Well, being a happy possessor of two antica formula red vermouths, a bottle of Campari and a bottle of gin, I’ve practically forgotten all other cocktails for the past three weeks at least. As a matter of fact, I had a similar flash sometimes in the past, for example with such awesome cocktails as Manhattan, Clover Club or Mai Tai. You might have felt something similar – you discover a cocktail and just realize that there is no reason to drink anything else. You are enjoining this libation day by day exploring a ton of ingredient combinations, comparing favorite brands and experimenting with proportions or serving or garnishes, whatever. But sooner or later you also just understand that you should move on. And here you need something bright, something especial for closing the chapter.
So, for ending this Negroni flash I picked out the Negroni Flip – a modern curious Negroni-themed concoction that, as I could find out, had been created in a Seattle based restaurant Delancey. The recipe had been shared on Food52.com about a year ago by, if I’m not mistaken, creators or just inspirators – Molly Wizenberg and Brandon Pettit. Actually, I’m absolutely sure, it is an exciting idea to combine two [of my favorite] cocktail things – Negroni and flip. I was really curious how it would work together.
30 ml gin
30 ml sweet vermouth
30 ml Campari
7 ml rich sugar syrup (1:2)
1 whole egg
Add all the ingredients in a shaker and shake very hard without ice, then add ice and chill the cocktail. Strain into a tumbler and garnish with an orange peel.
This Negroni Flip turned out (as expected! as expected!) to be absolutely great! Everything is right in this cocktail – whole egg, as in a real flip (it’s known, that yolk has its own taste which actively forms a taste, not only a foamy texture), and a spoon of rich sugar syrup, which helps to combine whole Negroni with a whole egg and, in fact, makes the cocktail.
Negroni Flip has a distinguished sweet-and-bitter-herbal-savory taste with a bright recognizable bitter note of Campari, velvety herbal richness of vermouth and gin. Also it acquires a wonderful super-smooth texture from a beaten egg. As а result we have a velvety-smooth, well-balanced, bitter-sweet cocktail. An excellent cocktail, undoubtedly, or, rather, an excellent flip 8)
Now, some words about ingredients. Negroni Flip was noted to need quite a powerful, potent gin (which can stand against a whole egg), and a similar vermouth. My ultimate choice in Negroni Flip is my new Cinzano 1757, which, thanks to its a magnificent bitter artemisia note, works here exceptionally well.
And finally I have to write something about raw eggs in cocktails. As I came to realize this is sort of a tradition to bring this kinda pep talk to readers about eggs in cocktails at the end of every such post :) So, let’s start: Don’t be afraid of them… eggs really can give us huge pleasure… but remember about salmonella (of course, of course…)… so… use only fresh organic eggs from a local farmer’s market … (you had better know the farmer for ages. What kind of stuff does he feed down to his chickens?)… or use pasteurized eggs… if you believe in pasteurization… or just rely on good luck… if you believe in good luck… or… read something much serious about that for example here 8)
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