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Hey there! It is great to have another fun video from you. You were missed! Have a blessed fall season and best wishes! Amarillo, TX USA

Love it! Leans more towards a Boulevardier or Old Pal variation.

Campari, Bombay sapphire, and martini riserva speciale rubino works for me but I wouldn’t exactly consider myself an expert in taste

Hi, I have made this but not since last year. I will make it very soon though as Blackberries ripening. It is indeed a lovely drink and the only one that uses my Creme De Mure. Nick from York

And if you have blackberries growing locally they're great to add in to this

Sounds amazing. going to make this. Great video

DAMN! You talk WWWAAAYYYY TO MUCH! Too much for an ADHD that simply wanted a quick martini recipe.

First time I’ve seen this recipe. It does indeed look refreshing! Nick from York

I don't like sweet drinks, but the 1:1 roses gimlet is in my top 3 drinks.

Thank you for this video. When I bought my first bottle of Dolin (and later, Carpano) everything got better: my Negronis, Manhattans, Boulevardiers all became wonderful. And of course, please keep your vermouths refrigerated, this is a game-changer. I sip on Dolin in a rocks glass with an orange peel and large ice cube as well as using it in cocktails. I'm eager to try Punt e mes. So much to discover!

👏👏👏👏👏 excelente!

I appreciate this. Gin is my favorite spirit but I’ve always drank it as a G&T. Looking forward to trying a Negroni

The number of olives. If your sever gives you an even number of olives, you are disliked. If an odd number of olives is given, you are liked.

I prefer sweet Vermouth.

Hi, I love the Carpano Antica Forula vermouth. Of alternatives Martini is a cheap & cheerful alternative. Cocchi Torino Rosso is also good. One thing missing from your drinks was an orange peel with zest oils expressed. The most flavoursome variant in a normal Negroni is the gin. For whilst London Dry come from Beefeeter, Tanquery etc, Hendrix Flora Adora makes a very floral Negroni, Malfy grapefruit forward is also very tasty. Of the primary Negroni varients, I like the Kingston Negroni substituting Smith & Cross rum for gin. However, this produces a burn in the throat so I add 5ml Velvet Falurnum to 30ml measures, 10ml if doubling the measures. The Falurnum takes away the burn whils making very little difference to the flavour. Nick from York

Hi, I have never added cloves to a hot toddy, or the lemon juice. Good slug of whisky (famous grouse or monkey shoulder) honey and hot water. Honey too, as well as cloves, is a fantastic healer, of cuts, burns, abrasions etc. I will note your recipe though and try it one day. Nick from York

Hi, I made this to your spec on Saturday. It was the most delicious first time try of a cocktail for a long time. Beautifully fruity with a herbal depth of flavour. Nick from York

Grey goose better

Tito’s sucks tastes like rubbing alcohol

Hi, good video, I prefer the Cocchi version for less sweetness though I do make it occasionally with Lillet Blanc. Nick from York

Hi, well done for identifying a need for more lime juice. I have noted the recipe and will make it using Creme de Mure rather than Blackberry syrup. Nick from York

I like this drink and have made it 4 or 5 times since 2020. It is very nice, as is the Paper Plane and Last Word. Nick from York

Hi again. I have made this just now using 40ml Cyynar and Dolin Dry, with 80ml of Ardbeg 10yo. Red grapefruit oils expressed over in my double old fashioned with a rock of ice. Yes, it is a fine drink, interesting layers of flavour with a long finish. Thoroughly enjoyable. Nick from York

Recipe noted, I’ll get another grapefruit on Friday and will make this. I might use Malfy grapefruit forward gin, or Plymouth gin. Nick from York

Hi, an interesting spec! I shall try it though I don’t have the Glenturret. I will use another malt. The Grapefruit zest is novel, for red grapefruit zest oils on top and rubbed round the rim is the tangyist of zest of all citrus. Nick from York

Hi, I have been making cocktails since 2020 lockdown and a pension kicking in. But only yesterday did I discover your show of this one. I made it at lunchtime exactly to your single recipe spec. Very pale but a lovely, complex flavoured drink which I will make again. Your new subscriber. Nick from York

Well put together comparisons,thanks for making that.

Liked this comparison a lot! Thank you for this one. I like a good Negroni and all the "Riffs" on it. Have to try the Antiqua Version; AND, I need to get one of these "Magnum" Tanqueray Bottles, never saw that before 😮😁 great!

