The Best Vermouth for a Negroni
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- čas přidán 8. 06. 2024
- How do you know which brand of Sweet Vermouth to use in your Negroni? Let's find out! In this video we make 3 Negronis, each with a different brand of Sweet Vermouth. We try each one and provide tasting notes to help you decide which one you want to try in your next Negroni. Let's make some drinks!
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0:00 Intro
0:26 What is Vermouth?
1:31 Assembly and Mixing
4:59 Tasting Notes
10:59 Outro
11:11 Bonus Tasting Notes
12:05 Like and Subscribe
Negroni
1 oz. Gin
1 oz. Campari
1 oz. Sweet Vermouth
Music: www.bensound.com
#makebetterdrinks #cocktail #cocktails #howtomakecocktails - Jak na to + styl
antica formula rules them all
Yes, Antica is great - we just didn’t have a bottle on hand to compare. Cocchi would be the closest amongst the ones we tasted.
@@makebetterdrinks6375 You should do a heads up Cocchi and Antica showdown
I love Antica, and it can be magic in a glass, but I find myself building my drinks around Antica as it smothers many weaker spirits. With whiskey you need a minimum of 100 proof (barrel proof ideally) to stand up to it, and gin becomes more the mixer to Antica unless you drop its ratio.
Get that right combo and its otherworldly, but as a workhorse vermouth you can get BOTH Dolin and Cocchi for the same price and between the 2, they mix well into anything.
@@Keithslawinski I do not drink whiskey and I only use Antica to Negroni. Depending on the gin I might need to change the ratio i.e. with beefeater I might increase the gin portion but with plymouth I will probably stick to the 1/3 ratio. I've tried a few and always revert back to Antica. Now I have purchased a cocchi (heard is quite similar to Antica and half the price, I will use it and say)
Carpano Classico is the bigger bang for the buck. Cheaper than the others but very tasteful! My top 3 are: Antica Formula, Carpano Classico and Cocchi. Instead I use Beefeater gin, because it’s less intrusive and give more space to Campari and vermouth. Cheers from Italy!
Interesting! I have not seen Carpano Classico around here but Antica Formula is indeed great. I like Beefeater for Negronis but the more Juniper-forward notes in the Tanqueray also work well. Either way, thanks for checking us out!
Here in WA state in USA, Carpano Classico is actualy more expensive ($24.99) than Cocchi di Torino ($18.97), while Carpano Antica is pretty pricey ($34.99). As a result, Cocchi is my go-to premium sweet vermouth. And I agree on Beefeater, although Tanqueray works equally well. For negronis, I pefer a classic London dry, as opposed to a Plymouth or more modern herbal vermouth, like Drumshambo, Hendricks, or Tanqueray 10 I would use in a martini or G&T.
When I was in Italy, it was the first time I had Negroni’s and everywhere I went they were made with Cocchi. So anything else tastes wrong to me. I love this cocktail. Thanks for the video.
Cocchi di torino is my goto. Tried them all.
thank you for the video! i really want to try one of them
DAVID!!!! The Negroni is in my top 3 fav cocktails of all time!!! The Vermouth def makes a huge difference... Great video!!!
Yes! The Negroni is definitely a favourite of mine too, such a great cocktail. Thanks for watching!
Thank you for this video. I am new to drinking a Negroni. I own the Cocchi, and I love the sweetness of it. I will need to try it with the Dolin as well.
While assembling the Martini and Cocchi were swapped if seen left to right with reference to the bottles. While tasting they are in the sequence of the bottles left to right ie Cocchi, Dolin and Martini.
