How to Make a Fall Version of a Gin Cocktail

The Autumn Negroni is an intensified Negroni. Bigger. Drier. It takes a cocktail which is layered, bitter and alcoholic, and significantly increases all three measures. This is what would happen if a standard Negroni was cast in a superhero movie and given six months to get into the best shape of his life: he’s angular and imposing, a significant force.

The fact that it is also elegant is something of a magic trick and worth paying attention to. The autumn Negroni is, like a normal Negronimade of Ginsweet vermouth and Camparibut also adds Cynar, Fernet Branca, Orange Bitters and Peychaud’s Bitters. If seeing that list of ingredients makes you skeptical, I’ll say I’m with you, or I certainly was when I first read it on a menu in late 2011. The standard Negroni is already bitter and complex. Why would you want to add four more? vectors of bitterness? It’s difficult to make a seven-ingredient cocktail that is clear and elegant as is, and one would reasonably believe that once you have Campari, Cynar, Fernet Branca, and Orange Bitters, a dash of Peychaud would just be a waste free time for everyone. .

I should have known that. The Autumn Negroni was created at the neo-speakeasy The Violet Hour, which since its opening in 2007 has been one of Chicago’s most famous and excellent cocktail bars. The Violet Hour is a frequent finalist for the Spirited Awards, won a James Beard Award for its outstanding beverage program in 2015, and head bartender Toby Maloney went on to write a book, The bartender’s manifesto, who himself won a James Beard Award in 2023. They are, in short, pros. When I saw the Autumn Negroni on their menu, I couldn’t understand how the drink would be balanced (let alone avoid being redundant and punishing), so I ordered it.

How wrong I was. It was the cocktail that opened my mind to what was possible, that showed me that liqueurs can be layered like a fall outfit, each glowing for its moment in the sun before peeling off. The bitters in the Fall Negroni come off individually and at different times, producing waves of flavor that prolong the finish as long as possible. First, the sweetness of the amari mixes with the juniper of the gin and the light anise side of the Peychaud, followed by the bittersweet Campari and the brightness of the orange bitters, but just when the Campari would become rusty and bitter, that quarter ounce of Fernet Branca stings all the peppermint. and menthol, only to be repelled by the long earthy finish of Cynar. It’s like a relay race, each ingredient holds the baton for a moment before passing it to another. It’s truly remarkable.

The Autumn Negroni is not listed in Maloney’s book or on the bar’s website. The only reason I know is because I was lucky enough to order one, fall recklessly in love with it, discover the recipe, and proselytize about it behind the bar during the Next 13 years. I wouldn’t do it for everyone – it’s an order of magnitude more accurate than something like a Aperol Spritz and waterier than something like a American— but among drinkers not intimidated by that description, the Autumn Negroni still delivers. It’s the perfect drink for a November evening, perfect for chilly nights and, in the face of both a time change and a national election, thankfully both strong and bitter, with enough complexity and flavor. elegance to hold your attention for as long as you want. he.

Autumn negroni

Add all ingredients to a mixing glass with ice and mix well for 15 to 20 seconds. Strain into a coupe or cocktail glass and garnish with orange zest.

NOTES ON INGREDIENTS

Gin: The Violet Hour called on Beefeater, and after a brief test of otherwise identical cocktails with half a dozen different gins, I can confirm that I preferred Beefeater. As always, there may be a better gin for this (there are so many gins that it seems statistically inevitable) but of the 6 commons I tried, I thought Beefeater had the best balance and character. In fact, all my tinkering and samples ended up confirming the original specifications and brands.

I will also just note that I originally tasted this gin when Beefeater was a 47 percent gin, but over the last five years the bastards selling it have reduced it to 44 percent, then again to 40 percent. The flavors are essentially the same, but note that I tasted it with a bottle of Beefeater at 44 percent, so if all you can find is the 40 percent lower one, I think it will still be excellent, but your mileage may vary. .

Vermouth: Carpano Antica is what they used and what I preferred. I thought maybe a light vermouth like Dolin might help tone down the sweetness and let the complexity shine, but it was an immediate no. You can use other big, bold vermouths if you like (the Cocchi Vermouth di Torino was pretty good), but in my testing Carpano was the best, and I will continue to insist on using it.

Orange bitters: L’Heure Violette used Angostura Orange, which I also like here. There’s actually so much going on, I liked it with Regan’s, Fee’s and my house blend too, so feel free to use whatever you want, just remember not to overdo it. Orange bitters can’t make the drink, but they can ruin it if you add too much. A line, please.

Quantities: The ratio above tastes amazing, but is quite large (4 oz). build before dilution, not to mention its strength: even with 40 percent gin, the Autumn Negroni still equals 3.1 ounces. of vodka per drink. Feel free to halve the recipe (noting that an eighth ounce of Fernet and half-dashes of bitters can be difficult to measure) or, if you wish, you can make a batch and put it in its own bottle and pour in the desired amount. or as little as you like per serving. Alcohol, sugar, and water are miscible, meaning that once mixed, they will stay that way until the end of time.