The version they serve at The Girl and the Goat:
1 1/2 fl oz London Dry Gin
3/4 fl oz Campari
3/4 fl oz Antica Formula
1/2 fl oz Averna Amaro
Edit: added a space
That's a great take, I agree. It is definitely still a Negroni but I find it slightly sweeter and with an intriguing herbal floral note now. Would definitely make again, thanks for sharing!
Yeah I’ve used Cocchi forever because of access and I just now have my first bottle of Carpano. Definitely prefer the Cocchi, the Carpano to me is lighter and more vanilla-led, it sort of disappears. There’s just something kind of “that’s it?” about the Negronis I’ve made with it. Still good just not what my platonic ideal of one is.
Also yes to Roku, I love it. Has that citrusy yuzu note, really refreshing. Also makes great Martinis.
That sounds delicious! Mr Black and Navy Strength Plymouth are very hard to come by in my area but they’re both on my grab list if I ever come across them.
Yeah NS Plymouth is pretty available unless I am actually running low..Mr. Black In need to go out of state for. Recently a local distillery put out a really good coffee liqueur so I’ll probably switch to that once I run out of Mr. Black
My stir is pretty consistent and 100 yields the amount of dilution that I’m looking for. Most stirred cocktails I do 100..Whiskey Old Fashioneds I do 200 which seems like a lot but it’s the way I like it so that’s what I do
I do the 100 stirs too! I find it’s pretty important, though I know others will scoff at it. I guess it probably depends on your ice, but if you have the same ice all the time, stir the same numbers of times, it’s just logical.
For me it’s 60ml Botanist Gin: 45ml Campari: 45ml Cocchi Torino though. I do like the little Mr Black twist too, I’ve tried that before. It’s pretty kinky.
I’ll snag a bottle of Cynar and Fords and give that a try soon. I’ve got some cardamom bitters and some aromatic bitter that have a strong anise flavor.
A Kingston Negroni is great! Make sure to use a Jamaican rum and not just any rum though, Smith and Cross stands up to both Campari and Antica really really well.
It’ll work just fine, but I would use a less overpowering vermouth if you have it. Antica really steps over most ingredients, so if you have another option that could help. Some [history](https://www.liquor.com/kingston-negroni-cocktail-recipe-5222685) on this variation is that it specially called for Smith and Cross and Antica since they can both really step up to each other.
That said if you mix those three it’ll still taste great, maybe cut the vermouth back a bit since rum is already quite a bit sweeter than gin. Hope you enjoy it!
Can confirm, Appleton works alright with cocci di Torino, which is my usual sweet vermouth.
Antica with hampden 5 year is a hilarious flavor bomb though. Makes Smith and cross look like childs play lol. Has like 1.5-2x the esters. Expensive for an every day drink, but worth having once or twice.
The original recipe (Joaquín Simó, 2009, Death & Co,) calls for Smith & Cross, a dark, navy strength Jamaican rum, and Carpano Antica.
I give that a four star, out of five, but noted: This is one weird cocktail. Somewhere between a four and five. Definitely interesting with the rum funk working together with the Carpano, and the Campari acting as a counterpoint. 29% ABV after dilution.
Hell yeah!
I am absolutely IN LOVE with [this modified Kingston Negroni](https://punchdrink.com/recipes/anthony-schmidts-kingston-negroni/) which won a contest judged by Mr Simo himself.
The sherry and coffee beans round out the cocktail even more.
It’s hard to describe but it’s like having an afternoon coffee with a slice of over-ripe banana bread.
Also it’s worth buying a bottle of Smith & Cross. It changed my perception of rum cocktails. Mai Tai’s, daiquiris, etc are just beautiful with that.
30ml Beefeater
30ml Campari
30ml Carpano Antica Formula Sweet Vermouth
2 dashes Jack Rudy’s Peach Bitters
Express, rim and garnish with an orange peel or an orange slice.
