On a recent visit to my all-time favorite dinner spot – Bistro Jeanty (bistrojeanty.com) – in Yountville, CA (and our first restaurant visit in over 15 months), I came across a cocktail I had not seen before. As a fan of the classic Negroni cocktail, I was introduced to yet another variation on their cocktail menu, the Parisian Negroni. I noted the ingredients and on return home did some research on the origins of this concoction. I discovered the French Negroni: Campari, Rémy Martin VSOP, Sweet Vermouth, and an orange twist and then another Parisian Negroni: Campari, Cognac, Punt e Mes, St. Elizabeth Allspice Dram, and an orange twist. I believe the Parisian Negroni at Bistro Jeanty is uniquely their own, as I found no evidence of it through my research. I enjoyed the cocktail at the restaurant and at home. It has less of a “bite” of than original Italian Negroni which features Campari and Sweet Vermouth. The color remains the same, with the addition of the Aperol; the China-China Amer offers a subtle herbaceousness and the gin is crisp but smooth in combination with the other components. A very refreshing and unique alternative to the classic Negroni, and a new addition to my favorites list!
The recipe follows. The gin and aperol are available at all major markets, but I was unable to find the third ingredient, Bigallet China-China Amer liqueur, even at BevMo and Total Wines. I found it at a spirits shop in South San Francisco called Bitters & Bottles. I had it shipped and had it by the next day. Now, although I have all the ingredients, I was not sure of the proportions, so I tested a few glasses and came up with my own, which I present to you for your approval or adjustments.
Here are some tasting notes for the Bigallet China-China Amer liqueur, from our friends at Astor Wines and Spirits in New York:
”Based on the original Bigallet brothers’ recipe, dating from 1875, this traditional orange-based French bitter is a deep, complex equivalent to the fabled Amer Picon. Distilled multiple times in small copper alembic stills, the neutral grain spirit is macerated each time with a combination of sweet and bitter orange citrus peels. The final infusion also includes sweet caramel and classic bitter agents including cinchona and, of course, gentian. The bitter oranges and botanicals are balanced beautifully on the nose, giving this real dimension. Just a hint of fresh juice lends a slightly sweet reprieve. The entry is sweeter than the nose, and the medium viscosity turns clean zesty and spicy/bitter on to the refreshing finish that hangs on nicely. This is the holy grail for cocktail enthusiasts and people looking for traditional spirits.”
Bistro Jeanty’s Parisian Negroni
Ingredients:
1 1/2 ounces Beefeater London dry gin
1 ounce Aperol
1 ounce Bigallet China-China Amer
Crushed ice
1 lemon twist, for garnish
Serves 1
Directions:
• Combine the gin, Aperol, and China-China Amer in a mixing glass
• Stir and strain into a martini glass*
• Garnish with a lemon twist
*This can also be served over ice, if you prefer.
Adapted by Chef Charlie, Epicurean Exchange
