Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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its not to sweet, but its a amaro.
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It's an Italian amaro (bitter) digestiv. It's a weird herbal cocktail whose main ingredient is artichoke (which appears on the label). It's not super strong, basically like a fortified wine, around 17% alcohol. Drink it with some lemon and ice after a heavy meal, nothing feels better on the belly.
It's definitely not sweet, though it has a hint of sweetness to offset the extreme bitter herbal flavor. It's basically all bitter though.
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I used to drink a lot of cachaca, that shit rots your gut.
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mega, what do you say about a whisky tasting during the next "bread and butter" ?
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Amaro is amazing.
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T&A, that would be amazing buddy. I like whisky but I am no expert, as an Irishman I prefer cheap mick whiskey.
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if got a friende who's running a great whisky shop in berlin.
his tastings doesn't take them self so serious but have a great palette of different high quality whiskey's.
next to his shop is the famous "green door". the best cocktail bar of berlin, named after a 60th porn movie.
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Whiskey and porn…...I'm in, who do we kill?
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let's draw straws.
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It's on
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@Seul: glad you're going to try some! I bet it's cheaper in Europe. I'll be awaiting your impression.
My current lineup:
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Amaro works great alone but I really love it in whiskey cocktails
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I'm a big fan of amaro, especially after a big meal (and even more so if I'm in Italy and there's an obscure regional offering to try). Have you ever had Amaro Nonino? A buddy of mine always keeps some in his cabinet; if you indulge in more than one or two in an evening it tends to give you really weird dreams! It's quite tasty.
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Nonino?! Fuck yea man! That shit is like rocket fuel! $50 a bottle!
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What are some of your favorite Bourbon/Rye cocktails?
I seem to not venture past whisky on the rocks or an Old Fashioned.
I made this tonight and it was pretty good even though I need to get one more ingredient tomorrow.
Old Fashioned
2oz Rowan's Creek Bourbon
2tsp water
3 dashes Angostura Bitters
2 Luxardo cherries
1tsp Luxardo juice
1 sugar cube
Splash of Coinstreau
3 ice cubesSeawolf gave me this recipe awhile ago and it's also very good.
"Bourbon. I like Bulleit Kentucky Straight, or Four Roses Single Barrel for this drink.
Sugar. I like using oddly shaped sugar cubes like the ones found in Europe, but anything will do. If you want you can just use a teaspoon of sugar.
An orange slice. I carefully remove the zest of the orange slice first which will later be the garnish. Then I remove the pith and discard it. All that's left of the orange is the "meat."
Bitters. I use angostura.
Ok, put the following into a glass and muddle:
one cherry
orange meat
sugar cube
three shakes of bittersOnce the sugar is dissolved and the cherry and orange are beaten to a bloody pulp, stir in a jigger of bourbon. Pour through the strainer into your other glass filled with ice. Squeeze the remaining bits of muddled fruit to get all of the liquid out. If your strainer is fine enough, your cocktail should be free of debris. Finally, twist up the orange zest and rub around the rim of the glass. This gets the orange oils all over the edge of the glass and makes the aroma quite magnificent. Stir the drink gently, drop the orange zest in the glass to garnish."
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Amaro Nonino is always at hand in my household…along with Pineau des Charentes.
Cynar is a favorite at my local bar here in Moscow, and that's a good thing.
Try a Berlioni:
1 oz Tanqueray dry gin
⅔ oz Cynar
½ oz Noilly Prat dry vermouth
Somehow attributed to Victoria Bar in Berlin (not too far away from Green Door) which is another excellent bar in Berlin.Don't forget to stop at Madonna if you do a whiskey tasting in Berlin...
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Favorite bourbon cocktail is an old fashioned, though mine is just whiskey, Ango, simple, stirred briskly and garnished with brandied cherries.
Favorite rye cocktail is a Sazerac.
Also love Vieux Carre and Cocktail a La Louisiane.
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McLain & Seawolf are starting to remind me of "Young" Flannigan & Doug Coughlin. Who is up to playing Elisabeth Shue's character.
