Do you have a preferred recipe for a Negroni? My partner and I have been having a hard time getting over the flavor of Campari.
We usually have Tanqueray in the house for G&Ts and Carpano in the house for Manhattans, but we've had no luck getting a drinkable Negroni.
To the uninitiated, I would describe Campari as having the flavor of burning tires. I don't mean that perjoratively, I just don't have a better description.
Or please feel free to inform me that our palates lack sufficient refinement :-D
We usually have Tanqueray in the house for G&Ts and Carpano in the house for Manhattans, but we've had no luck getting a drinkable Negroni.
To the uninitiated, I would describe Campari as having the flavor of burning tires. I don't mean that perjoratively, I just don't have a better description.
Or please feel free to inform me that our palates lack sufficient refinement :-D