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For once I have to take exception to an article. Would you accept a salad made
with ranch dressing being called a caesar salad? Of course not. To me, the
same applies to boozy beverages. A Negroni will always be the trifecta of gin,
Campari, and vermouth. Preferably (in my tastes) a Dutch or French gin, or
even one of the many good quality gins in NA that are on the wet and
herbacious side, and at least Noilly Pratt for the vermouth. If you can't
drink the vermouth on its own, you shouldn't use it in a cocktail. Granted, it
could have something to do with my 15 years of bartending in fine dining,
cocktail bars, dive bars, and a distillery. Let us not go through the late
90's/early 00's issue of 'martini'. So many times I held my tongue when asked,
"What kinda martinis do you guys make?"
In fairness, I'll hit up the bottle shop and pick up some tequilla, just so I
can giver er a go. Or two.
Jan. 14, 2017, 9:07 a.m. - JT
#!markdown For once I have to take exception to an article. Would you accept a salad made with ranch dressing being called a caesar salad? Of course not. To me, the same applies to boozy beverages. A Negroni will always be the trifecta of gin, Campari, and vermouth. Preferably (in my tastes) a Dutch or French gin, or even one of the many good quality gins in NA that are on the wet and herbacious side, and at least Noilly Pratt for the vermouth. If you can't drink the vermouth on its own, you shouldn't use it in a cocktail. Granted, it could have something to do with my 15 years of bartending in fine dining, cocktail bars, dive bars, and a distillery. Let us not go through the late 90's/early 00's issue of 'martini'. So many times I held my tongue when asked, "What kinda martinis do you guys make?" In fairness, I'll hit up the bottle shop and pick up some tequilla, just so I can giver er a go. Or two.