Nerina

Description
Amaro, Sweet vermouth, Gin, Orange peel
Ingredients
Instructions
Stir, strain, cocktail glass, garnish
Cocktail summary
Yield
Drink
Year2010
Created byEmployees Only, NY, NY
Referencehttp://www.winemag.com/Wine-Enthusiast-Magazine/Web-2011/That-rsquos-Amaro/
Posted by
christina in tacoma's picture
christina in tacoma on 01/28/2012

Comments

Dan's picture

Has anyone tried this? I realize it's a Negroni variation, with the little-used Meletti in lieu of Campari. It does seem a bit sweet, but worth trying. I'm wondering if splitting the Punt e Mes with some dry vermouth would be needed, or maybe it's great as written.

I also wonder if rye or bourbon would work, since the chocolaty Meletti seems compatible with brown spirits. Or rum, of course.

mahastew's picture

Delicious. I added a dash of wormwood bitters to offset the sweet Meletti a bit. Really good.

christina in tacoma's picture

I've tried this and I like it quite a bit, though I suspect you might find it too sweet as written. I'd say the sweetness is bit more than a Negroni made with Gran Classico and Cocchi vermouth di Torino, for example. The Meletti and Punt e Mes are delicious together. I tried this as a Boulevardier variation using Bulleit Rye, and it was good, but I prefer the more prominent amaro flavors in the gin version.

Zachary Pearson's picture

Dan,

I would guess that EO is going for the Punt e Mes = Sweet vermouth + bitter thing which might give enough bitterness to make the Meletti act like Campari. I think Meletti is regional New York - we don't have it down here. I seem to remember it as honeyed.

I think it would be great as a Boulevardier riff.

Thanks,

Zach

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