It’s Negroni Week! This nationwide annual event is actually coming to an end tomorrow, but I wanted to make sure I got in a post on this cocktail-menu staple. Truthfully, the Negroni has never been my favorite drink. It can be intensely bitter and overly spirit-forward, to the extent that sipping on a poorly-made Negroni is reminiscent of sipping on a shot of cheap liquor. I also don’t order them as often as I should, so I’m certainly no expert in determining what deciphers a great Negroni from a sub-par one.
So, being the Negroni amateur that I am, I decided to go forth and try to adapt the classic to something that might suit my palate. It’s crazy how many adaptations there are of this cocktail—it seems really nothing is off-limits. But I really wanted to include the classic ingredients, which are the epitome of a Negroni: gin, sweet vermouth, and Campari.
To that, I added an elderflower-honey syrup from Pink House Alchemy, a cool syrup/shrub/bitters producer out of Arkansas. My sister was in Bentonville for their film festival, and Pink House Alchemy was on scene serving up some delicious cocktails. My sister started raving to the bartender, Emily, about my blog (my sis is basically my agent, considering how often she tells strangers about The Shared Sip—it’s the cutest), and Emily was generous enough to send a couple of bottles home with her, including a bottle of their Beena syrup.
I only added a half ounce to the traditional Negroni proportions, but I think it really mellowed it out and made it a more pleasant sipping cocktail. You could also totally add more syrup if boozy cocktails aren’t your jam.
I think this is the start of a new relationship between the Negroni and myself. I’m vowing to give it a chance when I spot it on a cocktail menu, and to scout out the best version here in the Bay Area. The sacrifices I make for this blog!
A side note on vermouth: I’m trying to learn more about vermouths and the depth they add to cocktails. The simplest understanding of vermouth is that it is an aperitif, or an aromatized wine. An aromatized wine is a wine that has been infused with botanicals that add flavor and color. Vermouth is also a fortified wine, which means another spirit has been added, often brandy. There is so much more to it, but those are the Cliffs Notes of the Cliffs Notes.
I’m seeing vermouth being used in so many cocktails these days, so I know I need to educate myself around the topic. My local bottle shop even offers a class on vermouth, which I need to get into stat. In this Negroni version, I used Cocchi (pronounced co-key), which is a producer of vermouth in Asti, Italy rather than the traditional sweet vermouth made in France, like the classic Dolin variation. This variety was recommended to me by the aforementioned bottle shop (those guys are seriously awesome), and I am itching to get my hands on some other vermouths so I can test them side-by-side in various drinks. I think vermouth of one of those spirits that once you master, your understanding of mixology as a whole expands so much.
There you have it! A mini-history on the Negroni and vermouth. Now go whip yourself a drink already. Happy Negroni Week!
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The Beegroni
makes 2 cocktails
- 2 oz gin
- 2 oz Campari
- 2 oz sweet vermouth; I used Cocchi Vermouth di Torino
- 1 oz Beena syrup by Pink House Alchemy
Assembly
In a mixing glass filled with ice, add all ingredients. Using a bar spoon (tutorial here), mix until cold, about 30 seconds. Strain equally into two lowball glasses filled with ice; garnish each with an orange twist.
Barware notes: My mixing glass is from Umami Mart; my glasses, I think, were stolen from my parents (thanks Mom and Dad!)