Wow, that sounds like a nice cocktail. I finally finished my bottle of Bianco. I wonder if Bonal Gentiane-Quina could be substituted? I love JM Blanc. I need to find another bottle.

Dan,

Bonal isn't substitutable for any vermouth - it's more like Cocchi Americano + Oloroso sherry.

Thanks,

Zach

Hmm, that might be on the sweeter side, but I think as a separate drink it could work. Or maybe half bonal/half dry vermouth? Bianco is great for a handful of drinks (especially Eyeore's Requiem) but not as versatile as regular sweet/dry vermouths.

They have JM Blanc at liquor world in Porter. It's the best white rhum agricole for cocktails, I think, as it's assertive but not INSANE like some of the others I've had, like the Duquesne bottle I have that is awesome but completely overpowers any other ingredients.

Still no bianco, so I made this with dry vermout h. Very nice and not, to my taste, too dry. I'm not sure about the persimmon, but it's a fruity drink with no strong fruit ingredient.

This is one of the few drinks I've made up that I go back to on a regular basis - basically whenever I have a bottle of bianco open. I'll have to try it with dry vermouth - actually, dry vermouth and rhum agricole makes a lot of sense to me, although that's a dry starting point for any cocktail.

I was expecting a really bitter kick with this much Malort, but the drink proved to have well-balanced bitterness with a very long wormwood finish. The gentle malt, subtle cherry, and broader grape/gentian of the Bonal create a fine flavor body to contrast with the ensuing finish. It is a solid 4+ on flavor alone, but doing that with this much Malort earns style points, so I am giving it a 5.

This was excellent. My wife took the glass from me and kept it. I suspect it would work well with white grapefruit juice, too -- maybe even better, depending upon the sweetness of the fruits. I was surprised at how floral it is. The combination really brings out the floral nature of Gran Classico, which Campari lacks. It is also useful as a low-alcohol cocktail. Between the alcohol and the bitterness, it is pleasantly slow-sipping -- perfect for a relaxing afternoon where you might have more than one drink. Yet it drinks like a cocktail, rather than a super-light aperitif.

Dan,

I'm glad y'all liked it - I have a feeling this could be a long drink as well - strain into an ice-filled Collins and top with 3-4 oz of sparkling water.

Thanks,

Zachary

I'm looking forward to trying this one. I'd also love some more good recipes that include Maurin Quina, if anyone would like to share.

This is so, so good.

Christina,

Glad you like it - this was one of those "I'm staring at the liquor cabinet and I have no idea what to make" drinks that turns out to be a happy accident. It's definitely session-y: low alcohol, and bitter enough to force sipping. I think the important thing is not to stir it too long, and if you can, serve it in a small wineglass. I have a set of spirits tasting glasses from Pier One that are sharply tapered at the top and hold about 7 oz total.

Thanks,

Zachary

Little "Negroni." A very apt name for this wonderful drink. The "Negrino" is a somewhat small drink--weighing in at a mere 2 1/4 oz. It's meant to be sipped and enjoyed, slowly. The gin and Campari give this drink a taste similar to a Negroni, but the Punte e Mes and Fernet Branca give the drink a slighty different taste, especially with the lemon twist. For Negroni lovers, the Negrino will be an appreciated diversion. For those who have mixed thoughts about the Negroni, give it a try--the drink is less bitter, especially if you use 1 oz of a top shelf gin. For those who have never tried a Negroni, this drink is a good place to start.

To make this drink, I used Tanqueray Ten (I didn't have the Megellan), and I used a full ounce. Also, I used a shy 1/4 oz of Fernet Branca. And the lemon zest/twist was the icing on the cake. I quickly and easily rated the Negrino at 4.0--almost 4.5. How would yout rate this drink?<br />