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 (ten months ago) link
ooh jealous, that was one of my favorites from the Italy trip notes upthread
― sleeve, Saturday, 21 March 2020 18:27 (ten months 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 (ten months 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 (ten months ago) link
i had everclear one night in my life. Never again.
― Yerac, Saturday, 21 March 2020 19:43 (ten months 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 (ten months ago) link
love cucumber in cocktails.
― Yerac, Saturday, 21 March 2020 21:33 (ten months 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 (ten months 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 (ten months 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 (ten months 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 (ten months 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 (ten months 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 (five 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 (five 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 (five 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 (four months ago) link
what ratio of oil to campari did you use?
― call all destroyer, Thursday, 24 September 2020 17:36 (four 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 (four 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 (one month 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 (one month 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 (one month 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 (one month 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 (one month ago) link