This week we have a very special #MasterofCocktails as we’re indulging in some cocktail porn – or, more accurately, some utter, unrepentant cocktail filth.
We’re going to be making a Negroni, but with ingredients that all come from the 1970s! Not a cheap serve this, admittedly, but it is completely, unequivocally epic so you do very much need to get involved still. Sorry.
Incognito window open? Let’s get to it then…
You’ll be needing these…
List of Ingredients
- 45ml 1970s Beefeater
- 30ml 1970s Campari
- 25ml 50:50 mix of 1970s Punt e Mes, and 1970s Martini Rosso
- Orange Peel (Garnish)
First things first – grab a sphere of ice from the freezer, and leave it in a glass to temper.
If you’re curious as to the need to temper the ice – let’s see what happens when we don’t, just for shits and giggles…
Here’s a sphere that’s just been whipped out of the freezer. Crackkkk!
This is what we’ve ended up with. Weak.
So – with the ice safely tempering, let’s take a look at the ingredients.
All of these bottles date from the 1970s, and all are really rather special. The Gin is probably the least ‘different’ as it’s a distilled spirit that’s pretty much been ‘locked in’ as is. Nevertheless, it’s a portal to another era and provides an insight into the production methods at Beefeater in the 1970s.
The Campari and Vermouths however are a totally different story. As they’re macerated, not distilled, there’s a simply huge effect of both oxidation, and (I suspect) recipe changes that render them *totally* different from their modern counterparts. The effect is one of a significant deepening and richening (word?) of flavour.
Very hard to get an accurate photo, but there’s a significant darkening of hue too. LHS is ’70s.
You’ll really see this in the finished drink.
On the palate (the comparison I’m using here is Martini Gran Lusso), the oxidation is pronounced.
There are (previously undiscovered) notes of mocha, leather and dark chocolate. Even a hint of dried ancho chilli.
The ‘rootsiness’ is retained though, as is the sweetness, it’s just much more powerful, deep and exciting.
For the Campari, the colour change is less pronounced, but there’s a slightly orange hue to it.
The palate of the campari is *much* rootsier than the modern-day equivalent. Less sweet. More intense.
In fact if I was tasting this blind (and in a blue glass), I’m not even sure I’d peg it as Campari. Maybe an amaro?
The differences in the Vermouth and Campari’s flavour profiles mean we’re going to alter the ratio from standard (1:1:1). Now I don’t *think* this qualifies as ‘fucking around with Negronis’ (a pet hate). Do lambast me if I’m wrong though.
So – here we go; we’re going to take 45ml of 1970s Beefeater:
30ml of 1970s Campari.
And 25ml of a 50:50 mix of 1970s Punt e Mes, and 1970s Martini Rosso.
Add them to a stirring glass, and add a handful of ice.
Give it a very quick stir, then strain over your (now tempered) Ice Sphere.
To finish, we’re going to express a strip of Orange peel over, then drop it in.
The (1970s) Negroni. Ice is almost invisible due to the clarity. An amazing drink.
Enjoy…
Now I’m not fully mental. I know this is a *very* expensive drink. The bottles for this cocktail will run you about £500.
That said, I’m fortunate enough to have drunk wines 10 times that price, and whisky that’s 100 times as much and I can honestly say that this is one of the most sublime experiences of my life. You *need* to get involved. Get some friends together, buy some, and have a once-in-a-lifetime experience. You won’t regret it.
I truly believe that this is a golden age of availability for drinks like this. Top London bars are beginning to cotton on to the fact that there’s a market for a £100 Negroni, and are buying bottles at a phenomenal rate. Don’t miss your chance to get involved.
You’ll regret it.
Next week, you’ll be needing these…
Bathtub Gin, Edmond Briottet Crème de Mûre, Monin Sugar Syrup and a Lemon.
Ben
