Negroni - What's your favorite vermouth?
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- A Negroni may be a simple mix of equal parts gin, sweet vermouth, and Campari but the expression of gin and vermouth you use can take the cocktail from a sublime sipper to spice burst of tannins.
Using a base of Tanquery gin I try Carpano Antica Formula, Dolin, Noilly Prat, and Martini Rossi vermouths to see how they can influence the flavor.
Are any better or worse than others? That’s for you to decide and what you like, but in this video, I give my take on each.
Whichever you prefer, enjoy your Negronis.
Cheers.
INGREDIENTS
1 oz Gin
1 oz Campari
1 oz Sweet Vermouth
GARNISH
Orange Twist or Slice
METHOD
Combine gin, Campari, and vermouth in mixing glass. Stir with ice to chill. Strain into rocks glass with large/king cube. Garnish with an orange twist or slice.
Music by @peyruismusic
@anticaformula_official @carpanoantica @vermouthdolin @maisonnoillyprat @martinirossius @martini @campariofficial @campariusa @tanqueraygin @tanquerayusa
#dolin #noillyprat #tanqueray #martinirossi #carpanoantica #gin #negroniweek #negronitime #campari #sweetvermouth #vermouth #negroni #aperitivo
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Well put together comparisons,thanks for making that.
Thanks for watching!
I think the starting point is to work out what role you want your gin to play and what weight you want the drink to have. If you want the gin to come through more, go for lighter styles like the Dolin. You may want to go for a more botanical gin.
I generally love a bold Negroni using Punt e Mes, which has a lot of body. This Negroni will push your gin into the background, but I find that Bombay Sapphire seems to stand well in the mix, providing the lighter notes and being identifiable accordingly. It comes in under the Campari and the Punt. Nice contrast of darkness and light.
Antico Formula is a magnificent beast, it is almost a pity to put anything else with it. It is light but so complex and interesting that the choice of the right gin becomes tricky, if you are looking for balance. I
Dolin provides a lovely light Negroni and works well with less aromatic gins, or if you want to push the gin forward, go for something like Tanqueray.
I find the Martini Rossi a vile thing, a waste of time for a Negroni. I would rather not drink than use this. It is like living in the suburbs.
Noily is great but also gives a lighter style.
The trick, for me is to accept that gin should ever be less than the centrepiece. When I drink Martinis, I drink them bone dry. It is all about the gin. When I drink G&T, I use a large double measure, 80ml of gin in my glass so the tonic sits back, like it should. The Negroni, however, is about the sum of the parts. It really is about finding the balance.
Also, don't forget the importance of the garnish - that twist of orange peel really helps to add another level of flavour and pull things together. With a Punt e Mes Negroni, I like to lightly toast the peel to release a lot of character, as that Negroni can handle it. This would be a debacle with a Dolin Negroni, where a thin slice of orange may give just a nice zing.
The Negroni is really all about the Vermouth, then the Campari and the gin is like the viola in a quartet. It is there, it is actually very important but unless you focus, you won't notice it.
Liked this comparison a lot! Thank you for this one. I like a good Negroni and all the "Riffs" on it. Have to try the Antiqua Version; AND, I need to get one of these "Magnum" Tanqueray Bottles, never saw that before 😮😁 great!
So many different gins and vermouths, almost infinite choices 😁
Thank you for this video. When I bought my first bottle of Dolin (and later, Carpano) everything got better: my Negronis, Manhattans, Boulevardiers all became wonderful. And of course, please keep your vermouths refrigerated, this is a game-changer.
I sip on Dolin in a rocks glass with an orange peel and large ice cube as well as using it in cocktails.
I'm eager to try Punt e mes. So much to discover!
Thank you. Indeed while doing these, I keep learning more and more. Need to get another one in the can though.
Great video, enjoyed your comparison
Cheers. Definitely a lot more to choose from. Amazing how much a “simple” drink can change with a different brand/expression of an ingredient.
Cocchi di Torino rivals Antica as The Best in a Negroni or any cocktail or as an aperitif
Myself and my (adult) daughter did blind tasting in our home bar to find out which our favourite Negroni was (with the drinks available to us).
We made 6 separate drinks using the same Gin, Campari and then 6 different Vermouths.
Once we had sorted out which was our favourite Vermouth we made 6 more with the same that vermouth, Campari and 6 different Gins
Once done, we then made 6 more different using our favourite gin & vermouth with 6 different bitters.
We scored each (privately) on paper and I mixed the (marked underneath) glasses round once poured and then she mixed them around after that, without either of us seeing, so they were truly blind and truly independently scored.
