Step up your negroni with these excellent gins:
byHannah Howard| PUBLISHED Sep 2, 2022 4:58 PMShopping & ReviewsShareA classic Negroni is made with equal parts gin, sweet vermouth, and Campari. It’s simple to make: pour over ice, and you’ve got a smooth cocktail with a bite, designed to stimulate the appetite, and start the evening right . The drink was invented when Count Camillo Negroni requested an Americano with more kick while on a night out in Florence in 1919.
Marsh Mokhtari's personal favorite Negroni recipe is 2 parts gray whale gin, 1/2 parts sweet vermouth, and 1/2 parts Campari. Garnishes it with a grapefruit peel and serve it ice cold, up. Ferdinand's Saar Goldcap Dry Gin is made only once a year on the steep slopes of Germany’s 275-year-old Zilliken Winery. It’s crafted with a unique lineup of botanicals: juicy pears, cocoa beans, acacia shoots, Mirabelle plums, and the vineyard’s Riesling grapes. The result is a remarkable, fruit-forward spirit with a touch of chocolate peppermint, the earthy fragrance of thyme, and bright, nuanced fruitiness. There’s a note of fir on the finish, but it’s less juniper-forward than many gins.
The Kyoto Distillery starts with a base of rice spirit, and then distills them in groups corresponding to their flavor profile: yuzu and lemon impart a puckering citrus zing; juniper, orris, and Hinoki, a Japanese cypress, add a pleasant earthy element; ginger and sansho pepper bring spice; and shiso and bamboo leaves give the gin a floral elegance. The result is multidimensional yet wonderfully clean-tasting.
This vibrant gin is made cold, at Oxley’s -5°C in their patented cold distillation method, which takes place in a vacuum. Cool enough to nerd out about, this process helps all of the flavors shine through. 14 herbs and botanicals, including fresh frozen citrus peel, give this spirit a zesty kick that will jolt you—and your Negroni—awake.
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