COCKTAILS Anybody?

[madinga]

Hot days here in NE US. 100F - 38 C for those pretty much anywhere else

simple Campari & soda with lime aperitif

Cheers

 

[AbsintheFather]

Made some French 75's on Sunday evening. Gin and lemon is an unbeatable summer-time combo too.

https://64.media.tumblr.com/d62f47a03e469024d95d1ce67c65b72f/9cf31d4adf148c79-3f/s540x810/8e29339e52cb7d4b274790c832efc0fba02ce061.jpg

 

[BongoGal]

Depends on ingredients but sorta followed the

1 part sour: fresh lime juice
2 parts sweet: pineapple juice
2 parts weak: oj
3 parts strong: rum(1 shot light and 1 shot dark)
plus nutmeg and ice shaken to hell

Ever considered adding an egg white?

 

[AbsintheFather]

Ever considered adding an egg white?

I make a drink called a Silver Fizz - It's like a Tom Collins only with egg whites. It's an awesome breakfast/brunch cocktail.

 

[BongoGal]

I am wondering how a Negroni would taste if I added tonic water. Bubbly and less potent, sure, but I wonder if it would be good.

 

[madinga]

I am wondering how a Negroni would taste if I added tonic water. Bubbly and less potent, sure, but I wonder if it would be good.

I think it would still be good assuming it's not diluted too much. Put it in a wine glass with some ice...

 

[BongoGal]

I think it would still be good assuming it's not diluted too much. Put it in a wine glass with some ice...

https://vikalinka.com/negroni-fizz/
This recipe sounds good, and it suggests Prosecco as a tonic water substitute. But can I trust someone who makes such absurdly small cocktails?

 

[EmpressV]

Right now, I am having a refreshing summer cocktail with homemade ginger and lavender syrups, fresh lemon juice and limoncello. After my day, it's quite delightful!

 

[madinga]

https://vikalinka.com/negroni-fizz/
But can I trust someone who makes such absurdly small cocktails?

yeah...have to be weary of that for sure

 

[BongoGal]

I went to buy the ingredients for making Negronis yesterday, but I changed my mind when the total cost was approaching $100. I put the Campari and expensive sweet vermouth back and stuck with making G&Ts.

 

[Modern_drunkard]

Ever considered adding an egg white?

No never but hell I will try anything twice.

 

[Mr_bogey]

I went to buy the ingredients for making Negronis yesterday, but I changed my mind when the total cost was approaching $100. I put the Campari and expensive sweet vermouth back and stuck with making G&Ts.

You can find cheap sweet vermouth.
https://www.luekensliquors.com/product/gallo-sweet-vermouth-750ml/

 

[BongoGal]

You can find cheap sweet vermouth.
https://www.luekensliquors.com/product/gallo-sweet-vermouth-750ml/

I'm sure I can find $10 gin, too.

 

[Mr_bogey]

I'm sure I can find $10 gin, too.

Fair but, IMO, you aren't using much of the sweet vermouth and unless you plan to drink it straight, you won't notice the difference between the $10 bottle and the $35

 

[TalkToMeInSB]

I went to buy the ingredients for making Negronis yesterday, but I changed my mind when the total cost was approaching $100. I put the Campari and expensive sweet vermouth back and stuck with making G&Ts.

I like using Bombay Sapphire and a regular sweet vermouth. For me, it's the gin that makes it delicious!

 

[Mr_bogey]

I like using Bombay Sapphire and a regular sweet vermouth. For me, it's the gin that makes it delicious!

Agree. Everyone has their favorite gin and that is the star. Campari is the compliment. The sweet vermouth is just along for the ride (and balance)

 

[AbsintheFather]

https://64.media.tumblr.com/c859a7b24e428a131d7a1db38f990d04/13174ecd3259a19b-4d/s500x750/1992d52700ae4e0745f333ef71308a5995a33010.jpg

 

[Trixxii]

Made some French 75's on Sunday evening. Gin and lemon is an unbeatable summer-time combo too.

One of my favorites but use cognac instead. Have tried variations with amaretto and then cider, but eh, those weren't to my liking either.

I have a really hard time with gin. No matter how I experiment. *sigh* Just can't.

 

[BongoGal]

Everyone has their favorite gin and that is the star. Campari is the compliment. The sweet vermouth is just along for the ride (and balance)

I wholeheartedly disagree. All three play major roles and are equally important. A great Negroni requires great vermouth.

 

[madinga]

I'm sure I can find $10 gin, too.

I use Noilly Prettifying or Martini & Rossi all the time. Yes, there are others that are better, but these work fine for me.

Key for me is keep it vacuum sealed after opening, refrigerated, and use what you can within a month - after that, I can start to taste the oxidation

My Negroni's are very affordable - I use Beefeater, Campari and either of the above. I use Beefeater in most of my mixed gin cocktails; Hendricks if it's a straight gin drink.

Because I travel a lot and eat and drink out a lot (or used to...) I tend to gravitate toward decent brands that I know I can reliably find at a decent restaurant

 

[madinga]

One of my favorites but use cognac instead. Have tried variations with amaretto and then cider, but eh, those weren't to my liking either.

I have a really hard time with gin. No matter how I experiment. *sigh* Just can't.

Sound like Trixxii went on a gin and tonic diet and lost three days

 

[madinga]

https://64.media.tumblr.com/c859a7b24e428a131d7a1db38f990d04/13174ecd3259a19b-4d/s500x750/1992d52700ae4e0745f333ef71308a5995a33010.jpg

this is awesome. I stole it

 

[madinga]

hard choice

between posting here or on the stockings thread...

 

[Mr_bogey]

I wholeheartedly disagree. All three play major roles and are equally important. A great Negroni requires great vermouth.

You are right. I'm not an expert on Negronis. I don't drink them (I've tried a few). I do make them for friends and they seem to go over well despite my cheap ass vermouth. Like most vermouth drinks I make, I use less than the recipe calls for. I use 1.5 oz of gin, 1 oz of campari and .5 oz of sweet vermouth.

In a former life, I was a bartender for 5 years and 2 of those were spent at a high end cocktail bar on Capitol Hill. Once again, Negronis were not a popular drink back then and I'm not sure I ever made them. I made a shit ton of Manhattans. I also didn't follow that recipe of 2 to 1 whiskey to sweet vermouth. Mine was either 4 , 5 or 6 to 1 depending on the customer. I also spent about 10 years of my life where Manhattans were my drink of choice. I could tell a bourbon manhattan from a rye from a blended whiskey every time and I could usually tell the brand of bourbon. The only thing I could tell you was the brand of vermouth. I could only tell you if there was too much of it.

Sorry for trying to help you out in getting the drink you wanted. Won't happen again.

 

[TheMrBurns]

When I was in Cuba I had a Ron Alexander, dark crème de cacao, white rum, and milk with a dusting of cinnamon on top. Creamy, chocolatey, and SO good!