We did both of these again, this time using the 2-inch square cubes, which are slow-melting. We also went to back to simple garnishments. In other words, we stayed with the more traditional way. Our consensus was that the classic Negroni (made with gin) is better than the Boulevardier Negroni (made with whiskey). You make it and see what you think.
Click here for our first attempt.
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