OK, so I’m late. We’re already 2 days into ” NEGRONI WEEK”
But don’t fret, you can still catch up. I have.
Never forget The Tortoise and the Hare of the Dog fable 😉
In 2013, Imbibe magazine created “Negroni Week” in celebration of one of the world’s greatest cocktails and as a way to raise money for charitable causes around the globe. This year there are more than 3,500 bars participating worldwide.
For more info click here:
Speaking of late, dare I say I arrived more than unfashionably tardy to the Negroni party.
I had my very first tipple less than 2 years ago. I’d dismissed it as a ‘brown’ drink and therefore not appealing.
Silly me. It’s actually made up of 3 components-none of them really being brown- save certain sweet vermouths ( I’m still convinced I’m way too young to drink whiskey, scotch or rye- gross)
That being said, with a couple of blood orange trees in our garden and the good luck of living within walking distance of the San Ysidro Ranch in Montecito, CA, home of a viciously good, though by no means generous (hint hint), barrel-aged Negroni) I am a convert.
Note; This is not a cocktail that promises Love upon First Sip. No, no, no.
It’s actually much more of a Fake-Out Cocktail, not unlike your first martini.
At first you’ll pretend you like it because;
a) you are unfailingly polite
b) you don’t wish to appear unsophisticated
c) gin is less fattening than wine.
d) you will drink pretty much anything at the right time, especially when it’s such a pretty colour. Plus, the citrus makes it healthy.
And then, and this might be a week or two later, you’ll be thinking about that Negroni.
And that, my friends, is that.
I hate to admit this to my ever-growing immediate circle of Negroni drinking comrades (entre nous, I keep my back between my friends and the bar and make a few unnecessary flourishes) but the basics involved in mixing up a Negroni are very simple. Equal parts Campari, gin & sweet vermouth, over ice or neat, add an orange slice or peel for garnish. The better quality gin & sweet vermouth, the better the Negroni. Good, clear ice is a must. Campari is campari and if you venture past the first Negroni, well, let’s just say it’s all good.
As with most cocktails, there are many variations. Here are links to just a few:
A couple of last thoughts;
-Negronis make an excellent summer cocktail. With the late afternoon sun refracting through ice & glass there aren’t too many prettier libations. That being said, a crackling winter fire as backlight on a straight up will do in a pinch. Or a candle.
-Speaking from 2 years of personal research, barrel-aged Negronis are the bomb, but I’ve yet to purchase a barrel. And quite frankly if I do, someone better step in. How does the barrel not leak?? How long should it stay in the barrel and do I just put the gin in or all 3 ingredients? How do I tip it back out? Most importantly, won’t my garage smell like a distillery and could the vapours cause my car to explode?
You can see why I stay away from whiskey and why I’d never make a good moon-shine wife. Plus, there’s the whole no teeth component to that…but I digress.
Cheers to you and your health, and of course, to drinking responsibly.
PS. I received no perks, free drinks, bottles of Campari, or barrels for this post.
Photo of Misao Owkawa, the oldest woman in the world via BoredPanda.com