Tag Archives: campari

Jun19

MCC: Count Negroni’s Birthday Bash

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As part of this year’s Manhattan Cocktail Classic, I attended Campari‘s Count Negroni’s Birthday Bash where I enjoyed Negronis in all forms- freshly stirred, barrel-aged, bottled & carbonated and on-tap. I had a sneak peak of the bottled Negronis at the Gala a few nights before.

Carlos Cuerta (Chicago) representing Ohio USBG

Before the party got started at the New York Distillery and adjoining bar, The Shanty in Brooklyn, Campari held the Best Aperitivo finals. Previously Campari held regional contests and Carlos Cuerta representing the Ohio USBG chapter and Juan Alvarez, Jr. from the Los Angeles/ Orange County USBG chapter were among the 29 finalists. Contestants showcased their best cocktail and in the end, judges selected Morgan Schick from San Francisco as the winner. He goes on to compete in Beijing to represent the US in the International Bartender’s Association 2012 World Cocktail Championship Finals.

Negroni Sbagliato by Frank Cisneros

 

We kicked off the party with Negroni Sbagliato (Campari, Cinzano Sweet Vermouth, Mionetto) from Frank Cisneros (Dram). Everyone was dressed in their best mustaches and top hats for the event in honor of Count Negroni. And if you didn’t have the appropriate facial hair, temporary tattoos were passed out. Everyone had fun at the photo booth with the various props. And the music rocked with DJ Questlove rocking it out.

Franky Marshall of Monkey Bar stirring Negronis

Franky Marshall (Monkey Bar) and Kenta Goto (Pegu Club) were set up to stir Negronis made with the New York Distillery’s Dorothy Parker gin, Cinzano Sweet Vermouth and of course, Campari.

 

Theo Lieberman with Carbonated Negronis

There was something so “New York” about Theo Lieberman of Milk and Honey. I could imagine him as a street vendor selling carbonated negronis. Maybe one day ice cold bottled negronis could be had from food trucks in New York (and LA!).

Maxwell Britten Stirring Boulevardiers

The crowd was also enthusiastic about welcoming Negroni’s cousin, Boulevardier (Campari, Wild Turkey 81, Cinzano Sweet Vermouth). Stirred by Maxwell Britten (Maison Premiere), he also cut quite the dashing figure.

I had a great time meeting bartenders and enthusiasts from around the country while noshing on eats from local food truck. My favorite were the dumplings from Rickshaw Dumplings. I wish I wasn’t so full. I would have liked to have tried the food from Morris Grilled Cheese and Korilla. And it wouldn’t be a party without cake! Jane’s Sweet Buns served lemon gin cake with Campari strawberry frosting.

It was also a treat to see Francesco Lafranconi receive the lifetime achievement award from the USBG. I half fell in love with him when I watched him MC the Mix it Up competition at Nightclub & Bar in March. He has such a head for stats and dates. I’m convinced he knows all the 100+ secret ingredients of Chartreuse or at least can find out. Well deserved, Francesco!

And happy birthday, Count Negroni!

Campari

More photos from the party here and here.

New York Distillery

The Shanty

The Minty’s article for Tasting Panel Magazine

Manhattan Cocktail Classic

Index of MCC articles by The Minty

© The Minty // LACocktails.com 2012

May2

Checking Out Scotland By Way of Edinburgh Gin

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Edinburgh Gin

While I was in Las Vegas for Nightclub & Bar, I had stopped by the regional Speed Rack competition where I experienced the joy of a Chartreuse luge. After chatting with the importer, he mentioned they also will be importing Edinburgh Gin. I tried some really liked the more floral (versus juniper) notes. They kindly sent me a bottle and I tried a couple of cocktails.

Royal Gin Gin

 

I had some sweet limes on hand and decided to do a mix of Edinburgh gin, King’s Ginger liqueur and sweet limes. I also added some agave and a couple dashes of Angostura bitters. Once I took a sip, I knew I shouldn’t have used the agave. It was too sweet so I added ice and topped it off with ginger beer. After some adjustments, here is the recipe

  • 1.5 oz Edinburgh Gin
  • .75 King’s Ginger liqueur
  • .75 sweet lime juice
  • Shake, strain, top with fresh ice and ginger beer, add bitters

Negroni with Edinburgh Gin

 

The traditional Negroni recipe is equal parts gin, Campari and sweet vermouth. I have played with the specs and generally I like it with a bit less sweet vermouth so I can get the most of the bitterness. However, for this Negroni with Edinburg Gin, I decided to try it with equal proportions. It made a lovely Negroni and the floral characteristics were not lost at all.

