How To Make A Perfect Negroni, 3
A vermouth that Watson doesn't like in his Negroni? Dolin Rouge, a red vermouth too bright for your taste.
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Stir ingredients in a glass; You can use a mixing glass if you like, but any glass will do. Pour the spirits in equal parts and add ice so that it is above the liquid line."Then take a spoon (the bartender's technique is to hold the back of the spoon flush with the mixing bowl) and rotate it so the back of the spoon is always in contact with the inside of the glass," Scheid explained. "You don't actually shake the
ice back and forth, the ice is its own kind of sculpture that rotates entirely through the liquid." Then you will strain it into a glass with ice. You can use the ice in your freezer, but an ice tray makes even or larger cubes that take less time to melt, giving you less time to dilute your drink.
The strong red color of Campari is unmistakable in a Negroni.
Watson also builds the Negroni into the drinking glass.Add the ice and ingredients to the glass, stir and leave for a moment to thin and cool. “It feels special but doesn't have to be picky. You can just fill a glass with ice and serve," Watson said.
Don't forget to garnish the drink with an orange peel. Using a vegetable peeler or kitchen knife, cut off some of the peel (try not to get at the pulp) and then pour the orange oil over the drink."Squeeze" sounds fancy, but all you do is press the cup onto the drink so the oils drip onto it. Rub it around the rim of the glass and then drop it into the drink.
The strong red color of Campari is unmistakable in a Negroni.
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