JOEL!!! This is so interesting!!! The Negroni is my FAVORITE cocktail, by far. I was thinking the the rice might make it a little sweeter. I was surprised, since the rice only have a few seconds in the drink, at how much the clarity changed. I HAVE to try this!!! Great video!! CHEERS!!!!
Yo, thanks Tim! I was surprised by that too. I did stir for longer than was shown in the video, but still less than 30 seconds or so. It's particularly surprising because there was a decent amount of starchy residue left in the little bowl after I scooped the rice out of there. If I had done the rice wash immediately before adding to the drink, it would've been EVEN MORE starchy. That's what I'm going to try next time for sure. Let me know what you think if you try this!
Ha! It could still be fun for you! And I'd definitely be curious if you experience it the same way I did. Very low-stakes either way. Vino's idea to toast the rice first is an interesting one too.
I made the vino toasted sushi rice one and didn’t even know he used sushi rice at the time…. I enjoyed it, it was smoother, but like you I don’t want that…. Kind of…. I used to drink tequila in may, rum in the summer, bourbon in the winter…. Beers too… porter in the winter…. Seasonal drinking…. Now, I drink whatever whenever, but I bring items to the pool…. I batch up or even try stupid canned cocktails…. Less beer and more cocktails now at the pool and I think I’d rather have sushi rice negroni in the hot Sun, than a real negroni…. I want a negroni when I’m releasing, savoring the sip…. You mentioned music, you can either listen to a song to hear it or have it as background music…. When I want to hear a song, I’ll make time to just appreciate it like a negroni, but if I just want a drink, I’ll take sushi negroni… Oh and rice-a-groni or whatever was the perfect name….
That's another good point about music! This turns the Negroni into background music, which like you is not what I want from a Negroni. I'm the same way about drinking what you want, when you want. Tiki drinks are perfect in the winter, because that's when you need that type of escape the most!! I thought about making the thumbnail "Rice-A-Groni" -- is that a dick move to steal that from the commenter?? IDK IDK IDK
If I can say anything, it was a fun experiment. Of the three I made, I think the toasted version would be the most palatable for someone who never had or doesn't like Negroni. Cheers pal!
Orzo?? What's wrong with arborio?? I loved the comments. I was hoping the mellowing quality would be akin to what an aging would bring, but it more sounds flavourless... good idea for it as an "entry Negroni!" Interesting experiment Joel!
Oh funny! I didn't know there was an Italian style of rice!! Definitely should've done that instead of sushi rice. Yeah, to my palate the technique doesn't add flavor. Just modified what's already there. It's fun and easy, no reason not to try!
Interesting. I love negronis too and have been reading about this too. I assumed it was mostly a texture difference. Looking forward to giving it a try. Cheers :)
The texture difference wasn't major for me. I think rice released some of its starches after I rinsed it and it was sitting in the bowl. I would definitely wanna mix it in ASAP to get the full effect next time. It's a real fun experiment though! Cheers Rob!
I think it’s a fad for now! But in tiki we love that smooth nice mouthfeel! So I get why the starch would bring that to the cocktail! If I started with the rice components, and I was new to Campari, I might like the rice one better. But I am perfectly happy with my Negroni as is! Btw, I like the new studio and the niche you are working out here! Cheers Joel!
Thanks Ann! I'm having a lot of fun experimenting the hacks and shooting at the kitchen counter is sooo much easier than how I used to do it. I'm with you on the Negroni, doesn't need to be "improved" like this. Fun experiment though!
Ha! There's gotta be a way to make it work. Nori infused vermouth? Wasabi mixed with the gin? Rinse the glass with soy sauce? Could be fun to play around with!
Oooh! I'd be very curious to hear if this does anything to make Campari more palatable for you. Maybe buy a mini-bottle just in case it doesn't though?? Hahaha! Please let me know if you give it a try!
Negroni on training wheels? Wonder how the rice wash stands up against the batched version that is left in the fridge/freezer for a week to meld the flavours, or one that has a small pinch of salt/saline(to brighten the flavours). What I don't appreciate about this method is the waste aspect. The rice is thrown out (i guess you could cook it for negroni sushi, hmm). I try to be more sensible in my drinks to avoid food waste (garnish if only required or if I grow it), use food grade citrus oils(yes a hack, but it works) instead of zest from fruit that I will not use the whole item or not use fast enough.
