Cocktails and Mixology

Re: Italian inspired cocktails

Dan Chadwick — Fri, 17 Dec 2010 21:08:06 GMT

Vieux Carre:
... Montenegro.... Any suggestions for something else would be greatly appreciated.

I don't have any Montenegro-specific cocktails, but I understand the flavor is very orange-forward and quite sweet. You might try it in some other cocktails that use spice/citrus amari.

Here's a list from Kindred Cocktails: http://kindredcocktails.com/cocktail?index_type=0&ingredient=Amaro

For example, the Chaplin uses Ramazzotti and triple sec. I'd think you might try Montenegro, skip the triple sec, and up the pie-spice bitters (Angostura, Fee WBA, etc).

I would also try it in lieu of triple sec in other cocktails, such as a Margarita. Surprisingly, I find that amari and the pepper of tequila go well together. (But then I think amaro goes with just about everything, including ice cream (Meletti and vanilla ice cream -- yum) .)

Re: Italian inspired cocktails

Vieux Carre — Mon, 22 Nov 2010 01:28:09 GMT

Rob, Love all your commentary, pictures, and video of you honeymoon in Italy. Sounds like its time for my wife and I to take our a second honeymoon and your pictures might just help persuade her to Italy, one place neither of us has yet traveled!

While considering cocktails with an "Italian" sensibility, I wonder if anyone can suggest some cocktails to make with Amaro Montenegro. I've made the Cobble Hill, a variant of the growing number of variations on the Brooklyn, and found it quite nice. I also made a Montenegro and brandy (1/2 oz Montenegro, 2 oz cognac, 1/2 oz Carpano Antiqua) which was terrific, but that's all I have. Any suggestions for something else would be greatly appreciated.

Re: Italian inspired cocktails

B H Simpson — Tue, 16 Feb 2010 05:10:51 GMT

Messy is a pretty good description of some people's reaction to their first and last taste of Fernet Branca.

I like mine in a HANKY PANKY COCKTAIL (Savoy - from the first bartender(ess) at the Savoy)

2 dashes Fernet Branca

1/2 Italian vermouth

1/2 dry gin

shake and strain into martini glass. Squeeze of orange peel oil on top. (Using orange peel-infused gin really sets this drink off).

Re: Italian inspired cocktails

Conor Slattery — Tue, 16 Feb 2010 03:56:35 GMT

@BHS: there's this great amarone grappa that I've had that's fantastic -- it's got a distinctive cognacish flavor while still being a nice grappa.

Also, I LOVE fernet branca, but I've had a hell of time integrating it into cocktails. I've had some success, manhattan-style, with thomas handy rye and carpano antica vermouth, but other than that has been pretty messy.

Re: Italian inspired cocktails

Conor Slattery — Tue, 16 Feb 2010 03:53:29 GMT

At my italian place, we make a drink that's a really popular aperitivo cocktail called the mojito sbagliato. It's a riff on the negroni sbagliato, which substittes prosecco for gin. So we make a mojito that substitutes prosecco for rum and serve it in a nice bordeaux glass.

Also, first post, so I'm taking this opportunity to say hi! and that I look forward to posting and learning.

Re: Italian inspired cocktails

B H Simpson — Mon, 15 Feb 2010 15:05:37 GMT

I've been to Italy probably half a dozen times (even did a month long motorcycle tour, the only way to fly...) and experienced all sorts of drinks being served depending on region, venue, perceived customer base, etc.

Somethings I noticed were:

Many Italians seemed to prefer the fuller flavoured drinks (Negronis, Fernet Branca and coffee, chinotto and campari, etc.) rather than dry martini styled drinks.

Ice was used pretty much by default, so long drinks were the basis for most menus.

Italians have pretty mixed feelings towards Grappa - some younger people consider it an old man/peasant drink (which it is), while others are being won over by increasingly slick marketing and flavoured varieties.

There seems to be less blurring of the line between flavours and methods used in food and those in drinks (so not so much of the molecular mixology - straight forward drinks of maximum five ingredients is the order of the day).

The way Italians drink during the day is different from how they drink at night - sometimes you get a day-time drink menu and a night-time drink menu

Most regions have local specialties in both food and drink categories - there's always something local to try that can't be got elsewhere.

So based on these ideas I might suggest these drinks:

THE DUPLEX (based on Ideal Bartender version, 1917)

oz. Old Tom Gin

oz .Martini Rosso

oz. French Vermouth

3 dashes Orange Bitters

built tall over ice with an orange wedge (the original is stirred and strained)

(if during the day, add orange juice perhaps - then omit for the night time crowd and serve up in a martini glass)

MONTECASSINO

oz aged grappa

oz red wine

1/2 oz red grapefruit juice

1/2 oz cranberry juice

barspn Benedictine

(dash of sugar to taste)

Stir and strain into martini glass. Orange twist garnish.

FERNET-BRANCA COCKTAIL: (Savoy)

oz Gin

1/2 oz Fernet-Branca

1/2 oz Red Vermouth

shake and strain into martini glass (the addition of a bit of dark creme de cacao or Frangelico can help those who are squeamish about the taste of fernet branca)

- Those are my thoughts and suggestions.

