In today’s Orange County Register online, I take a break from classical music and celebrities to write about drink. Here’s an excerpt.
Imagine my consternation the other day, when, after a hard day’s work and a night in Mission Viejo facing me, I discovered that, though I had almost a full bottle of gin in the pantry, there was not a drop of vermouth in the house.
We Mangans are a proud race, however. When things look their bleakest is when we spring into action. A brilliant idea crossed my mind. It ran something like this: There must be other drinks you can make with gin besides martinis. (Or gin and tonics – because, sadly, we had no tonic water either.)
Maybe I could make one.
This leaves me wondering if you have ever had a Negroni. It is a heavenly cocktail.
One part Campari
One part sweet vermouth
One part, plus a bit more, gin (about 1 and 1/3 part gin)
Twist of lemon, maybe.
Negroni: Yes. Definitely required reading. Good call, Lisa.
Never had one, but I definitely have to try. Thanks.
Geez, now you’re outta gin. You need a major restocking trip to the local liquor store.
We used to drink a lot of mixed drinks, and the bar is well-stocked with all kinds of stuff including Triple-Sec and Cointreau. Now we mostly drink wine…and an occasional G&T. But our G&T’s are to die for because I go out in the backyard and pick a lime off the tree…
To make a true “White Lady,” you follow the same recipe but also add a little egg white for froth. In either form, with or without the foam, this is a smashing cocktail.
Let me know how the Negroni experiment works out!
Maybe when I’m feeling better, Lisa.
The above is probably spam – there is no such web site, for one thing.
I’ll remove. I approved it because there was no web site in her ID. Thanks.
Actually, my comment wasn’t spam. See, I’m a real person and reader of your blog! This time I’ve included the website in which I was referencing so you may check it out. I’ve been reading your blog for a couple months now. I’m a mixologist in Arizona and I’ve recently began incorporating vaporizers into my recipes. I just wanted to see if any of your other readers are doing the same thing. It seems like this technique hasn’t fully broken into the world of mixology/bartending yet and I don’t see why. It’s a bit pricey at times but the results are amazing.
I am so sorry – heartiest apologies! Say more about the vaporizer?