- Hi, welcome to the Cocktail Vlog.
I'm Steve the Bartender, and today,
I'm gonna show you my preferred classic Negroni recipe.
So of course it's Negroni Week,
and therefore I've got quite a few Negroni videos coming up.
I've also done a ton of Negroni variations in the past,
so I'll link to that playlist right here,
so you can check it out.
There's plenty of, like, frozen Negronis,
Negroni sours, tequila Negronis
and a whole bunch of variations, so yeah,
definitely worthwhile checking it out,
but you have to make sure you stay tuned
and hit subscribe if you aren't already,
'cause over the next couple of days,
I'm bringing out some really cool recipes.
And not just common variations,
stuff that you may not have heard of before, so stay tuned.
Seeing as it's Negroni Week,
I do have some Negroni pins as well, from Tipsy Tutti.
I'm gonna give three of these away,
so make sure you stick around
and I'll let you know the details on how you can enter,
and I'll give you a little close-up of these little pins.
They're really cool, there's a few other
different designs as well by the Tipsy Tutti team.
There's an Old Fashioned, and I think there's a daiquiri now
and possibly another design, but there you go.
So for my Negronis, I really like using local gins,
and previously I have used Punt e Mes
in place of my sweet Vermouth,
so it's more of a bitter-style Negroni,
but today, I just picked up
another bottle of Antica Formula.
Ahh!
I haven't had one of these in the fridge for quite a while,
so that's why I'm so keen to make this,
my version of the Negroni.
Sorry, not my version, but my preferred version.
So this particular Vermouth is sweeter in style
and it's got some vanilla notes to it,
so really delicious, and I thought,
what better way to pair it up with Ounce gin,
which is a South Australian gin
which has notes of orange, cardamom and vanilla,
so it kinda goes hand-in-hand.
So for this recipe, I'm gonna
measure out 45 mil, 1.5 ounces.
So I'm going a little bit heavier,
rather than the equal parts, going
a little bit heavier on the gin,
so it's gonna be more of a gin-forward Negroni.
Followed by 30 mil, one ounce of your Antica Formula.
So these two are gonna work really well,
the vanilla notes of the gin working with
the vanilla notes of the Vermouth,
and then of course the bitterness of the Campari.
30 mil, one ounce.
Then add Old Fashioned to your ice.
(Steve laughing)
Then add ice to your Old Fashioned glass,
and give it a stir.
I really do like working with a large spoon, as well.
This is 45 centimeters, as opposed to
a 30-centimeter spoon.
At first it does look kinda ridiculous,
but once you start using it,
it does feel really comfortable.
I'm gonna add a little bit more ice.
I don't like to stir my Negronis for too long,
I do like the intense bitterness that it gives,
and also, as I drink on it, it's gonna evolve,
it's gonna add some dilution.
And then for garnish, a nice, big peel of orange.
And there you have my preferred Negroni recipe.
So I'll leave a link in the description below
so you can enter this competition
to win one of the three pins,
and I'll send that out later this week,
at the end of Negroni Week, and make sure you stay tuned,
like and subscribe, because I've got
a chocolate Negroni as well as several others.
Oh, and also, with the chocolate Negroni,
it has a brown creme de cao in it,
and I'm gonna show you how to make
DIY brown creme de cao at home, really easy.
Thanks for watching, cheers.