How to Make Negroni. Art of the Drink 37

[Music Playing] Anthony: Welcome to the Art of the Drink video podcast. My name is Anthony Caporale. And, this is our last week with our February Drink Art girl Krista. Thank you so much for working with us. And, did you have a great time? Krista: Thank you, I did. Anthony: All right, so we are going to wrap up the month with another installment of our Art of the Drink classic cocktail series. Where I do a drink that I have been wanted to do for a long time called the Negroni. All right, a pretty popular cocktail and is generally served in a martini glass. So, we are going ahead and set our martini glass first. [Music Playing] And, as usual with all martinis, shaker tin and a big scoop of ice. First, I am going to put in Negroni is one ounce of gin. All right, and then, one ounce of the ingredient that mix in the Negroni which is Campari, and Campari is a type of Italian bitters, so I am going to put one ounce of Campari. The thing you want to remember in Negroni is its equal parts, three ingredients, one ounce each. And, the last one is sweet vermouth. Okay, one ounce of sweet vermouth, and I am just going to shake it until the tin frost. [Demonstration] All right, and we will strain this into my martini glass. But, the traditional garnish for a Negroni is the twist of lemon, but the traditional garnish for most drinks that have Campari in them is some form of orange. So, I am going to kind of combine them a little bit. I am going to actually flame an orange peel over the top. First thing you want to do is take your orange peel and grasp it between your thumb and forefinger with the orange side out, and then take a lighter, I like a Zippo because it stays lit, it makes it nice and easy. I am going to put the lighter between the orange peel and the drink, and I am just going to squeeze in a popping motion, this peel right through the flame, you can watch that it will squirt oils over the drink. And now, the traditional lemon twist right over the drink, so I get all those essential oils going right on top, one turn round. And, as I usually do with my twist, I go ahead and twist them once and drop it right in. All right, and that is our Negroni. Want to give it a try? Krista: Yes. [Music Playing] Male: Each week, our Art of the Drink video podcast prize package will consist of A Maker’s Mark apron, a copy of my Art of the Drink Volume One, Bar Essentials DVD, and a limited edition version of That Special Touch, a Maker’s Mark cookbook, not available in stores. Anthony All right, so we got our martini glass, and then, a big scoop of ice in the shaker tin. Great, one ounce of gin to get it started, and one ounce of Campari, perfect, and one ounce of sweet vermouth, and then shake it up real good, and then strain it into a martini glass, nice pour. Krista: Thank you. Anthony: And now, let us try a little bit of flaming. So, lighter. Krista: I am scared. Anthony: It is all right. What you want to do is start with it just kind of straight up and down, and then pop it close like that. All right, I am going to hold the flame and I want you to squirt right through it. [Demonstration] Nice! Good job! See if you can get another one out there. Nice! Good job! All right, lemon twist. [Demonstration] Perfect! All right, get it a little twist on over the top and then you are just going to drop right in. You want half of it in the drink, half of it out of the drink, so it makes it taste better and look better. [Demonstration] Perfect! And, that is our Classic Negroni. Let us go and have a couple of sips. Krista: Okay. Anthony: Salute. [Music Playing] NEGRONI In shaker tin with ice, add: 1 oz. Gin 1 oz. Campari 1 oz. Sweet Vermouth Shake to frost, strain into martini glass. Flame orange peel over top, garnish with lemon twist. Anthony: If you want more information on the Art of making drinks, visit us on the web at ARTOFTHEDRINK.com [Music Playing] If you ever wish you can attend bar, then we invite you to experience Art of the Drink. Art of the Drink is an easy and fun how to bartending DVD. Join for a profe