• Reinventing the classic Negroni

25 Oct

Bill Dowd photos

NEW YORK — The Negroni is one of those classic cocktails that not a lot of people drink, but those who do like it made the traditional way.

Take Tony Abou Ganim (left), the cocktail guru and author who has cited the drink as one of his all-time favorites. During a cocktail seminar in Lake Placid, I watched him sling one together with practiced moves — 1 ounce Bombay Sapphire Gin, 1 ounce Campari, 1 ounce Cinzano Rosso Sweet Vermouth, stir well in an ice-filled glass, strain into a chilled cocktail glass, garnish with burnt orange twist and serve.

Now, however, the folks at New York magazine’s who put together the Tasting Table online page have spotlighted a tear in the space-time-cocktail continuum.

Their subject is Aaron Von Rock, wine director at Lincoln Center’s new Lincoln restaurant. who has come up with a variety of twists on standards on its drinks menu entitled ora felica (happy hour).

For one of the new Negronis, Lincoln’s bartenders use Charbay blood orange vodka with Aperol and Lillet Blanc. That’s an orangey concoction. For a version with a bit more sophistication, they combine Plymouth gin with the cardamom-scented bitter Cardamaro, and Cinzano sweet vermouth.

Von Rock told the mag his personal favorite version of the Negroni uses Bluecoat gin, Aperol and Carpano Antica vermouth.

Check out my New York Drinks Events Calendar, the most comprehensive you’ll find anywhere.

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Posted by on October 25, 2010 in Cocktails


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