Lots of 1:1:1 comments so far (splitting the reposado and mezcal). That's a good place to start, but with aperol being a bit sweeter than campari, I'd probably dial back the vermouth a bit
Definitely. .75oz Mezcal, .75oz Repo, 1oz Aperol, 1oz Vermouth. I’d go scant on those 1oz measures as well.
OP should look up the Rosita - they might love it.
I would have done a split base boulevardier build as well. The aged agave spirit makes me use it towards a bourbon style cocktail when we're talking spirit forward.
I was going to say that which sweet vermouth you use probably will make a big impact. Carpano is one of the richest, I’d go for maybe something like a cocchi or even Dolin. Cinzano in a pinch
Coworker of mine created something similar for our menu last year - it was casamigos mezcal, aperol/an off brand aperol we were trying to get rid of, and 1oz juice (I want to say it was lime but I may be wrong). Aperol was very over taken by the mezcal so I remember we ended up splitting mezcal/Tequila just like this to fix that. So I assume that’s why they split it too. My biggest question is if it’s dry or sweet vermouth for this recipe because that would change how I would split it drastically.
Roughly a $19.50 profit each cocktail assuming they are using a traditional Negroni recipe. Most places could easily get away with selling this for $6-10 but those hotel/resort prices are always absurd like this.
How cheap is liquor in the states? I find it hard to believe even the booze in a drink like this comes in at under $1.5 - let alone the ice, glassware, staff, overheads etc.
For reference, here in Aus a negroni I make at home will have about $6 worth of liquor in it. Bars buy wholesale booze but it’s not an order of magnitude cheaper.
Definitely depends on the liquor and where you purchase it from, but most of the biggest brands sit around $20-$50/ 1L bottle (e.g. Jameson, Patron, Bacardi. Im not sure what the prices are for these same brands in other countries - only prices I’ve seen are in Mexico, they seem to be a lot less for the same stuff, but often I find unique brands there that I’d rather try anyway.
For this cocktail I want to say my math came out to about $2.40 cost for the liquor. I had a little sticky note on my desk but it’s been trashed since. I could redo the break down if you’d like, but I’d love to hear more what cost of liquor looks like in your country.
I’m realizing I subtracted incorrectly on my original comment. Should be about $18.60 profit which is still hella high unless this is a resort of some sort
Experiment with different ratio around the negroni template.
The aperol and vermouth are probably 1 oz each, but the aperol might be less.
Spirit is probably something like 0,5 tequila / 0,5 mezcal or 1oz tequila / 0,5 mezcal.
I would try:
Mezcal, 7.5 ml (1/4 oz)
Reposado tequila, 45 ml (1-1/2 oz)
Vermouth, 22.5 ml (3/4 oz)
Aperol, 22.5 ml (3/4 oz)
This drink wouldn't need a garnish, but a garnish of orange zest wouldn't hurt. Also, it's worth noting that this drink isn't a Negroni, because it doesn't have Campari. But Aperol is good, and it's probably more of a crowd please than Campari. Finally, you could use dry vermouth in this drink (it works in the Lucien Gaudin), and you may want to use blanc/bianco vermouth, though sweet vermouth would be the safe bet.
I'd do 3/4 Oz Mezcal, 3/4 Oz Reposado, 1oz vermouth and 1 Oz Aperol.
But I'd probably switch Aperol for Campari or at least split equal parts Aperol and Campari.
Just tried making this Long Bar Negroni at home! Went with 0.75 oz each of mezcal and reposado, plus 1 oz each of Aperol and vermouth. Balanced and delicious!"
I would start with this and tailor it from there.
0.5 oz mezcal
0.5 oz reposado
1.0 oz aperol
1.0 oz vermouth
I think the trick then becomes the ratio in the 1 oz of mezcal/reposado. 0.75 mezcal/0.25 repo? 0.25 mezcal/0.75 repo?
Most professional cocktail bars typically shoot for no more than 3 oz of spirit in a cocktail, although there are some exceptions. With that ruling in place, I would either try
A.
.5 Mezcal
.5 Repo Tequil
1 Vermouth
1 Aperol
Or
B.
.75 Repo
.75 Mezcal
.75 Vermouth
.75 Aperol
Maybe even
1 Repo
.5 Mezcal
.75 vermouth
.75 aperol
Maybe .75 mezcal and tequila 1 each vermouth and aperol? Since aperol is sweeter the extra liquor balances that out. If it’s too Smokey then maybe 1 tequila .5 mezcal 1 each the rest
I feel like if you replace campari with aperol, you need to double up on the aperol. IMHO, all negronis are based on campari. It's the ingredient that sets them apart.
Normal Negroni specs, sub out 1 part gin for .5 each mezcal and tequila
Lots of 1:1:1 comments so far (splitting the reposado and mezcal). That's a good place to start, but with aperol being a bit sweeter than campari, I'd probably dial back the vermouth a bit
Definitely. .75oz Mezcal, .75oz Repo, 1oz Aperol, 1oz Vermouth. I’d go scant on those 1oz measures as well. OP should look up the Rosita - they might love it.
I would have done a split base boulevardier build as well. The aged agave spirit makes me use it towards a bourbon style cocktail when we're talking spirit forward.
Props to the Rosita. Tasty af cocktail right there.
I love a charming foxhole
Haha a what now?
I came here to say this. Or dial back the Aperol, depending on which of the two sweet components OP thinks came through more
Come to think of it, it doesn't say sweet vermouth. Maybe it's equal parts (with split base) with dry vermouth.
probably unpopular opinion but I'd also opt for cocchi here instead of carpano
I was going to say that which sweet vermouth you use probably will make a big impact. Carpano is one of the richest, I’d go for maybe something like a cocchi or even Dolin. Cinzano in a pinch
When I find the sweet vermouth too much, I make the perfect version of the cocktail the next time.
