December 9, 2016

What I’m Drinking: A Dry Negroni from Not My Mother’s Kitchen

Admittedly, I’m usually (as anyone who knows me knows, or, even if you don’t actually know me in an in-person way, if you read this blog you probably know) a staunch soapboxer about drinks-that-borrow-names-from-other-drinks. Meaning, I think a drink name should be as creative as a drink, and that even a small ingredient change needs a new name. So, inis, ritas, olitans, all those, make me sad, as does the recent proliferation of Negroni names. Jaysus, bartenders, be creative!

However, this Dry Negroni is pretty darn swell, and so I can step off my soapbox while I’m sipping. For some reason I’d never even thought to try the subbing of dry for sweet vermouth, cause I am silly. And, I picked up the recipe and idea from rollicking Rob Chirico’s new book, Not My Mother’s Kitchen: Rediscovering Italian-American Cooking Through Stories and Recipes! Rob has a host of good books you should pick up, and his latest is both funny and tasty. It up-ends the hoary tradition of so many cookbooks, where the cook/writer has learned the craft at the side of some family elder, because it turns out Rob’s mother was a terrible cook, and he had to learn in spite of it. It’ll have you laughing and have you making delish dishes all at once, thanks to the combination of funny stories and helpful recipes, the whole of which is written in a wonderful convivial style. There’s even a short chapter on Italian libations, and that’s where I picked up this recipe.

Dry Negroni, from Not My Mother’s Kitchen

1 ounce gin
1 ounce dry vermouth
1 ounce Campari
Orange slice, for garnish

1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add the gin, dry vermouth, and Campari. Stir well.

2. Fill a cold old-fashioned glass halfway full with ice cubes. Strain the drink into the glass. Garnish with the orange slice.

November 12, 2008

Talking Cocktails at Cookthink

Okay, I’m a little behind on posting about this (it’s funny to say “I’m a little behind” though, since I do have a fair amount of junk in the trunk. It’s like Bruce Banner saying, “I get a little angry” or something), but a couple weeks ago I had an awesome experience carrying on a cocktail conversation via email at Cookthink (if you haven’t been visiting the Cookthink and you like eating and drinking, you, pal, are missing out). And if a cocktail conversation at a good site wasn’t enough to make me smile like a bartender on payday, the fact that the two people I was conversing with were Greg Boehm, the publisher of and the bubbly Mud Puddle Books, and Rob Chirico, the author of The Field Guide to Cocktails and writer of Cookthink’s Hair of the Dog column, made me sort-of giddy. We talked about drinks, cocktails, books, modern trends, the word “mixologist,” and a whole bar-load of other subjects any imbiber would be interested in reading more about. So, quit dallying–head on over and dive in to the Cocktails Rising.

Rathbun on Film