1 14 oz Gin, Plymouth
1 14 oz Sweet vermouth, Carpano Punt e Mes
1 14 oz Amaro Meletti
1 twst Orange peel
Stir, strain, cocktail glass, garnish
From other users
  • Swapped vya sweet for the carpano. Much less sweet but thinner. — ☆☆☆☆☆
  • Made with Tanq and grapefruit twist, since that's what I had on hand. Mineral on swallow. Finishes with an appealing tingle. A bit syrupy. — ☆☆☆☆
  • A little on the sweet side, but I've played with the ratios, and equal parts always wins. I recently aged a Nerina in a 2 L barrel for 4 weeks and it was fantastic. — ☆☆☆☆
  • Lovely. — ☆☆☆☆☆
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Has anyone tried this? I

Has anyone tried this? I realize it's a Negroni variation, with the little-used Meletti in lieu of Campari. It does seem a bit sweet, but worth trying. I'm wondering if splitting the Punt e Mes with some dry vermouth would be needed, or maybe it's great as written.

I also wonder if rye or bourbon would work, since the chocolaty Meletti seems compatible with brown spirits. Or rum, of course.

Zachary Pearson's picture

Dan, I would guess that EO is


I would guess that EO is going for the Punt e Mes = Sweet vermouth + bitter thing which might give enough bitterness to make the Meletti act like Campari. I think Meletti is regional New York - we don't have it down here. I seem to remember it as honeyed.

I think it would be great as a Boulevardier riff.



christina in tacoma's picture

I've tried this and I like it

I've tried this and I like it quite a bit, though I suspect you might find it too sweet as written. I'd say the sweetness is bit more than a Negroni made with Gran Classico and Cocchi vermouth di Torino, for example. The Meletti and Punt e Mes are delicious together. I tried this as a Boulevardier variation using Bulleit Rye, and it was good, but I prefer the more prominent amaro flavors in the gin version.