BlueGreenGrey · M
Don't fret, you've just had a happy accident of turning your Negroni into a Cardinale, there's nothing wrong with that.
You can still go out and get the sweet rosso, the dry vermouth will keep for at least 6 months in the fridge if you've already opened it and can be used in other things like (real) martinis.
You could also at a minimum go ahead and use the dry vermouth in the Negroni and just add some simple syrup, which is no more complicated that filling a microwave-safe container 50:50 with water and sugar (any sugar you want to experiment with) and microwaving it. That will at least add the sweetness back but is a negilible cost savings compared to just getting a bottle of red vermouth to go with the white vermouth (well, the simple syrup route will be cheaper than getting a higher end red vermouth like Carpano Antica).
Tonic water is yummy but won't make your negroni any less bitter, and besides the Campari and gin are already making it fundamentally bitter to begin with, bitter is built into the contract. I wouldn't waste the Campari or gin on the orange juice, save that for a Harvey Wallbanger (but then, Galliano is bitter too).
Have you had a Negroni before, are you sure you like them?
You can still go out and get the sweet rosso, the dry vermouth will keep for at least 6 months in the fridge if you've already opened it and can be used in other things like (real) martinis.
You could also at a minimum go ahead and use the dry vermouth in the Negroni and just add some simple syrup, which is no more complicated that filling a microwave-safe container 50:50 with water and sugar (any sugar you want to experiment with) and microwaving it. That will at least add the sweetness back but is a negilible cost savings compared to just getting a bottle of red vermouth to go with the white vermouth (well, the simple syrup route will be cheaper than getting a higher end red vermouth like Carpano Antica).
Tonic water is yummy but won't make your negroni any less bitter, and besides the Campari and gin are already making it fundamentally bitter to begin with, bitter is built into the contract. I wouldn't waste the Campari or gin on the orange juice, save that for a Harvey Wallbanger (but then, Galliano is bitter too).
Have you had a Negroni before, are you sure you like them?
BlueGreenGrey · M
@Aidan I love them as well, and they're a fun starting point for experimentation, whether just adding a few dashes of orange biiters, or diving the gin component into equal parts dry gin and unaged jenever.
What have been your favored brands of gin and vermouth for Negronis, if you don't mind me asking?
What have been your favored brands of gin and vermouth for Negronis, if you don't mind me asking?
AthrillatheHunt · 51-55, M