Nevertheless, I fought. For honor.
My classic, served as an apperitif in the cocktail pump, was the Negroni:
Negroni:
1 part gin (Plymouth, please!)
1 part sweet vermouth (Cinzano, if you don't screw around!)
1 part Campari
My non-classic was an optimized Brooklyn. How does this count as my own? Because, in the process of making Brooklyn's beyond number, I discovered that the replacement of half the dry vermouth with sweet vermouth took the drink to dreamlike levels of yum. I feel that this is how a Brooklyn is supposed to be, and somehow it has been lost to history. As such, I keep its original name, and challenge all comers to prove that this is not the perfect drink.
Brooklyn:
1 1/2 oz. bourbon (Four Roses, again)
1/2 Tbsp. dry vermouth (I used Noilly)
1/2 Tbsp. sweet vermouth (Cinzano)
1/2 Tbsp. Amer Picon (as recreated by Jamie Boudreau, and made by me)
scant 1/2 oz. Maraschino
+/- dash orange bitters, per taste
The Negroni is worthy. I say again, sir, worthy.
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