In 1954 on Les Isles De Lerins in summer school at age 11 I spotted this large bottle of Green liquid on the side of a bar and on the other a large bottle of Yellow. Both in wooden swing frames . It was a liqueur called Lerina made by the resident monks. I pointed and indicated that I would like glass of that! Fearing for his fat ass the bar tender shook his finger at me, filled a glass with ice cubes added an inch or so of Martini Rosso some soda and plonked it in front of me. I thought I was very grown up. I have loved this vermouth ever since and I have been drinking Negronis for the last 40 years. 2 a night . I really don't like much except Martini in this cocktail. I'm 80 next year and only slide off the wagon at 36,000feet when I get stuck in to a couple of bloody Marys . God forbid that I should ever have to fly easyJet but apparently they have a very good tomato juice mix. Only Kidding I do use easyJet
Great video!!!
This is a great vid! I'm totally new to cocktails and have both Martini and Dolin in the fridge. It's interesting how I actually prefer Martini when neat (I like herby flavours and find Dolin bland in comparison), but I do find it can overpower a drink.
Great work. Best "ingredient" format is a really refreshing take on youtube cocktails. Good stuff.
Glad you enjoyed the video - we have more content like this planned in the near future so stay tuned!
@@makebetterdrinks6375 xq was
great video, my favorite vermout for Negroni is "Starlino rosso"
Agree 100%. Funny enough, I actually keep Dolin and Cocchi as my workhorse Vermouths. Dolin tends to work better with Bourbon and Cocchi works better with Rye IMO, with both taking turns in gin depending on the drink/gin/mood.
The bummer is I am NOT a fan of Martini and its use in most bars means I can rarely order a Nergroni, boulevardier, or Manhattan while out :(
That was a very interesting “twist” on a cocktail video, thanks. I like Dolin vermouth, but am always open to new ideas.
Thanks, glad you liked the format! We’ll have more like this soon. And yeah, Dolin is my go-to but the others also have something interesting to offer.
@@makebetterdrinks6375 Yes, I’m trying to grow a little, especially since I sell booze for a living.
Pro tip when using martini use a sweeter gin, brockmans for example
I like your video, but I would have used three separate measuring glasses for the vermouth, so that each sample isn't contaminated with the flavor of the previous sample.
Serving in the frozen rocks glasses is a VERY nice touch!
I've learned so much!
Thanks! Let us know if you want us to try something else in a video, we’re always happy to make some drinks :)
@@makebetterdrinks6375 oh my gosh! There's so much to learn! What are all the different tools you use? How do you choose the right glass? What about garnishes?
All good suggestions! Glasses and garnishes are definitely on the list.
Cocchi is amazing. Also Ferdinand`s Red Vermouth from Germany is excellent
Thanks for the tip! I don't think we have access to Ferdinand`s Red Vermouth around here but I'll certainly keep an eye out.
Thank you
I hear a little bit of Canadian accent. Am I right, not I am? I get chocolate, cherry from Cocchi. I was surprised to hear you say vanilla notes. I'll have to try the Martini Rosso. I've avoided it. I do like the Dolin as well. A steady go-to. Another way to go is to go half and half on the Cocchi and Dolin. Cheers.
antica formula, the botanist, campari. Change my mind!
Sounds like a great Negroni! Carpano Antica is a great choice, but Cocchi di Torino is similar in flavor (though not as intense)
For making cocktails at home, Martini & Rossi has the advantage that it is readily available in 325 ml bottles. Because vermouth goes bad, that means that an occasional drinker of Negronis or Manhattans can get away with throwing away 1/2 of a 325 ml bottle of sweet vermouth instead of 3/4 of a 750 ml bottle after a month or so.
I usually make them as the "weekend drink" for my family barbecues on a big jar to reduce waste
Good point! Yes, the smaller sized bottle of Martini is convenient, especially if you don’t drink Negronis very often.
@@makebetterdrinks6375 Exactly. 325 ml is 10 Negronis made to 90 ml build. I'm a Negroni fan, but wouldn't drink that many Negronis (or Negronis and Manhattans, etc.) in a month (the life expectancy of an open bottle of vermouth).