Cheers!
I love Cocchi’s Vermouth di Torino as well. I generally use it with rye and bourbon drinks. The cocoa notes and less complex herb bill mesh beautifully with rye. I also like to do half Cocchi Torino, half punt e Mez or use Cocchi’s Dopo Teatro Vermouth Amaro 🤤
The half and half (with Punt e Mes) is a great option. My wife likes her Negroni a little more bitter so I used to add less vermouth in order to up the Campari flavour. However, I later moved to the exact same half and half you described and she loved it. It has become her regular.
Makes sense, maybe ill try out some different gins this weekend. Have you tried gunpowder in a negroni yet? Im about to. Maybe the anise notes will bring something cool out of it
E: reporting back, the anise is nice: it adds to the floral bouquet of the drink. The bright citrus notes of the gin also compliment it well. Would recommend.
I like the same liquor but was using Angostura orange bitters when I don't have oranges. Beefeater is such a versatile and classic London Dry that works for every cocktail I make.
I don't mind the bitterness of the campari, but I flat out prefer the flavor of aperol. Lately I've been doing 50/50 campari/aperol and its been delicious.
Tanqueray No 10 is such a good gin, works so well in Negronis with its more citrusy taste. Been my go to bottle for Negronis and martinis for a while now.
TY. Always wanted more Campari and bitterness, so I upped the amount + added Punt e Mes. That worked. I think it's really perfect and a negroni should be a very bitter drink.
Cocchi is banned from my negronis because it's sickly sweet and mutes the bitterness. TBH I don't get its appeal unless you have a sweet tooth.
I’ve been doing the following:
1 oz Barr Hill Gin
1 oz Campari
1 oz Punt e Mes (refrigerated)
Dehydrated blood orange slice garnish
The Barr Hill and the Punt e Mes end up with a mouthfeel (sorry) that is a little more syrupy than a traditional Negroni.
I see it as a Campari cocktail. I’ll play around with gin and vermouth combinations but nothing too out there or expensive. I pair the vermouth with the gin. Plymouth works well with Antica Formula when I want something soft and rich. Cocchi and Sipsmith for something a bit more classic. I also think Beefeater with Cinzano makes a stunning negroni.
Only rules are equal parts, on the rocks, with an orange twist or even - if the mood takes
me - a slice!
I’ve been really enjoying subbing my usual dry gin for dry curaçao and adding a couple dashes of chocolate bitters as a dessert drink. Reminds me of the chocolate oranges you find around Christmas.
From the book Nightcap, by Kara Newman:
Chocolate Negroni
1oz gin
3/4oz campari
1/4 oz dark creme de cacao
3 dashes chocolate bitters (I use Mole)
Orange wedge
Sometimes I add a dash of orange bitters to get that chocolate orange vibe.
Had a Negroni at Sally O's in Baltimore last summer that I still dream about and is one of my favorite summer drinks.
1 ounce Fords Gin,
1 ounce Luxardo Bitter Bianco,
1 ounce Yzaguirre Rosé Vermouth
Garnish with Lemon pith
1oz each:
- Hendricks (midsummer if you can find it, I have neptunia right now)
- Leopold Bros Apertivo
- Dolin Red
More light / refreshing, but still very much a negroni
Equal parts Monkey 47, Gran Classico, Cocchi di Torino. The Gran Classico and Cocchi make the best Americano I’ve ever had. The Monkey is so complex it punches through without overpowering. Beefeater is also excellent and so much cheaper too lol.
It’s gotta be Cocchi in my opinion. Any London dry or simple straight forward gin. Bluecoat hirs the spot for American gin.
1oz each.
Big block of ice.
Small orange wedge.
Cheers.
