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 (six 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 (one month 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 (one month 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 (one month 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 (three days ago) link
what ratio of oil to campari did you use?
― call all destroyer, Thursday, 24 September 2020 17:36 (three days 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 (three days ago) link