Cocktail Recipes Tonight

[small h]

 

6 minutes ago, Wilfrid said:

Am I the only person who didn't know about putting balsamic vinegar in a negroni?

I've never heard of it, and I don't have any balsamic vinegar. But I do have black vinegar, and I bet that would work. Will try!

Edited June 25, 2024 by small h

[Wilfrid]

I have some fig vinegar that could be interesting too.

[MitchW]

6 hours ago, small h said:

 

I've never heard of it, and I don't have any balsamic vinegar. But I do have black vinegar, and I bet that would work. Will try!

Don't black vinegar (which I think is mostly made from rice/wheat) and balsamic vinegar (which I think is mostly made from, well...grapes?) have totally different taste profiles?

I mean, I get why they're doing it in Modena and Emilia, but why muck with that most perfect of drinks - a real Negroni?

[small h]

You sound unadventurous!

[MitchW]

22 minutes ago, small h said:

You sound unadventurous!

I prefer to think of it as enjoying the classics (as it relates to cocktails) as they're meant to be!

[small h]

If that were the case, you'd be against putting any kind of vinegar in your Negroni.

[MitchW]

4 minutes ago, small h said:

If that were the case, you'd be against putting any kind of vinegar in your Negroni.

Trust me, I am.

[small h]

Well, then, never you mind what us crazies throw in there.

I have a tremendous respect for the Negroni, but I can afford to lose a few tablespoons of liquor in pursuit of a very easy quest.

[Wilfrid]

I wouldn’t suggest putting vinegar in every Negroni you make, like I wouldn’t suggest always frying oysters. But if it’s a good variation, why not?

Incidentally, this is an Italian tradition not a sudden trend.

[small h]

A Pell Street Negroni. Verdict: Not that different from a regular Negroni. A hint of caramel and a little bit of funk.

[Wilfrid]

It certainly doesn’t taste of vinegar, right? Caramel, yes.

I see it’s recommended for a Negroni sbagliato too. Plenty of people using fruit balsamics so I might try the fig tonight.

[small h]

No, no vinegar taste at all. I think the vermouth cancels it out. I wonder how this would be with dry vermouth.

🤔

[Wilfrid]

One curiosity I found while searching was a vermouth manufacturer in Emilia-Romagna aging their vermouth in vinegar barrels.

[MitchW]

14 hours ago, Wilfrid said:

I wouldn’t suggest putting vinegar in every Negroni you make, like I wouldn’t suggest always frying oysters. But if it’s a good variation, why not?

Incidentally, this is an Italian tradition not a sudden trend.

I've had a "few" (okay, many) Negronis in Italy; nary a one was made with any sort of vinegar, be it balsamic, rice wine, or fig. But that's just me, of course. 

14 hours ago, Wilfrid said:

One curiosity I found while searching was a vermouth manufacturer in Emilia-Romagna aging their vermouth in vinegar barrels.

Yes - use what you have lying around, I guess.

[Wilfrid]

Right, these people don't care. A barrel is a barrel.

Quote

Amongst the numerous alcohols that can be aged in barrels, Claudio chose to produce vermouth for a variety of reasons, including its Italian heritage and its capacity to compliment the flavors of balsamic vinegar. Similar to the production of their balsamic vinegar, the Acetaia Giusti Vermouth is made from grapes grown in the Emilia Romagna region, however, the same system of regulations that requires balsamic vinegar to be produced in this region also requires vermouth to be produced in the Northern Italian region of Piedmont. For this reason, the wine produced from the Acetaia Giusti vineyards is sent to Turin to complete the distilling process. Once there, alcohol and sugar are added to the wine, along with saba and an elaborate mix of nineteen botanics, including thyme, rosemary, lavender, black pepper, marjoram, nutmeg and vanilla. These flavors are infused into the wine during a period of about six weeks. The liquid is then transported back to Modena, where it is aged for four months in balsamic vinegar casks made of oak wood.

https://lifeandthyme.com/drink/the-balsamic-vinegar-vermouth-of-acetaia-giusti/

[Wilfrid]

1 hour ago, MitchW said:

I've had a "few" (okay, many) Negronis in Italy; nary a one was made with any sort of vinegar, be it balsamic, rice wine, or fig. But that's just me, of course. 

Seriously, I think it's a regional thing.

[MitchW]

42 minutes ago, Wilfrid said:

Seriously, I think it's a regional thing.

I totally agree. And I'd venture a guess that it's a fairly new innovation, once bartenders became (or pretended to become) cooks.

[bloviatrix]

I've needed a drink since before noon. Last Word.

Edited July 2, 2024 by bloviatrix

[small h]

6 minutes ago, bloviatrix said:

I've need a drink since before noon.

Stay strong. She says, not being in any way strong herself.

[StephanieL]

From my new copy of Imbibe, the Last Spritz: combine equal parts green Chartreuse, maraschino liqueur, and lime juice in an ice-filled highball or Collins glass and top with soda water.

[bloviatrix]

Because one can never have too much gin... A friend brought this back from Israel for me.

[small h]

10 hours ago, bloviatrix said:

Because one can never have too much gin... A friend brought this back from Israel for me.

Thank you for giving me an excuse to post this.

[bloviatrix]

@small h That is fantastic!

[small h]

A couple of blocks from my house. And possibly the best funny license plate ever.

[bloviatrix]

Grown up slushie. Hendrick's Grand Cabaret Gin, Citrus-Passion Fruit syrup and ice. I had a little brain freeze at one point.