Negroni sbagliato and 4 other Easy Negroni Variations!

[@StevetheBartender_]

Well played lads!! Great line up of Negronis!

[@SCP-zp8jz]

Hello Steve.

[@Sonofamensch]

I like these series, it feels less like a deep dive into the history of a drink and more like watching you work behind the bar and explaining to customers what their options are, helping them to find a drink that suits their tastes, etc.

[@ChemicalMarco]

Negroni is by far one of my favourite cocktail, so easy to drink and yet with a complex flavour. Refreshing and bold! I recently had a variation called "Legroni" which has these ingredients: Wild Cat gin, Lillet Blanc, Campari, sugar syrup, grapefruit bitters & thyme Thanks for always doing a great job!

[@nirvanafan21191]

Something that has become one of my all time favorite cocktails is the Boulavardier. I'm not a fan of gin, but love bourbon and it makes for a delightful, citrusy drink. I just sub campari for aperol, because well, aperol is cheaper, and campari is a little too bitter for my liking, so I just add a dash or two of angostura bitters to give the drink a bit more bite.

[@TheEducatedBarfly]

Josh love me one too! Already covered on this channel so i decided to go with some good ones that you guys may not have heard of/tried yet. In all honesty I could do a 10 Negroni video easily

[@nirvanafan21191]

@@TheEducatedBarfly The Professional variation looks like one I'll give a go.

[@gregblastfpv3623]

I really like this kind of video where you show multiple variations of the same cocktail because that helps knowing you can still do something with what you have if you're missing some of the usual or more common ingredients. I'm only making cocktails occasionally for friends and me so I don't have much variety of alcohols and other ingredients.

[@Tusc9969]

Blue Negroni 1oz Italicus 1oz Cocchi Americano 1oz Gin hendrick's orbium Grapefruit twist

[@TheEducatedBarfly]

Joe Lazarus oooh! Need to pick up some italicus but I got everything else. Sounds delicious

[@aclabonte]

Only picking on this point because I know you enjoy your pronunciations: the "-gli-" construction in Italian is pronounced more like "lyi" , with the g silent and the L rolled, as in: "s-bal-yee-ato". Great video!!

[@ronumphenour7424]

"See you on, the nother time" please put that on a tshirt!! I'll take two!! Love your stuff man!!

[@johngo3715]

The Amor Y Margo Negroni is my favorite. 2 oz London dry gin 3/4 oz campari 3/4 oz Sweet vermouth Ango bitters

[@MrChewy63]

Love sipping Negroni’s…great relaxing cocktail

[@reds1869]

I love the multiple cocktail format when you guys do it. Absolutely great work!

[@BrandonCerelius]

My wife and I did a mini cocktail tour this weekend - For Negroni week, Rye in San Francisco did a pretty interesting take on the Negroni. They essentially made "Negroni ice" meaning, they had a large cube of ice that was comprised of the flavors of a Negroni flavors. It was served as the ice for a more traditional negroni - essentially a negroni within a negroni. It was a really interesting (and delicious) take, and really evolved as the cocktail was drank.

[@TheEducatedBarfly]

That sounds very interesting!

[@jasonandrews4046]

My fav is the Mezcal Negroni, really dig the smokiness of it. I’d really like to try that cold brew one though, sounds epic.

[@heladopistache8989]

Boulevardier and negroni are my favorites cocktail with campari. i like experimenter mixing campari with a any juice of fruit, how campari a pasion fruit. love your videos

[@TheEducatedBarfly]

Thank you.

[@chrisandersen5635]

I just made a variation on the coffee negroni. I can’t find Mr. Jack so I subbed in Caffé Amaro. Really delicious. We’re doing our own virtual cocktail hour tomorrow, and I think that’s what I’m gonna have. Thank you.

[@AnotherDrinkPlease]

I did a slight variation on the Cold Brew Negroni. Instead of a full ounce of Mr. Black, I did 1/2oz of Mr. Black, followed by 1/2oz of a cold brew concentrate I make at home. Really gives it a tad more coffee zing! Great video. Fairly new subscriber, but you’re awesome! Cheers brother!

