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A Spontaneous Libation for your Consideration

Negroni Bianchi

Created and posted by Rjdunn00.
1 oz Gin
1 oz Sweet vermouth, Carpano
3⁄4 oz Amaro, Cappelletti Alta Verde
1⁄4 oz Genepy, Dolin Genepy des Alpes
Instructions

Combine all ingredients in mixing glass. Add ice and stir. Strain into double old fashioned glass. Add fresh ice and garnish with orange swath.

Notes

Short stir if adding fresh ice. You can also build this right into a double old fashioned glass and add ice and stir as a standard Negroni or serve up. I prefer serving over large format ice such as along cube or sphere.

History

Created for the Kirkland Tap and Trotter 2019 winter cocktail list.

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From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Bitterness

So far we’ve investigated the role that acidity and sugar play in the creation of craft cocktails. While sugar predates acidity in cocktail history, these building blocks can be thought of as a pair – acidity and sugar directly oppose each other. When sugar overpowers acidity, drinks become cloying and heavy. With the reverse, drinks are tart, thin, and unpleasant. It is only when sweetness and acidity balance each other that a cocktail takes on a savory deliciousness that I call tension.

The sweet-sour balance is not the only way to create a craft cocktail. Before the invention of the sour family, cocktails were merely spirit, sugar, water and bitters. This category of drinks, now best exemplified by the Old Fashioned derives their deliciousness through the mitigating effects of sugar on the bitterness of wood-aged spirits and bitters.

The previous articles have stayed clear of any serious chemistry. Unfortunately, bitter and alcohol have a lot going on that needs some explanations, and chemistry provides the language. [editor: Nerd warning. Suck it up.]

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Recent Discussion

  • Re Spirit of Agave, 6 hours 15 minutes ago drinkingandthinking commented:

    Perfection. Simple to make but more complex that you would think. Margarita +.

  • Re Unusual Negroni, 6 hours 30 minutes ago drinkingandthinking commented:

    I've made this many times before finding it here. I just called it a white negroni riff, but I guess it actually existed before me. It's my go to "lazy" drink whenever I have Lillet. Always hits the spot.

  • Re 25th Hour, 4 days ago goddessborn commented:

    Used a no-age-statement Islay. 10yo tawny. Subbed Montenegro for Nonino—either I was heavy-handed with the maraschino or the Montenegro can't stand up to it. My glass was a little Maraschinish. Really tasty up drink, though.

  • Re The Riviera, 5 days ago yarm commented:

    The bar's modern version of it minus the infusions found via online recipe flashcards circa 2022:
    1.5 gin
    .5 Maraschino
    .25 Campari
    .75 simple
    .75 lemon
    .5 Pineapple
    Egg white
    Delmonico
    Small mint leaf, three dots with orange bitters or filthy cherry juice

  • Re Don Draper's Bitter End, 1 week 5 days ago Shawn C commented:

    Tried my own take on the original Oyster Bar cocktail using their specified Four Roses Small Batch Bourbon (very nice, picked it up for this), chose Courvoisier VSOP (1 each), 2/3 Averna, 1/3 Fernet Branca, 1 dash Angostura, 1 dash Regan's Orange (since "bitters" was all that they said in the menu.) No orange liqueur as it wasn't called for. This is definitely a better balanced cocktail, still 78.3 proof before dilution and very much spirit forward. The saffron/menthol comes through, no odd orange taste, not too hot or peppery. Basically, tune the ratio of Averna to Fernet to your tastes.