- Location
- West Yorkshire
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??
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??