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Appealing February 13, 2016

Posted by Alex Sawit in Food & Drink, Happenings at the Shop.

By Alex Sawit

February 13, 2016

Unlike Ueno’s version at The Curator, the standard Negroni is made with equal
parts of gin, vermouth rosso and Campari, garnished with an orange peel.


   This is too good not to mention.

   Some nights ago, I slid open the dark wooden door at the back of Cyrano and crossed into The Curator, the cocktail bar that recently featured Japanese legend Hidetsugu Ueno as its celebrity bartender. As I often do when interacting with their staff (our two bars coordinate for a lot of shared needs that happen during the course of an evening, from tap water to extra chairs for additional guests), I paid them a visit behind the counter, where they are shielded from customer view by thick, black curtains.

   “Faye,” I asked their pretty, olive-complexioned bartender and cashier, “do you remember how many lemon peels Ueno put in his Black Negroni?”

   Faye, together with her fellow bartenders, had previously discussed with me their surprise about how Ueno chose to use lemon to make his version of the classic Negroni cocktail, which is typically garnished with an orange peel. She promptly answered my question in earshot of Vito, her fellow bartender and Curator’s resident pop balladeer at closing time, who was over by the sink washing dishes.

   “Sir,” Faye replied, “Ueno used one lemon peel per drink.”

   “Just one? Are you sure he used only one?”

   “Yes, sir, just one.”

   “So when you make a Negroni now, you also use only one peel?”

   “Yes sir.”

   “Are you sure you don’t want to use six?”

   “Huh? But sir…,” she asked, her pretty features suddenly looking perplexed. “Why naman are we going to use six?

   “So that way, you have six apeel.”

   We all cracked up, including Vito all the way over at the sink, with Faye doubling over in mock embarrassment.

   Yeah, haha, I’ve always wanted to say that.







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