Ep. 46: Freeballin' - Negroni Sbagliato And Negroni Bianca

Ep. 46: Freeballin’ – Negroni Sbagliato And Negroni Bianca

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Welcome to episode 46 of The Art of Drinking with Join Jules and Your Favorite Uncle

What are we drinking this week?

Jules talks about freeballing, Brad struggles with the pronunciation of “Sbagliato”, and we find out how to make a Negroni the wrong way, otherwise known as the Negroni Sbagliato. This episode goes a little off the rails.

Tip: Dry Ice

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How do I make it Uncle Brad?

Brad, what will we need?

Double rocks glass, or wine glass
Bar spoon
jigger
ice, large cube
campari
sweet vermouth
prosecco
Garnish: orange twist

Brad, how do I make it?

This is a great batch cocktail (but not one to hang onto for days)

While you make your drink, put on the Polica playlist (click here)

Chill your Double Rocks Glass / or huge wine glass

In your chilled glass add

1 large cube of clear ice
1 oz Campari
1 oz sweet vermouth (Bordiga Vermut Rosso – Vermouth Di Torino)
2 oz prosecco (Villa Delgi Olmi)

Stir for about 4 – 7 rotations (you don’t want to sacrifice the bubbles)

Jules, what do we need?

Mixing glass
Bar spoon
jigger
ice, plus one large cube
Double rocks glass
italicus
lillet blanc
dry vermouth
orange bitters
garnish with fresh thyme or lemon peel

Jule’s Bianco Sbagliato Version

In a mixing glass add:

1 oz italicus
1 oz Lillet Blanc
3/4 oz dry vermouth
2-3 dashes orange bitters
Ice

Mix together

Strain over a chilled glass with a fresh cube and top off with club soda or sparkling wine

What’s our tip?

Tip: Dry Ice

As we near the month of October, one of my favorite ways to spookify cocktails is with dry ice. So let’s talk about it:

You may be wondering what exactly dry ice is. Dry ice is solidified carbon dioxide and when dry ice melts, it turns into carbon dioxide gas. Carbon dioxide gas is always present in the environment, but in low concentrations. It is colorless and odorless. But WARNING that dry ice is dangerous; it’s so cold that it can actually burn you or cause frostbite. When used correctly, though, it can be one of the spookiest ways to scare your guests!
Dry ice can be used in both individual cocktails as well as punch bowls. Make sure when handling dry ice you use gloves, or even tongs will work, too.

When serving a drink in a cocktail glass, it’s best to use anywhere from ½ in to 1 inch chunk of ice and place it in the bottom of the glass. Pour liquid over the dry ice for the bubbling and smokey effect. The dry ice will disappear in about 2-5 minutes depending on the size. It’s best to stop only at the top of the drink or wait until the dry ice disappears completely.
When serving a drink in a punchbowl there are two ways to serve.

Version 1: Add dry ice straight into the punch bowl and use a ladle to serve out the drink. That way you avoid getting any dry ice into your drink and accidental consumption.
Version 2: Use two size punch bowls. In the larger of the two bowls, place the smaller bowl in the center. Pour punch into the smaller, center bowl.
Place dry ice in the larger bowl around the smaller bowl.
Pour warm water around the dry ice for a spooky effect.

Best way to break dry ice is to wrap it in a towel and use a hammer to break it into smaller pieces.
Where to buy dry ice: Most grocery stores carry dry ice and it’s carried up front or in the meat department in a special cooler. You will need to ask an employee for help to purchase. Call ahead to make sure your local grocery store carries dry ice.
DISCLAIMER: You should never touch or swallow dry ice. Dry ice is around -110 degrees F so always remember to make sure to be careful when handling it. Make sure you are in a well ventilated area otherwise the gas can build up and become harmful.