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Substitute "Select" (also Italian, tamed down version of Campari ) for Campari, Dolin Vermouth and Gin of your choice for a super well balance Negroni.

Fascinating. My first negroni was with Cocchi. That's the only sweet vermouth the local liquor store had in stock at the time and I needed it for other drinks like Boulevardier. I definitely want to try Dolin next. I like their dry vermouth in a martini. I would avoid vapor infused gin for Negroni as I find it gets lost in the Campari.

You should try Martin riserva speciale rubino instead of martini Rosso it’s a bit sweeter but it just works better for me

Tried all of those and Antica, but my favourite so far is Azaline

when using the santa cruz at home i add almost an equal part of water to it and it seems to make a good difference. thanks for the comparison! great vid

Carpano Classico is the best vermouth. Tanqueray, Campari and Carpano Classico vermouth.

Plantation 3 Stars is one of my favorites!

😮

Great content man.

I like bitter Negronis, so it's fortunate for my budget that the Martini is the best for me. I can spend more $ on gin!

While assembling the Martini and Cocchi were swapped if seen left to right with reference to the bottles. While tasting they are in the sequence of the bottles left to right ie Cocchi, Dolin and Martini.

Only Cocci or Antica

I hear a little bit of Canadian accent. Am I right, not I am? I get chocolate, cherry from Cocchi. I was surprised to hear you say vanilla notes. I'll have to try the Martini Rosso. I've avoided it. I do like the Dolin as well. A steady go-to. Another way to go is to go half and half on the Cocchi and Dolin. Cheers.

great video, my favorite vermout for Negroni is "Starlino rosso"

So I guess we're juicing limes then. DAMN!

Shaking the Martini creates a separation between the lighter water and heavier alcohol resulting in a lighter taste in the beginning followed by full flavor at the end. Bond does it to not get drunk. He’s basically able to sip water for 1/6 of the glass. Now you know.

Just think about it: nine years prior to the passing of the Prohibition Act, the Martini is created as a spin off of the Martinez by using Martini and Rossi vermouth and ditching the maraschino. After word gets back to M&R of the popularity of the drink, they majorly sponsor it throughout the rest of the United States. Drinks had become increasingly more spirit heavy and lower in quality since prohibition had seen its infancy in the latter half of the 1800s, so M&R set itself up with a major cash cow by providing a super cheap vermouth to bars whose budget was already thin due to the elevated cost of spirits. Russia made a similar move with vodka, soliciting its market share in the USA by pushing Vodka Martinis (especially in Bond films) and even creating bizarre recipes like Vodka Marinara. Don't compromise for the cheap shit; go for better vermouths and enjoy your drinks properly.

Martini and Rosso's Rosso vermouth mentions that it's made with a "secret blend of wines". This implies to me that the constituent wines don't change over time, which seems bizarre to me as the reason for choosing to use multiple wines vs a single source is to select for best the flavor over time to make up for the lesser quality. Even Filippo Berio changes the source of its olives over time, and it's definitely not known for being the very best olive oil.

Actually Red Martini cannot be called "Vermut" coz Vermut should be over 15% of Alcool

Martini is nasty stuff. Make your own vermouth! There are great tutorials on youtube

This is a great vid! I'm totally new to cocktails and have both Martini and Dolin in the fridge. It's interesting how I actually prefer Martini when neat (I like herby flavours and find Dolin bland in comparison), but I do find it can overpower a drink.

Hi Carpano Antica Formula vermouth, Campari and Malfy grapefruit forward gin with either orange or red grapefruit zest makes the very best, and I have previously made all the different vermouth and gin Negronis. Also, bought a Negroni in an Italian restaurant in Kirkcaldy last year - horrible! Shaken and served over crushed ice without even an orange wedge. Waste of money! Love making my own. Nick from York

My Italian friends use Martini most of the time. It works because sufficiently bitter and herbal. In my experience North Americans like things to be too sweet. Cinzano is disgusting. (I like to add a tiny bit of extra dry Martini to reduce sweetness. This is considered evil by most cognoscenti.) Lightly burn the orange peel with a match first to release oils before twisting, or, if you have no peel to hand, add a dash of orange angostura bitters. Avoid an orange slice (take note Mr Tucci): it has to be the peel. The gin should be relatively neutral: it is there for alcoholic oomph rather than taste. The flavour should come from the Martini and the Campari. Opinionated? Me?

Wrong. Shaken and much more vigorously and longer than you did so when you pour it out a little ice floe forms on the top. A good martini tastes like a cold cloud and you only get that with vigorous shaking.

