- Hi, welcome back to the cocktail vlog.
I'm Steve the Bartender, and Happy Negroni Week.
Today I'm gonna show you how to make
three variations on the classic negroni,
all quite different to one another.
And first of all, I'm gonna get started
with a chocolate negroni.
So if you missed my video before,
I showed you how to make a brown creme de cacao,
which I will link to up here.
The original recipe for this particular cocktail
does call for a white creme de cacao,
which is probably gonna make it,
it's gonna give it a nicer look to the drink.
Whether this may be one of those drinks
that's gonna look a little bit murky,
but nonetheless, it's gonna be a tasty drink.
So to start off our chocolate negroni,
I'm gonna start off with the gin.
Today I'm using Als Gin across all three negronis.
Gonna measure out 30 mil, or one ounce.
(relaxing music)
Of course, try not to spill it.
And if you prefer, you can use a mixing glass.
I'm gonna build these straight in the glass.
Punt e Mes.
So 22.5 mil, 3/4 ounce.
So it's different to your standard sweet vermouth.
It's more bitter.
So this is, it's got cacao, it's got chocolate bitters,
it's got Punt e Mes.
It's gonna be quite dry and quite bitter, this drink.
22.5 mil, or 3/4 ounce
(liquid pouring)
of your Campari,
followed by your creme de cacao that we made yesterday.
So it's 7 1/2 mil, quarter ounce.
And I can see already it's,
because it's a freshly-made creme de cacao,
it's adding a little bit of murkiness to the drink,
but I'm really excited about this drink.
It's gonna taste delicious.
And the original recipe does call for a chocolate bitters.
I've only got chocolato, which is cacao and other spices.
So it's probably the closest substitute that I have.
If you do have a chocolate bitters,
then feel free to use that.
So two to three dashes.
Again, avoid making a mess. (chuckles)
And then fill your glass with ice
and stir it for about 20 seconds.
(ice rattling)
So it's got a little bit of a murkiness to it,
as opposed to a traditional negroni
that has that bright, luminescent red color.
So for the sake of the video,
I haven't stirred as long as what you probably should,
but, I'm gonna make a couple others
and it's gonna be sitting there, it's gonna be resting,
and it's gonna chill the drink further,
and add a little bit of extra dilution, so that's okay.
(orange slicing)
And then garnish with a wedge of orange.
So there's your first negroni, the chocolate negroni.
So next up we have the count mast negroni.
This one is using Jagermeister in place of the Campari,
so it's gonna be a little bit sweeter, less bitter,
and it's gonna add some herbaceous notes,
and probably a little bit of licorice on the nose.
So I'm gonna start off with your gin,
and measure out 30 mil, one ounce.
So we're reverting back to the classic negroni measurements
of just equal parts.
So, nice and easy one to remember.
So 30 mil, one ounce of Jagermeister.
(liquid pouring)
And then your preferred sweet vermouth.
So I'm using Antica Formula.
So it's gonna add vanilla notes,
and I think it should complement
the Jagermeister quite well.
(relaxing music)
And then fill your glass with ice,
stir it for 20 seconds, and garnish with a lemon twist.
(ice rattling)
(lemon scraping)
There you have the count mast negroni.
Next up you've got the unusual negroni.
So this one was created by Charlotte Voisey,
and it's featured in "The Negroni" book by Gary Regan.
If you're a negroni van, a negroni van?
If you're a negroni fan, it's a must-read,
and I'll link to that in the description below.
But this one is a more approachable,
softer version in comparison
because we've swapped out the Campari for Aperol.
So because the Aperol is lower in alcohol content,
we're gonna bump up the amount of gin.
So we're gonna do 37.5 mil, or 1 1/4 ounce.
Add that straight into your double old-fashioned glass.
And 30 mil of Aperol,
one ounce.
(relaxing music)
(liquid pouring)
So that'll add a bit of orange
and grapefruit notes to the drink.
Then follow that with Lillet Blanc,
30 mil, one ounce.
Now this will add honey citrus notes to your negroni.
So fill the glass with ice, and stir for 20 seconds.
(ice rattling)
And garnish your unusual negroni
with either a twist, wedge, or slice of grapefruit.
(chopping)
(relaxing music)
There you have the unusual negroni.
So there you have three very unique
negroni variations for Negroni Week.
You've got the chocolate negroni,
the count mast, which is Jagermeister,
and then the unusual negroni with Aperol.
So first up I'll try the chocolate negroni.
Cheers.
(relaxing music)
Oh.
That is really good.
You get those,
the undertone of the chocolate coming through.
It's dry from the cacao, but it's well-balanced.
You still get some sweetness
and some bitterness coming through.
Make sure you check out that video
on how to make your own creme de cacao,
because I've got some other cocktail recipes
that I'll be utilizing this with.
That's bangin'.
It's really good. (chuckling)
And then next up the count mast.
I really like the lemon twist.
It really complements the Jagermeister, those.
On the nose, those notes go really well.
Herbaceousness with the citrus.
(relaxing music)
I think, for a negroni variation,
it does lack that bitterness,
which is really what you kinda expect from a negroni.
It is good, but, if you're a negroni lover,
and you're expecting that bitterness,
and that kinda profile from a drink,
it's a good drink, don't get me wrong,
just different to what you expect,
and less negroni-like than possibly this.
It's got that bitterness to it.
And then the more approachable unusual negroni.
Cheers.
(relaxing music)
Very bright, grapefruit notes to it,
and that like,
that sweet, as I said,
the honey citrus that you get from the Lillet Blanc.
I was having quite a few of these a few weeks back,
and these are good, just a lot lighter,
but you still get that bitterness
that you expect from a negroni.
So let me know in the comments below
what you think you would prefer
out of these three different variations.
Personally, the chocolate negroni,
that's my cup o' tea, that's my jam.
And I'm definitely gonna make use of this creme de cacao.
Thanks for watching.
Make sure you like and subscribe,
and don't forget to hit that bell button.
Cheers.
(relaxing music)