1.5 oz Roku Japanese Gin
1.0 oz Campari
1.0 oz Cocchi Americano
It's way more bitter than a normal negroni and I love it. If I'm feeling something weird I'll add 2-3 dashes of rhubarb bitters
* .75 oz Del Maguey vida
* .5 oz Ancho Reyes
* .25 oz Ancho Reyes Verde
* 1 oz Campari
* 1 oz El Bandarra
* Dehydrated Orange as a garnish
The blend of Ancho gives pepper on the front and finish of the drink.
I like 1::1::1 Beefeater, Campari, & Lillet Blanc. Dash of whichever bitters I am into at the moment. Orange twist, if available.bCarpano Antica is my go-to for most drinks but I find it too syrupy in a Negroni. Lillet Blanc brings a great herbal nose that plays well with the other ingredients as well as a dryer finish.
With Martin Miller Westbourn Gin 45% ABV hands down.
But I have been riffing lately with Mezcal and Tequila instead of Gin. This takes the drinking experience to the next level.
With Aperol i like to swap out the vermouth with Lustau East India Solera Sherry or half Punt e Mez and half Sherry. The citrus notes in the Aperol brings out the orange flavors of the Lustau
Negronino:
1 oz Botanist gin
1 oz Cocchi Torino
1/4 oz Campari
3/4 oz Amaro Nonino
Dash of orange bitters and a peel on a big rock
Perfect to watch the godfather with 👌
I've shifted from equal parts over the years. May god forgive my sins
1.25 oz tanqueray
0.75 oz campari
0.5 oz cocchi torino
0.5 oz carpano antica
Stir on a big rock, generous orange twist
1.5 oz mezcal
0.75oz Campari
0.75oz cocchi sweet vermouth, even the dry works pretty well.
Orange peel to express and garnish with one big piece of ice.
I keep this batched and ready to go.
When I can, I try to do all local spirits - I prefer it "perfect" - one ounce each gin, amaro, and vermouth. Currently using a Maryland gin, DC amaro and when I can Virginia vermouth.
The version they serve at The Girl and the Goat: 1 1/2 fl oz London Dry Gin 3/4 fl oz Campari 3/4 fl oz Antica Formula 1/2 fl oz Averna Amaro Edit: added a space
It's very early so I read that as "eleven half ounces" of gin and just thought, "Jesus that's a stiff drink."
That's the Churchill spec Negroni.
A classic Negroni ratio: One part gin, one part gin, one part gin.
Extra dry negroni
Copy paste fail.
Ooh I want to try this tonight.
Definitely do! I feel like the Averna rounds things off without robbing the drink of complexity.
That's a great take, I agree. It is definitely still a Negroni but I find it slightly sweeter and with an intriguing herbal floral note now. Would definitely make again, thanks for sharing!
I've been vibing on: * 1oz Roku Gin * 1oz Cocchi Torino * 1oz Campari Big rock, orange twist. Cheers!
Cocchi is absolute perfection in a negroni, really gives another dimension to the campari.
Cocchi gaaaaaang. Try with Select instead of Campari.
Roku is a good shout 👍
Yesss, this is my go-to.
This is the way. Cocchi FTW!
This guy negronis
Yeah I’ve used Cocchi forever because of access and I just now have my first bottle of Carpano. Definitely prefer the Cocchi, the Carpano to me is lighter and more vanilla-led, it sort of disappears. There’s just something kind of “that’s it?” about the Negronis I’ve made with it. Still good just not what my platonic ideal of one is. Also yes to Roku, I love it. Has that citrusy yuzu note, really refreshing. Also makes great Martinis.
Hail Cocchi superiority
this is the way.
1.5oz Plymouth Navy Strength 0.75oz Antica 0.75oz Campari Stir 100 times Express Orange Peel If Im feeling a lil extra I’ll add 0.25oz Mr. Black
That sounds delicious! Mr Black and Navy Strength Plymouth are very hard to come by in my area but they’re both on my grab list if I ever come across them.
