2008
03.09
03.09
I just returned home from a week in China followed by a week in Spain. Cocktails weren’t really part of the daily scene in China (although I did have one gin & tonic at a club featuring Western music).
I’m happy to say that I found one of my favorite cocktails, the Negroni, on the menu of more than one establishment in Spain (both in Barcelona and Valencia). Due to the Campari, this is a bitter drink and is not for everyone. But, I think, it is probably my personal favorite.
And, so, my standard Negroni recipe:
- 2 parts gin (my house gin is Boodles)
- 1 part sweet vermouth
- 1 part Campari
Shake over ice. Serve garnished with a thin slice of orange. Or better yet, three slices of kumquat. Negroni’s are also often served on the rocks and work just fine that way. But I prefer most cocktails up.
Related posts:
Here’s an interesting cocktail that I found in the NYT Sunday edition with an African influence. The name makes it perfect for Rob’s B-Day – we’ll try and have the ingredients collected for Friday night.
The Kinka
1.5 oz Bacardi Gold rum (or any good rum)
0.5 oz. Averna liqueur (herbal Italian amaro – like amareto but different)
1.0 oz tamarind concentrate (from an Indian or middle-east market)
1.0 oz. fresh orange juice
0.5 oz fresh lemon juice
shake in a cocktail shaker with ice and strain into an ice-filled rocks glass.