Friday, May 30, 2014

Negroni Week at Soul

Soul Gastrolounge hits Negroni Week (yes, that's a thing, started by Imbibe magazine) June 2-8 with four versions of the classic cocktail, and part of the proceeds going to Planned Parenthood's Charlotte Health Center.

The traditional version of this drink (and if you, like I, eschew the sickly sweet, this is something you must try) is equal parts gin, Campari and sweet vermouth, garnished with orange peel.

Bar manager Andy Maurer's four:

The Tony Negroni: Topo gin (from Chapel Hill) with Campari and Dolin Vermouth de Chambery (which doubles down on the herbals anyway, but has also here been infused with basil), plus celery bitters, orange peel and basil for garnish. This is aged, in-house, in a charred oak barrel and served "on tap."

Aye, Negroni: The Botanist gin (from Scotland) with Campari and Primitivo Quiles Vermouth (it's Spanish), with a mist of Ardbeg (single malt Scotch) and some grapefruit peel.

Lemongrass Negroni Bianco: Bluecoat gin (it's ... American) with Campari and lemongrass-infused Dolin Vermouth Blanc (the one above is a Rouge), with a twist of lemon.

Negroni of the Mountain: Cardinal barrel-rested gin (Kings Mountain!), with Campari and Punt e Mes, which is an Italian vermouth with bitters added.

1500 Central Ave.; 704-348-1848.


Anonymous said...

Definitely use that Cardinal gin for your Negroni! And I have found that mixing the ingredients in a martini shaker and stashing it in the freezer while preparing dinner produces a delightfully cold Negroni by the time you are ready for your aperitif.