You made the fresh one with room-temp ingredients but poured the pre-mixed one from fridge-cold, so the fresh one has more melted ice in it. It would be interesting to remove that variable in future tests (perhaps let your pre-mix come up to room temp before pouring it). Great content! Thanks for another informative video.

@tehklevster

2 жыл бұрын

I agree, I feel more testing is required. It's payday today, I may have to do that research over the weekend :)

@brianclayton1875

Жыл бұрын

Had the same thoughts

Hmmmmm,,, I'm suspect. A blind taste test with Jules would have been nice here.

You should have done the tasting blind to factor out preconceived notions.

@sporkintheeye

4 жыл бұрын

I was thinking the same. And if you want to really be science-y, you have 3-4 of each so it isn't so much a coin flip.

@cragonaut

4 жыл бұрын

This 100%. Our perception of flavour is so easily suggestible.

@saundrayork767

3 жыл бұрын

He should also have had a bite of bread before each.

My favourite cocktail. I mix the entire contents of each bottle in a 3 litre jug, pour into two 1 litre bottles (just fits!) and store in the fridge. Chilled Negroni on standby! Good to see someone else appreciating preparing beforehand.

The absolute best. One variation that I like in the summer uses bianco vermouth and a lime peel instead of orange!

Interesting hypothesis. I’m wondering if the vermouth is the culprit for the bar made inconsistency. Vermouth doesn’t hold up well when left open at room temp for longer periods of time. Being that there mixing up large batches the odds are there using fresh bottles as opposed to one that been sitting around for awhile. I enjoy a occasional Negroni but found my seldom used vermouth had gone off somehow. I read about using a inert gas that you spray in the bottle before you close it really helped with keeping it from oxidizing. Hmm suddenly I have a urge for a martini. Keep up the good work Glen everyone I’ve suggested the show to loves it.

A blind tasting might have been a bit more revealing.

I'm curious how time would affect the drink, does letting it mellow for 15 minutes in the fridge do as good of job of combining the flavours as an hour, overnight? Might have to follow along at home with this little series.

Surely there's a dilution and temperature difference between room temperature ingredients vs a refrigerated pre-mixed version? A blind test that accounts for the temperature would be more interesting.

@nihlify

4 жыл бұрын

There were plenty of ice in the drinks there, I doubt there was much difference in temperature when he drank them.

@finalman242

4 жыл бұрын

I was thinking the same thing. The one from the fridge is likely to become less diluted from the ice than the one that starts at room temperature.

Friggin love this channel..

My favorite cocktail! I'm really looking forward to this series.

Interesting experiment. Cocktails by the 'pitcher' is a great ahead of time tip! The host doesn't' have to fuss with relatively complex drinks and can interact the the guests.

Hey Glen, since this is your latest video, maybe you'll reply. Im from Europe, Serbia more correctly. We have a nice vegetable sauce, spread, it wonderful. Its called ajvar, its made from roasting eggplants, onions, peppers then cooking wverything with sugar and spices until you get something wonderful in a jar, sweet, tangy, hot if you add chilli peppers. I think it would be a great adition to your show because this is few hundred years old and i know you like old

@saundrayork767

3 жыл бұрын

I want to try that myself. How much of each ingredient should I use?

Love those beverage glasses

I love this cocktail. Only had it first this week(ish) pretty much every aperitif since.

That was interesting. Now I'm wondering about making almost any cocktail ahead of time and tasting it.

Wow a premixed Negroni on tap? Sign me up!

I agree 100%. Have had it at one bar and loved it. At other bars, not so much... I always seem to prefer them Vermouth fwd. and not too dry. Cheers.

Manhattans pre-mix quite well. I used to keep a bottle of pre-made Manhattan in the fridge for after work when I didn't feel like taking the effort to make a drink

@jamesmilos9909

4 жыл бұрын

James Hollingshead - that could be a problem!😬

@jameshollingshead1845

4 жыл бұрын

@@jamesmilos9909 Why would that be a problem?

@jamesmilos9909

4 жыл бұрын

James Hollingshead . Too damn handy for me! Having to make one each time slows me down, I could get myself in a lot of trouble with a pitcher of ready made available!

@xaroxero

4 жыл бұрын

Manhattans are pretty great if you wanna age them in a keg. Just leave out the bitters and you're golden.