[@ManInArea]

The cold brew version is gold, Leandro! Gold!

[@khalidalmulla515]

Love how these compilation videos are coming out!

[@mglennon5535]

Must tries! Love the original so let’s go!

[@kylet3033]

Good to see the little spills captured so I don’t feel so bad when I do it myself lol

[@kevinarnold2964]

These look fantastic! Some of the ingredients may be difficult to find where I am but I think the thrill of the hunt makes the drink all that more delicious. Thanks for these!

[@Inebrious]

I've been expecting great Negroni variations this week. You didn't disappoint!!

[@lesbutler273]

I like the way this video moves along quickly and clearly. Of course, the content is great. But, no mixing glass?

[@TheEducatedBarfly]

Why add an extra step When the drink can be made properly in the glass it’s served in?

[@joepickthall7045]

Need to try them all! here is my current 1oz Punt e Mes 1oz Campari 1.5oz Thomas Dakin Gin Orange Twist classic i know! but with the Juniper led gin with the orange and lemon in the background it works perfectly with the Punt e Mes!

[@Bostonaholic]

Loved this format! 5, one for each [work] day of the week!

[@milesnicholson8043]

Nice variations. I like experimenting with alternative bitter aperitifs as well as different gins & vermouths. Select Aperitif Bitter from Venice is an excellent alternative to Campari!

[@Kris_at_WhiteOaksFarm]

Negroni is probably my favorite cocktail. I make a variation, using Noilly Prat dry Vermouth. It's a bit fresher or some junk. I also make one I call the Gasteiger, having not found anyone else making it under a different name. Equal parts Gran Classico Bitter, Noilly Prat dry Vermouth, and whatever Gin I have on hand. Big Ice cube, and stir for about thirty seconds or so... Your recipes all intrigue me. I'll have to gather ingredients and experiment!

[@JeffJefferson]

I’ve been on a huge Negroni kick the past few months ... Thanks for this video!!! Still waiting for my “Top 10 liqueurs to have in your bar video!!!” 🤥😂

[@facundocorradini]

The Munich Negroni by Mauro Mahjoub is one of my favourite riffs. 1 part Bourbon 1 part Campari 1 part Frangelico (hazelnut liqeuer) 1/2 part Carpano Antica

[@paolocamero2251]

Oh damn

[@cesaraguilar3383]

Man this one looks very good, in my country there's no carpano, with what can I replace it?

[@katerogers8260]

I will definitely be trying all of these variations!

[@katerogers8260]

In your next round of Negroni variations, Could you make an Italian Gentleman?

[@alexanderyarovoy8033]

Great episode as always ! PLEASE do a video on how to make COFE Liquor so we can subbstitute MR.Black with !!!!!

[@mightykriss]

Happy Negroni week!! My favorite would be the Cold Brew Negroni but with actual cold brew. I'll sure be trying some variation by the weekend! I love the channel by the way and I was wondering if you would like to make a drink using Fernet Branca, I'm from Argentina and here it's commonly drink as a highball cocktail with 1.5 to 2 oz with a good spear of ice and topped with coke (if you haven't tried it yet). The thing is I've been trying some combination but they are all awful. Keep the good work!

[@TheEducatedBarfly]

mightykriss oooooh I have tried it and truth be told my mother is from Buenos Aires so I’m pretty up on the Fernet and Coke drinking culture in Argentina. I will absolutely make more Fernet cocktails absolutely!!!

[@johnmyers7008]

All of those look delicious!

[@mllm1]

The professional looks good to me, I had my first Negroni today and what a bitter aftertaste. All that rum and bourbon should mellow it out.

[@JonMoralesLA]

Sub out Aperol for the Campari if it’s too bitter and I think you’ll enjoy it.

