It would probably be better with kronenbourg. As ever I am a grumpy old bastard who things hops should be in balance with the other flavours.
― American Fear of Pranksterism (Ed), Friday, 1 November 2019 21:34 (one year ago) link
― britain's secret sauce (seandalai), Friday, 1 November 2019 23:36 (one year ago) link
I was give a bottle of Aromes de Montserrat it’s a on the chartreuse spectrum but tastes more cedary. Definitely not great for drink it on its own, what should I mix it into?
― American Fear of Pranksterism (Ed), Tuesday, 5 November 2019 10:00 (one year ago) link
Reading this thread in a fancy resto just having a couple refreshments. ordered fgti's smokey mezcal Montenegro rec. Am fairly uninitiated in mezcal but this is rly lovely!
― one charm and one antiup quark (outdoor_miner), Friday, 8 November 2019 02:37 (one year ago) link
This thread is akin to the floyd - rules!
― one charm and one antiup quark (outdoor_miner), Friday, 8 November 2019 02:38 (one year ago) link
Picked up bottles of Zucca, CioCiaro, Branca Menta, and Amaro di Angostura in Atlanta this week. The Ango is amazing -- reviews all talk about cinnamon, but what I get is a luscious allspice liqueur. Branca Menta smells like Scope but is rich on the palate. Thumbs up for all four.
― WmC, Sunday, 8 December 2019 04:15 (one year ago) link
you should make my favorite cocktail that has zucca: https://cocktailvirgin.blogspot.com/2011/05/throw-gun-2.html
― call all destroyer, Sunday, 8 December 2019 04:25 (one year ago) link
Nice, I had a shot of the Amaro di Angostura in Indianapolis a few years ago and was impressed.
CAD: I'm not a huge fan of egg-white cocktails, but that looks good.
One of my favorite Zucca cocktails is the house cocktail at a place in my neighborhood called Sportsman's Club: https://chicagoist.com/2014/03/24/behind_the_stick_familiarity_brings.php
(I use Campari in place of the Luxardo Bitter. And any high-proof bourbon or rye will do.)
― jaymc, Sunday, 8 December 2019 06:03 (one year ago) link
Thanks for those recipes. CAD, that Throw the Gun #2 recipe says 1 egg -- does that mean the whole egg? I thought cocktails just used egg whites.
― WmC, Sunday, 8 December 2019 16:34 (one year ago) link
it is indeed a whole egg. there is an entire category of whole-egg drinks historically known as "flips" from which that drink descends.
― call all destroyer, Sunday, 8 December 2019 16:59 (one year ago) link
Every now and then, the 2 1/2 decent liquor stores in Tupelo will sneak something new and interesting into stock -- got a bottle of Amaro Montenegro today while I was looking for Everclear.
― Miami weisse (WmC), Saturday, 21 March 2020 18:08 (one year ago) link
ooh jealous, that was one of my favorites from the Italy trip notes upthread
― sleeve, Saturday, 21 March 2020 18:27 (one year ago) link
did you find everclear? It's kind of crazy how much cheaper italian amaros can be in countries outside the US (I mean if you can find them). We took a bottle of aperol from here to the US because it's so much cheaper here.
― Yerac, Saturday, 21 March 2020 19:03 (one year ago) link
Everclear itself is sold out everywhere, but one store had plenty of Diesel 190-proof grain spirit. With a name like Diesel, it ought to make some great sanitizer.
― Miami weisse (WmC), Saturday, 21 March 2020 19:40 (one year ago) link
i had everclear one night in my life. Never again.
― Yerac, Saturday, 21 March 2020 19:43 (one year ago) link
A good and relatively simple Montenegro cocktail is the Cobble Hill:
2 oz rye0.5 oz dry vermouth0.5 oz Montenegro
Muddle a couple of cucumber slices in the mixing glass, add other ingredients, and stir with ice. Garnish with a lemon twist.
― jaymc, Saturday, 21 March 2020 21:25 (one year ago) link
love cucumber in cocktails.
― Yerac, Saturday, 21 March 2020 21:33 (one year ago) link
I'll give that a go -- bought a cucumber this afternoon. (Every other salad ingredient was sold out, but an onion-cucumber salad is fine by me.)
― Miami weisse (WmC), Saturday, 21 March 2020 22:51 (one year ago) link
My favourite thing to do with Montenegro: https://www.seriouseats.com/recipes/2012/01/jackson-cannons-adriatique-aperitif-aperol-orange-juice-amaro-cocktail-recipe.html
― rí an techno (seandalai), Sunday, 22 March 2020 01:21 (one year ago) link
cucumber and whiskey seems very unintuitive to me, meaning... I'll have to try it!
― absolute idiot liar uneducated person (mh), Sunday, 22 March 2020 02:11 (one year ago) link
Yeah, somehow it works! Also, maybe this is obvious, but the cucumber is strained out of the cocktail. So you're just getting a subtle note of it.
― jaymc, Sunday, 22 March 2020 02:17 (one year ago) link
there's a pizzeria near me that has Elisir Novasalus on the menu and I'll often have one if I end up there for a late lunch. It's pretty crazy.