@jamesmilos9909

4 жыл бұрын

xaroxero, Why do you leave the bitters out? Do you add some in at time of service again?

Neat

I think I watch these mostly for glens reactions. 🤣

Gotta give this a try

Its breakfast time🤪

Negroni is one of my favorites as well and I made the same experience as you: Can be really good or really bad.

Interesting! I’ve always found it to be harsh and not to my liking. Will definitely try premixing. Thanks!

Nice, thanks for that comparison! I very much prefer barrel aged version.

"Negroni" oh lawd.

@NOWAY-jw3iq

4 жыл бұрын

Nasty as hell...All versions... lol

I've always felt the same way about Negronis. But if you like this method Glen, you should try barrel aging it for a few weeks or months. Much more approachable, rounded and refined. Pure bliss.

Thanks. Think I’ll start doing that for negronis, Manhattans and Boulevardier as they are my goto. At least to try.

I think you can play a lot with the vermouth maybe with one made in Piedmont with some good italian wine

I've heard talk on Reddit where people will store small batches of Negroni or Manhattan in little 1-2 liter wood casks and allow it to age. Apparently it's a pretty good, and the cost of the barrel is not terribly high.

It must have been nice to be able to mix up a batch of cocktails, pack them into your 1800's vehicle of choice, and then take them to a picnic at a public park

Hey do you think it''s better to drink cognac straight or could I make some kind of a cocktail with it? I'm not the greatest with strong tastes but I've received it as a present and it would be a shame if it went to waste.

@GlenAndFriendsCooking

4 жыл бұрын

Cognac / Brandy is great in cocktails - there are many Rye / Bourbon cocktails that started out as Cognac based recipe. Like the Sazerac.

Try Punt e Mes vermouth instead of the Campari. My personal favourite. (I've also seen Punt e Mes instead of the rosso).

Could the Gin in the fridged one separated to the top a bit? When you poured the new one they would have mixed better than the settled fridge one. The botanical oils and esters from gin my have risen to top more.

@GlenAndFriendsCooking

4 жыл бұрын

I gave it a shake before the cameras rolled just to be sure - but the kegged or barrel aged cocktails at the bar, definitely aren't shaken after the initial mix.

Glen I think the batch made ahead of time has a few dashes of Bias in it. 😊

Wouldn't the pre-mixed version also be extra cold since it came from the fridge?

@Andy_Panda

4 жыл бұрын

Negronis are stirred with ice when made. They are supposed to be served chilled.

@GlenAndFriendsCooking

4 жыл бұрын

3 ounces of liquid poured over a giant ice cube - both would be exactly the same temp by the time they were stirred.

My preference instead of the "fancy bar" style single ice block is to build this in a glass filled with ice cubes then "stir" with the orange peel. This is a drink that really needs some dilution to bring out the blood orange quality of the Campari. A variation of my own invention I call a "Summer Negroni" which is important because I live in Florida and we really do need something a bit less brutal here. I make this after work from May to October. I cut a navel orange wedge, squeeze the wedge by hand into the mixing tin, then drop it in. Add Negroni ingredients, fill my serving glass with ice cubes, then dump them into the tin (pre-filling the glass ensures your whole drink will fit - I refuse to put extra work into a Negroni). Shake up very hard, then dump the whole thing out into the rocks glass, orange peel and all. The shaking and orange juice dilutes the drink and better integrates the components, while the orange oil pulverized out of the peel during the shake brightens up the whole thing. It sounds like you're looking for a Negroni with a better integration of flavors and shaking is one great way to do that. Try it!

I want the kind of life where I go to places that think it's necessary to pre-mix cocktails.

What bars are you going to where the Negroni is so popular they have it on tap?!

You should use one of those spinning circle plates to mix them up and do it blind.

Steve the Bartender uses 1.5 ounces of gin. I tried it and found it a lot easier to drink.

I switched out the vermouth and substituted Lillet Blanc, a sweet wine based aperitif that I use for a martini sometimes. See what you think.....

@jamesmilos9909

4 жыл бұрын

Doug Cushman, never a fan of vermouth, this might be a good try👍🏼

@wemblyfez

4 жыл бұрын

@@jamesmilos9909 I use the Lillet for a kinda sorta 007 martini, Gordon's, vodka and Lillet (and yes, I know that the original Lillet doesn't exist but i can pretend, right?;-)...)