[@andim9290]

I'm a little late but here is mine 1oz Punt e Mes 3/4oz Campari 1oz Tanqueray Dry Gin Rangpur Orange Twist and/or lemon twist. Very classic but with great orange and lemon flavors coming from the gin and Punt e Mes.

[@deer4135]

Hey Leandro, I haven't really seen Carpano Antica around so much in the better alcohol shops (Vienna, Austria based by the way). Could you give us an alternative (martini rosso, punt e mes, cinzano rosso, martini gran lusso) that is readily available. Two side notes... Try Burschik Rosso Vermouth if you can get it over in the USA. It's made just ten minutes away from me. I've been loving Byrrh recently but a bit of a long forgotten ingredient. Any recipes or tips and tricks with it?

[@TheEducatedBarfly]

be careful with the Punt e Mes as it is much more bitter than most Vermouths and is really a vermouth amaro blend. Try Cocchi Torino or Dolin you should be able to fin those I'm sure, if not Martini and Rossi it is!

[@annajull328]

I paused the video after the Professional to go make myself one, and damn diddly I’m into it! (No Jamaican in the house, I used Gosling’s)

[@michaelwenham4055]

1oz London dry .75 Carpano Antica .5 Campari .25 Aperol .25 grapefruit juice 3-4 dashes Fernet Branca Orange twist My favorite negroni variation from Earls.

[@pbr-streetgang]

Thanks for the vid sir.🥃

[@elizabethgeorge168]

If you don't have Mr. Black, what are the specs? Is it 1oz. cold brew and 1oz. vodka...or just the cold brew and the cocktail just doesn't have the same punch? I'll be trying The Professional for sure, but the cold brew might take some tweaking.

[@marquee-moon]

One of my favorites I first learned from The Hawthorne in Boston: The 1794 2 oz Rittenhouse 1 oz Carpano 1 oz Campari 2 dashes mole bitters Garnish with orange peel. Serve up or on a big rock. Of course you can go equal parts instead of doubling up on the rye. I find it tasty either way.

[@TheEducatedBarfly]

That’s just a ton of booze why not 1.5oz Rye .75oz everything else, same ratio minus an ounce LOL

[@marquee-moon]

The Educated Barfly Ha, great point. Made a scaled back version last night to nice effect. Also worth saying I enjoy subbing in Gran Classico for Campari in Negroni variations for a little more complexity.

[@mathewkim8104]

This was a great. You should do Toby Cecchini's Boulevardier sometime. Thanks!

[@cyoungner1a2n]

I’m a fan of Meehan’s East India Negroni. Also, recently came up with a fun frozen negroni riff that’s essentially a Negroni Piña Colada: .75oz London dry gin .75oz Campari .75oz Lustau Rojo .25oz Green Chartreuse .5oz Orange Juice .5oz lime juice .5oz pineapple juice 1oz sweetened coconut cream 2 cups crushed ice Combine all ingredients in a blender and blend on medium to high until smooth

[@TheEducatedBarfly]

ooooh sounds good!

[@jeremiasschoenherr]

Never been a Negroni fan, but I like the reconstructed one with less of the bitter Campari. In the shownotes you wrote a different volume for the Beefeater. 1,5 oz like in the video is correct? Cheers

[@marquee-moon]

You might consider subbing Gran Classico for the Campari - IMO it’s more sweet than bitter with a more complex profile. I feel like it adds depth.

[@aurum42]

According to PUNCH, St. John Frizell’s reconstructed Negroni calls for 1.25 oz of Beefeater as in the shownotes: punchdrink.com/recipes/st-john-frizells-negroni/

[@mhooshidar]

Loved cold brew Negroni🙏

[@heartbeat319]

Hey I love the channel and want to share my favorite Negroni variation! So this is a recipe I learned from my friend who is a hotel owner and serves this in his bar: Kracun Mezconi 30ml Mezcal 15ml Campari 15ml Cynar 30ml Punt E Mes Very Smoky yet tasty drink. The Ingredients should not be substituted, you must use Cynar and Punt E Mes. As for the Mezcal, Vida is perfectly acceptable but higher quality mezcals will blend better, the smokier and smoother the mezcal the better the drink. Cheers everyone!

