In preparation for the upcoming Negroni Week (June 5-11, 2017) I decided to create a few Negroni variations with some of the gin in my liquor cabinet and see how the drink changed. The classic Begroni is equal parts gin, sweet vermouth and Campari. For my variations I used Alessio Vermouth di Torino Rosso, Campari and three different gins.
Negroni #1: This was made using Bombay London Dry Gin (43% ABV) which is a classic gin vapor distilled with Juniper, Coriander, Liquorice Root, Almonds, Lemon Peel, Cassia Bark, Orris Root, and Angelica. As a negroni, sweet and bitter notes were well balanced but the gin got lost under the vermouth. It had lots of herbal complexity from the wormwood and citrus, with a nice juniper finish.
Negroni #2: This was made using St. George Spirits Botanivore Gin (45% ABV) which is a contemporary gin with juniper, bay laurel and fresh cilantro in a vapor basket and angelica, bergamot peel, black peppercorn, caraway, cardamom, cinnamon, citra hops, coriander, dill seed, fennel seed, ginger, lemon peel, lime peel, orris root, Seville orange peel, and star anise macerated in the pot. As a negroni it had a strong citrus aroma on the nose, sweetness from vermouth was still very strong however the finish had a slight spicy character from the gin. Made with equal parts the negroni was slightly out of balance however, adding a touch more gin does the trick.
Negroni #3: This was made using The Spirits Guild Astral Pacific Gin (43% ABV) which is a contemporary gin pot distilled with Juniper, coriander, angelica, cinnamon, grapefruit peel, clementine peel, orange tree leaves, pink peppercorn, pistachio, sage, and orris root in a neutral brandy made from clementines. As a negroni bright floral notes came through on the nose with a light fruity aroma almost like bubble gum. The flavors were well balanced between sweet and bitter with juniper and citrus coming through clear on the finish.