I agree about the awesome photos. How I miss Harry's Bar....

Re: Italian inspired cocktails

Rob Timko — Mon, 15 Feb 2010 12:51:22 GMT

here was our more 'local' aperitivo experience :)

(Please visit the site to view this media)

and one from Venice. Notice NO papercups, how awesome is THAT.

(Please visit the site to view this media)

Re: Italian inspired cocktails

Rob Timko — Fri, 12 Feb 2010 12:23:11 GMT

im in the process of uploading more video this was the most 'typical' aperitivo place in italy...just on a street/square in rome the little places that serve as a cafe in the morning, a geleteria/pizzaria in the afternoon and an aperitivo place at night.The snacks at this place weren't great but you can see they just bring them out...and total bill for 2 drinks was something like 10 euro.

http://www.youtube.com/watch?v=XTiAm2Dyj7I

i have a few more vids Ill upload later.

-Rob

Re: Italian inspired cocktails

Gareth — Fri, 12 Feb 2010 05:38:07 GMT

The last bar i worked in was also an 'Italian' style restaurant. The consultant used a lot of interesting flavours.

We did an Italian Mary where we used chillis, herbs, spices, vermouth in a 'Marymix' that would infuse for two weeks. I don't want to give away too much otherwise he might get grumpy.

But i also did my own version using marsala, balsamic vinegar and i would spray some olive oil one the top of the drink for aroma.

Marsala is also an ingredient i have never really utilised as much as i would have liked. A Fandango perhaps?

If you can get hold of Izzaro... I'm sure you can do some pretty awesome stuff

Re: Italian inspired cocktails

Rob Timko — Wed, 10 Feb 2010 12:23:07 GMT

Yup you got it, and one has crema (milk I believe) and one doesn't. both served ICE ICE cold. Always.

Re: Italian inspired cocktails

JerryC123 — Wed, 10 Feb 2010 12:15:04 GMT

Rob Timko:

This lady spoke not a LICK of english, but fed (sometimes forcefully!) us homemade lemoncello and lemon creme daily!!

Rob, what is the difference between linoncello and lemon creme?

I am assuming the lemon creme is twice as sweet and thicker viscosity?

Were they both served cold?

Re: Italian inspired cocktails

Rob Timko — Tue, 09 Feb 2010 12:32:37 GMT

To try to give you an understanding of what we mean by fantastic 'snacks'....I mean, a buffet of stuff any american restaurant would charge 20$ pp (ok maybe a little exaggeration) to feast on...

bruschetta, mozzarella tomato salad, olives, assortment of cheeses, salami, prosciutto, stuffed peppers, sundried tomatoes, focaccia, pizza, chips, nuts, etc. etc.

actually, no..I'm not really exaggerating...the Italian restaurant I go to has THE best cocktail bar in NJ, however with the exception of Friday nights, they charge 16$ to pick only 3 of the above.

Re: Italian inspired cocktails

Rob Timko — Tue, 09 Feb 2010 12:17:46 GMT

Pegu serves the little Italy and it's one of my wifes favorite drinks on their menu.

As far as the Bellini at Harrys? Atmosphere. and the bartender was fantastico. I can imagine it being a nightmare though. We had planned to go but ironically, we were just casually walking around and "stumbled" upon it...early in the day, and just walked in and took seats at the 5-6 seat little front bar....it was fairly empty. The bellini itself? We'll it's a proper bellini but nothing groundbreaking, but thats not what ya go for I guess. I did enjoy it though.

With any place in Italy, the more you aren't a typical 'tourist' the better experience you have. There were americans fighting to get in with shorts and flipflops on etc...

Want to really experience Italy? drive to a no name town, find the cafe, and at 7pm, go there and order a campari soda with the other older construction workers, and watch them (and join in on) the fight over the italian 'who wants to be a millionaire' on the little TV in the corner. and try to speak Italian. best experience ever. (damn I gotta get that video up that I snuck..)

Re: Italian inspired cocktails

Boodalicious — Tue, 09 Feb 2010 09:24:09 GMT

Thanks Will. I'm not sure I would have tried Cynar in a Manhattan. I've been tooling around with the Cynar and have gotten frustrated with it. The "little Italy" was quite nice. Thanks for the feedback and enjoy those brandied cherries that were pictured!!!

Re: Italian inspired cocktails

Ian McCarthy — Tue, 09 Feb 2010 03:48:31 GMT

I second that. Lovely shots.

By the way, how WAS the Bellini at Harry's? I'm curious only because I know it is often hard to find a decent rendition of a drink at it's (alleged) place of origin, (old fashioned at the Pendennis club, Sazeracs in New Orleans). Too much resting on the laurels.

The things I appreciate most at an Italian bar are, in order of importance:

1) fantastic bar snacks

2) A ridiculous variety of Amaro. I would hunt down as much as you can.

Also, Fernet Branca flips are delicious:

one and a half ounce Fernet to 1 ounce Carpano Antica with a few dashes of chocolate bitters and an egg.