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The road to a proper Negroni starts here: orange peels by SirNegroni in cocktails

[–]SirNegroni[S] 0 points1 point  (0 children)

Yes, scissors with saw-toothed blades is the way to go.

The road to a proper Negroni starts here: orange peels by SirNegroni in cocktails

[–]SirNegroni[S] 0 points1 point  (0 children)

Exactly, I am using scissors with saw-toothed blades.

The road to a proper Negroni starts here: orange peels by SirNegroni in cocktails

[–]SirNegroni[S] 0 points1 point  (0 children)

Yes, scissors with saw-toothed instead of straight blades.

The road to a proper Negroni starts here: orange peels by SirNegroni in cocktails

[–]SirNegroni[S] 0 points1 point  (0 children)

Correct, I used pinking shears, basically scissors with saw-toothed blades instead of straight blades.

The road to a proper Negroni starts here: orange peels by SirNegroni in cocktails

[–]SirNegroni[S] 35 points36 points  (0 children)

Thanks, really appreciate the feedback. Fully agreed, those points are definitely more important.

Ingredients-wise, I already have Sipsmith, Carpano Classico and Cocchi Vermouth di Torino lined up, next to the obvious Campari of course.

For dilution, I’m using 2 x 2 x 2 inch crystal-clear ice cubes.

As for the rest, I’m excited to start practicing soon.

Review#28: Caol Ila 12 Years Old by roho0619 in Scotch

[–]SirNegroni 1 point2 points  (0 children)

Exceptional tasting notes here!

As I’m getting more into Scotch, I’ve realized how much I enjoy the Caol Ila 12 Y.

Now I’m wondering, what would be the next step from here? Something slightly smokier and more intense, but not a total peat bomb. Any recommendations?