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An interesting drink, one that I would probably put into the "after dinner" category. A little on the sweet side, with what I would describe as having a somewhat "thick" feel in the mouth--but not unpleasant by any means. For the rye, I used top-shelf 6 year-old Sazerac rye. I agree with one person who thought that the person who posted this cocktail should have specified the bitters to be used. I used black walnut as suggested by another person, but I was not entirely satisfied with the outcome. While it was not a bad choice for a bitters with this cocktail, I think there's probably a better choice. I just don't know what it is!

Regardless, the basic drink is a good one, however I would not use an over-proof rye such as Rittenhouse because such ryes can overwhelm the other ingredients. Some solid ryes in the 80 to 95 proof range to consider are Wild Turkey Rye (81 proof), Michter's (90 proof), and Bulleit Small Batch rye (95proof). Now to search for a bitters that will complement the flavors in this otherwise great cocktail!

Nice as a variation, but lacks the magic of a Negroni.

And that's a lot of booze in one drink!

Thanks,

Zachary

Agreed... I shrunk it down to 1 oz each when I made it.

I agree that it's not as magical as a true Negroni, but then few things are.

This is fine, but the Averna doesn't add nearly as much to the drink as the vermouth usually does. Its subtler notes get hidden behind the Campari so that mostly it just reinforces the bitterness.

I've got nice result with equal parts of 120 proof gin, Campari and Averna (with Bitter Truth Orange and Aromatic bitters). It seems not as sweet as with standard proof gin and Angostura/Regan's. Maybe it helps...

I really like these black variations of cocktails. The Black Manhattan is a personal favorite. The one change I would make to this recipe is that I'd halve the amount of Averna used, as it's such a potent liquor. The Hanky Panky for example only uses a barspoon of Averna, and it's not overpowered there. I'd say about 2 cl (About 1/2 oz for you Americans) is perfect for this cocktail.

This was my first Sorel cocktail and this proved to be a potent and pleasing potable (4.5/5 so I'll give it a 5.) I used Busnel Calvados Pays d'Auge and Carpano Antica, along with Elijah Craig Rye. The Sorel's clove/ginger/nutmeg/hibiscus mate well to the calvados, and the depth of the Antica supports it.

It's like, how much more black could this be? and the answer is none. None more black.

Garnish with a lump of coal? I'm not a big coffee (nor chocolate) cocktail fan, but this does sound good. Espresso might work (to enhance the bitter aspect).

Really good. Garnished with lemon peel, the oils are a great match a la a traditional espresso serve. Also feel like this would be great as a flip.