The Negroni is a deceptively simple drink, which is one reason so many cocktail blowhards use it to gauge a bartender’s competence. They’re looking to see if the new guy remembers to use the right color of vermouth, and then if he manages to combine it in equal measure with both gin and Campari. The other major reason these upscale Jon Taffer wannabes use Negronis as a yardstick is because it’s always nice to have an excuse to drink more gin. Gin is so damn good. Better, even, than Campari, which is why it’s time to retire the traditional 1:1:1 ingredient ratio they teach you in bartender-evaluation school. That makes a good Negroni, sure, but we’re here to make a better one.
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