[@JamesFitzz]

Love the music

[@belmund]

Kinda funny, i just yesterday found out about this 'broken' negroni, and immediately went shopping for prosecco. It is amazing summer cocktail, kinda like if aperol spritz and negroni had a child together. Oh, and I went with orange slice, not orange zest.

[@joshuahayden6955]

and we will see you on the nother time..

[@jacobhjortsberg9954]

Hey how do you make those very satisfying zig-zag patterns on your orange peels?

[@TheEducatedBarfly]

Pinking Shears :) amzn.to/3cW4O3C

[@jacobhjortsberg9954]

@@TheEducatedBarfly Thanks a lot, will get myself one of those!

[@DrinkInDigital]

How have we never considered just adding a shot of coffee to our Negronis before... genius! Warm up those espresso machines everyone the game has changed!

[@johnb3948]

Good stuff brother

[@Red__Pixel]

How about some Boulevardier variations? Similar, but quite different :)

[@caliathleticfitness5602]

I recently had a wonderful variation of a negroni in a bar here in Istanbul. They replace the campari with a rosehip cordial and added angosturra bitters to somewhat replicate the bitterness. They call it the hip negroni

[@TheEducatedBarfly]

Sounds 🔥 🔥 🔥

[@TheNumbers400]

Would 1part Campari, 1 part Sweet Vermouth, 1 part Cointreau, 1.5 part Hendrick´s still be considered a Negroni? Or is there even a variation on the classic Negroni that has those ingredients?

[@GiorgioPranzo]

May I suggest a "Negroski" as a variation? Just substitute vodka instead of gin. Delicious stirred or shaken.

[@eldormido8a]

Dope drinks🙌🏽

[@ChrisKramer_]

i actually had the ingredients for The Professional. Well, I had Angostura Caribbean vise a Jamaican rum. The rum seems to be a little lost, so if i remade this using the Angostura rum, i would do 1.5oz bourbon, .75oz rum, .75 Campari. Hopefully that works, haha. Though, it's still a great cocktail. [EDIT] yes. that was the right proportions for this type of rum for me :)

[@bengmelea8646]

Is there any reason why you add the ice after and not before?

[@Xanatos712]

The Enzoni isn't in this list? I am disappoint. I know you've already done 2 episodes on the Enzoni, but still.

[@TheEducatedBarfly]

Xanatos712 the Enzoni is like a sour mashed with a Negroni plus I covered it a bunch so wanted to stick with straight Negroni variations on this one

[@Xanatos712]

@@TheEducatedBarfly It's got 2.5 of the 3 ingredients for a Negroni. I think it still counts.

[@TheEducatedBarfly]

Xanatos712 fair enough, truthfully I think it does too :) but i literally shot that video like two months ago

[@TAWier]

I love your videos but you do know the bar spoon you're using has an end for stirring, right?

[@TAWier]

Just try it out... I promise you that you will agree that it works better that way... the way it was designed to work. Lol

[@TheEducatedBarfly]

I’m not sure what you mean? Are you talking about stirring from the teardrop end? I’m well aware that the teardrop end can be used for stirring but it was designed as a weight on the end of the barspoon to make stirring from the spoon end easier. That’s why it’s known as a weighted bar spoon.

[@TAWier]

Yes, stirring with the teardrop end is much smoother and easier. Maybe I'm wrong about it being designed to be used that way as I never looked it up until now... that's how I was trained by another bartender over 25 years ago and it just seemed easier, more efficient, and more natural.

[@TAWier]

If it wasn't intentionally designed to be used that way then it has to be one of those weird mistakes that results in a better tool for the job.

[@jonathonfitzner8239]

if you use regular cold brew do you also add simple syrup as well? is Mr. Black sweetened?