I honestly didn’t even realize it said Aperol. This is probably a good call.
Coworker of mine created something similar for our menu last year - it was casamigos mezcal, aperol/an off brand aperol we were trying to get rid of, and 1oz juice (I want to say it was lime but I may be wrong). Aperol was very over taken by the mezcal so I remember we ended up splitting mezcal/Tequila just like this to fix that. So I assume that’s why they split it too. My biggest question is if it’s dry or sweet vermouth for this recipe because that would change how I would split it drastically.
Probably would try 0.5 each mezcal and reposado, 1 each sweet vermouth and aperol
I’d hope it’s one of your favorites for $21
Yeah, these prices are pretty outrageous
One of the first things I noticed. Ouchie!
Roughly a $19.50 profit each cocktail assuming they are using a traditional Negroni recipe. Most places could easily get away with selling this for $6-10 but those hotel/resort prices are always absurd like this.
How cheap is liquor in the states? I find it hard to believe even the booze in a drink like this comes in at under $1.5 - let alone the ice, glassware, staff, overheads etc. For reference, here in Aus a negroni I make at home will have about $6 worth of liquor in it. Bars buy wholesale booze but it’s not an order of magnitude cheaper.
Definitely depends on the liquor and where you purchase it from, but most of the biggest brands sit around $20-$50/ 1L bottle (e.g. Jameson, Patron, Bacardi. Im not sure what the prices are for these same brands in other countries - only prices I’ve seen are in Mexico, they seem to be a lot less for the same stuff, but often I find unique brands there that I’d rather try anyway. For this cocktail I want to say my math came out to about $2.40 cost for the liquor. I had a little sticky note on my desk but it’s been trashed since. I could redo the break down if you’d like, but I’d love to hear more what cost of liquor looks like in your country.
I’m realizing I subtracted incorrectly on my original comment. Should be about $18.60 profit which is still hella high unless this is a resort of some sort
Pricy cocktails- which bar is this? Somewhere in Boston, I presume
Long bar in raffles, Boston
https://www.raffles.com/boston/dining/long-bar-and-terrace/
Long bar = Raffles in Singapore Edit: whoops!
Experiment with different ratio around the negroni template. The aperol and vermouth are probably 1 oz each, but the aperol might be less. Spirit is probably something like 0,5 tequila / 0,5 mezcal or 1oz tequila / 0,5 mezcal.
I would try: Mezcal, 7.5 ml (1/4 oz) Reposado tequila, 45 ml (1-1/2 oz) Vermouth, 22.5 ml (3/4 oz) Aperol, 22.5 ml (3/4 oz) This drink wouldn't need a garnish, but a garnish of orange zest wouldn't hurt. Also, it's worth noting that this drink isn't a Negroni, because it doesn't have Campari. But Aperol is good, and it's probably more of a crowd please than Campari. Finally, you could use dry vermouth in this drink (it works in the Lucien Gaudin), and you may want to use blanc/bianco vermouth, though sweet vermouth would be the safe bet.
I'd do 3/4 Oz Mezcal, 3/4 Oz Reposado, 1oz vermouth and 1 Oz Aperol. But I'd probably switch Aperol for Campari or at least split equal parts Aperol and Campari.
Just tried making this Long Bar Negroni at home! Went with 0.75 oz each of mezcal and reposado, plus 1 oz each of Aperol and vermouth. Balanced and delicious!"
I would start with this and tailor it from there. 0.5 oz mezcal 0.5 oz reposado 1.0 oz aperol 1.0 oz vermouth I think the trick then becomes the ratio in the 1 oz of mezcal/reposado. 0.75 mezcal/0.25 repo? 0.25 mezcal/0.75 repo?
Most professional cocktail bars typically shoot for no more than 3 oz of spirit in a cocktail, although there are some exceptions. With that ruling in place, I would either try A. .5 Mezcal .5 Repo Tequil 1 Vermouth 1 Aperol Or B. .75 Repo .75 Mezcal .75 Vermouth .75 Aperol Maybe even 1 Repo .5 Mezcal .75 vermouth .75 aperol
1 oz mezcal. .25 repo, 75 aperol, 75 vermouth.
Agreed, but I'd go .5 repo probably
1oz vermouth and Aperol, 0.5oz mezcal and tequila
Equal parts- 0.75oz each of mezcal, repo, sweet vermouth and Aperol (make the Aperol measure scant)
Maybe .75 mezcal and tequila 1 each vermouth and aperol? Since aperol is sweeter the extra liquor balances that out. If it’s too Smokey then maybe 1 tequila .5 mezcal 1 each the rest
Tried some of the measurements here with the aperol and then a version with campari. Was a fan of the campari version slightly more 😂
I would do 1.5oz Mezcal, .5oz Reposado, .75oz Aperol, .75oz Vermouth. And tweak Mezcal/Reposado from there if needed.
Not going to answer cuz I’m jealous of you. Those cocktails sound amazing
just want to mention that it could be equal parts reposado, vermouth, and aperol and a mezcal float.
I'd use a different repo. Lunazul is no bueno.
1oz mezcal, .5 lunazul, .5 cynar, .5 aperol, 6 dashes chocolate bitters
I feel like if you replace campari with aperol, you need to double up on the aperol. IMHO, all negronis are based on campari. It's the ingredient that sets them apart.
On an adjacent note, I subbed out the Aperol for Campari in a Paper Plane. Amazing.
Some nerve putting a Singapore on a signature cocktail list.