Deviled Negroni

1 oz Gin (London Dry-style)
1 oz Campari
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Maurin Quina
1 twst Lemon peel (Garnish)
Instructions

Stir & serve up, or build over big rock.

History

Created for Negroni Week 2016. Support your favorite charity!

YieldsDrink
Year
2016
Authenticity
Altered recipe
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Used Tanqueray No. 10 (1.25 oz) Great Negroni variant. Rate 4.5 - 5.0.
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Bevx commented on 6/07/2016:

I considered calling it "The Devil in Miss Negroni" but worried that might be a bit gauche... 

A worthy addition to the range, I think. Used Bonal in place of Maurin.

Finca Vigia

2 oz Rum, Havana Club 7
1⁄2 oz Triple sec, Cointreau
3⁄4 oz PInk grapefruit juice
1⁄2 oz Lemon juice
1 bsp Rich simple syrup 2:1
6 lf Basil
1 ds Bitters, Angostura
Instructions

Add all ingredients. Shake. Double Strain. Serve in a coupe. Garnish with fresh grated nutmeg & one basil leaf.

Notes

Picture shows Cardamom bitters but I switched to Angostura.

History

The starting point was Hemingway's Daiquiri and then it morphed into this tasty variation. Named after the house in Cuba were Hemingway lived and which is now a museum.

Picture of Finca Vigia
YieldsDrink
Authenticity
Your original creation
Creator
Thierry Vandevelde, La 25ème Heure, Soignies, Belgium
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Just OK. Despite the number of ingredients, fairly one-dimensional.
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  • Frosty Dawn — Light rum, Falernum, Maraschino Liqueur, Orange juice
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  • George's Hi Mai Tai — Light rum, Jamaican rum, Orange liqueur, Dark rum, Orange juice, Lime juice, Orgeat, Mint
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Le Saint Esprit (The Holy Spirit)

1 Strawberry
1 oz Rum, Mount Gay (Eclipse)
1 oz Reposado Tequila, Espolon Reposado
3⁄4 oz Bénédictine
3⁄4 oz Lemon juice
2 bsp Honey syrup (2:1 Buckwheat honey)
1 ds Bitters, Angostura
Instructions

Muddle strawberry. Add other ingredients. Shake. Double strain. Serve in a coupe and garnish with cocoa powder (if possible form a cross using a stencil)

Notes

May also be garnished with an Angostura spray.

History

Created on Whit Monday.

Picture of Le Saint Esprit (The Holy Spirit)
YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Thierry Vandevelde, La 25ème Heure, Soignies, Belgium
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Cocoa powder is key.
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PS3

1 oz Rye, Rittenhouse (Can sub Bourbon)
1 oz Averna
1 oz Sweet vermouth, Carpano Antica Formula
1 bsp Campari
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (Expressed over and dropped in cocktail)
Instructions

Stir all ingredients except for lemon peel. Serve over one large ice cube.

History

PS3 is a play on my name and the 3 equal proportions.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Peter S. St. Louis, MO
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Used 1.25 oz Rittenhouse, will use 1.5 oz next time. Otherwise, a flavorful, somewhat sweet cocktail. Perhaps reduce the Averna?
  • Might use 1 ds of bitters
Similar cocktails

Can you estimate a splash of Campari so it's reproduceable by other users? Thanks,  Zachary

Delicious with Tin Cup Colorado whiskey. I used a barspoon of Campari.

i didn't have Xocolatl Mole bitters available, subbed in 1/2 angostura and 1/2 black walnut and it was great.

Karennis

1 oz Rum, Caña Brava
1 oz Batavia Arrack, Van Oosten
1 oz Falernum, Velvet Falernum
1 oz Lime juice
2 oz Passion fruit juice
3 ds Bitters, Bittermens 'Elemakule Tiki
1 spl Grenadine
Instructions

Dry shake all ingredients except grenadine and pour over crushed ice, top with grenadine

Notes

Use only homemade grenadine

YieldsDrink
Year
2016
Authenticity
Unknown
Creator
Dennis Frye
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Best use of passion fruit besides the Hurricane. I used puree, but it worked fine and still allowed rums to come through.

