Let's get Mediterranean
I had no idea this was a thing but you’ve convinced me. It IS dried fig Negroni season!
Let’s goooooo!
That book is really good! Glad you wrote about it.
Hell yes.
I knew you’d appreciate
Love this! Reminds me of the Violette de Bordeaux Figs with calabrian chili oil & cured lardo recipe I adapted from California cuisine restaurant Rustic Canyon! check it out:
https://thesecretingredient.substack.com/p/get-rustic-canyons-recipe-violette
This sounds delicious. I love figs in both sweet and savory applications. (and would apply the same mutability to the build of Negronis.)
While ease is definitely part of the cocktail's appeal, the "equal parts" has not been my preferred ratio since reading this recalibration:
1.5 oz gin to 3/4 oz aperitivo to 1 oz. sweet vermouth
Thanks for sharing the recipe.
I had no idea this was a thing but you’ve convinced me. It IS dried fig Negroni season!
Let’s goooooo!
That book is really good! Glad you wrote about it.
Hell yes.
I knew you’d appreciate
Love this! Reminds me of the Violette de Bordeaux Figs with calabrian chili oil & cured lardo recipe I adapted from California cuisine restaurant Rustic Canyon! check it out:
https://thesecretingredient.substack.com/p/get-rustic-canyons-recipe-violette
This sounds delicious. I love figs in both sweet and savory applications. (and would apply the same mutability to the build of Negronis.)
While ease is definitely part of the cocktail's appeal, the "equal parts" has not been my preferred ratio since reading this recalibration:
1.5 oz gin to 3/4 oz aperitivo to 1 oz. sweet vermouth
Thanks for sharing the recipe.