French Fry Negroni

Boxes and Booze

Sep 12

French Fry Negroni cocktail — French Fry Negroni

A few years ago a brilliant cocktail and food pairing began emerging across various media sources, perhaps a well kept secret or “pro tip’ gone public, which recommended enjoying hot, crispy French fries with an ice cold martini. It is indeed an excellent suggestion. Not too surprisingly, a modest cocktail trend began circulated on social media soon after - the “French Fry” martini. There were many variations but most included an infusion of French fries, oil or beef tallow into vodka, which was mixed with vermouth per usual, but there was also the addition of tomato, to bring that ketchup vibe to the party. Tomato water, tomato tincture, and tomato liqueurs were all fair game and lent different tones to the drinks. I thought about making a French fry martini to toast the Fries Box, but then I had a better idea.

For the Negroni version, I leaned into the white mezcal Negroni template of which I am so fond, using Luxardo’s Bitter Bianco in place of Campari (a clear version of a classic red bitter amaro) and Dolin’s dry vermouth to balance the sweetness of the tomato, in the form of a syrup. The syrup is made by creating a simple tomato oleosacharum, mixing roughly chopped ripe tomatoes with an equal by weight amount of sugar and allowing the liquid from the tomatoes to dissolve the sugar over the course of 24 hours. The ultimate liquid, poured off from the mix, is intensely, deliciously tomato-ey, fresh and sweet but completely unlike tomato juice. The little fries are made fresh in oil, which is then cooled and dripped onto the drink’s surface to add another layer of fried potato flavor which hits with each sip. Like most Negronis, this is a stirred cocktail, but feel free to agitate it in a tin, if you prefer a shake with your fries. Try this incredible Negroni with a burger and you will have lived a happy life. Cheers!