That's a good way to think about it! At least based on what I tasted the other day. I'd be curious if Vino felt the same way about the version he did with uncooked rice... I'm with you on the food waste issue. Cocktails really can be a wasteful hobby, I try to minimize waste when I can (using citrus well past its prime, avoiding garnishes) but it's tough! The citrus oils one is a good one. I might need to do a video on that!
Yeah, I definitely think it'd be great for a Campari noob! It definitely dialed back the bitterness. I'm definitely interested in that toasted rice one that Vino came up with. That wasn't in the original article, super cool idea.
Yeah, it's a really cool idea! Some other type of grain maybe? It would have to be a dry type of food, something that isn't going fall apart and ruin the drink
Can you possibly “hack” a theory I’ve done lately? So I usually juice my citrus with a Sunkist juicer. Lately one of my employees has made his personal smoothies by dropping in lemon or lime halves into the juice extractor and the lime juice tastes amazing! With all the talk of Super Juice I just felt this might be a hack to compare and contrast citrus that has been juiced with a regular juicer vs. an extractor.
That's a really interesting idea! I don't have one of those juice extractors, but I think my sister does. You're talking about the kind that like spin really fast and shred the entire fruit to a pulp, right? I remember using my sister's to make margarita's one time, but haven't done a side by side comparison. If I had to guess the juice might taste better because it has all the oils from the lime peel in it? Not sure, but definitely worth experimenting with!
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JOEL!!! This is so interesting!!! The Negroni is my FAVORITE cocktail, by far. I was thinking the the rice might make it a little sweeter. I was surprised, since the rice only have a few seconds in the drink, at how much the clarity changed. I HAVE to try this!!! Great video!! CHEERS!!!!
Yo, thanks Tim! I was surprised by that too. I did stir for longer than was shown in the video, but still less than 30 seconds or so. It's particularly surprising because there was a decent amount of starchy residue left in the little bowl after I scooped the rice out of there. If I had done the rice wash immediately before adding to the drink, it would've been EVEN MORE starchy. That's what I'm going to try next time for sure. Let me know what you think if you try this!
Love The Negroni ❤
will try this 👍
I wonder if I washed my girlfriend in sushi rice, if she would be less bitter 😄
HA! Let us know how that works out for you!
Thanks for doing this so I don't have to!
Ha! It could still be fun for you! And I'd definitely be curious if you experience it the same way I did. Very low-stakes either way. Vino's idea to toast the rice first is an interesting one too.
I made the vino toasted sushi rice one and didn’t even know he used sushi rice at the time…. I enjoyed it, it was smoother, but like you I don’t want that…. Kind of…. I used to drink tequila in may, rum in the summer, bourbon in the winter…. Beers too… porter in the winter…. Seasonal drinking…. Now, I drink whatever whenever, but I bring items to the pool…. I batch up or even try stupid canned cocktails…. Less beer and more cocktails now at the pool and I think I’d rather have sushi rice negroni in the hot Sun, than a real negroni…. I want a negroni when I’m releasing, savoring the sip…. You mentioned music, you can either listen to a song to hear it or have it as background music…. When I want to hear a song, I’ll make time to just appreciate it like a negroni, but if I just want a drink, I’ll take sushi negroni…
Oh and rice-a-groni or whatever was the perfect name….
That's another good point about music! This turns the Negroni into background music, which like you is not what I want from a Negroni. I'm the same way about drinking what you want, when you want. Tiki drinks are perfect in the winter, because that's when you need that type of escape the most!! I thought about making the thumbnail "Rice-A-Groni" -- is that a dick move to steal that from the commenter?? IDK IDK IDK
That softening is super interesting, might have to try it out in some bitter/herbal recipes that aren't 100% to my liking
Yeah! It could make Campari a bit more palatable. Definitely curious to hear back from you if you try it!
If I can say anything, it was a fun experiment. Of the three I made, I think the toasted version would be the most palatable for someone who never had or doesn't like Negroni. Cheers pal!
I really wanna try that one!! You tried that technique in any other drinks yet?