  • 1 oz Edinburgh Gin
  • 1 oz Campari
  • 1 oz sweet vermouth

Stir for about 40 rotations. I like them up so strain and garnish with citrus peel. I know there’s a hot debate about the citrus peel. Most prefer orange to match the bitter orange Campari but I like the lighter lemon. In this case, I used a sweet lime peel (which is yellow).

I’m going to have fun playing around with this gin. I imagine it’ll make a lovely French 75, Aviation or perhaps a Last Word– now if only I had some Chartreuse to find out (grin).

 

Edinburg Gin

More photos here.

 

© The Minty // LACocktails.com 2012

Jan6

Michael’s Santa Monica: The Dominicano, A Negroni Variation

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the bar at Michael's Santa Monica

About six seats face the small bar at Michael’s Santa Monica. There is more seating by way of the lounge and high top tables but my focus has and always been on a bar stool. I like to see the action.

Michael’s launched the new mixology program last Spring. I don’t get out to the Westside often enough so I haven’t seen the evolution of this bar but I’ve heard good things. I’ve been for special cocktail nights however.

I arrived intending on a drink or two before dinner nearby. A friend met me and while I waited for him, I perused the short happy hour list of just three cocktails. The full cocktail list would have to wait for another night. I chose the most expensive happy hour cocktail, the Dominicano ($8). I saw right away it was a Negroni variation (gin, Campari, sweet vermouth). I’ve been drinking a lot of Negronis lately, perfecting my cocktail at home.

The Dominicano

At Michael’s, the Dominicano is Citadelle gin, Dolin blanc, Dolin rouge, Aperol and orange bitters. The mixologist Jason Robey had just left or I would have asked him why he chose to use two vermouths in this drink. It was very nice and I liked the addition of orange bitters.

gin rickey

I had time for a quick highball. I opted for the Rickey with gin ($6). I watched them squeeze fresh lime and it was surprisingly really good. Sometimes I forget how great a simple drink is.

I did also taste my friend’s the 15th State ($7- Maker’s Mark, black pepper-ginger simple syrup, lime). It was very refreshing.

I’m encouraged to come back to try the other cocktails from the main list. There are two cocktails that are $18 which makes me wonder if they could possibly be worth it.

Apple Blush- Noah’s Mill bourbon, Meyer lemon, aged cinnamon simple syrup, Fuji apple, cranberry-pomegranate reduction

Vera Cruz Cocktail- Chinaco anejo tequila, Fair Trade Kafe liqueur, Aperol, seasonal orange juice, Aztec chocolate bitters

There are also two $16 cocktails.

Borracha Remolacha- Revolucion reposado tequila, Del Maguey Mezcal Vida, agave, lime, beet juice, orange biters

Wilbur’s Nemesis- Maker’s Mark bacon reduction, Leopold Bros’ apple whiskey, Bulleit rye, Dolin Rouge, Angostura bitters, torched applewood smoked bacon

These two sounded very interesting to me. Mezcal cocktails are so hot right now.

The rest of the list ranges from $11 and up. It’s very neat to see how this list is so foodie-driven, so seasonal. I’m sure it’ll change in the next few weeks depending on what’s available at the farmers’ markets though we are lucky that a lot of great produce is available year round. Something that has herbs like cilantro and basil would be easy to replicate every month.

I’ll be back!

Other Michael’s posts on The Minty

Ladies Night at Michael’s

New Mixology at Michael’s

Winter 2011 Menu at Michael’s

Michael’s Santa Monica

1147 3rd Street, Santa Monica, CA 90403

(310) 451-0843
Nov18

Hollywood: Matty B at Library Bar at the Roosevelt

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Matt Biancaniello at the Library Bar

 

Following Speed Rack LA, I wanted something to counter-act all the sweet drinks and punches I had. I headed straight to Library Bar where one of LA’s best bartenders, Matt Biancaniello was working. Matty B had his usual assortment of fresh produce on the bar. He shops at as many as 5 different farmers’ markets a week to get everything he needs. And he’s a huge fan of passionfruit. There was an enormous bowl of ‘em at the bar causing my bar buddy to exclaim she wanted something passionfruit.

gin, Campari, passionfruit

 

Matt quizzed her to see what else she liked. He came up with a gin, Campari and passionfruit cocktail which she loved. I liked it but I wanted something with Cynar and was looking for a more bitter drink.

Cynar, coffee, white truffles

 

Perhaps I need coffee? We went with a Cynar and coffee cocktail with shaved white truffles on top. I felt instantly better and more alive.

For the level of detail, fresh ingredients and true hospitality, Matt’s drinks are worth every pretty penny.

 

Fun Reads:

My interview with Matt

Table 20 announces Matt Biancaniello as LA’s Best Bartender (2010)

 

Library Bar at the Roosevelt

7000 Hollywood Blvd., Los Angeles, CA 90028 – 323-466-7000