"Negroni dell'Etna | Crafted Pour"

"After batching up far too much “kitchen sink negroni” I haven’t made a fresh one in a long time, which is crazy because its one of my favorite drinks ever. But I have leaned toward non-stirred drinks lately, so maybe not a total shocker. Anyway, I’d been meaning to put this Amaro dell’Etna to the test and finally decided to give it a go. While I felt the drink was balanced, and the Amaro was present and has a really nice herbacousness that goes well with the Antica, this drink knocked me on my ass. So strong! Besides the ratios and the Root Beer Bitters from Bittercube (really emphasized the Amaro, as if 3/4 oz of it wasn’t enough) this was pretty standard otherwise. It made me realize I had some work to do in the ice department seeing as my clear cube wasn’t all that clear (and small) so it was a bit overdiluted. Still working out the new lighting situation as well but I kind of like the moodiness of this one. Cheers to trying to post consistently I suppose!", "undefined", "Negroni dell'Etna",

"Ingredients"

Negroni dell'Etna By , May 8, 2009 After batching up far too much “kitchen sink negroni” I haven’t made a fresh one in a long time, which is crazy because its one of my favorite drinks ever. But I have leaned toward non-stirred drinks lately, so maybe not a total shocker. Anyway, I’d been meaning to put this Amaro dell’Etna to the test and finally decided to give it a go. While I felt the drink was balanced, and the Amaro was present and has a really nice herbacousness that goes well with the Antica, this drink knocked me on my ass. So strong! Besides the ratios and the Root Beer Bitters from Bittercube (really emphasized the Amaro, as if 3/4 oz of it wasn’t enough) this was pretty standard otherwise. It made me realize I had some work to do in the ice department seeing as my clear cube wasn’t all that clear (and small) so it was a bit overdiluted. Still working out the new lighting situation as well but I kind of like the moodiness of this one. Cheers to trying to post consistently I suppose! After batching up far too much “kitchen sink negroni” I haven’t made a fresh one in a long time, which is crazy because its one of my favorite drinks ever. But I have leaned toward non-stirred drinks lately, so maybe not a total shocker. Anyway, I’d been meaning to put this Amaro dell’Etna to the test and finally decided to give it a go. While I felt the drink was balanced, and the Amaro was present and has a really nice herbacousness that goes well with the Antica, this drink knocked me on my ass. So strong! Besides the ratios and the Root Beer Bitters from Bittercube (really emphasized the Amaro, as if 3/4 oz of it wasn’t enough) this was pretty standard otherwise. It made me realize I had some work to do in the ice department seeing as my clear cube wasn’t all that clear (and small) so it was a bit overdiluted. Still working out the new lighting situation as well but I kind of like the moodiness of this one. Cheers to trying to post consistently I suppose! Ingredients: - Tanqueray TEN Gin - Amaro Dell'Etna Instructions: Add all ingredients to a mixing glass with copious ice and stir until chilled, about 30 seconds. Strain into a rocks glass over a large clear(ish) cube Originals,Spirit Forward,Bitters,Campari,Essentials,Gin,Sweet Vermouth