From my experience as a bartender, people love their martinis ice coke with some ice floating on the top so I shake it for that reason.

Cohe? I guess you don't speak any Italian at all? 😂 Good video tho, I would've liked to see Cinzano. It's very flavorful, bold taste

Pro tip when using martini use a sweeter gin, brockmans for example

Get the Cocchi and put less in til the balance is what you want.

Thank you for this video. I am new to drinking a Negroni. I own the Cocchi, and I love the sweetness of it. I will need to try it with the Dolin as well.

When I was in Italy, it was the first time I had Negroni’s and everywhere I went they were made with Cocchi. So anything else tastes wrong to me. I love this cocktail. Thanks for the video.

Strange thing I find Campari sweet. No one I know does and I absolutely love Negroni. Thank for information. I did not know what was in the drink and for me it's sweet yummy I could that all night 😅

Pratt, Antica and Alessio here.

Good video, but your choice of bourbon is why you chose the rye cocktail. Buffalo trace is not a good tasting bourbon, and is even worse in cocktails. So many better choices, even at that price point!

Good analysis. I had always assumed I could not drink sweet vermouth and was absolutely disgusting. Then I realized it was M&R. Cinzano , cocchi, dolin, noilly prat, hell, even the very cheap gallo or tribuno you have here in the US are better to me I realize it's a personal thing but that herbal oregano (not something I mind in food) is utterly unpalatable.

You made a “James bond” martini and you used gin not vodka?

Rye all the way in a Manhattan! It's my preferred spirit in this cocktail. I like the spice in Rye and a greater complexity to the spirit. Hey Canada has some good Rye spirts. Have you tried LOT 40? It's amazing! I encourage you to track some down and try it. Cheers.

Nice video. Just a slight hang up in my mind for true comparison sake. The rye was 100 proof. Buffalo trace is 90 proof right? Of course the rye would overpower the vermouth over the bourbon with these proof differences. Perhaps, try this with bulleit bourbon and bulleit rye, Both at 90 proof. The outcome may very well be the same. But humor me. If I’m mislead in any of this thought process, forgive me as I’ve been drinking. Haha. Merry Christmas Cheers

In 1954 on Les Isles De Lerins in summer school at age 11 I spotted this large bottle of Green liquid on the side of a bar and on the other a large bottle of Yellow. Both in wooden swing frames . It was a liqueur called Lerina made by the resident monks. I pointed and indicated that I would like glass of that! Fearing for his fat ass the bar tender shook his finger at me, filled a glass with ice cubes added an inch or so of Martini Rosso some soda and plonked it in front of me. I thought I was very grown up. I have loved this vermouth ever since and I have been drinking Negronis for the last 40 years. 2 a night . I really don't like much except Martini in this cocktail. I'm 80 next year and only slide off the wagon at 36,000feet when I get stuck in to a couple of bloody Marys . God forbid that I should ever have to fly easyJet but apparently they have a very good tomato juice mix. Only Kidding I do use easyJet

thank you for the video! i really want to try one of them

I like your video, but I would have used three separate measuring glasses for the vermouth, so that each sample isn't contaminated with the flavor of the previous sample. Serving in the frozen rocks glasses is a VERY nice touch!

I like your presentation! Well spoken and no frills. very nice! I'm glad I found this channel. However, you are wrong about rye...bourbon is better in a Manhattan. ;)

All the new rums I get, i try in a daiquiri first. And I prefer darker, and/Or funkier rums in a lemon daiquiri.

I hope there was four people behind the camera so all those Negronis didn’t go to waste!

just made my first negroni with cinzano vermouth. it is pretty bad tasting. is cinzano just the worst vermouth for taste. im thinking of throwing the bottle away after 1 oz used. is it good in anything?

Agree 100%. Funny enough, I actually keep Dolin and Cocchi as my workhorse Vermouths. Dolin tends to work better with Bourbon and Cocchi works better with Rye IMO, with both taking turns in gin depending on the drink/gin/mood. The bummer is I am NOT a fan of Martini and its use in most bars means I can rarely order a Nergroni, boulevardier, or Manhattan while out :(

That books beside of the sink makes me panic!

keep up the good work

Martini Rosso is the Jose cuervo of vermouths. If you want anything that actually tastes good, stay away from it. Gin does matter but if its one ingredient that you have to actually spend and be of good quality it has to be the vermouths you use first and foremost, i see a lot of really mediocre Gins used as wells in bars but the drinks turn out fine usually because the vermouth dry or sweet is actually a good one.

Great video!!!

Having done a shaken vs stirred myself, if you give it a few seconds the shaken gin martini clears up rather nicely.