Origin story of the Negroni Caraibico: The summer of 2021 kickstarted a dual obsession in my cocktail exploration: amaro and rum. I became curious about both when I discovered the sheer variety of different styles. They both varied depending on region, with the definitions changing depending where it was developed. With rum, it depends on the way the country or region processed the sugarcane. For amaro, it depends on the mixture of botanicals infused into the base alcohol. The amount to learn and experience seemed endless, and it was this exact reason I was so drawn to these two categories of drinks.
Time passed. I did my fair share of “experiencing”, but I noticed one glaring observation: not many places created drinks that combined both amaro and rum together. I would even ask the bartender to come up with their own concoction (if the place was quiet). In the end, I took it upon myself to create a drink that showcased both. I had recently visited Amor y Amargo in NYC and I drew upon my experience there in creating this riff on a Negroni.
The name comes from the Italian word for Caribbean. The drink certainly has strong Caribbean vibes, with the allspice dram and rum blending well together. The Cynar (artichoke amaro) acts as the bittering element instead of the previously-used gentian. The Amaro Lucano fills out the body of the drink alongside the sweet vermouth. The orange bitters and orange peel brings back that Negroni character that might be associated with Campari. This drink is very balanced and still maintains the three component rule of a Negroni-type of drink. The only alteration is splitting the base of the bitter liqueur/amaro component. This is a drink I’m proud to have created, I just need to figure out how to pronounce it correctly.
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Can a drink be considered a Negroni if there’s no addition of Campari? This week’s modern twist on a Negroni is called the White Negroni, and it swaps out the Campari for a gentian liqueur called Suze. The cocktail is a perfect example of how a drink can be cleverly reconstructed to have similar components as the original, but have a completely different expression. The White Negroni came from the mind of Wayne Collins while at VinExpo 2001 in Bordeaux. It did not gain much popularity until it was later introduced to Audrey Saunders of Pegu Club fame. There, she featured it on her menu at her influential establishment where it spread to other important cocktail bars in NYC.
Gentian liqueur is made from the gentian root. It is a root commonly used in amaros and bitters to provide that bitter element. Gentian root was historically used for its perceived medicinal qualities, a belief evident from its widespread addition to most amaro and bitter recipes. Now it is mostly used to add complexity and a bite to drinks. The bitterness encourages the drinker to slow down and savor the nuances of a drink.
The aromatized wine used in the White Negroni is Lillet Blanc. It is a white wine that is infused with fruits and botanicals. In comparison to sweet vermouth, it is much lighter and crisper. The fruitiness definitely comes through, making it perfect as a spring variation on a Negroni. One important note: as with all aromatized wines, it is important to keep these bottles refrigerated after opening. The alcohol and sugar content is too low to be shelf stable so it will lose a lot of its aroma within a few days if kept improperly. It will go bad soon after. If you want to make your vermouths and lillet last, refrigeration is key.
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Gin wasn’t always a spirit I enjoyed. I only acquired the taste for it in the past year and a half. I was and still am a whiskey-first kind of drinker. If that’s also the case for you, then you may prefer this week’s “Classic Variation” over the original Negroni. We will be swapping out the gin for bourbon in a drink called the “Boulevardier”. Even though the Boulevardier is no longer an equal parts cocktail like the classic Negroni, it still has the same three components: a base spirit, a bitter liqueur, and an aromatized wine. The only difference is the substitution of bourbon.
The Boulevardier shares its name with a Parisian magazine. Both were created by the same man, Erskinne Gwynne, around the 1920s. The drink then first appeared in Harry McElhone’s bar guide, Barflies and Cocktails. From there, the Boulevardier became a widely popular variation on the Negroni.
Bourbon brings a rich, earthiness to the drink, while gin would bring a more floral and crisp flavor profile. Bourbon makes the drink linger on the palate longer, giving the Boulevardier more body than its Negroni cousin. It reminds me of a Manhattan that is elevated with a bitter complexity. The Boulevardier isn’t as balanced as the Negroni, but its darker character is perfect for cooler weather. It could be considered as a seasonal Negroni, perhaps best enjoyed in the fall.
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What’s easier to put together than an equal parts cocktail? You can use almost anything to measure it out, as long as you make all the proportions the same. For the next featured drink, we will focus on probably the most iconic equal parts cocktail, the Negroni. This drink is made up of three components, each making up one-third of the drink: a base spirit, a bitter liqueur, and an aromatized wine. Traditionally, this would mean gin, Campari, and a sweet vermouth.
The origin of the Negroni has been disputed, especially by those cocktail historians who favor this drink. The most commonly accepted origin story takes us back to the 1860s in Florence, Italy. During this period of history, a particular concoction called the Americano dominated the cafe and bar scene. This was a mixture of Sweet Vermouth and Campari, topped off with soda. Fast forward to the early 1900s when a man by the name of Count Negroni requested for a drink with more kick behind it. He was served an Americano, but with gin instead of soda. This variation overtook the original in popularity, and soon would simply be referred to as the “Negroni”.
