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Friday Afternoon Cocktail

 

Gather round friends for what I hope will become a regular item of interest here at Ricochet: the Friday Afternoon Cocktail, a perfect way to finish the week and enjoy the fruits of your labors and the vine. Consider the recommendations I have to offer as the mere shared knowledge of the interested amateur, and not the professional bartender, and I encourage you to share your own thoughts in the comments below.

Let’s begin with a recommendation for what is, from my perspective, the perfect cocktail for late spring and early summer: the Negroni, a mix of Campari, gin, and sweet vermouth that is flexible and adjustable for your own tastes. A favorite of Orson WellesAnthony Bourdain, and the fetching Elizabeth Banks, professional drinker Kingsley Amis termed it a “really fine invention – It has the power, rare with drinks and indeed with anything else, of cheering you up.”

There are numerous spins on the Negroni – the standard is an equal measure of each ingredient on the rocks, plus a slice of orange or orange peel – but here is my favored approach. You can use just about any gin, but I would suggest using a more robust one, as opposed to the subtler versions, lest it be overwhelmed by the Campari. My own approach cuts back on that a bit with Aperol, which will make for a sweeter Negroni. Feel free to ignore that if you don’t have a sweet tooth. Thus:

  • 1 part Bluecoat gin

  • 1 part Carpano Antica Vermouth
  • .5 part Campari
  • .5 part Aperol

Combine, with ice, in a mixing glass. Stir, strain into an old fashioned glass, garnish with an orange peel if available (but not required).

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Members have made 29 comments.

  1. Profile photo of Diane Ellis Contributor

    I really like this new feature. I have no idea what Campari is, though, so this drink will be a surprise.

    And is that a photo of the Domenech home bar?

    • #1
    • June 2, 2012 at 2:22 am
  2. Profile photo of Casey Member

    I enjoy a Campari and soda and I’m sure I’d enjoy a Negroni but I’m two Yuenglings in tonight and it’s too late to switch.

    • #2
    • June 2, 2012 at 2:36 am
  3. Profile photo of DutchTex Inactive

    I miss Yuengling

    • #3
    • June 2, 2012 at 2:39 am
  4. Profile photo of fenriswolfkpc Inactive

    Mine is equal parts of Campari, sweet vermouth and Gin with just a splash of freshly juiced orange (peel included)

    • #4
    • June 2, 2012 at 2:40 am
  5. Profile photo of Ben Domenech Inactive
    Ben Domenech Post author
    Diane Ellis, Ed.: I really like this new feature. I have no idea what Campari is, though, so this drink will be a surprise.

    And is that a photo of the Domenech home bar? · 24 minutes ago

    Yes, with Steve Penley’s Hamilton above it!

    • #5
    • June 2, 2012 at 2:47 am
  6. Profile photo of Pseudodionysius Member

    A Vesper martini.

    Top that Ricochet elites.

    • #6
    • June 2, 2012 at 2:54 am
  7. Profile photo of KC Mulville Member

    I like the idea of the post. I’m always on the lookout for an enjoyable spirit. My “usual” is an Irish boilermaker … Guinness and a Jameson’s chaser. 

    One of my favorite pastimes is to simply ask the bartender to make me his/her best drink … and usually they enjoy the challenge. But after a while, all of their “best” drinks involve some overly-fruity concoction, because they’re just trying to be different. 

    I’m looking forward to the Negroni. And geez, I’m getting a little thirsty even as I type. 

    See you guys around …

    • #7
    • June 2, 2012 at 3:00 am
  8. Profile photo of Kervinlee Member

    When summer comes, and the summer fruits come in, it’s time for a Bellini; pitt and quarter fresh, ripe white peaches including skins and puree in a blender. Fill half a chilled champagne flute with the puree, and top off with Prosecco. Stir with your trusty cocktail spoon and it’s la dolce vita.

    • #8
    • June 2, 2012 at 3:39 am
  9. Profile photo of Brasidas Inactive

    What a great post to finish the week with, Ben. I had the same question Diane did about that being the Domenech home bar. Like that you place Hamilton above Jefferson, by the way. I will try your Negroni, but you have me in mind this afternoon of my old standby, Makers Mark on the rocks. 