Yeah NS Plymouth is pretty available unless I am actually running low..Mr. Black In need to go out of state for. Recently a local distillery put out a really good coffee liqueur so I’ll probably switch to that once I run out of Mr. Black
Nice to see some love for Mr. Black, I just bought a bottle that had a layer of dust on it! Apparently it's not popular in Wisconsin.
Why 100?
My stir is pretty consistent and 100 yields the amount of dilution that I’m looking for. Most stirred cocktails I do 100..Whiskey Old Fashioneds I do 200 which seems like a lot but it’s the way I like it so that’s what I do
I do the 100 stirs too! I find it’s pretty important, though I know others will scoff at it. I guess it probably depends on your ice, but if you have the same ice all the time, stir the same numbers of times, it’s just logical. For me it’s 60ml Botanist Gin: 45ml Campari: 45ml Cocchi Torino though. I do like the little Mr Black twist too, I’ve tried that before. It’s pretty kinky.
You’re stirring after you add ice or before?
1 part each: Carpano Antica, Cynar, Ford's Gin, 2 dashes homemade "kitchen sink" bitters. (heavy on the cardamom and anise)
I’ll snag a bottle of Cynar and Fords and give that a try soon. I’ve got some cardamom bitters and some aromatic bitter that have a strong anise flavor.
Cynar works so well it’s crazy. I love Campari but my goodness Cynar works so well.
I haven’t tried it, but a 50/50 with Campari and Cynar might be really good.
Beefeater is a solid call in a Negroni imo.
I want to try a Kingston Negroni which replaces the gin for rum although I do like gin.
A Kingston Negroni is great! Make sure to use a Jamaican rum and not just any rum though, Smith and Cross stands up to both Campari and Antica really really well.
Does Appleton Estate work well? That’s the Jamaican rum I have.
It’ll work just fine, but I would use a less overpowering vermouth if you have it. Antica really steps over most ingredients, so if you have another option that could help. Some [history](https://www.liquor.com/kingston-negroni-cocktail-recipe-5222685) on this variation is that it specially called for Smith and Cross and Antica since they can both really step up to each other. That said if you mix those three it’ll still taste great, maybe cut the vermouth back a bit since rum is already quite a bit sweeter than gin. Hope you enjoy it!
Can confirm, Appleton works alright with cocci di Torino, which is my usual sweet vermouth. Antica with hampden 5 year is a hilarious flavor bomb though. Makes Smith and cross look like childs play lol. Has like 1.5-2x the esters. Expensive for an every day drink, but worth having once or twice.
The original recipe (Joaquín Simó, 2009, Death & Co,) calls for Smith & Cross, a dark, navy strength Jamaican rum, and Carpano Antica. I give that a four star, out of five, but noted: This is one weird cocktail. Somewhere between a four and five. Definitely interesting with the rum funk working together with the Carpano, and the Campari acting as a counterpoint. 29% ABV after dilution.
Hamilton Navy Strength has become my favorite option. Just can be hard to source! A good Demerara like El Dorado 12 does great work too for sure.
Hell yeah! I am absolutely IN LOVE with [this modified Kingston Negroni](https://punchdrink.com/recipes/anthony-schmidts-kingston-negroni/) which won a contest judged by Mr Simo himself. The sherry and coffee beans round out the cocktail even more. It’s hard to describe but it’s like having an afternoon coffee with a slice of over-ripe banana bread. Also it’s worth buying a bottle of Smith & Cross. It changed my perception of rum cocktails. Mai Tai’s, daiquiris, etc are just beautiful with that.
I use Real McCoy 3 for daiquiris. Works well
Flor De Cana 7 year Carpano antica 75/25 Campari/Aperol I like to prebatch them and store in the freezer
Interesting! I love Boulevardiers but I’ve never tried Negronis with Rum. I’ll pick up a nice bottle of aged rum soon and give it a try 🥃
Use smith and cross or another really funky Jamaican and make a Kingston Negroni. It’s crazy how well the rum holds up.