Although it is equal parts, some argue that gin should express itself more in the drink. This has led to some going as far as changing the ratio of the ingredients. My solution for this flavor preference is to swap the gin for a higher proof one, “Navy Strength” if you will. I maintain the equal proportions of the ingredients to keep the ease of construction. However, this change allows the gin to make itself more known alongside its assertive partners.
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Sacramento did not have the reputation of being a hip nightlife city. It always had it’s cool spots, but the wave of contemporary cocktail culture never really caught on. That’s not the case anymore. Now Sacramento has an array of different types of places to enjoy a night out. From tiki bars to modern cocktail bars to hidden speakeasies, Sacramento has really expanded its selection of choices. Even the restaurants in the area have stepped up their game, offering uniquely crafted cocktails alongside their interesting menus. Join me for my first ever travel video as I explore the cocktail scene in Sacramento!
In this video, we check out The Jungle Bird for a taste of tiki, The Snug for amazingly affordable and delicious modern cocktails, and The Roost for a curated cocktail experience hidden in the back of a restaurant.
The Jungle Bird
2516 J St, Sacramento, CA 95816
The Snug
1800 15th St, Sacramento, CA 95811
The Roost
1409 R St Ste 102, Sacramento, CA 95811
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Ginger, strawberry, rhubarb, and maple syrup. Does that sound like a combination that harmonizes well together? I would not have thought so until I put together this week’s cocktail, the Kazuca 2021. The name comes from combining the names of my two friends, Kazuma and Jessica, who married in 2021. I created this drink for their big day. I ended up batching three bottles of it, which we busted out and nearly finished after their rehearsal dinner.
The combination of flavors were inspired by a book called The Flavor Bible. It is a book that lists ingredients that pair nicely with each other, helping the reader come up with new, classic, or unique flavor profiles. I took into account their preferences in base spirit and flavor preferences in putting this drink together. They requested whisky, specifically Japanese whisky. In addition, they have an affinity for strawberries as well. I flipped through the book and found that ginger, strawberry, rhubarb, and maple syrup all work together beautifully. Using this knowledge, I found ways to hit each of those notes in my “Original Take” on an Old-Fashioned. I made sure to use all the different types of components at my disposal: syrups, bitters, liqueurs, and amaros.
Are you wondering why I muddled fresh ginger into ginger liqueur? Surely the ginger liqueur provides enough ginger flavor, right? Well, the ginger liqueur provides a gingery sweetness that’s a little syrupy and rich. That quality certainly gives body to the drink. What it is missing is a slightly sharp, spicy bite. To provide that, we muddle fresh ginger into the drink to impart some of that intense kick that we associate with ginger.
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Mixing together four base spirits has a notorious connotation, usually associated with brightly colored, saccharine party drinks. This is not the case in this week’s Modern Twist on an Old-Fashioned. Altogether, this drink requires seven different bottles. I was wary when first making this drink because of the variety of components needed. Turned out to be worth the shopping spree. The Autumn Old-Fashioned was one of the first modern cocktails I discovered and it opened up my eyes to how professionals approached recipe creation.
The Autumn Old-Fashioned was created in 2013 by Devin Tarby at the iconic New York cocktail bar, Death and Company. It helped propel the cocktail renaissance that began around that time. It is a bar that I had to make a stop at during my last visit to New York. The menu was expansive and diverse, filled with uniquely original cocktails mixed up by the imagination of the bartenders there. If you guys have the time, check out this cocktail bar in the Lower East Side of Manhattan for a truly unmatched cocktail experience. They now have locations in Los Angeles and Denver.
For the Autumn Old-Fashioned, we’ll be combining Rye, Armagnac, Applejack, and Scotch whiskey. This is called splitting the base. All these spirits are different, but they do share some commonalities. Rye and Scotch are both grain based spirits, whereas Armagnac and Applejack are made from fruit. Together, they blend into a cereal-y, oatmeal-y, subtly fruity concoction, rounded off with a little maple syrup and chocolate bitters. I can definitely taste the “autumn” notes in the drink.
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When I think of New Orleans, two iconic things come to mind: Jazz and the Sazerac. It just so happens that I love both. In this variation of an old-fashioned, we swap out the flavoring elements. Instead of using any sort of aromatic bitters, we must specifically use Peychaud’s bitters from New Orleans. In addition to that, Rye and Absinthe are also a must for this drink. This drink is served down and neat instead of on a large ice cube.
The Sazerac was originally created at the Sazerac Coffee House in New Orleans around the 1870s. The drink, as with many drinks during this time, originally used cognac as its base spirit. Due to a shortage of cognac from France due to an outbreak of phylloxera, rye was substituted into the drink for the scarce cognac. Rye is now the de facto choice in making a proper Sazerac.
Even though the drink has a nearly identical construction as the old-fashioned, the flavor profile is much different. The swapped components really affect the personality of the Sazerac, making it a truly unique cocktail in itself.
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