    • #9
    • June 2, 2012 at 3:50 am
  10. Profile photo of Sumomitch Inactive

    I’m a fan of Papa, and of Papa’s favorite drink: the Mojito.

    1 and 1/2 shots of Bacardi Limon, juice from 1 and 1/2 fresh squeezed lime, 3/4 shot of cane juice, 4 fresh leaves of crushed mint, poured into a glass 1/2 full of crushed ice, top to full with soda water and add 2 leaves of fresh mint.

    I cannot emphasize enough the importance of fresh ingredients; premixes are not the same drink.

    • #10
    • June 2, 2012 at 3:56 am
  11. Profile photo of shana davidson Inactive

    You are only NOT a “professional bartender” because none of us pay you for it. You are, however, excellent at the job. Your great work in this area is much appreciated!

    • #11
    • June 2, 2012 at 3:57 am
  12. Profile photo of Bassett and Wilson Inactive

    I will try a negroni tonight. I also suggest a central waters illumination IPA. Great Wisconsin craft beer.

    • #12
    • June 2, 2012 at 4:36 am
  13. Profile photo of wilber forge Inactive

    A Dublin Boilermaker, only one. Irish whiskey, Guinnes Stout and Campagne in the correct measures. Consume and enjoy slowly with meal or cigar.

    • #13
    • June 2, 2012 at 5:28 am
  14. Profile photo of Andy Inactive

    Great idea, Ben.

    • #14
    • June 2, 2012 at 5:57 am
  15. Profile photo of PTomanovich Member

    Jameson on ice (or Tullamore Dew because the bottle is shorter and fits in my cupboard).

    The purists say you should never put ice in whiskey but – similar to being governed by the first 2,000 names in the Boston phone book over the Harvard faculty – I prefer the ice.

    Happy Friday. And cheers to the Al picture over the bar!

    • #15
    • June 2, 2012 at 6:30 am
  16. Profile photo of Matt Smith Inactive

    The Friday cocktail is a tradition at our house. In Houston, late spring really means summer, and summer calls for gin and citrus.Today, the choice was a Pegu Club:1.5 oz Old Tom gin (Ransom is a good choice)3/4 oz lime juice3/4 oz CointreauDash Angostura Dash orange bitters

    • #16
    • June 2, 2012 at 6:37 am
  17. Profile photo of Ben Domenech Inactive
    Ben Domenech Post author
    Matt Smith: The Friday cocktail is a tradition at our house. In Houston, late spring really means summer, and summer calls for gin and citrus.Today, the choice was a Pegu Club:1.5 oz Old Tom gin (Ransom is a good choice)3/4 oz lime juice3/4 oz CointreauDash Angostura Dash orange bitters · 13 hours ago

    Excellent, Matt! And yes, Houston really just has the seasons of Early Summer, Midsummer, OhgodI’mmelting, Late Summer, and Spring Football.

    • #17
    • June 2, 2012 at 7:34 am
  18. Profile photo of CB Toder aka Mama Toad Member

    We Toads are simple folk. Gin and tonic is still the beverage of choice, with the Beefeater gin chilled in the freezer, nice fresh limes, and generous amounts of ice. Papa Toad serves me these while I grill fish on Fridays…

    • #18
    • June 2, 2012 at 10:10 am
  19. Profile photo of Pseudodionysius Member
    Mama Toad: We Toads are simple folk. Gin and tonic is still the beverage of choice, with the Beefeater gin chilled in the freezer, nice fresh limes, and generous amounts of ice. Papa Toad serves me these while I grill fish on Fridays… · 1 hour ago

    Edited 1 hour ago

    A Vesper Martini might scare away the bears.

    • #19
    • June 2, 2012 at 11:16 am
  20. Profile photo of Susan in Seattle Member

    What a nice idea for Friday afternoons. We will look forward to more recipes.

    Now that liquor is available at the supermarket two blocks from my house, I can get the ingredients more readily. Until the 1st of June we had to hunt down the seemingly secret – and sacred – state liquor stores.

