"It's bright, it's balanced ... and I'm a little bored."
"The way I look at it is, I can build these teams to get more complexity,"
"And I'm only talking about the bitter team and the sweet team."
"I figure, with all these flavors, why use gin? Why? You're not going to taste the juniper. At least, I'm not."
Alton Brown transforms the classic Negroni by replacing gin with neutral vodka and adding a second amaro and an amaro-style vermouth to increase complexity. Cynar, an artichoke-based herbal liqueur, joins Campari on the bitter side to provide additional bitter dimensionality and earthy notes. Carpano Punt e Mes backs up regular sweet vermouth on the sweet side, contributing dried fruit tones of prune, plum, and raisin that steer the profile drier. The reformulation preserves a 1:1:1 overall ratio; for a 750 mL batch Brown uses 250 mL vodka, 125 mL Campari, 125 mL Cynar, 125 mL sweet vermouth, and 125 mL Carpano Punt e Mes.
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