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Cocktail Recipes Tonight


StephanieL

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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 by small h
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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?

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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.

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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/

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