3 August 2009’s libations
Aug/090
(Continuing a leitmotif.)
Summer Herb Bouquet
I’ve had Aperol cocktails on the back of my mind since I was asked about them not terribly long ago. That, combined with leftover freshly-squeezed orange juice from this past weekend’s party and a curiosity to play with basil flowers as a garnish begot this. I think there’s too much Aperol in this recipe (drop it to ¾ oz, but that may require an adjustment of either the gin or the St. Germain, and I haven’t remade it yet), but it’s on the verge of being a lovely summer drink.
1½ oz Hayman’s Old Tom gin (if you don’t have Old Tom, use 1¼ oz of a plymouth-style—including Plymouth brand—gin and ¼ oz simple syrup)
½ oz fresh orange juice
½ oz St. Germain
2 dashes aromatic bitters (I used Bitter Truth, Angostura might actually be better)
2 leaves fresh basil (I used the cinnamon basil from my back yard, same for the flowers below, but I expect any variety will work, if slightly differently)
Shake all of the above on ice, double-strain (the second strainer should be mesh, not just a julep: it’s catching the herb bits) into a Collins glass filled with crushed ice, garnish with a couple of basil flowers.
Attention
As before, but this time with basil flowers as a garnish. (Guess why those were floating around…)
Old Fashioned
Jacob Briars and Sebastian Reaburn have a lot to say about the proper ways to make an Old Fashioned. This isn’t their way, it’s my way.
3 oz Rittenhouse 100 Rye
1 sugar cube
liberal dashes Angostura bitters
Drop the sugar cube in a mixing glass, soak it with Angostura bitters, add one barspoon room temperature to warm water, muddle the sugar cube into the bitters. Add the rye, fill the glass halfway with ice, and stir assertively but not aggressively for at least 90 seconds. Strain (use a julep, please) into an Old Fashioned glass with a couple of good ice cubes in it. Garnish with a lemon twist.
Toronto
I learned this at Deep Ellum (the bar in Boston with the US East Coast’s best Manhattan variation list, rather than the city in Texas for which the former is named), and I’m pretty sure what I do is closer to what I had there than Jamie Boudreau’s recipe of the same name, which has both too much sugar and too little Fernet for my palate.
3 oz Old Overholt Rye
1 oz Fernet-Branca
Stir on ice, strain into a chilled cocktail glass, garnish with a smacked mint leaf (I used spearmint from the back yard, but any old thing will do, the larger the leaf the better—I picked the one pictured here without light).
TotC2009 notes: Drink Italy
Jul/090
Drink Italy was a perusal of spirits produced in Italy, presented by Francesco Lafranconi and Agostino Perrone with a guest appearance by Danny DeVito (yeah, that one). My notes on this are a bit fractured and brief, for several reasons: first, it was the last session of the day (I’m shocked they’re as legible as they are, really); second, both Francesco and Agostino have a rather heavy accent; third… well, you’ll see about Mr. DeVito. There were also 25 liquors to be tasted at the end of this session, which went about like you’d expect.
Francesco:
- a brief history of aperativo/vermouth that you ought to know already
- originally medicinal, of course – cordiole, “strengthening the heart”
- Greek & Roman era – fermentation not controlled – mulsum (wine & honey); conditioned wine with honey & spices in clay amphorae [cf, the bars in Pompei - thanks Claire W]
- elixers developed in monasteries, walled from the Barbarians
- picked up knowledge from the Arabs
- 1250 Marco Polo returns with Eastern knowledge
- Crusades as an excuse for claiming the spice route
- Republica Marinari (Milanese)
- Campare Gaspare as an apothecary
- for indigestion, 2 spoons Campari, 4 spoons “anything else”
- for children’s tapeworm, 2 spoons Campari
- vermouth:
- sweet/red/rosso – Italian
- dry – French
- some nice photos in the slideshow [link?] of the Campari factory in Milano
- amari are:
- alcohol
- flavoring (botanicals & spices)
- sweetener (well, maybe)
- demineralized water
- the hot techniques:
- distillation
- percolation
- cold techniques:
- maceration
- infusion
- keep liqueurs in cool, dark place to avoid UV exposure & oxydation
- amaro digestivo:
- Averna
- fernet (not just Fernet-Branca)
- Nonino
- Montenegro
- Ramazzotti
- …
- aperativo:
- Aperol
- Campari
- Cinzano (!)
- Cynar
- Biancasorti
- Sancia
- …
- cordiale go up to 192° proof
- liquore:
- Galliano
- Strega
- Carpano
- …
- Chartreuse just across the Alps from northern Italian producers (Galliano, Carpano, Cinzano(?)), can use the same botanicals
- Further north (Holland), they used more cumin, et cetera (via spice trail)
- Luxardo cherry liquor as alternet to Heering
- “L’ora del’aperativo’ common in Italy for everyone, small snack after work and before dinner, with a drink
- Carpano had the original vermouth recipe
- Disarono influenced by almonds from Arabia [but Katie Loeb calls BS on that, and I forgot to follow up until now]
- Dimmi from Milan
… and then, ladies and gentleman, we present Mr. Danny DeVito, to stagger up to the mic, lay into us about his limoncello (which isn’t bad, but was amply aided by the herb–basil? maybe?–with which it was garnished), and then blather on about the region in which it’s produced along with a video of the region and production of the same.
Agostino:
- Starting out with a drink, L’auntico martini:
- 10 mL L’auntico Galliano
- 50 mL London Dry gin
- 10 mL marsala or dry sherry
- 3 Celio(sp?) bitter (lemon bitters, essentially)
- Galliano
- shape of the bottle from Roman columns [Um, really?]
- color from gold rush [what?]
- named for Giuseppe Galliano (b. 1846)
- Arturo Vacconi created it, 1896
- manufactured by Maraschi e Quirici [not even checking Google on those] in Turin since 1888
- 4 separate distillates
- 25 herbs and spices, including lavender, sage, cardomon, cloves, [and I've written "see photos", which is a shame, since those don't exist any more, but I'm sure somebody took some]
- L’auntico Galliano
- it will replace the existing Galliano [so get a bottle and rebalance your Italian Heather now!]
- more vanilla notes to draw out the fruit flavors
- [some silly drink thrown together to showcase sponsors: it has all of L'auntico Galliano, DeVito's Limoncello, and Disarono in it. If after reading all that you still want the recipe, I apparently did note it down...]
- A serious note on the new/old Galliano: it is actually noticeably different, and I don’t dislike it… but I kind of wish they’d continue to produce both.