negroni negroni

1 oz Negroni (equal parts Hayman's London Dry Gin, Cocchi Sweet Vermouth, and Campari)
1 oz Cocchi Sweet Vermouth
1 oz Campari

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Making this with 1 1/3 oz Campari, 1 1/3 oz sweet vermouth, and 1/3 oz gin would work... but then it wouldn't be equal parts, I guess?Two Mondays ago, Andrea and I headed down to Puritan Oyster Bar where director of operations Jared Sadoian and beverage director Doug Brickel were offering up a "Dumb Delicious" menu subtitled "Buy one drink! Get that drink!" At first I thought it was an April Fools' Day pop-up, but it turns out to be the first of a series of a bartender takeover series. Amongst the quirky and pun-ful drinks on the menu, I selected the Negroni Negroni. I asked Jared if it was a Negroni made with one part Negroni instead of gin. Jared nodded, and explained that "You can keep the process going, and make a Negroni with this combination." To which I replied, "Like a homeopathic Negroni that approaches a Milano-Torino?" Only a few weeks ago, a guest at my bar requested a Milano-Torino. After I delivered the drink, she asked if I had ever had one, and I replied that I have had Americanos, Negroni Sbagliatos, and Negronis of all sorts but not that classic. And while this one approached that two parter, it still was disqualified by 1/9th part gin. The drink served to me with equal parts Campari, vermouth, and batched Negroni offered up an orange and cherry-grape aroma. Next, a plum-grape sip flowed into dark grape and bitter orange flavors with a hint of juniper on the swallow.

the dissenter

1 1/2 oz Zucca Amaro
1 1/2 oz Carpano Antica Sweet Vermouth
1 barspoon Crème de Cassis

Stir with ice and strain into a rocks glass.
Two Thursdays ago after getting dinner in Central Square, I decided to stop into Puritan & Company to try out a drink from their new cocktail menu. I was in the mood for something light, so I asked bartender Josh Cole for The Dissenter, and Josh described how it was one of the opening bartender's creation. Once mixed, it offered Zucca's herbal aromas on the nose. A grape-driven sip was bolstered by the cassis, and the swallow shared Zucca's bitter flavors and finished with a tart cassis note. I am always impressed at how Zucca can carry such simple cocktail recipes such as the Monopatín and the 11+2/12+1.