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The Negroni has always been a democracy: equal proportions of three liquors most of the diviest bars would have, each taking up equal real estate of your tastebuds. I claim no ownership of it, but I feel like it was taken from me—and too soon.
I miss when it was so novel I had to look up a recipe.
Robert Simonson wrote in the foreword to an entire book on the drink that:
But I fear that instead, it’s sidling up to fallible specimens: Jello (sometimes in shots), cupcakes, cans. It’s not its fault—I suppose it’s ours: We squeezed it so hard, it slipped through our fingers.
A mere 5 years ago, Imbibe wrote:
“While many of us love this drink unabashedly, your average consumer has probably never heard of it and many more can’t identify with or enjoy that characteristic dry bitterness that comes when gin and Campari unite.”
Don't forget to paws for a cause this Negroni Week! Give those Pugtenders and Dogtenders a day off and head out to a participating bar, a portion of each Negroni sold goes to charity! #pugtender Chocolate Negroni 3/4 oz. Campari 3/4 oz. Cinzano Rosso 1/4 oz. Gin 1/4 oz. White Crème de Cacao 3 Dashes Chocolate Bitters 3 Dashes Chili Powder Stir and strain on one large cube rocks glass, garnish with an orange twist Recipe by @forkandshaker
It doesn’t mean the Negroni is bad now—it’s just everywhere. And everywhere is sometimes for the better. When things get more popular, they become more inclusive.
But at what point does more popular also mean watery, weaker? It was naughty in its novelty—but what is it now, now that it’s slept with everyone?
Its qualities remain: bitter, sweet, perfect. Same bones, same formula—if now known by heart. It’s just uneventful every way else.