![]() (Psst: it’s a tangy blend of mayo, ketchup, sweet pickle relish, and hot sauce!) Serve your patties alongside platters piled high with jammy eggs crowned with paprika-spiked aioli and chopped pepperoncini-a.k.a. ![]() This iconic cocktail is an excellent foil for classic charbroiled backyard burgers, amped up with a top-secret special sauce. Plus, it’s an ideal refreshment to complement decadent summertime spreads. All margaritas have one thing in common, though: in its truest form, enlivened with fragrant Cointreau liqueur distilled from a blend of sweet and bitter orange peels, a margarita is the perfect vehicle for summer fun. Voila, you’ve conjured an entirely different experience. To tweak them to a particular occasion, simply switch out a few ingredients here and add in a few new ones there. Planning a low-key chillout session with friends after the workday? Margs are excellent here, too. Gearing up for a weekend backyard BBQ? Make margaritas. This classic cocktail is endlessly customizable, easily tweaked to suit any occasion. This summer, be that friend! And settle on a cocktail that’ll impress folks all summer long: the margarita. Everyone loves the friend who knows their way around a well-stocked bar cart. I like a Campari forward Negroni, sorry !īest Negroni yet ! Would be even better drinking it in Milan or Florence served by a handsome Italian waiter. My "gin-forward" formula is 3 (gin) : 2 (Campari) : 1 (rosso). I do mine 1.25 : 1.25 for gin & vermouth and 1campari when I’m pouring for myself - but really I’ll take it any old way someone is pouring. I appreciate the tips for selecting the vermouth, but what about the Campari and maybe more importantly the gin (which is the main ingredient). I substitute Aperol over Campari and love to add a generous splash of orange juice. Ditto for the whisky cousin, the Boulevardier. My ratios are 2 gin to 1 vermouth to 3/4 Campari. I like Junipero gin for the flavor and higher proof to stand up to the strong vermouth and Campari flavors. It might be a nice cocktail, but it's not a negroni. It's not a real negroni if it's not a 1:1:1 ratio. The flavor profiles of all three were formulated to work together by the same master herbologist and I think it makes for the most seamless and balanced Negroni I've ever tasted. My go-to Negroni for a while has been a 1:1:1 mix of Bombay Sapphire, Martini & Rossi vermouth and Martini & Rossi bitters. I love Carpano Antica as a vermouth, but as an equal partner with gin and bitters in a Negoni, I find its stronger flavor profile dominates the drink too much.
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