Berlioni

1 1⁄2 oz Gin, Tanqueray

3⁄4 oz Cynar

1⁄2 oz Dry vermouth, Noilly Prat

1 twst Orange peel (as garnish)

Instructions

Stir, strain, chilled rocks glass w/ one large cube, garnish

Cocktail summary

Created by

Gonçalo de Sousa Monteiro

Year

2004

Is an

authentic recipe

Reference

The PDT Cocktail Book

Curator

Not yet rated

Average

4 stars

(34 ratings)

Cocktail Book

From other users

Didn't believe it, but this does taste more Martini than Cin Cyn. Not my favorite. Could be worth trying with newer Dry Vermouth. It was borderline.
try it
Used well gin (Tanq+Junipero+Botanist+Barr Hill blend), 3 small dashes (~1 dash) of Hella Citrus bitters, and grapefruit peel swath.
This tastes better than a plain old Negroni with dry vermouth.
More interesting than a martini, but there are better negroni variants. The Cynar does work well here though; I probably prefer this to the similar ABCDEF.
Flavor-wise, more of a Martini variation than a Negroni/Cin-Cyn twin. Gin-forward, dry vermouth (I used Dolin) very prominent, with the Cynar adding viscosity, dark flavor notes, mild sweetness, and bitterness. A dash of oran
Very nice perfect Negroni variation. I was out of nice oranges, so I added a dash of Regans' and used a long swatch of grapefruit.The grapefruit complimented the Cynar nicely. — ★★★★

Similar cocktails

Aristocrat — Gin, Cynar, Bianco Vermouth, Celery bitters
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Chin Up — Gin, Cynar, Dry vermouth, Cucumber, Salt

Comments

The cocktail was updated to reflect the authoritative recipe in the PDT cocktail book. The previous (very similar) recipe was for a smaller less boozy drink: 1:2/3:1/2

I love this drink. It's unexpectedly floral, but in a very appetizing way. A great drink for the advanced negroni connoisseur.

I made this today (accidentally), In trying to make a Negroni variation, I mixed equal parts Plymouth Gin, Cynar and Noilly Prat Dry Vermouth. After tasting, I decided it needed some Regan's Orange bitters. I shook it with ice (I know) and served it up in a cocktail glass. Tasty.

I just made this with añejo tequila in place of the gin as a hunch. I might like it even better than the original - good stuff!

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I made and rated this drink before, but with no comment. At that time, I made the drink as written, and rated it at 3.5 (I'm not a big fan of dry vermouth). This time, being out of Tanqueray, I turned to Citadelle, which is more floral-forward, and definitely less juniper. Also, I used 1/4 oz each of Dolin dry vermouth and Vya blanco vermouth.

The change in both gin and vermouth made, for me, a more satisfying cocktail--one that I rated at 4.0. For those who are adventerous, you may want to give these changes a try. Magellan gin should do just fine as a sub for Citadelle. Bon Voyage!