having finished the bottle last week, and with colder weather creeping up, I opened a bottle of Antica Formula for last night's. IMO it is such a vastly superior drink when made with this Vermouth, however it is so intense that I change the ratio from the standard 1:1:1. So here goes, my idea of the perfect Negroni:

3 parts Gin (I used Brecon last night)
2 parts Campari
1 part Antica Formula

All components straight from the fridge.
Stirred 100 times with ice, then strained onto fresh ice with a fat slice of clementine.

Ideal accompaniment is a bit of cured meat (Coppa, Salami, Parma Ham) but last night I had to make do with a packet of Quavers...

What's your recipe preference??
what is the benefit of stirring? I did read somewhere that a very large piece of ice was perfect for a Negroni to dilute over a long period ?? or is it down to individual taste etc
 
Excellent recipe-I totally agree that 1/3 Antica is far too intense. Martini bitter is not too well known but I think it's even better than Campari.
what is the benefit of stirring? I did read somewhere that a very large piece of ice was perfect for a Negroni to dilute over a long period ?? or is it down to individual taste etc
To ensure that the drink is very cold before it hits the glass. Less important in December than August.
 
Unlike with a Martini, I find the Gin used for a Negroni to be wholly unimportant - essentially anything will do as it doesn't seem to affect the flavour.
Generally speaking, though if you use San Miguel from the Philippines, the world's largest selling gin, a rather distressing experience awaits.
 
Just out of curiosity, do you feel that a negroni made with Punt e Mes is perhaps more bitter than ideal and that Antica, which is sweeter, better complements the gin and Campari? I actually prefer Punt e Mes to Antica when drinking vermouth neat (or with tonic) but could credit a negroni made with the former overemphasising the bitter aspect.
 
I've found Antica Formula too sweet for my taste when used in americanos in particular, but fine if drunk alone over ice. The Cinzano 1757 small batch vermouth is the one I've settled on for negronis and americanos.

Edited to correct to 1757 not 1745.
 
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Just out of curiosity, do you feel that a negroni made with Punt e Mes is perhaps more bitter than ideal and that Antica, which is sweeter, better complements the gin and Campari? I actually prefer Punt e Mes to Antica when drinking vermouth neat (or with tonic) but could credit a negroni made with the former overemphasising the bitter aspect.
I just think Antica is so much more complex, whereas Punt is simpler. I've never particularly thought of Punt as being more bitter.
 
There seems to be a Campari shortage here. It’s not been in any of the local supermarkets for ages.

I bought some of the Martini bitter but it’s not the same.

There are of course at least three different strengths of Campari. The stronger the better!
 
Ideal accompaniment is a bit of cured meat (Coppa, Salami, Parma Ham) but last night I had to make do with a packet of Quavers...

Cured meat here too, with coppa the family favourite. I usually add some olives and tarallini (the Crosta & Mollica fennel ones from the supermarket) as well. I've never eaten a Quaver but, if they are good with Negronis, I am open to it.
 
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I was served this on my summer holidays in Greece, billed as an Aegean Negroni, I’m not even sure what all the component parts were

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On the home made front I boringly use 1:1:1 of Tanqueray:Campari:Martini Rosso and although I’m happy with it I’m tempted to experiment with the vermouth but on the other hand if it ain’t broke don’t fix it.

On the ice question, I previously just added ice and served but have recently started stirring in ice and then pouring over fresh ice and it’s a complete game changer. Much better flavour.

I invariably don’t bother with a slice of orange.
 
What's interesting is for a supposedly fixed recipe cocktail how much variation there is.

I've definitely gravitated towards a more 3:2:1 Gin, Campari, Vermouth. I do like Antica a lot but sometimes I feel like the less rich versions. Orange is a must and I must experiment with more stirring and ice techniques!
 
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