That's exactly the reason why I bought a 325ml bottle of Martini today. Last time I bought a 750 ml bottle of Cocchi and kept drinking Negronis for weeks.
I haven't prepared a Negroni with the Martini yet but after reading the comments it sounds like it may not be the best experience, I'll try not to prejudge though.
Actually, Dolin and Cocchi also offer 375 ml bottles of these vermouths.
Strange thing I find Campari sweet. No one I know does and I absolutely love Negroni. Thank for information. I did not know what was in the drink and for me it's sweet yummy I could that all night 😅
My Italian friends use Martini most of the time. It works because sufficiently bitter and herbal. In my experience North Americans like things to be too sweet. Cinzano is disgusting. (I like to add a tiny bit of extra dry Martini to reduce sweetness. This is considered evil by most cognoscenti.) Lightly burn the orange peel with a match first to release oils before twisting, or, if you have no peel to hand, add a dash of orange angostura bitters. Avoid an orange slice (take note Mr Tucci): it has to be the peel. The gin should be relatively neutral: it is there for alcoholic oomph rather than taste. The flavour should come from the Martini and the Campari. Opinionated? Me?
Agreed! A Negroni should have that distinctly bitter note. The vermouth should not cover it, only add a hint of sweet. If you like candy a proper negroni is not your drink. The constant and primary ingredient is the bitter Campari. Cin cin!
Last night I made my first Negroni with Martini and after watching multiple videos and hearing the story of the drink my expectations where really high, I'm inclined to sweet drinks but I go well sometimes with bitter-sour drinks but only if they're well balanced .. unfortunately, Martini took all the magic out of my experience .. and thanks to this video now I feel confident that I'm not pregnant and my taste buds are inline of that cheap bitterness I tasted, so thanks for making this amazing comparison video, next time I'll go with the Cocchi and maybe wear protection
Thanks, glad the video was useful! It definitely sounds like Cocchi would be better for you, or maybe Carpano Antica, which also has a sweet vanilla flavor. Good luck!
Yeah, that heavy oregano note in Martini reminds me of pizza sauce and I really don't like it in my drinks.
Yep, just made my first Negroni with Martini, and I wasn't really a fan. Gonna try another vermouth next time.
I would like to say gin has as big an impact as the vermouth, only thing that is constant, is the campari, so some vermouth just works better with some gins then others.
Yes, I think you're right if we consider all gins on the market rather than only London Dry gins. I'd like to do another video comparing different gins but it's challenging because there are so many!
Well not even the campari is a constant if we consider negronis a wider category. You could try with a white bitter like luxardo or suze, which goes really well with white dry vermouth and the flavours switch immensely. I for one like it with either dark or white bitter but prefer white dry vermouth even with the campari. Swapping gins has just as much impact though so i would like some comparison of different gin categories oute there:P
Martini and Rosso's Rosso vermouth mentions that it's made with a "secret blend of wines". This implies to me that the constituent wines don't change over time, which seems bizarre to me as the reason for choosing to use multiple wines vs a single source is to select for best the flavor over time to make up for the lesser quality. Even Filippo Berio changes the source of its olives over time, and it's definitely not known for being the very best olive oil.
Have you tried brovo's vermouth? I have them in the restaurant bar I work at and love them
No but I'll add it to my list to try! I haven't seen it around here but I'll certainly have a look for it.
Ahh....The most infamous "Negroni". Now this is one damn cocktail!
The Negroni turned 100 years old in 2019 and has some imaginative history.
Invented in 1919 by Count Camillo Negroni, in Florence Italy, somewhat related to the classic cocktail "Americano", which was another favourite of Ian Fleming, and of course, James Bond..
Hmmm...Coincidence here that you are doing Bond cocktails, I presume???
In any case, the Negroni was first made in 1919, when Count Negroni, requested his bartender to harden or "stiffen" up his Americano by replacing it's traditional soda ingredient with gin....