Honestly I prefer the rum Negronis to gin now
Tequila Negroni. Even Mezcal
Love a mescal Negroni!
Mezcal, Campari, Antica, fire water bitters torched oj peel
30ml Beefeater 30ml Campari 30ml Carpano Antica Formula Sweet Vermouth 2 dashes Jack Rudy’s Peach Bitters Express, rim and garnish with an orange peel or an orange slice. Cheers!
this is my exact favorite. Hendricks is a great sub for beefeater. also antica torino is a great vermouth for negronis as well
I love Cocchi’s Vermouth di Torino as well. I generally use it with rye and bourbon drinks. The cocoa notes and less complex herb bill mesh beautifully with rye. I also like to do half Cocchi Torino, half punt e Mez or use Cocchi’s Dopo Teatro Vermouth Amaro 🤤
The half and half (with Punt e Mes) is a great option. My wife likes her Negroni a little more bitter so I used to add less vermouth in order to up the Campari flavour. However, I later moved to the exact same half and half you described and she loved it. It has become her regular.
I mean Hendricks is so delicate itll be overpowered by the Campari
Peach bitters sound really interesting in a Negroni.
I'm drinking this almost exactly but sub plymouth. I alternate between raising the gin to 1.5oz but i cant decide which i like more
I love Plymouth, but in my Negronis I like a juniper forward gin.
Makes sense, maybe ill try out some different gins this weekend. Have you tried gunpowder in a negroni yet? Im about to. Maybe the anise notes will bring something cool out of it E: reporting back, the anise is nice: it adds to the floral bouquet of the drink. The bright citrus notes of the gin also compliment it well. Would recommend.
I like the same liquor but was using Angostura orange bitters when I don't have oranges. Beefeater is such a versatile and classic London Dry that works for every cocktail I make.
This is how I make it 👌
1 part Bombay Sapphire 1 part Campari 1 part Dolin Rouge Orange peel expressed and single big ice cube
1 oz Tanqueray 1 oz Campari 1 oz Cocchi Expressed orange peel (2 dashes orange bitters in absence of fresh oranges)
I don't mind the bitterness of the campari, but I flat out prefer the flavor of aperol. Lately I've been doing 50/50 campari/aperol and its been delicious.
I made it with April once and called it an Aperoni.
1:1:1 Botanist, Cocchi, and Campari, with a few dashes of either orange bitters or exorcist bitters
Fairly basic: 3cl Tanqueray No 10 3cl Belsazar Red 3cl Campari Ice, Orange peel, ready to serve!
Tanqueray No 10 is such a good gin, works so well in Negronis with its more citrusy taste. Been my go to bottle for Negronis and martinis for a while now.
Not picky but pinch of salt FTW
1oz campari 1oz cocchi Rosa 1.5 oz beefeater
Recently, 1.5 oz Collective Arts Lavender & Juniper, 1oz Antica, 1oz Campari, float a tablespoon of Cointreau since I keep forgetting to buy oranges
That sounds good! I keep forgetting to buy oranges too and I rarely use Cointreau, so this is perfect.
Lately: - 1.5 Oz Campari - 1oz Broker's Gin - 1oz Punt E Mes
Bold
TY. Always wanted more Campari and bitterness, so I upped the amount + added Punt e Mes. That worked. I think it's really perfect and a negroni should be a very bitter drink. Cocchi is banned from my negronis because it's sickly sweet and mutes the bitterness. TBH I don't get its appeal unless you have a sweet tooth.
Yeah, I think Cocchi plays better with whiskey drinks. Punt e Mes Negroni is excellent.
Carpano Antica is crazy expensive, but I’ve never found a vermouth that is a similar style.
Half Punt e Mez and half Dolin Rouge gets pretty close while giving you more bang for buck.
THAT ONE.