    (And a Vesper Martini sounds quite civilized.)

    • #20
    • June 3, 2012 at 1:47 am
  21. Profile photo of Diane Ellis Contributor
    PTomanovich: Jameson on ice (or Tullamore Dew because the bottle is shorter and fits in my cupboard).

    The purists say you should never put ice in whiskey but – similar to being governed by the first 2,000 names in the Boston phone book over the Harvard faculty – I prefer the ice.

    Do you use ice to dilute it or to make it cold? Because they do have those little whiskey stones that you put in the freezer to make your whiskey cold without diluting it.

    • #21
    • June 3, 2012 at 2:08 am
  22. Profile photo of Pseudodionysius Member

    While I think adding ice to Scotch is a crime that falls just short of meriting capital punishment, if you’re going to add ice, be smart and only use frozen distilled water.

    This public service announcement brought to you by the progeny of William Wallace.

    • #22
    • June 3, 2012 at 3:27 am
  23. Profile photo of Jeffrey L. Inactive

    I wish I had seen this post yesterday or earlier this evening. The Negroni is one of my favorite cocktails, and Ben’s Aperol variation sounds good, but I have drunk too much alcohol tonight. I always liked the taste of cough syrup when I was a child, so it was love at first taste with Campari. I have a great fondness for Italian amari. For a great Negroni variation, try substituting Gran Classico for Campari. I promise to be more vigilant for next Friday’s cocktail suggestion.

    • #23
    • June 3, 2012 at 6:35 am
  24. Profile photo of Bulldawg Inactive

    I thought we settled this with my Ricotini recipe last year. And second, please note my dear Andrea that nary a drop of potato squeezins have been mentioned amongst these obviously civilized folk…

    • #24
    • June 3, 2012 at 7:17 am
  25. Profile photo of Bulldawg Inactive

    Correction, it was actually brother Casey’s recipehttps://ricochet.com/main-feed/Introducing-the-Rico-tini

    • #25
    • June 3, 2012 at 7:20 am
  26. Profile photo of Bulldawg Inactive

    Thursday night, I was treated to some Rabun county, Georgia applejack moonshine. I think I can forgo the annual doctor’s visit for deworming.

    • #26
    • June 3, 2012 at 7:23 am
  27. Profile photo of Bulldawg Inactive

    I also want it noted for the record that Steve Penley is a damn good Dawg.

    • #27
    • June 3, 2012 at 7:25 am
  28. Profile photo of Severely Ltd. Member

    My excuse for the following is that we were out of reach of any decent ice cream for ten years and I am now back in the land of my beloved Breyers:

    Drop a solid scoop of Breyers Mint Chocolate Chip in a chilled old fashioned glass and bath it in a shot of your favorite rum. Appleton is a good choice. Let it marinate a minute and go at it with a spoon. No, it isn’t particularly sophisticated, but you’ll be too fat and happy to care.

    • #28
    • June 3, 2012 at 11:27 am
  29. Profile photo of Noesis Noeseos Inactive
    Pseudodionysius

    While I think adding ice to Scotch is a crime that falls just short of meriting capital punishment, if you’re going to add ice, be smart and only use frozen distilled water.

    This public service announcement brought to you by the progeny of William Wallace.· Jun 2 at 3:27pm

    Sorry, Pseudo-man, I miss the cat. I haven’t sampled malt since I enjoyed a 24-year old Maccalum, and that was about 16 years ago. As to magnum mysterium, well, I cannot say much more than I said a couple of months ago, about symbols vs. concepts. But I did have a marvelous dream about a cardinal in a fine old stone cathedral, but the cardinal was a woman, as calm and serene as I imagine Elizabeth Regina is. She died and left behind a marvelously rich green vestment, a depiction of a field of grass. Hints of Brahms’s Requiem there, and I am closer to the end than to the beginning. Meanwhile the Virgin of vast mercy will ora pro nobis, nunc et in hora mortis.

     Nice little play on ora and hora, no?

    Be happy, pious man.

    • #29
    • June 4, 2012 at 12:12 pm