The perfect Negroni

Complete thread drift - I apologise - we've just listed a Spanish Vermouth (I always thought it would be Vermut) but aside from neat or with soda - how should I be making it for myself? Its from Barcelona so brown and sweet... its delicious on ice but there must be other ways?
 
Tonight, inspired by this thread, I tried a mix of Malfy Arancia (a gift from a few years back that I have been unable to finish as it tastes so artificial in a martini or g&t), Campari and Noilly Prat, figuring that the NP might balance out the flavouring/sweetness in the Malfy. I think it worked, and I'm still standing. Just a data point really!
 
George Marshall said:
They do absolutely exquisite heavy cut crystal glassware for cocktails and decanters. You can see them in Hedonism if you are in the shop.

Usually run at c£100 a glass but do an outlet offer a few times a year for seconds and end of line ranges.

Also make the Jancis universal glass which features widely in various wine bars and is very nice. Last year they did an offer on their seconds of these that was absurdly cheap, the outlet has repriced these now but if you wait there are escalating discounts. EXTRA30 gives you 30% off what’s available now.
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EXTRA30 seems to have expired. Temptation might be averted.
 
@George Marshall post above about ice cubes is exactly how I make mine (even down to the blue box used). So so so worth it.... just having a beautiful ice cube that maintains its shape and the temperature of the cocktail for more than 5 minutes is a treat. I usually have about 8cm / 3 inches of clear ice at the base to play with one it comes out of the freezer. The trick is to not freeze it so long that the entire block freezes (that is when you get cloudy ice)...

Also, just let the ice warm up a touch before cutting it..... et voila!
 
Paul J a i n e s said:
@George Marshall post above about ice cubes is exactly how I make mine (even down to the blue box used). So so so worth it.... just having a beautiful ice cube that maintains its shape and the temperature of the cocktail for more than 5 minutes is a treat. I usually have about 8cm / 3 inches of clear ice at the base to play with one it comes out of the freezer. The trick is to not freeze it so long that the entire block freezes (that is when you get cloudy ice)...

Also, just let the ice warm up a touch before cutting it..... et voila!
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A new batch created today.... i get about 15 of these per freeze..

20250118_104533.jpg
 
Raymond Tilney said:
First attempt
Campari, Punt e Mes, Masons Gin
45 ml each
Bit sweet n dark and the big frosty iceball detracts from the look. :(
Did the 100 stirs over smaller balls before pouring
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It is sweet and dark. One either has to be in the mood or to change the proportions-six parts gin to one each of amaro and vermouth turns it into a cocktail rather than a mixed drink but there are better cocktails out there.
I fear that large ice cubes have to be completely clear to have the right effect. It can be done at home but it may very well not be worth the effort or freezer space.
 
Waitrose sell clear ice that’s good in a pinch or if your freezer is full.

For negroni/boulevardier I think the ratio has to flex with the ingredients. Martini bitter for example is massively more intense than Campari, so I use a lot less in the ratio. Some vermouth can be much more intense. One approach that might help Ray is to make up smaller volumes as test batches, and/or taste while building it.
 
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George Marshall said:
Waitrose sell clear ice that’s good in a pinch or if your freezer is full.

For negroni/boulevardier I think the ratio has to flex with the ingredients. Martini bitter for example is massively more intense than Campari, so I use a lot less in the ratio. Some vermouth can be much more intense. One approach that might help Ray is to make up smaller volumes as test batches, and/or taste while building it.
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As ever sage advice, thank you George.
I think I shall do a bit of flexing on ratios and drop to the single side of the WMF Measure I was using so that will be 20 each as a base point.
I must confess that whilst I was not thrilled with my first attempt I did fall asleep on the sofa within an hour.
 
I have always steered clear of sweet red vermouth after getting drunk on Martini Rosso and Coca Cola at a party when I was 15 .

Interested in a cardinale - does it have to be made with a sweet vermouth though or will Noilly Prat suffice or do you need something sweeter to balance the Campari ?
 
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James Starke said:
I have always steered clear of sweet red vermouth after getting drink on Martini Rosso and Coca Cola at a party when I was 15 .

Interested in a cardinale - does it have to be made with a sweet vermouth though or will Noilly Prat suffice or do you need something sweeter to balance the Campari ?
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No-it should absolutely be a dry vermouth. Noilly Prat is ideal, it is its dryness that is needed to balance the ferocious sweetness of Campari.
 
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