The Negroni

Zusatztext "Gary Regan! an expert on drinks! explores the cocktail with recipes! classic and new! and shows how easy it is to experiment." -- Florence Fabricant! The New York Times "It's hard to imagine a 150-page book devoted to a single cocktail -- until you realize how many stories there are to tell about the Negroni. . . Regan is just the man to tell these stories." -- Chicago Tribune "A former bartender and prolific author! Regan has uncovered a wealth of lore surrounding the Negroni! and has assempled a collection of historical recipes that explore the identity of the drink through its many permutations." -- Wine & Spirits Informationen zum Autor Gary Regan Klappentext A history of one of the world's most iconic cocktails--originally an Italian aperitivo , but now a staple of craft bar programs everywhere--with 60 recipes for variations and contemporary updates. The Negroni is one of the simplest and most elegant drink formulas around: combine one part gin, one part sweet vermouth, and one part Campari, then stir and serve over ice. This bitter, sweet, and smooth drink has inspired countless variations as well as legions of diehard aficionados. In The Negroni , Gary Regan--barman extraordinaire and author of the iconic book The Joy of Mixology --delves into the drink's fun, fascinating history (its origin story is still debated, with battling Italian noblemen laying claim) and provides techniques for modern updates (barrel aging and carbonation among them). Sixty delightfully varied and uniformly tasty recipes round out this spirited collection, which is a must-have for any true cocktail enthusiast.INTRODUCTION The crowning glory of Campari-based mixed drinks must be the Negroni. Made with equal parts gin, sweet vermouth, and Campari, the Negroni is traditionally served on the rocks with a slice of orange. So, at what point in a meal do I order my Negroni? Whenever I darned well feel like it. That's when. Sometimes it serves as my digestivo, sometimes it's my apéritif, and sometimes I order a Negroni when I have no plans to dine at all. It's a robust cocktail that's not as strong as, say, a martini, but it lets you know that you've had something substantial to drink. Gary Regan It may seem odd to start this book with an epigraph written by . . . me. The quotation above is from a piece I wrote for Los Angeles magazine in September 2001. Yes, you read that right, 2001 well before the craft cocktail craze, let alone the Negroni craze, that is currently sweeping the country was in full swing. The title of my article was Italian Sophistication: Bitter Is Better, and I feel even more strongly about that assertion now than I did nearly fifteen years ago. I honestly don't remember my first Negroni, but I know that the Milanese theory that one must drink Campari three times before starting to like it certainly never applied to me. Campari was a love-at-first-sip sort of thing for me. I've a passion for all things bittersave for the odd ex-girlfriend. The incredible aspect of the Negroni that not everyone understandsor agrees withis that it works every time, no matter what brand of gin or sweet vermouth you use. And you can slap my wrist and call me Deborah if it doesn't also work no matter what ratios you use. Seriously, try it. Go up on the gin, the Campari, or the vermouth. These three ingredients are soul mates, and they support each other no matter how you try to fool them. Personally, I go for a long-on-the-gin Negroni, and when I build them at home, which is very frequently, especially during the warmer months, I tend toward around four parts gin to one part each of sweet vermouth and Campari. I came up with this formula in 1999 for the very first issue of my Ardent Spirits email newsletter, which was published in February, just in time for Vale...

"Gary Regan, an expert on drinks, explores the cocktail with recipes, classic and new, and shows how easy it is to experiment."
-- Florence Fabricant, The New York Times

"It's hard to imagine a 150-page book devoted to a single cocktail -- until you realize how many stories there are to tell about the Negroni. . . Regan is just the man to tell these stories."
-- Chicago Tribune 

"A former bartender and prolific author, Regan has uncovered a wealth of lore surrounding the Negroni, and has assempled a collection of historical recipes that explore the identity of the drink through its many permutations."
*-- Wine & Spirits

 *

Autorentext

Gary Regan

Klappentext

*A history of one of the world's most iconic cocktails--originally an Italian *aperitivo, but now a staple of craft bar programs everywhere--with 60 recipes for variations and contemporary updates.

The Negroni is one of the simplest and most elegant drink formulas around: combine one part gin, one part sweet vermouth, and one part Campari, then stir and serve over ice. This bitter, sweet, and smooth drink has inspired countless variations as well as legions of diehard aficionados. In The Negroni, Gary Regan--barman extraordinaire and author of the iconic book The Joy of Mixology--delves into the drink's fun, fascinating history (its origin story is still debated, with battling Italian noblemen laying claim) and provides techniques for modern updates (barrel aging and carbonation among them). Sixty delightfully varied and uniformly tasty recipes round out this spirited collection, which is a must-have for any true cocktail enthusiast.

Zusammenfassung
*A history of one of the world's most iconic cocktails—originally an Italian *aperitivo, but now a staple of craft bar programs everywhere—with 60 recipes for variations and contemporary updates.
 
The Negroni is one of the simplest and most elegant drink formulas around: combine one part gin, one part sweet vermouth, and one part Campari, then stir and serve over ice. This bitter, sweet, and smooth drink has inspired countless variations as well as legions of diehard aficionados. In The Negroni, Gary Regan—barman extraordinaire and author of the iconic book *The Joy of Mixology—*delves into the drink's fun, fascinating history (its origin story is still debated, with battling Italian noblemen laying claim) and provides techniques for modern updates (barrel aging and carbonation among them). Sixty delightfully varied and uniformly tasty recipes round out this spirited collection, which is a must-have for any true cocktail enthusiast.

Leseprobe
INTRODUCTION

The crowning glory of Campari-based mixed drinks must be the Negroni. Made with equal parts gin, sweet vermouth, and Campari, the Negroni is traditionally served on the rocks with a slice of orange. So, at what point in a meal do I order my Negroni? Whenever I darned well feel like it. That’s when. Sometimes it serves as my digestivo, sometimes it’s my apéritif, and sometimes I order a Negroni when I have no plans to dine at all. It’s a robust cocktail that’s not as strong as, say, a martini, but it lets you know that you’ve had something substantial to drink.  —Gary Regan
It may seem odd to start this book with an epigraph written by . . . me. The quotation above is from a piece I wrote for Los Angeles magazine in September 2001. Yes, you read that right, 2001—well before the craft cocktail craze, let alone the Negroni craze, that is currently sweeping the country was in full swing. The title of my article was “Italian Sophistication: Bitter Is Better,” and I feel even more strongly about that assertion now than I did nearly fifteen years ago.
I honestly don’t remember my first Negroni, but I know that the Milanese theory that one must drink Campari three times before starting to like it certainly never applied to me. Campari was a love-at-first-sip sort of thing for me. I’ve a passion for all…