Ah, the classic Negroni. That ballsy little drink of gin, sweet vermouth, and Campari. Herbal, bitter, sweet, blushing. Just what you want when sitting down after a long hot day discussing the finer points of The Life Aquatic with Steve Zissou.
But then again, a classic drink sometimes needs a classic fling. Hold the gin, folks. There’s a spot called Bodega Malasaña on Union St. in Providence, where James crafts a mighty fine Negroni with a twist. And we’re not talking citrus, either. Enter the underdog of wine – sherry. Always a fan of underdogs and thus a sucker for sherry, I felt amiable enough to hear James out and try his concoction.
In the venerable words of Wayne and Garth, “Schwing!”
I found myself cupping my glass (okay, swigging it) imagining Steve Zissou and Garth dueling it out with air guitars on Union Street.
What: The Sherry Negroni
Found Where: Bodega Malasaña
Santiago Manzanilla or Fino Sherry
Slice of orange
Add equal parts* (about 1-1.5 oz) of the Campari, sweet vermouth and sherry, but really, you should favor the sherry. Stir with ice and pour into an old fashioned glass. Garnish with a slice of orange and some witty poetic saying. Or just ask James to make you one.
When asked about this recipe’s exact measurements, James grinned and quoted Emerson, “A foolish consistency is the hobgoblin of little minds.”
And isn’t cocktail craftsmanship part science and part art? Something tells me James is more of an artist. But that’s up to you to find out for yourself.