Not-Groni

Oh, right, it’s Negroni week. Awesome. Another FoodBev industry circle jerk, like this industry needs an excuse to overindulge.

Oh, right, a portion is donated to charity. It’s for the kids, we’re drinking for the children.

Anyway, a friend stopped by the bar Monday and after he had sampled our blended and barrel aged Negronis on offer for Negroni Week, he said he wanted to venture off menu and try a Negroni variation with No 3 London Dry Gin, Cynar, and Vermouth.

Gin, Cynar, and Vermouth, you say?

I can do that!

I felt a bit inspired by the Chrysanthemum Cocktail for it, and came up with this “Not-Groni”, “Reverse-Negroni,” or maybe “Mixed Up Negroni”. I believe my friend was calling it a “Gron-i-mum”.

1 1/2 oz Dolin Blanc Vermouth
1 oz Beefeater Gin
1/2 oz Cynar

Stir with ice and strain into a cocktail glass. Garnish with Grapefruit twist.

Usually when people “lighten” Negronis, they increase the Gin and decrease the Campari and Italian Vermouth by equal parts. But, really, it is the sweetness of the Campari that is weighing down the drink. Swapping in a Blanc Gin for the Red Vermouth and pumping it up turns a digestiv cocktail into and aperitif.

Oh, oops, I didn’t use the No 3 Gin, how on earth did that happen?

3 thoughts on “Not-Groni

  1. I enjoy playing with Negroni proportions and Cynar. I love it with St. George’s Botanivore, It should be called something like a Vegigroni. I used sweet vermouth because it’s what I had but I bet blanc would be even better. Carl and I have both played with Cynar and his vermouth with varying third ingredients to varying success. Impressive how different you can get with three equal parts.

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