Orzo?? What's wrong with arborio?? I loved the comments. I was hoping the mellowing quality would be akin to what an aging would bring, but it more sounds flavourless... good idea for it as an "entry Negroni!" Interesting experiment Joel!
Oh funny! I didn't know there was an Italian style of rice!! Definitely should've done that instead of sushi rice. Yeah, to my palate the technique doesn't add flavor. Just modified what's already there. It's fun and easy, no reason not to try!
Interesting. I love negronis too and have been reading about this too. I assumed it was mostly a texture difference. Looking forward to giving it a try. Cheers :)
The texture difference wasn't major for me. I think rice released some of its starches after I rinsed it and it was sitting in the bowl. I would definitely wanna mix it in ASAP to get the full effect next time. It's a real fun experiment though! Cheers Rob!
I think it’s a fad for now! But in tiki we love that smooth nice mouthfeel! So I get why the starch would bring that to the cocktail! If I started with the rice components, and I was new to Campari, I might like the rice one better. But I am
perfectly happy with my Negroni as is! Btw, I like the new studio and the niche you are working out here! Cheers Joel!
Thanks Ann! I'm having a lot of fun experimenting the hacks and shooting at the kitchen counter is sooo much easier than how I used to do it. I'm with you on the Negroni, doesn't need to be "improved" like this. Fun experiment though!
Not gonna lie, that sushi Negroni with the nori and soy that guy was joking about sounds pretty interesting :)
Ha! There's gotta be a way to make it work. Nori infused vermouth? Wasabi mixed with the gin? Rinse the glass with soy sauce? Could be fun to play around with!
Since my palate hasn't come around to Campari yet, this may be a way to get there a little faster. I may give this a shot. Cheers!
Oooh! I'd be very curious to hear if this does anything to make Campari more palatable for you. Maybe buy a mini-bottle just in case it doesn't though?? Hahaha! Please let me know if you give it a try!
Negroni on training wheels? Wonder how the rice wash stands up against the batched version that is left in the fridge/freezer for a week to meld the flavours, or one that has a small pinch of salt/saline(to brighten the flavours). What I don't appreciate about this method is the waste aspect. The rice is thrown out (i guess you could cook it for negroni sushi, hmm). I try to be more sensible in my drinks to avoid food waste (garnish if only required or if I grow it), use food grade citrus oils(yes a hack, but it works) instead of zest from fruit that I will not use the whole item or not use fast enough.
That's a good way to think about it! At least based on what I tasted the other day. I'd be curious if Vino felt the same way about the version he did with uncooked rice...
I'm with you on the food waste issue. Cocktails really can be a wasteful hobby, I try to minimize waste when I can (using citrus well past its prime, avoiding garnishes) but it's tough! The citrus oils one is a good one. I might need to do a video on that!
Maybe good for someone that has never had Campari? Vino did a couple different ones last week and toasted rice seemed like it might be ok.
Yeah, I definitely think it'd be great for a Campari noob! It definitely dialed back the bitterness. I'm definitely interested in that toasted rice one that Vino came up with. That wasn't in the original article, super cool idea.
I do like how I came make a negroni in a glass, but the rice is kinda cool out of the box thinking. I wonder what other foods would work in it
Yeah, it's a really cool idea! Some other type of grain maybe? It would have to be a dry type of food, something that isn't going fall apart and ruin the drink
I used starchy pasta water for a dirty martini….
@@icemancantcook challenge excepted
@@icemancantcook Make ice cubes with it!!!
Can you possibly “hack” a theory I’ve done lately? So I usually juice my citrus with a Sunkist juicer. Lately one of my employees has made his personal smoothies by dropping in lemon or lime halves into the juice extractor and the lime juice tastes amazing! With all the talk of Super Juice I just felt this might be a hack to compare and contrast citrus that has been juiced with a regular juicer vs. an extractor.
That's a really interesting idea! I don't have one of those juice extractors, but I think my sister does. You're talking about the kind that like spin really fast and shred the entire fruit to a pulp, right? I remember using my sister's to make margarita's one time, but haven't done a side by side comparison. If I had to guess the juice might taste better because it has all the oils from the lime peel in it? Not sure, but definitely worth experimenting with!
Need an update on whether your wife liked this better.
Will report back! She's skeptical
“You can tell, with the rice washed one, it’s cloudier.
Correction; it’s more cloudy.