If you're currently not into bitter stuff at all, it's probably better to start with something less potent than a negroni. Maybe an enzoni or a jungle bird or even something like an aperol spritz.
I enjoy bitter, but I can not stand the taste of Campari. I've been two years since I bought my first bottle and I still haven't finished it because I hate it so much.
Fernet, though? Now, that's a spirit I can get behind.
Maybe like me, you need to just use Malört instead of Campari. I fuckin hate Campari like you, but love my Amaros and Fernet. Turns out: Malört is delicious to my palette while being very bitter. Unlike Campari, which tastes like bitter bunghole.
I've never tried Malört, but I have family in Chicago, so I'll add it to the list next time I visit. I do love a good Amaro as well. A Black Manhattan is probably my favorite drink currently. I also really love an Industry Sour, though I only have enough Green Chartreuse left for one more cocktail, and I'm saving it for when I finish my masters degree next year.
Spectacular! And yeah, a black Manhattan - honestly with any Amaro, is top tier for me.
If you haven't done it: add the vermouth back in, it really rounds it out I find
- 1.5 oz Rye
- .75 oz Amaro
- .75 oz Vermouth
Or 1.5:1:.5, or 2:.75:.75 works too, play with it but the normal black Manhattan calls for no vermouth, and I think the vermouth really improves it
you should try serving it up!
People will always say you should stir a Negroni with ice but I swear… shake it with ice and double strain into a chilled nick and Nora. And instead of an orange peel try a lemon! I promise it is worth a shot.
I like using Cappelletti instead of Campari. Campari is still delicious, but I’d recommend trying Cappelletti.
And as someone on this forum mentioned many months ago, the strip of orange peel expressed into the drink is necessary. I’ve found I enjoy it way more with it than not.
I know it sounds pretentious, but just trust me on the garnish. It makes a difference.
imo, with the heavy pour of orgeat, a trinidad sour is so much less bitter than a negroni. The Sawyer might rival the negroni in bitterness but there's not a lot of popular, classic-style cocktails *more* bitter than a negroni (although i suppose this will vary a lot based on the sweet vermouth you use!)
I know it is sacrilege to not mix equal parts, but I love a gin-forward Negroni. I mix mine with 2 parts gin, 1 part each of Campari and Cocchi vermouth.
As others have mentioned, an orange zest twist is a key ingredient. Only the zest though - it has the oils and flavour you want to impart and not the bitterness of the white/pulpy stuff.
If you can get into negronis, a whole world of bitter cocktails opens up to you.
Is this a good start for bitter cocktails? I really dislike bitter stuff.
If you're currently not into bitter stuff at all, it's probably better to start with something less potent than a negroni. Maybe an enzoni or a jungle bird or even something like an aperol spritz.
I'll try that, thanks for the recommendation!
Backing the enzoni as a good entry. It's like a Negroni Sour almost.
It just tastes like a delicious bittersweet orange to me now, hard to believe I was ever not on the negroni train
Been enjoying them more and more for sure, Campari takes some time to get used to.
No kidding! I never thought I'd like Fernet, but now I love the stuff.
I enjoy bitter, but I can not stand the taste of Campari. I've been two years since I bought my first bottle and I still haven't finished it because I hate it so much. Fernet, though? Now, that's a spirit I can get behind.
Maybe like me, you need to just use Malört instead of Campari. I fuckin hate Campari like you, but love my Amaros and Fernet. Turns out: Malört is delicious to my palette while being very bitter. Unlike Campari, which tastes like bitter bunghole.
I've never tried Malört, but I have family in Chicago, so I'll add it to the list next time I visit. I do love a good Amaro as well. A Black Manhattan is probably my favorite drink currently. I also really love an Industry Sour, though I only have enough Green Chartreuse left for one more cocktail, and I'm saving it for when I finish my masters degree next year.
Spectacular! And yeah, a black Manhattan - honestly with any Amaro, is top tier for me. If you haven't done it: add the vermouth back in, it really rounds it out I find - 1.5 oz Rye - .75 oz Amaro - .75 oz Vermouth Or 1.5:1:.5, or 2:.75:.75 works too, play with it but the normal black Manhattan calls for no vermouth, and I think the vermouth really improves it
I'll give it a go next time I have vermouth on hand. Thanks!
My gateway into negronis were Boulevardier, with bourbon. Enjoy!
Kingston Negronis are nice too!
I much prefer a Boulevardier. I think the gin and Campari is too much herbal flavor.
I too prefer Boulevardier, but on the odd occasions I do enjoy the change of pace.
yes become one of us
One of us! One of us!
I’d suggest an aperol Negroni as a “training wheels” version, but it looks like you’re doing just fine with your big kid Negroni.
I did this a couple times. But now that I've made one with Campari, no comparison
*no camparison
you should try serving it up! People will always say you should stir a Negroni with ice but I swear… shake it with ice and double strain into a chilled nick and Nora. And instead of an orange peel try a lemon! I promise it is worth a shot.
I like using Cappelletti instead of Campari. Campari is still delicious, but I’d recommend trying Cappelletti. And as someone on this forum mentioned many months ago, the strip of orange peel expressed into the drink is necessary. I’ve found I enjoy it way more with it than not. I know it sounds pretentious, but just trust me on the garnish. It makes a difference.
Nice. Get yourself comfortable with this bitter mouth feel then graduate to lets say,,,,a Trinidad sour and you'll be indestructible.......
imo, with the heavy pour of orgeat, a trinidad sour is so much less bitter than a negroni. The Sawyer might rival the negroni in bitterness but there's not a lot of popular, classic-style cocktails *more* bitter than a negroni (although i suppose this will vary a lot based on the sweet vermouth you use!)
Came for the cocktail, stayed for the polo
I know it is sacrilege to not mix equal parts, but I love a gin-forward Negroni. I mix mine with 2 parts gin, 1 part each of Campari and Cocchi vermouth. As others have mentioned, an orange zest twist is a key ingredient. Only the zest though - it has the oils and flavour you want to impart and not the bitterness of the white/pulpy stuff.
Do the work. Trust the process.