The Negroni has always been a cocktail geek’s drink. If they Italians think they need to play with it (see my recent coverage of the mistaken Negroni at the Timeo in Taormina) then everyone else is sure to jump in the game.
It’s hard enough to do the classic correctly: particularly the garnish (a flamed orange peel please!). So I wonder why the need to experiment in such an off the charts way? I was at a modest cocktail bar in downtown San Francisco the other night, and the bartender tried to convince me to have a Negroni without vermouth with three different kinds of bitters. It is an nteresting concept but probably wouldn’t taste ideal.
A better way to play with this classic drink is to mix up the brands and see what you like best, as Tony Abou-Ganim, our spirits columnist for Cheers, the magazine I edit, did in his last column. The Lincoln in New York is also a great venue where you can mix and match from a dizzying number of choices.
Cin Cin,
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