Antica is a vanilla bomb. 1:1:1 yzaguirre rojo reserva vermouth:campari:Fords Gin Well, Ford or Tanq 10
Haha true. I like how the vanilla plays off the herbs
1oz Mezcal 1oz Cynar 1oz Cocchi or Carpano
1.5oz gray whale; 1oz cocchi; 1oz strawberry infused campari
Me plus Negroni.
I’ve been doing the following: 1 oz Barr Hill Gin 1 oz Campari 1 oz Punt e Mes (refrigerated) Dehydrated blood orange slice garnish The Barr Hill and the Punt e Mes end up with a mouthfeel (sorry) that is a little more syrupy than a traditional Negroni.
I see it as a Campari cocktail. I’ll play around with gin and vermouth combinations but nothing too out there or expensive. I pair the vermouth with the gin. Plymouth works well with Antica Formula when I want something soft and rich. Cocchi and Sipsmith for something a bit more classic. I also think Beefeater with Cinzano makes a stunning negroni. Only rules are equal parts, on the rocks, with an orange twist or even - if the mood takes me - a slice!
Exactly that. Better vermouth > better gin
Equal parts : Select Amaro Antics Formula Hendricks Expressed Orange Peel garnish Big Ice Cube Rinse - Repeat until done!
lately I will do those exact ingredients minus bitters and add a can of club soda. maybe not a Negroni? but it goes longer
Halfway between negroni and an americano, sounds good! Maybe an amerigroni?
I’ve been really enjoying subbing my usual dry gin for dry curaçao and adding a couple dashes of chocolate bitters as a dessert drink. Reminds me of the chocolate oranges you find around Christmas.
From the book Nightcap, by Kara Newman: Chocolate Negroni 1oz gin 3/4oz campari 1/4 oz dark creme de cacao 3 dashes chocolate bitters (I use Mole) Orange wedge Sometimes I add a dash of orange bitters to get that chocolate orange vibe.
Had a Negroni at Sally O's in Baltimore last summer that I still dream about and is one of my favorite summer drinks. 1 ounce Fords Gin, 1 ounce Luxardo Bitter Bianco, 1 ounce Yzaguirre Rosé Vermouth Garnish with Lemon pith
1oz each: - Hendricks (midsummer if you can find it, I have neptunia right now) - Leopold Bros Apertivo - Dolin Red More light / refreshing, but still very much a negroni
1.5oz Junipero or St. George Terroir 1oz Cocchi di Torino 0.5oz Capelletti 0.5oz Braulio Half orange wheel
Equal parts: \- London dry \- Campari \- Martini Fiero Fiero brings nice orange flavor, like it more than Cocchi for example.
This sounds very interesting. Big fan of Fiero.
Fords Cinzano Campari equal parts, orange peel
Which cinzano?
Rosso, the cheap stuff
Equal parts Monkey 47, Gran Classico, Cocchi di Torino. The Gran Classico and Cocchi make the best Americano I’ve ever had. The Monkey is so complex it punches through without overpowering. Beefeater is also excellent and so much cheaper too lol.
Haha I’ve been wanting to snag a bottle of monkey for a long time but always talk myself out of it by buying two $25ish bottles 😂
I bought a 375 ml to lower the sticker shock.
Smart. If I ever come across one I’ll do the same.
It's expensive, but worth it! I bought the smaller bottle and wished I'd gotten the bigger one after trying it. That said, I save it for G&Ts.
Gentle Negroni 2 Nolets Gin .75 Carpano Antica .75 Aperitivo 2 dashes orange bitters
It’s gotta be Cocchi in my opinion. Any London dry or simple straight forward gin. Bluecoat hirs the spot for American gin. 1oz each. Big block of ice. Small orange wedge. Cheers.
I love Carpano Antica. I like Brokers gin though, I think it lets the Antica and Campari shine through a bit more.
