small h Posted June 25, 2024 Share Posted June 25, 2024 (edited) 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 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 25, 2024 Share Posted June 25, 2024 I have some fig vinegar that could be interesting too. Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 25, 2024 Share Posted June 25, 2024 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? Quote Link to comment Share on other sites More sharing options...
small h Posted June 25, 2024 Share Posted June 25, 2024 You sound unadventurous! Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 25, 2024 Share Posted June 25, 2024 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! Quote Link to comment Share on other sites More sharing options...
small h Posted June 25, 2024 Share Posted June 25, 2024 If that were the case, you'd be against putting any kind of vinegar in your Negroni. Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 25, 2024 Share Posted June 25, 2024 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. Quote Link to comment Share on other sites More sharing options...
small h Posted June 25, 2024 Share Posted June 25, 2024 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. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 25, 2024 Share Posted June 25, 2024 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. Quote Link to comment Share on other sites More sharing options...
small h Posted June 25, 2024 Share Posted June 25, 2024 A Pell Street Negroni. Verdict: Not that different from a regular Negroni. A hint of caramel and a little bit of funk. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 25, 2024 Share Posted June 25, 2024 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. Quote Link to comment Share on other sites More sharing options...
small h Posted June 25, 2024 Share Posted June 25, 2024 No, no vinegar taste at all. I think the vermouth cancels it out. I wonder how this would be with dry vermouth. 🤔 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 25, 2024 Share Posted June 25, 2024 One curiosity I found while searching was a vermouth manufacturer in Emilia-Romagna aging their vermouth in vinegar barrels. Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 26, 2024 Share Posted June 26, 2024 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. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 26, 2024 Share Posted June 26, 2024 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/ Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 26, 2024 Share Posted June 26, 2024 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. Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 26, 2024 Share Posted June 26, 2024 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. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted July 2, 2024 Share Posted July 2, 2024 (edited) I've needed a drink since before noon. Last Word. Edited July 2, 2024 by bloviatrix Quote Link to comment Share on other sites More sharing options...
small h Posted July 2, 2024 Share Posted July 2, 2024 6 minutes ago, bloviatrix said: I've need a drink since before noon. Stay strong. She says, not being in any way strong herself. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted July 6, 2024 Author Share Posted July 6, 2024 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. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted July 11, 2024 Share Posted July 11, 2024 Because one can never have too much gin... A friend brought this back from Israel for me. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted July 11, 2024 Share Posted July 11, 2024 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. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted July 11, 2024 Share Posted July 11, 2024 @small h That is fantastic! Quote Link to comment Share on other sites More sharing options...
small h Posted July 11, 2024 Share Posted July 11, 2024 A couple of blocks from my house. And possibly the best funny license plate ever. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted July 12, 2024 Share Posted July 12, 2024 Grown up slushie. Hendrick's Grand Cabaret Gin, Citrus-Passion Fruit syrup and ice. I had a little brain freeze at one point. 1 Quote Link to comment Share on other sites More sharing options...
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