7 delicious ways to make your next black skin

Negroni Vecchio by Casper Lundmose

A vintage Campari from the 1970s is required for the Negroni Vecchio recipe

1 oz. Beefeater gin
1 oz. Classic Punt E Mes
1 oz. Classic Campari
Dried orange slices for garnish

If you follow me on Instagram you know that i am a huge black fan. Am I a self-respecting menswear enthusiast? I love experimenting with different ingredients, proportions, and variations – however, I never stray too far from the original.

My favorite is Negroni Vecchio. (Actually 2/3 Negroni Vecchio because I don’t use classic gin.) Over the years, I’ve stumbled across a bottle of 1980s Campari as well as a wide range of sweet vermouths from the same era with a fondness. My personal one is Punt E Grid.

More than 30 years of aging give spirits a much more complex flavor. Campari, for example, has a much stronger bitter taste that I quite like. And Punt E Mes has lost a bit of its sweetness and takes on a darker and deeper flavor. As for the gin, I usually choose Beefeater, as I think it’s one of the highest quality bangs.

Since I really like bitterness – I would take an IPA more than a cup any day of the week – I usually go for Campari which is a bit heavier than vermouth. But when I work with vermouth, classic vermouth, I always go with the classic equal parts measurement.

For garnish, maybe a slice of fresh orange the “right” way, or a slice of dried orange I keep in my home bar. I like at home it adds flavor in the nose as well as the drink. My top tip – if you come across a vintage bottle, don’t pass up the chance – it will take your jacket to another level.

Casper Lundmose

Brian Sacawa’s Rich & Classic Negroni

A classic Negroni recipe1 oz. Tanqueray London Dry Gin
1 oz. Cocchi Vermouth di Torino
1 oz. Campari
Cut an orange in half, for garnish

I am a creature of habit. I know what I like and once I call, that rarely changes. However, paradoxically, my taste for a particular Negroni recipe is dictated by the season and my taste buds. Plus, with so many possibilities and permutations, I feel like not experimenting over time makes me a loser. However, when I do dial in a formula, I tend to stick with it for a while and this is my favorite recipe lately.

Before diving deeper into my current favorite Negroni recipe, let’s talk about Before favourite. Equal portions Beefeater gin, vermouth, Martini & Rossi sweet vermouth, and Campari. A super classic, no-nonsense approach and how every black person I’ve had in Italy was prepared. And like my Italian bartenders, I don’t mind measuring anything – close my eyes for each ingredient right into the glass, add some ice, stir a few times with my fingers, and enjoy.

Now, my current favorite recipe. It’s classic for sure, but takes a few things up a notch from the old Beefeater, Martini, Campari standing next to it. First, Tanqueray London Dry. In addition to being stronger, it has a larger piece and matches the flavor profile, which goes well with Campari. It’s also contrast extremely good with the rich flavor and texture of Cocchi Vermouth di Torino – much deeper and more complex than Martini & Rossi.

For this recipe, I broke the mixing glass and jigs because having tried to eyeball this recipe a few times, I can tell you that precision matters here. Stir with ice for 30 seconds, stress into a pair of old fashion glasses on a large block of iceand garnish with an orange wedge.

Brian Sacawa

Original #Menswear Negroni by Tony Gorga

1 oz. Monkey 47 gin
1 oz. Punt E Mes
1 oz. Campari
1 slice of Cara Cara orange for garnish

While I would make a Negroni with mostly non-cucumber gins (Tanqueray is a great and readily available wine – good choice, Brian), I’ve been enjoying Monkey 47 lately. It’s definitely pricey. , but the delicate balance of citrus and herbal notes complement any good vermouth. However, for me, vermouth is what gives the black character its character – and Punt E Mes is exactly the ticket.

It’s rich and thick, with a mouthfeel similar to good balsamic. It can be syrupy, but not too sweet. I feel like I’m drinking something substantial, and it makes a great companion to delicious ribeye on the grill.

As for Campari, I don’t have much experience (or interest) with vintage items. Grab me some bright red stuff from the local liquor store and we’re good to go.

My first Negroni had an orange slice, and that’s how I make them now. I’d do a blood orange if I could find it – but the Cara Cara variety’s subtle sweetness works great. They are also the right size for glassware.

Quality ice is an extremely underrated ingredient to any cocktail. I have pretty good tap water in my house, but I still run it through my Brita filter. I also prefer a round rock to a square or multiple blocks. Slower melting equates to less watery drinks.

As for proportions, I’m an equal part classic guy. I mix it up in batches and keep it in the fridge. It was a small nod to my late grandfather, whose wife used to keep a bottle of his “medicine” (the dry VO Manhattan variety) in the fridge so he could drink half every afternoon. He lived to be 101 years old, so I consider it a good practice to follow.

Tony Gorga

Brad Lanphear’s Black People Aren’t Stirred

Two blacks were shaken instead of being stirred.

1 oz. Tangueray No. Ten
1 oz. Vermouth, sweet vermouth Martini & Rossi
1 oz. Campari
Orange peel for decoration

I like my Negronis extra cold, which makes them much more refreshing in the warmer months. (However, that doesn’t mean they can’t be enjoyed all year round…) I happened to elaborate on the process of making them. do Negroni versus actual ingredients of the drink. As long as you have Campari, any sweet gin and vermouth will work. I happen to have Martini & Rossi with Tanqueray No.10 on hand right now, so go with those.

What I am extremely special about is the ice. It should be ~1” cubed ice – no crumbs or crescent-shaped ice. You will need a good old fashioned ice cube traythat’s what you should use for all your cocktails. If you can find one of those 1960s style metal lever trays that makes perfect cubes, the kind your grandfather might have used, you’re in business.

Preparation begins with taking a large handful of ice then pouring it into a large metal cocktail shaker. Next, pour 1 oz. of each component on the tape. Shake well! Then put another small handful of ice into the ice glass. Place shaker in glass, over ice. Garnish with orange peel for extra citrus and pop. Enjoy brilliantly.

Brad Lanphear

Mezcal Negroni by Steven Elliott

1 oz. Del Maguey mezcal
1 oz. Vermouth, sweet vermouth Dolin or Carpano Antica
1 oz. Campari
Orange peel for decoration

Honestly, the classic Negroni recipe is one that every self-respecting cocktail lover should know how to make. While I would never discriminate against iconic drinks, the truth is that I got a little bored of them. Maybe it’s the constant idolatry or maybe it’s after a few times that I feel like absolute death. Damn, gin!

What I commend about the Italian-origin drink is its well-balanced 1-1-1 blend of spirit, bitterness and aperitif. I’m not one to keep a full bar in the house so on a typical day, a cocktail with more than four ingredients just doesn’t suit my style, which is one of the reasons I like Negronis.

My favorite interpretation of the Negroni is the mezcal Negroni. What I appreciate about mezcal is the smoky flavor it adds to the mix. Combined with the sweetness of vermouth, the bitter orange of Campari, this is an easy cocktail that I enjoy 9 times out of 10.

I like to change things up and often change one or all three ingredients to get a different taste. Replace Campari with Zucca amaro, swap in a sweet vermouth, or try a new bottle of mezcal. Each change adds a nuance to the Negroni that keeps it interesting and engaging.

Steven Elliott

Your favorite recipe?

Chill out below with your best Negroni recipe!


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