Blood, Bones & Butter Mentions Negronis 158 Times

"/>

negroni.jpg
OK, that is a bit of an exaggeration. It is clear by the end of Blood, Bones & Butter however, that author Gabrielle Hamilton loves

"/>

Blood, Bones & Butter Mentions Negronis 158 Times

  • Blood, Bones & Butter Mentions Negronis 158 Times

  • ">

    negroni.jpg
    OK, that is a bit of an exaggeration. It is clear by the end of Blood, Bones & Butter however, that author Gabrielle Hamilton loves Negronis. Or at least that she drinks them a lot. She mentions the classic Italian apéritif of gin, sweet vermouth, and bitters (usually Campari) often enough that it stood out for me. Since there are no recipes in the book to reprint here, and I usually share a recipe with you each week, this is a great cocktail for you to try and a good recipe to have.

    Read Part I for the review.

    The Negroni is referred to as an apéritif, a pre-dinner cocktail intended to stimulate your appetite. It was invented in Italy in the 1920s, at Florence's Caffè Casoni. The story goes that it was the special order of regular customer Camillo Negroni, and he ordered it often enough to name it after himself.

    Negroni

    1 ounce gin

    1 ounce Campari

    1 ounce sweet vermouth

    Combine all ingredients in a shaker filled halfway with ice. Stir for 30 seconds. Strain into an ice-filled rocks glass. Garnish with a lemon or orange twist.

    Meet Gabrielle Hamilton during her visit to Seattle next week. There is a free book signing at Elliott Bay Book Company on Monday, March 7 at 12:15 p.m. Also on March 7, at 5:30 and 8:30, are Cooks & Books dinners at The Walrus and the Carpenter with the author. $85 includes food, wine, and a copy of the book. To reserve, call The Walrus and the Carpenter at 395-9227.

    Follow Voracious on Twitter and Facebook.

     
    comments powered by Disqus

    Friends to Follow