Shellan

1 oz Mezcal, Del Maguey Vida
1 oz Ancho Reyes chile liqueur
1⁄2 oz Agave syrup
1⁄2 oz Lime juice (Key Lime)
Instructions

Fill Tin Shaker full with 1" ice cubes and shake 10 to 15 secs until shaker is frosty.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Dennis Frye
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Desert Dream

2 oz Reposado Tequila
1 oz White Crème de Cacao
1 Egg white
10 Coffee bean
Instructions

Add all ingredients into a shaker with ice, shake vigorously. Double-strain into a chilled coupe glass.

Notes

Specifically prepared using Centenario brand: Reposada 100% Agave.

History

This version created by Kal Moore at The Gresham in Brisbane, Australia.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Kal Moore, Gresham Bar, Brisbane, Australia
Curator rating
Not yet rated
Average rating
Not yet rated
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The Pascoe

1 1⁄2 oz Gin
1⁄2 oz Fino sherry
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 t White Crème de Cacao
1 Egg white
2 cube Pineapple
Instructions

In a shaker, muddle all ingredrients except the egg white. Add ice and the egg white to the shaker and shake vigorously. Double-strain into a chilled martini glass. Garnish with a thin slice of pineapple.

History

Created by Kal Moore at The Gresham in Brisbane, Australia.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Kal Moore, Gresham Bar, Brisbane, Australia
Curator rating
Not yet rated
Average rating
Not yet rated
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Oaxacan Negroni

1 3⁄8 oz Mezcal (Piedre Almas Espadin.suggested. I used Scorpion.)
1 oz Campari
1 oz Sweet vermouth, Carpano Antica Formula
1 twst Lemon peel
Instructions

Stir, strain, twist the lemon. The source website says to serve with no ice, but I enjoyed it with a big rock.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Source reference

The Ultimate Negroni Guide - augustine-bar.de/negroni-guide/

Curator rating
Not yet rated
Average rating
4.5 stars
(29 ratings)
From other users
  • Bold and beautiful. Also goes well with an orange garnish. Closer to 1:1:1 ratios works well too.
  • I liked this. A lot. Made it with Xicaru Reposado mezcal, and strongly recommend a lime shave over a lemon twist. Also use a proportion of 2:1:1 Mezcal:Antica:Campari, which is my typical Negroni formula
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<br />One fine Mezcal drink! For me, Mezcal took some getting used to because of its smokiness: some Mezcal-based drinks were barely drinkable; a fair number were OK, but...; only a few were anything to write home about. This drink, the Oaxacan Negroni, is in the last category. In fact, I couldn't write home fast enough about it. Yes, it has a smokey taste, but it's competing with other strong tastes, especially Campari. However, even the subtle notes of the Antica Formula vermouth (such as its vanilla notes) get through to make a georgous, tasteful drink that is not easy to put down--until the glass is empty. I had an easy time rating this drink, at 5.0. It is truly a wonderful drink to sip and relish its many flavors and complexity.

I liked this. A lot. Made it with Xicaru Reposado mezcal, and a 2:1:1 ratio of mezcal:vermouth:Compari (my standard Negroni formula), and strongly recommend a lime peel shave over a lemon twist.

Boulevardier (Stagger Lee)

1 oz Bourbon, Elijah Craig (3-4 cl)
7⁄8 oz Campari
2⁄3 oz Cynar
1 twst Orange peel
Instructions

Stir; strain; large rock; garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Stagger Lee Bar, Berlin (Germany)
Source reference

http://www.bartime.de/cocktail/klassiker/stagger-lee-boulevardier

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • First sip screams bitter, as expected, but subsequent sips allow orange and caramel through. Maybe too sweet by the end; would rye work well here? — ★★★★
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<br />
A georgous bourbon negroni-style drink! I rate few drinks as a 5.0, but I rated the Boulevardier (Stagger Lee) as a 5.0 without hesitation. I noticed one user said "First sip screams bitter..." Myself, I made sure to use less than 7/8 oz of Campari, just to avoid issues of bitterness. The same user judged the drink perhaps too sweet toward the end of the drink, and suggested using rye instead of bourbon. I'm guessing the sweetness is due to the Cynar becoming more prominent as the large ice rock melted, and the drink became diluted. I avoided this by simply stirring with ice until cold (~30 seconds) and then pouring the drink into a chilled glass. In other words, I didn't use any ice after stirring. Thus, the drink's taste remained uniform, from beginning to end. And it was great!

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