Negroni's bartender, Fosco Scarselli, added a twist to the imaginative cocktail, by replacing the lemon with a slice of orange peel....then "voilà"...The Negroni!....
We now have an annual "Negroni Week", where Negroni's raise money for charities....This is an important cocktail!!!
There is a question of bitters?..To add or not to add?
Unfortunately, that history is muddied...
I will say that, Orson Welles endorsed the Negroni, "with bitters", while making his movie "Black Magic", while in Rome in the year 1947..
He stated then, and I quote; " The bitters are good for your liver, while the gin is not....They balance each other out".
This is a great video on the infamous Negroni-
Your "Bonus Testing Notes" were "Superb"...
Looking forward to more from you guys.
And pre-dating the Americano is the Milano - Torino, half Campari(Milano) and half sweet Vermouth(Torino). American tourists wanted it diluted with club soda, hence the Americano. If you like a Negroni try one of these for a lower alcohol bitter sweet classic. Salute!
Awesome video, here in Mexico it is very difficult to find a good vermouth. Can I use red wine? If yes can you recommend me one that can be used for a negroni
Lol no
Thanks! Unfortunately, you can't directly substitute red wine for sweet vermouth, but you could try a dry red wine with a bit of simple syrup to mimic the flavour. Alternatively a Port might work.
we can get Cinzano in Mexico which is far superior than the Martini Rosso also there is Carpano in La Europea, which has a lot of stores through out Mexico.
Pratt, Antica and Alessio here.
I love carpano Antica for my Negronis. when I don't have it I use cocchi
Yes, that's a great substitution - Cocchi has a very similar flavour but it's not quite as assertive.
There's no way you can do this without Antica Carpano which makes the best Negroni IMO. But kudos for using the Tanqueray.
Yes, Carpano Antica is a great vermouth and we would have featured it if we could have found a bottle around here. Cocchi di Torino does have a similar flavor profile, so we would definitely recommend it to anyone who likes Carpano.
"This tastes like how the Rainbow Valley souvenir shop smells" is the kind of commentary I come here for.
Yeah, we had to keep that one in. Someone knows what that place smells like!
Gary Regans fav was Noilly Prat Rouge
Nice, I'll look out for that one. Unfortunately the vermouth selection here is not the best so we had to work with what was available.
Can’t help but noting that in Italy most bar Negronis are made with Cinzano Rosso. And they taste damn good.
Interesting! Yes, I've tried Cinzano Rosso and it also makes a very good Negroni.
just made my first negroni with cinzano vermouth. it is pretty bad tasting. is cinzano just the worst vermouth for taste. im thinking of throwing the bottle away after 1 oz used. is it good in anything?
@@makebetterdrinks6375 does it though? i had to water it down with a once or 2 of ginger ale pop and another ounce or 2 or orange juice and let the ice cubes fully melt . to make it pallitable. now it tastes like watered down grape fruit juice but at least its not disgusting anymore. barely
To amplify a question from Altruisminservice - what about bitters? I always think of them as a key finishing component to a Negroni. I guess you wouldn't want something that's going to "get in the way" of the drink. A local distillery (Compass in Halifax, NS) makes an orange bitter that is just lovely in a Negroni: but, then, orange is already in there, I suppose.
Do you guys have favourite bitters? I guess that could be a video in itself, maybe!
Interesting! Campari is itself a kind of amaro (bitter) but the addition of orange bitters sounds really tasty. I’ll try a few variations and either reply or we can make a video if we have more to share.
So to follow up - I tried a couple Negronis with orange bitters and they do add a nice extra dimension to the cocktail. Even with the orange peel the bitters still contribute a nice orange flavor to the drink. I found Regan’s a bit too spicy but Fee’s or Angostura Orange bitters go really well.
I typically use Carpana Antica. What would that be closest to?
Great question! Carpano is most similar to Cocchi di Torino. They both have a strong vanilla note but the Carpano is more assertive. If you can find a bottle of Cocchi you should definitely give it a try, it's a great vermouth.