[@TheEducatedBarfly]

Mr. Black is very lightly sweetened if at all

[@sheldoniusRex]

Hey guys, is there something wrong with Bombay Sapphire? It's the only gin I've ever had, and no one on CocktailTube ever uses it. They always use gins like Ford's or Plymouth, or Beefeater.

[@TheEducatedBarfly]

I use Bombay on occasion. Nothing wrong with it whatsoever

[@sheldoniusRex]

@@TheEducatedBarfly thanks. I was starting to get worried.

[@ashnagupta7107]

Is there anything else that we can use instead of sweet vermouth?

[@guystevens5429]

Couldn't get Campari - got Aperol instead. Just as good.

[@TomRyanMKE]

Would you recommend Carpano Antica over Cocchi Torino? It's been a while since I've had Carpano, and Cocchi has become my favorite.

[@TheEducatedBarfly]

I'd recommend you have both of them, they're two totally separate vermouths but if you have to choose one go with Cocchi Torino as it is more versatile.

[@holyglockamole8608]

@@TheEducatedBarfly is Dolin just bad? I got it because i remember asking about dolin for a manhattan and you said it was good (it is) but now i have to get another vermouth I think and i dont remeber if vermouth lasts past a month. Still so new to home cocktails

[@francescobusinelli2456]

The frozen Negroni: A frozen version of a classical negroni with fresh grapefruit juice

[@sassafrakatz8357]

I like raspberry gin, asperol, bitters and rosso

[@pawelkietlinski4664]

Nice Negronis list.. 6th must be The Enzoni!🍹

[@TheEducatedBarfly]

We have a separate video for the Enzoni :) kzbin.info/www/bejne/pnOkoWCwdtCkZq8

[@Ben-yj5er]

Hey, mr black do a coffee amaro - could be worthwhile using this as a substitute for Campari (maybe also subbing the gin for bourbon) and creating a variation like this (think coffee-boulevardier)

[@TheEducatedBarfly]

Ben yes, I am aware and have yet to try it. It ain’t available in the US yet. I have been bugging the company to get me a bottle tho

[@vincentmichaudmyre8036]

those the garnish realy add in flavor or its just for visual?

[@DrinkInDigital]

The aromatic oils in the zests really add a lot of flavour!

[@seanmartinez8415]

The sbagliato is very similar to the ancestor of the negroni, the Americano, which was created in 1850 or so. It uses soda water instead of champagne or prosecco.

[@JB-sz4wy]

They are pretty good! I don't care for the Caesar although the negroni is especially tasty and interesting to me. Like the Campari/vermouth although some bitters on the bar table I have noticed are full of sugar and not what they claim they are

[@DrivingWithJake]

I always enjoy it with the bourbon could be that I'm just not always a fan of Gin.

[@lxxwj]

upon rewatching this vid i noticed for the first negroni you say 1.5oz of gin in the video, but in the notes it says 1.25oz. is 1.5 correct?

[@TheEducatedBarfly]

1.5 is Correct

[@miked3168]

Are those glasses available for sale anywhere?

[@TheEducatedBarfly]

They're actually discontinued Libbey DOFs I will find a replacemement and when I do I'll let you know.

[@TheFeralBachelor]

I've been trying Negronis and don't care for them. I'll try some of these variations if for nothing else to always try something new and use up the one and only bottle of Campari I'll ever buy.

[@SCP-zp8jz]

I think that The Professional is more of a Boulevardier variation. It is a variation on a variation.

[@TheEducatedBarfly]

The boulevardier is a negroni variation so it is thus a variation on a variation...

[@SCP-zp8jz]

@@TheEducatedBarfly Yes.

[@holyglockamole8608]

so bummed i got Dolin now. I got dolin for manhattans and I didn't think ahead. I had to make a liquor run and i was 10 bucks short so i got dolin in a 375.

