#40: Negronis
This feels like the perfect Thursday to stop by the liquor store after work, drop a little bit of cash on booze (think of it as an investment), then go home and celebrate the fact that you have partially survived another week of life by making some jaw-droppingly good negronis. Most likely you already have some gin knocking around at home, right? So, you’re potentially a third of the way there in the liquor department! C’monnnnnnn…do it…be sophisticated in an after-work-cocktail-hour kinda way from an age that was terrific for elegant drinking (but fairly horrific for social justice).
Bitterness is of course the most forward flavour of a negroni, but it comes with a dose of sweetness that helps slightly soften everything up. Both negronis today have an element of bitterness, though the second version tones down that flavour by dialing up the sweetness just a touch. The first negroni is a classic, with the proportions slightly tweaked from the traditional ones (not the classic 1:1:1), making it even more pleasing than your average negroni (which I already find quite pleasing). The second, as already mentioned, is a slightly sweeter variation known as a white negroni. Both would yield a delightful evening. Too many of either would not yield a delightful morning.
