di reston
Sous Chef
I love cocktails - not every day, but from time to time. I really enjoy the ritual watching an experienced barman display his showmanship as he prepares it - it makes it that much more special! My absolute favourite is a Negroni.
Originally devised for a well-known bon viveur, Count Camillo Negroni, it's a sophistacted cocktail - but go easy! it's quite alcoholic. I tasted my very first Negroni when I was in Rome with my parents, in 1967. We stayed at the Grand Hotel on the Via Veneto - Rome's glitterati hot spot, and our evening always started with a Negroni. Here's how to make it:
A crystal 9cl tumbler
ice
1/3 gin
1/3 Campari
1/3 Martini Rosso
ice
Orange peel and half a slice of orange.
Put the ice and the orange slice into the tumbler, then gin, Campari and Martini. Stir. Then take the piece of orange zest and, squeezing the zest between finger and thumb, you will see the orange oil on the surface. Stir once, and serve to your guests with a flourish. The flourish somehow makes your guests feel special! It's nice with canapès.
di reston
Enough is never as good as a feast Oscar Wilde
Originally devised for a well-known bon viveur, Count Camillo Negroni, it's a sophistacted cocktail - but go easy! it's quite alcoholic. I tasted my very first Negroni when I was in Rome with my parents, in 1967. We stayed at the Grand Hotel on the Via Veneto - Rome's glitterati hot spot, and our evening always started with a Negroni. Here's how to make it:
A crystal 9cl tumbler
ice
1/3 gin
1/3 Campari
1/3 Martini Rosso
ice
Orange peel and half a slice of orange.
Put the ice and the orange slice into the tumbler, then gin, Campari and Martini. Stir. Then take the piece of orange zest and, squeezing the zest between finger and thumb, you will see the orange oil on the surface. Stir once, and serve to your guests with a flourish. The flourish somehow makes your guests feel special! It's nice with canapès.
di reston
Enough is never as good as a feast Oscar Wilde