I love the name of this cocktail

I think the starting point is to work out what role you want your gin to play and what weight you want the drink to have. If you want the gin to come through more, go for lighter styles like the Dolin. You may want to go for a more botanical gin. I generally love a bold Negroni using Punt e Mes, which has a lot of body. This Negroni will push your gin into the background, but I find that Bombay Sapphire seems to stand well in the mix, providing the lighter notes and being identifiable accordingly. It comes in under the Campari and the Punt. Nice contrast of darkness and light. Antico Formula is a magnificent beast, it is almost a pity to put anything else with it. It is light but so complex and interesting that the choice of the right gin becomes tricky, if you are looking for balance. I Dolin provides a lovely light Negroni and works well with less aromatic gins, or if you want to push the gin forward, go for something like Tanqueray. I find the Martini Rossi a vile thing, a waste of time for a Negroni. I would rather not drink than use this. It is like living in the suburbs. Noily is great but also gives a lighter style. The trick, for me is to accept that gin should ever be less than the centrepiece. When I drink Martinis, I drink them bone dry. It is all about the gin. When I drink G&T, I use a large double measure, 80ml of gin in my glass so the tonic sits back, like it should. The Negroni, however, is about the sum of the parts. It really is about finding the balance. Also, don't forget the importance of the garnish - that twist of orange peel really helps to add another level of flavour and pull things together. With a Punt e Mes Negroni, I like to lightly toast the peel to release a lot of character, as that Negroni can handle it. This would be a debacle with a Dolin Negroni, where a thin slice of orange may give just a nice zing. The Negroni is really all about the Vermouth, then the Campari and the gin is like the viola in a quartet. It is there, it is actually very important but unless you focus, you won't notice it.

On my side of the pond the intro was ver Foster Brooks.

Tanqueray, campari and Martini rosso is taste wise most similar to what i had in Rome and Florence. Lately i tried Antica and its very good indeed. Really elevates it. But with Martini Rosso is associated with "best vacation ever" so its my happy drink 😊

Ha ha, very Ricky Foulton at the start there Andy😂

I like my negroni with less vermouth. 2 ozs campari and gin, 1 oz vermouth. The key is save money drink at home.

Antica formula is best ever. 😊😊😊

How about Aperol instead of Campari?

Fun to watch, especially the mess so I don't feel like I'm the only one who creates some chaos sometimes, and I imagine lovely to taste! Slainte!

Merry Christmas Buddy!

Greetings from Amarillo, Tx. So enjoy your channel. Thank you for your efforts, and for the fun!

62 proof .... 31% By the way, the first drink I made with it is called the Healer, and its a tasty one: 1 1⁄2 oz Bourbon, 1 oz Lemon juice, 3⁄4 oz Suze, 1⁄2 oz Amaro Nonino, and 1⁄4 oz Licor 43. On the rocks; although I've made it up as well. Give it a go if it sounds good to you. Slainte!

Very interesting looking drink! I like to find Drambuie cocktails and this one, with an Amaro in there as well, sounds like it could be a winner. I'll give it a go.

Filthy martini 🤣

does this work with red port?

Myself and my (adult) daughter did blind tasting in our home bar to find out which our favourite Negroni was (with the drinks available to us). We made 6 separate drinks using the same Gin, Campari and then 6 different Vermouths. Once we had sorted out which was our favourite Vermouth we made 6 more with the same that vermouth, Campari and 6 different Gins Once done, we then made 6 more different using our favourite gin & vermouth with 6 different bitters. We scored each (privately) on paper and I mixed the (marked underneath) glasses round once poured and then she mixed them around after that, without either of us seeing, so they were truly blind and truly independently scored. Our overall winner was a Negroni made with: Martin Miller (standard) Gin (1st for us both) Cocchi Torino (1st for her/2nd for me.) Starlino Rosso Torino (1st for me/2nd for her) with Carpano a close 3rd both of us Galliano L'Apertivo bitter (1st for us both) Great video

Man, those are some monster glasses! I add a small amount of Velvet Falernum in lieu of Agave or Simple Syrup, it adds a nice little bit of lime and clove complexity. Salud!

This used to be my favorite drink when I was clubbing 😊

I never tried it with blue cheese olives but I will now. Love dirty vodka martinis.

OMG... breakfast of champions, that! Thank you for sharing.

FILTHY for me and most definitely with blue cheese olives. Delicious.

I use half Lillet and half China Martini. I do the same in my Corpse Reviver. It gets a tiny bit of a darker color but it is a very nice flavor.