Negroni Punch

As long time readers of the blog are aware, I'm a big fan of the Negroni. But sometimes, I want something a bit lighter, especially when it's hot out. For a long time, I went for a Campari soda to get that nice refreshing bitterness. But this past weekend, I happened to have a grapefruit lying around, so I thought I'd see what I could do with it. I like the way negronis go with grapefruit anyway, so that's where I went.

I combined the juice of half of the grapefruit with an oversized negroni, and topped it off with soda water. I think I should have gone with a normal sized negroni, since there wasn't a whole lot of room for the soda when everything was said and done. But it ended up good enough that my wife made me make her one, so not too shabby. It's a great drink for an overly hot summer afternoon. Recipe after the jump.

Manhattan Fever

Photo by Kenn Wilson from flickr.

I said in an earlier post that negronis have, to some extent, replaced Manhattans as my drink of choice. Recently, I had the pleasure of traveling to a warm and sunny country, and the sort of area within that country that is not suffering from a surfeit of craft cocktail bars. While I was there, I drank my share of piña coladas and thin yellow beers. I managed to try some good rum (Bacardi Añejo is pretty good!), tequila, and mezcal. But there were very few cocktails, and when I ordered a cocktail, I usually ordered a negroni.

Why, other than really liking negronis? It's a simple drink, equal parts Campari, sweet vermouth, and gin, and these were ingredients that were readily available. It's also easy to explain. I didn't have to worry about 'three parts this to two parts that' or dashes of whatever. I like that it's a bit obscure. Not only does this make me feel cooler than I actually am, I don't have to worry about what the bartenders might think of as 'his' version. Finally, it's a tolerant drink. Especially since I like Campari (another drink of choice was a Campari soda), it doesn't matter much if there's too much (or not enough) Campari.

All this prologue is to say that, when I got home, I was craving a manhattan. The manhattan was the first drink I called my own; I started drinking them my junior year of college, and haven't looked back. My taste in manhattans, however, has changed quite a bit. When I first started drinking them, on the advice of my friend Jim, I added a splash of grenadine. (I may have to try this again once I make my own grenadine). I went through a time where I was making them with just sweet vermouth and bourbon, and then later took to adding Cointreau. This is still the base of my Manhattans -- whiskey, Cointreau, and sweet vermouth. Purists might object, but I find the Cointreau adds some complexity to the drink, and balances out the spiciness of the whiskey, especially when I use rye.

More recently, as I've been experimenting more with various amaros, I've taken to using Averna in my manhattans. The dark bitterness of the amaro complements the whiskey, rather than balancing it out and makes for a deeper experience than the use of Cointreau does. It is especially appropriate, I find, when drinking in the winter; the lightening effect of Cointreau is more appreciated in the summer. The Speakista recommends replacing the sweet vermouth with the amaro and using a sweetening agent so that the final drink is not too herbal. I replace the Cointreau with the amaro, and so the sweet vermouth itself serves as my sweetener. It's a nice welcome home back to a cold climate. Recipe after the jump.

Negroni

When I first started drinking cocktails, the Manhattan was my go-to cocktail. I still enjoy Manhattans (often), but my list of go-to cocktails has expanded to include the Negroni as a close second. I love the way the sweetness of the vermouth and the gin blends with the bitterness of the Campari and the sourness of the bitters.

1 oz Campari
1 oz Sweet Vermouth (Dolin Rouge)
1 oz Gin (New Amsterdam)
dash, grapefruit bitters

I haven't really experimented with the type of vermouth much, since Dolin is flexible enough to work fine with a variety of cocktails. I suspect Carpano Antica wouldn't work as well since it's so rich, but I don't really have space or money for an infinite number of vermouths. Campari is what it is, of course, but for a change you could consider using Aperol instead. I like to use a sweeter gin to balance out the Campari, so New Amsterdam works well for me. I've also used Bluecoat with good results, but I wouldn't use an expensive gin, since the subtlety would be lost in the Campari.

Blood Orange Negroni

This recipe comes from Matt Gilpin of Bottega via Serious Eats. It's a twist on the traditional Negroni, reducing the amount of Campari and sweet vermouth and replacing them with blood orange juice. It's really good. More citric than a traditional Negroni, the blood orange juice adds a different set of nuances, more acid and just a bit more sweetness. I went without the grapefruit bitters I usually add, and I think that was the right decision. I don't think I'd do this with normal orange juice; the extra sweetness of the blood orange is crucial here. I'm curious to see if I flamed the rind whether that would add anything. Fortunately, blood oranges are in season!
Blood Orange Negroni:
1 oz gin (New Amsterdam)
1/2 oz sweet vermouth (Dolin)
1/2 oz Campari
1 oz blood orange juice (probably closer to .75 oz)

Negroni and Amaro

Photoediting courtesy of GIMP

In a recent post, I mentioned that one of The Passenger's drinks of the day was a Negroni & Amaro, an otherwise traditional Negroni with Averna subbing out for the sweet vermouth. I didn't order one at the time, because I figured I could make one myself at home. So here it is:

Negroni & Amaro
1 oz Gin
1 oz Campari
1 oz Averna

This is one tasty drink, and a good counter-point to the traditional Negroni. Where that drink balances out the tartness of the Campari with the sweetness of the vermouth, this one does its balancing with the bitterness of the amaro. It's complex and rich, perfect for this time of year. I can imagine this being really good with some chocolate bitters, though less well with the grapefruit bitters I typically use in negronis. Overall, an excellent winter drink.

The Passenger

Bartender Alex Bookless pours a drink

The Passenger is, most likely, the best cocktail bar in DC. There are certainly other very good places to go, like Tabard Inn or PS7s. But for breadth, consistency, and ambience, I prefer the Passenger to any of them. I love the low key ambience, and the food is pretty good. I wouldn't go out of my way for any of it, except perhaps the pork cheek nachos, but it's all above average bar food. The marcona almonds make for a great snack, if that's what you want. The real focus here, however, is the drinks.

The Passenger eschews a traditional cocktail list, choosing rather to have a chalkboard with their daily offerings. One recent option we spotted recently was the Negroni and Amaro, substituting Averna for the traditional sweet vermouth. They also have a reasonably sized list of beers. And, of course, you can always order a classic cocktail -- like the Ramos Gin Fizz I had the last time I was there. But one of the things they specialize in is finding you the drink you want. The bartenders are very good at listening to what you like in a drink, and then pouring you a beverage based on what you've told. So if you want something dry and whiskey based, they'll figure something out. If you want something Fernet Branca based, they'll figure it out. And if you want something slightly adventurous for your friend who usually drinks rum and cokes, they'll figure it out. I love the way this really shows off the breadth of their knowledge of cocktails and provides for a good time. No matter what your cocktail experience level is, The Passenger is a great space to spend a couple hours with a pleasant drink.

The Passenger is located at 1021 7th St NW.