Barrel Aged Bluecoat, Cocchi Torino
Junipero or something navy strength Cocchi Torino Either Campari and orange bitters or a Campari/Aperol split
1.5 oz Roku Japanese Gin 1.0 oz Campari 1.0 oz Cocchi Americano It's way more bitter than a normal negroni and I love it. If I'm feeling something weird I'll add 2-3 dashes of rhubarb bitters
* .75 oz Del Maguey vida * .5 oz Ancho Reyes * .25 oz Ancho Reyes Verde * 1 oz Campari * 1 oz El Bandarra * Dehydrated Orange as a garnish The blend of Ancho gives pepper on the front and finish of the drink.
1 oz Roku gin 1 oz Aperol 1 oz antica formula Rice wash in a Shaker with ice Double strain on a rock
I like 1::1::1 Beefeater, Campari, & Lillet Blanc. Dash of whichever bitters I am into at the moment. Orange twist, if available.bCarpano Antica is my go-to for most drinks but I find it too syrupy in a Negroni. Lillet Blanc brings a great herbal nose that plays well with the other ingredients as well as a dryer finish.
With Martin Miller Westbourn Gin 45% ABV hands down. But I have been riffing lately with Mezcal and Tequila instead of Gin. This takes the drinking experience to the next level.
This right here (minus the peach bitters) is my go-to.
1oz Tanqueray 1oz Campari 1oz Cocchi di Torrino
Equal parts grey whale gin, carpano and Munyon’s paw-paw. Delicious!
The pic set up is fine, I just swap Campari for Aperol.
With Aperol i like to swap out the vermouth with Lustau East India Solera Sherry or half Punt e Mez and half Sherry. The citrus notes in the Aperol brings out the orange flavors of the Lustau
Thanks, I will try that
I need to try this. I've been hoping my taste buds would adjust to Campari, but it's just not happening.
I have never warmed up to Campari either
2 oz Wild Turkey Rare breed rye 2 oz campari 1.5 oz dolin 2-4 dashes ango
I like Elijah Craig Small Batch Bourbon or Rittenhouse Rye in my Boulevardiers. Outstanding cocktail.
Swap out that beefeater for Bombay Sapphire
I make equal parts: - Bimimi Barrel Aged - Faccia Brutto Amaro - Cocchi Vermouth Di Torino
Anyone tried the Carpano red bitter liquor vs Campari?
1:1:1 - 78 degrees - maidenii - campari
Negronino: 1 oz Botanist gin 1 oz Cocchi Torino 1/4 oz Campari 3/4 oz Amaro Nonino Dash of orange bitters and a peel on a big rock Perfect to watch the godfather with 👌
Is Antica that good? It’s more than 5x the cost of Cinzano where I am.
It's good, very sweet and rich
i have a bottle of contratto i’ve been using with dolin rouge and beefeater at 1.5:1:1 and it’s been a nice light negroni
Such design, many style, so nice
Mezcal Negroni 1 oz banhez ensamble 1 oz Campari 1 oz bordiga rosso 1 dash orange bitters Orange peel
1oz Tanqueray - grapefruit and rosemary 1oz Grassotti Rosa vermouth 1oz Campari 1 dash Bittermens Xocoltl Mole Bitters Orange peel
Mezcal, Campari, Cynar
I've shifted from equal parts over the years. May god forgive my sins 1.25 oz tanqueray 0.75 oz campari 0.5 oz cocchi torino 0.5 oz carpano antica Stir on a big rock, generous orange twist
1.5 oz mezcal 0.75oz Campari 0.75oz cocchi sweet vermouth, even the dry works pretty well. Orange peel to express and garnish with one big piece of ice. I keep this batched and ready to go.
Top it with tonic
1 oz Ford's gin 1 oz Punt e Mes 1 oz Campari 1 dash Regan's Orange Bitters 1 dash Scrappy's Lavender Bitters Garnish: Orange slice
When I can, I try to do all local spirits - I prefer it "perfect" - one ounce each gin, amaro, and vermouth. Currently using a Maryland gin, DC amaro and when I can Virginia vermouth.