Hey Glen, Love Cocktails after dark, swap your gin to Caden Head OL' RAJ, Best Dry Gin bar none.

I notice you did not stir the aged nergoni before measuring it into the glass. I must suggest that the heavier liquors had settled creating the stronger gin flavor you tasted.

I agree with others that this is the kind of thing helped by a blind tasting.

Glen, it seems you don't like an equal part Negroni. Why don't you simply increase the amount of gin and reduce the amount of Campari? Florian (Kultivierte Tresenwesen) suggests a ratio of 5:3:2 (gin:vermouth:Campari). I like it.

What if you left the mix on the counter or in the booze cabinet? You don't store the booze in the fridge, do you? If you mixed it and took it on a picnic in the 1700s or 1800s it most likely would not have been kept cold in the hamper.

@GlenAndFriendsCooking

4 жыл бұрын

I just put it the fridge to keep it out of the way of everything else that goes on in the kitchen - also because it will be consumed cold, so why not? The added alcohol should keep the Vermouth from going over, but chilling it will also help prevent that as well.

Have you ever thought about selling the 'named' aprons?

Point of interest: in Quebec, it's illegal for bars to pre-mix cocktails like this, unfortunately. No infusions, barrel-aging, etc., either. The drink must come from from bottles labeled with the appropriate taxation stickers *at the time it's ordered*. Last page of this document: www.racj.gouv.qc.ca/fileadmin/documents/Accueil/Formulaires_et_publications/Publications/Alcool/RACJ-9625.ang.pdf (FWIW, I usually find Campari to be a real punch in the tongue, and I suspect the lack of mellowing, here, is a big contributor.)

@0:50 isn't that rather harsh to speak of the bartender that way 😂

I'm not surprised. A lot of things taste better when they are mixed and left to mingle for a little bit. If it's served immediately than the mingling can't happen.

Sounds like you have been sampling

I tried to make one of these one time and it was not good at all

Have you thought about putting cocktails on tap? I have considered Gin and Tonics, Rum and Cokes, and even Long Islands... I don't have the guts or budget to fill my 5 gallon keg up with cocktails.

@GlenAndFriendsCooking

4 жыл бұрын

Yeah - a 5 gallon corny keg of cocktails, would probably be overkill for us. I've seen gin and tonic on tap at few places, and I think in a bar it works.

@mikebMN

4 жыл бұрын

For me, it would mean having to have a lot more cocktail parties. Do you also have a keezer in your house or do you have to wander out to the the studio every time you want a beer?

@GlenAndFriendsCooking

4 жыл бұрын

We have one in the brewery in the basement.

@mikebMN

4 жыл бұрын

@@GlenAndFriendsCooking Looking forward to more brewing video.

I just made this based on this video...i wish i knew what compari was before i bought it because that stuff is not for me good god

This would have been so much more interesting if done scientifically (primarily thinking of double blind). Mix and stir the fresh cocktail, decant into identical decanter to the aged cocktail, which would have been transferred to a fresh container and stirred to avoid temperature of vessel being a telltale. Mark both with a symbol. Leave room, have partner pour and garnish both cocktails in A B marked glassware, noting privately which symbol went into A and B, then they leave to room. You sample A and B and write down your notes. Get key from partner and unveil results. Double blind tasting has produced some very interesting results, often not what you would expect. It can be humbling.

Why doesn’t Jules ever get to taste the cocktails? I always look forward to her observations to see if you both are in sync

I just can't get behind sweet vermouth. I liked it in my early 20s in a Manhattan. But now, it just tastes off

t's odd that one would prefer an almost mass produced premade kind of drink, and not one freshly made, I liken it to preferring fast food burgers sitting in a dwarer over a fresh made burger

@lwilton

4 жыл бұрын

But there is certainly something to be said for fermented foods, and fermenting by definition takes time. Yes, this is just mixing and not fermenting, but I can imagine that the taste would change a bit if the mix is allowed to stand, and the result could be arguably better (or may not, of course).

Use Aperol instead of compari

What? No Julie?

...what did you just call me?

Not sure how this will turn out but you probably ruined the experiment at 3:00 but using room temp on one and refrigerated on the other. OK back to the video.

Whats up my Negroni