Can you toast the peel and can be done with orange peel in negroni?
1 grapefruit juice 1.5 gin 1 sweet vermouth (using the Carpano here) 1/2 Campari garnish: grapefruit peel (if you got it)
Shaker this one in ice.
1 grapefruit juice
1.5 gin
1 sweet vermouth (using the Carpano here)
1/2 Campari
garnish: grapefruit peel (if you got it)
Shaker this one in ice.
Can you toast the peel and can be done with orange peel in negroni?
The classic negroni calls for orange peel garnish. Never toasted a peel before though
The classic negroni calls for orange peel garnish. Never toasted a peel before though
I have heard this is exceptional with negroni but never had it myself. I understand you just wave the outside of a peel over a match or lighter flame briefly. I don't know the details.
I have heard this is exceptional with negroni but never had it myself. I understand you just wave the outside of a peel over a match or lighter flame briefly. I don't know the details.
teach us the ways
@Theodore_Kent teach us the ways
I remember people circle jerking over the Negroni back in the day, but I never gave a fuck cause I couldn't stand it. Wouldn't that be the most bitter tasting thing ever with the grapefruit juice on top of those other already intense ingredients?
I remember people circle jerking over the Negroni back in the day, but I never gave a fuck cause I couldn't stand it. Wouldn't that be the most bitter tasting thing ever with the grapefruit juice on top of those other already intense ingredients?
nah the carpano rules all
nah the carpano rules all
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