Comments on: I have seen the Futurism: the Negroni

By: Dave

Dave — Sun, 20 Nov 2011 01:55:44 +0000

It’s 1 part Martini, 2 parts Carpano and 4 Parts Beefeater for the ideal Buñueloni.

By: Beefeater

Beefeater — Thu, 16 Jul 2009 15:04:38 +0000

Really enjoy this cocktail..Perhaps one of the easiest cocktails to make, but definitely one of the tastiest

My Recipe:
1 PART Beefeater Gin

1 PART Campari

1 PART Italian Sweet Vermouth

METHOD Build ingredients, over ice, in a rocks glass and stir. Garnish with an orange wedge.

Awesome Video Tutorial on the cocktail: http://www.beefeatergin.com/mixology/video.php?video=Negroni

By: Tex

Tex — Wed, 15 Jul 2009 08:17:05 +0000

Thank you for bringing this to my attention. I manage the bar at Annie’s and can say that according to our specifications the Negroni is to be garnished with a flamed orange peel. I will also make sure that the crime of lemon is never perpetrated upon this drink!
Cheers-
David

By: tracie b

tracie b — Thu, 09 Jul 2009 13:51:19 +0000

let’s not forget about the Martini Bianco col ghiaccio e limone!

By: H. Rodman

H. Rodman — Thu, 09 Jul 2009 04:54:57 +0000

I just returned to the Master and stand corrected: Buñuel and Parzen are in very fine sync here.

Buñuel writes:

“After the dry martini comes one of my own modest inventions, the Buñueloni, best drunk before dinner. It’s really a takeoff on the famous Negroni, but instead of mixing Campari, gin, and sweet vermouth, I substitute Carpano for the Campari. Here again, the gin–in sufficient quantity to ensure its dominance over the other two ingredients–has excellent effects on the imagination. I’ve no idea how or why; I only know that it works.”

I have for years been using Punt e Mes as the closest thing to Carpano I could find–but now that the Antica Formula is available, let’s go to town!

By: Cory Cartwright

Cory Cartwright — Thu, 09 Jul 2009 00:30:58 +0000

I wouldn’t put Carpano in anything except a clean glass…

I do love a negroni and the weather is perfect for it, self destructive proto-fascist art movements aside.

By: Do Bianchi

Do Bianchi — Wed, 08 Jul 2009 22:53:44 +0000

@Howard we’ll have to drink Buñueloni the next time we see each other! I am a fan of Punt e Mes but Carpano Antica Formula is a cut above the rest! I’m thirsting for Buñuel’s autobiography now!

@Mattie happy birthday! Watch out for the Futurists! ;-)

By: Mattie

Mattie — Wed, 08 Jul 2009 10:48:58 +0000

As much as a I love Negroni, I think the Negroni Sbagliato reigns supreme. As you probably know, it is composed of Aperol, Prosecco, and sweet vermouth (and a slice of orange of course). I just downed a couple on my B-Day in Gallipoli overlooking the beautiful Ionian Sea. Thanks for filling me in on the Futurism!

By: H. Rodman

H. Rodman — Wed, 08 Jul 2009 05:48:29 +0000

One splendid variation on the Negroni is the Buñueloni, a drink invented by, and consumed with fine regularity by, the Spanish filmmaker Luis Buñuel. Buñuel, who as an artist and a Surrealist knew that there was no real lucubration without gin, also drank Martinis (there are two splendid recipes for Martinis in his autobiography “My Last Sigh,” written with his scenarist Jean-Claude Carrière).

The Buñueloni is a Negroni in which the fine aperitif Punt e Mes substitutes for the Campari. Most Buñueloni recipes call for 3/4 of an ounce of sweet Vermouth, 3/4 of an ounce of Pent e Mes, and an ounce of gin. But in deference to the master, wouldn’t one/one/two be more appropriate? Or even one/one/three?

As for the sweet vermouth, I would hold that Carpano “Antica Formula” would be the most canonical; but others feel that Martini & Rossi red vermouth makes for a better cocktail.

By: Do Bianchi

Do Bianchi — Tue, 07 Jul 2009 21:12:06 +0000

JT, so true, so true… like cappuccino after 11! Ideology aside, I love Depero.