[@tylersinger2401]

Well there you have it

[@tylersinger2401]

I usually think you weird when someone tries talking to a content creator when they like their comment, but I wanted to let you know you're one of my favorite creators. You inspired me to get into cocktails and even when I know how to make a drink I still find myself going back to your videos to make sure I do it how you do. Thank you.

[@greglogan7706]

I am sure you have been asked this question before - but you've got about I don't know 8 to 10 oz of alcohol there.... What do you do with them all after you're done?

[@TheEducatedBarfly]

Greg Logan Drink them

[@Von_Fishman]

Mocha left hand- still working on the name 2 dashes chocolate bitters .75 oz Campari .75oz espresso bean infused vermouth (i like Carpano) 1.5oz Wild Turkey 101 (or bonded bourbon) Cheers!

[@TheEducatedBarfly]

Carpano Antica infused with coffee is one of my absolute favorites!

[@phurbasherpa7441]

In addition to cold brew negroni, it's pretty much called Black Negroni here in Australia. Reason? Mr Black is overtaking Kalhua.

[@TheEducatedBarfly]

As it should LOL!

[@phurbasherpa7441]

@@TheEducatedBarfly you make my day with the heart on my comments

[@francescobusinelli2456]

Try this one: 1oz Martini dry 1 oz London dry gin 1 oz Saint Germain

[@rafailnikolarakis7953]

Music in a cocktail video with Leandro...not so sure about that...

[@TheEducatedBarfly]

Just on special occasions

[@chibicat3]

I prefer Aperol! Doesn’t have a super bitter taste at the end

[@kisame21]

what coffee liquer to use when you cannot get mr black?

[@DrinkInDigital]

Black Twist or Jameson Cold Brew could work!

[@annajull328]

Been really loving an equal parts tequilagroni lately!! Js js.

[@annajull328]

cody sheean Sick!! May I ask more specifically how you did that?

[@annajull328]

cody sheean Those are the two spirits I’m most digging at the moment and if there’s a way to put them together I’m Ready!

[@annajull328]

cody sheean that sounds incredible, I’m really excited to try it out. Thank you so much for the tip!!

[@mangamike6855]

Just maxe the first drink on here. It's pretty bitter. The more I let it sit tho the more I like it. The first sip was pretty bad but it's growing on me very slowly

[@kadirbozkaya2066]

My favorite is negroni spagliato

[@TheEducatedBarfly]

it's a good one!

[@earlycat170]

I wonder what they do with all the oranges

[@TheEducatedBarfly]

Juice them

[@SwissBanjo]

No2 is pronounced "sbaliato" (don't pronounce the "G")

[@fffranz]

love your videos. you don't pronunce it "sbaG-Liato" as in "ugly". it's more like "pollos" but we make the sound under the tongue whereas in pollos it is over the tongue. you understand, it's crucial. bartending is all about detail.

[@MrSoccerface]

Instead of adding ice later and make a splash, why not add ice first then the liquors?

[@timseguine2]

I don't usually have Campari in the house, so my variation is replacing it with Aperol.

[@jaydub2971]

Perfect Dolin Negroni: 45 ml (1.5 oz) Aviation Old Tom Gin 22 ml (.75 oz) Dolin Rouge Vermouth 22 ml (.75 oz) Dolin Blanc Vermouth 30 ml (1 oz) Campari Ice

[@jaydub2971]

Derp. Didn't list the orange peel

[@jessethebuilder2533]

What is tempered ice?

[@TheEducatedBarfly]

ice that been able to sit out for a little bit and gotten a little warmer so its starts to "sweat", that makes it less brittle.

[@TreforTreforgan]

the g in Sbagliato is silent, btw. Please excuse my pedantry. Only trying to make you a bit more worldly, as every good bar keep should be.

[@francohartzer1]

Background music is weird for this show lol

[@TheEducatedBarfly]

franco hartzer ah with this particular format I think it helps due to the quick cut editing. Our main cocktail tutorials will Continue without music

[@ricky9373]

Not enough dilution and that’s why you build your cocktail with ice already IN the glass, so you don’t spill out