Proposed by: Jonathan
Reviewed by: David
Republished… originally published 9/15/2013
Absinthe is purported to have a slight hallucinogenic effect. There was no immediate effect from ingesting it in a Sazerac, but I am going to claim a delayed effect. Somehow I thought I had read about a version of the Cosmopolitan that used gin and Campari. The more savvy cocktailians (maybe we’ll just call them savvyones) know the classic Cosmo is vodka, triple sec, cranberry juice and lime. It might be a stretch to substitute gin and Campari for the vodka and cranberry and call it a Campari Cosmo. I still want to begin to use some of the ingredients that we have acquired and to offer some possible variations though, so my proposal for this week was both the Negroni and Americano.
The Negroni is a drink attributed to Count Camillo Negroni in Florence Italy. Apparently the Americano was not strong enough so the Count suggested replacing soda water with gin. I cannot say that is a suggestion that would come to me naturally, but you only have to look at my review of the Cinquecento, which I found more than a bit too powerful and bitter. After that experience, I read that Campari, as a bitter, is an acquired taste which also factored into my suggestion of two alternatives for this week.
The Americano is in many ways the simpler drink, It is made up of 1 ounce of Campari, 1 ounce of sweet vermouth and club soda. Served in a highball glass it is garnished with a twist of orange. The bitterness of the Campari is really knocked down by the sweetness of the vermouth and dilution of the club soda. It was so much more enjoyable and, like a bitter IPA beer, was great with spicy food.
A Negroni is equal parts (1 ounce) of Campari, sweet vermouth, and gin. It is also served with a twist of orange, on ice in an old fashioned glass. We tried it as an aperitif as it was intended and although it was a strong drink it mellowed as the ice melted. Overall it was complex and enjoyable. The Americano impressed me as a drink that people who like gin and tonic would enjoy as an alternative.
Here’s David’s Review:
Jonathan mentioned that online recipes call each of these drinks “an acquired taste.” As a great acquirer of tastes, that didn’t scare me. Quite the contrary, it inspired me. Black coffee, obscure documentaries, and knowing the minute details of the history of the hammer-throw make you feel special. You get used to justifying what others find strange, and then you begin to take pride in it, and then you start to annoy friends by urging odd things upon them. Later, when they complain, you sigh, “Oh well, maybe it’s an acquired taste.”
Only, I don’t like Campari. It isn’t the bitterness exactly, but the sort of acrid smell and undertone (like licking an aspirin) that turns me off. That, and the syrupy mouth feel. And the lurid, obviously dyed color. I could get used to Campari—you could probably get used to sipping shampoo—but, as we’re only drinking one cocktail a week (or, in this case, two), I’d like to enjoy the main ingredient… which, in case it’s not yet clear, I don’t.
Jonathan is right that, in the Americano, at least other ingredients balance the bitterness. The sweet vermouth is truly sweet. Its vaguely herbal undertone doesn’t add much bitterness—though, like the Campari, a dandelion flavor lurks in it—and the soda lightens the whole drink. I maybe might could possibly enjoy this cocktail… if it weren’t for the Campari, which made the whole concoction taste like, well, a concoction.
Gin is one of my favorite spirits (and, in fact, I love gin and tonic) so it pains me to say I liked the Negroni less. Gin IS medicinal, wonderfully so, but, in combination with the vermouth, and especially the Campari, the drink seemed an unsuccessful attempt to mask some sorcerer’s cure. Cocktails aren’t good for you, and one item that’s sure to make my future essay, “The Education of a Cocktailian,” is that mixed drinks shouldn’t taste like prescriptions.
Okay, I know someone is going to go all Sam-I-Am on me, tell me I’m being unfair to Campari and haven’t given it the chance it deserves. I only know a few Latin phrases, and one is my response: de gustibus non est disputandum or “There’s no disputing about matters of taste.” Maybe some of our dear readers love Campari and feel hurt by my rejection, and sorry. Your taste buds must be built differently than mine. We can’t all like the same things. And some tastes you don’t even like enough to acquire.
Jonathan’s take: There is a lot to be said for introducing strong, new tastes slowly. The progression from Americano to Negroni was more gradual and made each that much better.
David’s take: Damn you, Campari.
Jonathan’s re-take: My recollection was that I did not care for the Negroni but my take in 2013 was fairly positive. No matter, this time around it was tasty enough that I would consider buying another bottle of Campari.
David’s re-take: Sorry Campari… my wife loves a Negroni, and, since the original post, we compromised by making them with Aperol instead. It seems less like bitter candy.
Proposal: The next post will be a new cocktail for us – kind of. The Gold Rush is another 3 ingredient cocktail that is a version of a Bee’s Knees with bourbon subbed in for gin. And it’s an excuse to make another simple syrup!