Our overall winner was a Negroni made with:
Martin Miller (standard) Gin (1st for us both)
Cocchi Torino (1st for her/2nd for me.) Starlino Rosso Torino (1st for me/2nd for her) with Carpano a close 3rd both of us
Galliano L'Apertivo bitter (1st for us both)
Great video
What a great way to blind test. Appreciate the results, and one to try. Cheers
@@hitthemahogany9308May I ask where you got that shirt from, which brand and type? It looks good
@TinnoRambo No problem. It’ a Kenneth Cole from a wee while ago. Only other identifying label has “75099 (SR-15)”. Good luck.
I like my negroni with less vermouth. 2 ozs campari and gin, 1 oz vermouth. The key is save money drink at home.
You’re a bitter individual 😂
"It's not anisey" - but it is! Since it is supposed to be the Rolls Royce, I got a bottle for Manhattans. Just made the cocktail a "licorice punch" drink to me. Anise should be an accent, not take over the drink. Use sparingly.
That’s the great thing about each of us, we all experience things differently. Why I like to say enjoy “your” drink, and adjust as you like it. One where you do get an even more anise kick in the face is the Yellow Parrot, but that’s what it’s designed for. Cheers.
th-cam.com/video/P6Wpo5J-5_8/w-d-xo.html
I love your setup and love your presentation. Super professional.
Carpano Antica Formula made me fall in love with vermouth, so I definitely have a soft spot for it whether drinking neat or in a negroni. I think it balances the bitter of Campari beautifully
I appreciate this. Gin is my favorite spirit but I’ve always drank it as a G&T. Looking forward to trying a Negroni
I was not a gin fan in my youthful years, but grew to appreciate it. Plenty of gin cocktail out there to try. Of course a straight up martini is one to try as well. Cheers
Tanqueray, campari and Martini rosso is taste wise most similar to what i had in Rome and Florence. Lately i tried Antica and its very good indeed. Really elevates it. But with Martini Rosso is associated with "best vacation ever" so its my happy drink 😊
Amazing how the senses can bring back strong memories.
Antica formula is best ever. 😊😊😊
Thanks for the review. I read in the Cocktail Codex, I think, using 1/2 Punt e Mes and 1/2 Dolin. It gives the Dolin a little more body. Cheers
Thanks for the kind feedback. I’ll give this a wee try at some point. Cheers.
Hi, I love the Carpano Antica Forula vermouth. Of alternatives Martini is a cheap & cheerful alternative. Cocchi Torino Rosso is also good.
One thing missing from your drinks was an orange peel with zest oils expressed.
The most flavoursome variant in a normal Negroni is the gin. For whilst London Dry come from Beefeeter, Tanquery etc, Hendrix Flora Adora makes a very floral Negroni, Malfy grapefruit forward is also very tasty.
Of the primary Negroni varients, I like the Kingston Negroni substituting Smith & Cross rum for gin. However, this produces a burn in the throat so I add 5ml Velvet Falurnum to 30ml measures, 10ml if doubling the measures. The Falurnum takes away the burn whils making very little difference to the flavour.
Nick from York
Ahh…the orange peel is what I always have. Skipped when doing the tasting here, so it didn’t “muddle” it, but fair to say maybe should have included. Cheers
I find Antica Formula too overpowering. I kept on buying it but eventually found that it’s not for me. Prefer Hotel Starlino Rosso.
Not one I’ve tried yet. That’s the great thing about having so many to choose from. We get to find what “we” like.
Make a negroni or sbagliato with Byrrh quinquina. It will blow your mind.
@HardCandy-fd4vz yes! It's perfection!
@HardCandy-fd4vz I recommend a less complex gin such as Fords. I've tried it with Bombay Sapphire and it's a little too much going on.
Man is so hard to find vermouths where I live, other than the martini rossi which is terrible I can only find Cinzano, which has been an upgrade compared to the Martini but I can’t find any Dolin, Noilly or torino
Seriously sorry to hear that. Nothing you can get delivered like wine, where you are? I tried a new vermouth in Italy a couple of weeks ago. Realized that so many are just too sweet.
Would like to find a good one that comes in half bottles. Might be over-egged, but I have heard that vermouth doesn’t keep for long (even in the fridge) and I know I wouldn’t get through even a decent proportion of a bottle.
You are in luck. Carpano Antica vermouth can be found in 375ml bottles. You are right that overtime they will be impacted by oxidation once opened. Some bottles impacted more than others depending on the type of spirit.
f you can find Cocchi di Torino, it does come in 500ml bottles and is quite awesome in a Negroni IMHO,.
I first discovered this in the Wolesley (a Bar restaurant in Green Park London).
Imo Cocchi is the perfect vermouth. Nice balanace between Carpano and less complex / overpowering vermouths such as Dolin or Martin & Rossi
Definitely a great choice.
amazing tasting! Ive got an antica formula and Im drinking it as slow as I can!
It is a good one 👍