― El Tomboto, Sunday, 22 March 2020 02:30 (one year ago) link
Drinking this: https://www.cocchi.it/en/wines/dopo-teatro-vermouth-amaro/
It's described as a "vermouth amaro" and I guess that's pretty accurate. Reminds me of Bonal, and I haven't had Punt E Mes but I read someone say it tastes similar. Anyway, it's pretty nice straight over ice.
― mise róna (seandalai), Friday, 7 August 2020 22:52 (ten months ago) link
those vermouth amaro things are funny b/c i feel like they're all separated from regular sweet vermouth by a few degrees of bitterness at best. yet i have ruined a cocktail or two using one of them as a straight replacement for a normal sweet vermouth.
― call all destroyer, Saturday, 8 August 2020 01:01 (ten months ago) link
mmm unexpectedly found a bottle of Amaro Lucano at a store I don't usually go to, drinking some on rocks now
― sleeve, Wednesday, 26 August 2020 03:20 (nine months ago) link
Prompted/inspired by erstwhilXor Tep, I've been infusing amari with coconut. I have a large tub of unrefined, very coconutty coconut oil that I wasn't sure what to do with, and this works perfectly. I did some Campari first. A Jungle Bird with pineapple rum and coconut Campari is some good-ass drinking, let me tell you.
Now I've moved on to Amaro di Angostura, which I infused for 3 days and strained this morning. The amaro is delicious, not coconutty until the swallow and then BAM, and will pair up well with rum; but what I'm really looking forward to is the banana bread I'm going to make with Angostura-infused coconut oil instead of vegetable oil.
― (show hidden tics) (WmC), Thursday, 24 September 2020 16:37 (eight months ago) link
what ratio of oil to campari did you use?
― call all destroyer, Thursday, 24 September 2020 17:36 (eight months ago) link
About 1:3 or 1:4, 3 days of infusing. I put the jar in the oven on Bread Proof setting for about 30 minutes at first so the oil would liquefy and gave it a swirl several times a day. Since then the weather has gotten cold, but I'm not sure if that will slow the flavor transfer on future batches.
― (show hidden tics) (WmC), Thursday, 24 September 2020 17:44 (eight months ago) link
holy shit y'all
the description there doesn't do it justice imo, yes it has a straightforward cola/root beer nose but tasting is is wildly complicated, some fernet minty stuff going on, some of that toasted butter flavor, and something I can't identify that's nut-like? pretty bitter as well, I'm enchanted.
― howls of non-specificity (sleeve), Wednesday, 16 December 2020 02:25 (six months ago) link
looking for recipes led me to this fascinating page, sending up the bat-signal for WmC
― howls of non-specificity (sleeve), Wednesday, 16 December 2020 02:29 (six months ago) link
Oh yeah, the Amaro 101-102-103-104 pages have been a great resource for me. Another good roundup is at Kindred Cocktails — https://kindredcocktails.com/info/amaro
Tosolini sounds good, I might look for that on my next trip to Buster's in Memphis. I lost my mind the first time I went in there, spent 300 bucks before I realized what was happening. Turns out Memphis's liquor stores have Atlanta's totally beat.
― Motoroller Scampotron (WmC), Wednesday, 16 December 2020 03:13 (six months ago) link
i've never seen tosolini here but maybe i'll do a couple of more careful searches.
― call all destroyer, Wednesday, 16 December 2020 03:15 (six months ago) link
I've been drinking a lot of 50:50 amaro/vermouth mixes - I guess that would be Milano-Torino riffs? Nice and light.
― timber euros (seandalai), Wednesday, 16 December 2020 15:25 (six months ago) link
what should I get next? current stock is:
CampariCynarAperolMontenegroTosoliniNoninoVecchio Amaro Del Capo
― I like signing up to dead sites (sleeve), Tuesday, 2 March 2021 20:06 (three months ago) link
I really love Nardini. Also there's a Seattle company that makes an Amaro called Amaricano. Quite tasty!
― pj, Tuesday, 2 March 2021 22:10 (three months ago) link
I went with Sibilla but have never heard of either of those, so thanks!
― I like signing up to dead sites (sleeve), Wednesday, 3 March 2021 00:33 (three months ago) link
Right on! I haven't heard of Sibilla so I'll look for it
― pj, Thursday, 4 March 2021 20:26 (three months ago) link
this was amazing, "For Whom The Sun Rises"
1.5 ounces Varnelli Amaro Sibilla 0.75 ounce grapefruit juice 0.25 ounce lime juice 0.25 ounce Maraska Maraschino (cherry brandy) 0.25 ounce simple syrup 5 drops salt solution (3 parts kosher salt to 1 part water) Grapefruit peel (placed in the shaker)shake, double strain, serve at room temp
― I like signing up to dead sites (sleeve), Thursday, 4 March 2021 20:29 (three months ago) link
sibilia is the reigning favorite in the house (followed by cynar).
― Yerac, Thursday, 4 March 2021 22:32 (three months ago) link