You need to try it with the Punt e Mes
I just bought a bottle so I will definitely try this!
Negroni best
Having only tried Colin and martini, I would drink dolin straight that’s all I’m sayin
Hi Carpano Antica Formula vermouth, Campari and Malfy grapefruit forward gin with either orange or red grapefruit zest makes the very best, and I have previously made all the different vermouth and gin Negronis. Also, bought a Negroni in an Italian restaurant in Kirkcaldy last year - horrible! Shaken and served over crushed ice without even an orange wedge. Waste of money!
Love making my own.
Nick from York
Just think about it: nine years prior to the passing of the Prohibition Act, the Martini is created as a spin off of the Martinez by using Martini and Rossi vermouth and ditching the maraschino. After word gets back to M&R of the popularity of the drink, they majorly sponsor it throughout the rest of the United States. Drinks had become increasingly more spirit heavy and lower in quality since prohibition had seen its infancy in the latter half of the 1800s, so M&R set itself up with a major cash cow by providing a super cheap vermouth to bars whose budget was already thin due to the elevated cost of spirits. Russia made a similar move with vodka, soliciting its market share in the USA by pushing Vodka Martinis (especially in Bond films) and even creating bizarre recipes like Vodka Marinara. Don't compromise for the cheap shit; go for better vermouths and enjoy your drinks properly.
Cohe? I guess you don't speak any Italian at all? 😂 Good video tho, I would've liked to see Cinzano. It's very flavorful, bold taste
Martini Rosso is the Jose cuervo of vermouths. If you want anything that actually tastes good, stay away from it. Gin does matter but if its one ingredient that you have to actually spend and be of good quality it has to be the vermouths you use first and foremost, i see a lot of really mediocre Gins used as wells in bars but the drinks turn out fine usually because the vermouth dry or sweet is actually a good one.
Hated nergroni's, Manhattans, and boulevardier's for the longest time until I found the real issue was Martini. It's incredible what difference vermouth makes as now, between Dolin, Cocchi, and Antica, those above 3 drinks are my favorite go-to cocktails at home (and so fun to experiment with against different ryes/bourbons).
@@Keithslawinski
Exactly, Back then I thought i had the good stuff, I spent a lot on Hendrick’s and I was using Martini & Rossi, man it was disgusting lol. I use now Dolin and it’s so good I sip it neat and its cheaper as well.
just made my first negroni with cinzano vermouth. it is pretty bad tasting. is cinzano just the worst vermouth for taste. im thinking of throwing the bottle away after 1 oz used. is it good in anything?
Only Cocci or Antica
Actually Red Martini cannot be called "Vermut" coz Vermut should be over 15% of Alcool
That books beside of the sink makes me panic!
Get the Cocchi and put less in til the balance is what you want.
Call me a purist, but maybe mix the drinks with different jiggers and stirring spoon
That’s a fair point, and certainly something you’d want to do if mixing drinks at a bar or another professional setting. We’re a bit more casual at the home bar, but I appreciate your dedication to purity!
I was looking for someone to comment on this before I started a new comment. But I thought "cross contamination" immediately...and thus a skewed test.
the triangle taste test should be hidden, you will pick it not by its price, more fairness.
Thanks for the suggestion! We thought about doing a blind taste test and we might do one in the future. Despite the price differences, we tried to highlight the differences between each vermouth - the most expensive is not necessarily the best for you!
Good analysis. I had always assumed I could not drink sweet vermouth and was absolutely disgusting. Then I realized it was M&R. Cinzano , cocchi, dolin, noilly prat, hell, even the very cheap gallo or tribuno you have here in the US are better to me I realize it's a personal thing but that herbal oregano (not something I mind in food) is utterly unpalatable.
Martini is nasty stuff. Make your own vermouth! There are great tutorials on youtube