#Campari Rouge Bitters

[savage-kult-of-gorthaur]

MAKE IT A CAMPARI TONIGHT. 🍷

PIC INFO: Resolution at 1024x1450 -- Spotlight on a poster design for Campari Rouge bitters, Italian apéritif, c. 1977, artwork by Bernard Villemot (1911-1989).

OVERVIEW: "Campari is an alcoholic spirit obtained from the infusion of bitter herbs aromatic plants and fruit in alcohol and water. With its vibrant red colour, intense aroma and inspiring flavour, Campari has always been a symbol of intrigue and pleasure, which unfurls itself into a captivating drinking experience.

The history of Campari began in Novara in 1860, with the invention of the original recipe that is still in use today.In 1904 Campari'sfirst production plant was opened in Sesto San Giovanni and the company began to export the brand overseas.It was the beginning of a success story that today still has no sign of stopping. Today the Campari brand is distributed in over 190 countries and is one of the most famous brands in the world."

Source: https://letitiamorris.com/product-tag/campari-rouge-by-villemot-original-vintage-poster.

[scotchsunrise]

Watching a farm in KY and mixing up some relaxing evening cocktails. I made a truly fantastic Boulevardier using Lillet Rouge and Woodford Reserve Wheat Whiskey. I would have used a bourbon cherry but we finished the jar in the first four days so this version is sans stone fruit. I'm calling it a Boulevardniegh

1 part (1 oz) Campari

1 part (1 oz) Lillet Rouge

2 part (2 oz) Woodford Reserve Kentucky Straight Wheat Whiskey

3 dash Woodford Reserve Orange Bitters

[leblogdemarinaetjeanmarie]

SAMEDI 8 JUIN 2024 (Billet 3 / 5)

Décidément, les apéros sont dans l’air du temps. Quelques jours après la publication sur le Blog d’un Billet qui leur était consacré, c’est le très sérieux journaliste Gilles Bouleau qui en a proposé un sujet d’un peu plus de 2 minutes aux Infos de la Une. Voir ci-dessus (à ne pas rater !).

Il parait qu’en moyenne les Français en prenne un une fois par semaine (et non pas une fois par an comme il est dit à la fin de ce petit reportage !).

Nous, pardon pour la redite et les photos ci-dessous, malgré les apparences n’y voyez aucun comportement narcissique, c’est juste du prosélytisme (🤪🤪🤪), il nous a ��té en effet impossible de résister jeudi soir à l’appel du « Campari-Spritz »…

Quelques précisions pour finir :

La recette classique dit « Spritz Veneziano » est apparue, comme le « Bellini », dans la région de Venise, pendant la domination autrichienne. Les soldats avaient pour habitude de mélanger du vin blanc avec de l’eau gazeuse, pour en réduire le taux d’alcool et mieux se rafraîchir…

« Aperol Spritz » Vs « Campari Spritz »

Quand on leur dit Spritz, certains pensent forcément « Aperol Spritz ». Pourtant il est possible de remplacer cet apéritif par du Campari. Quelle est la différence ? Le Campari est très amer et donne une couleur rouge vif au mélange, tandis que l’Aperol est plus sucré et donnera une teinte plus orangée à votre Spritz. La recette du Spritz au Campari est donc exactement la même que celle du Spritz à l’Aperol ! Dans le même style, il existe également le « Spritz Saint-Germain » qui propose la liqueur du même nom (à base de fleurs de sureau) que le cocktail en remplacement de l’apéritif italien.

La recette du Spritz

Comment faire un « Aperol Spritz » ? Si vous n’avez pas de doseur, vous pouvez vous fier à la règle des proportions suivante : 1/3 d’Aperol ou de Campari et 2/3 de de vin blanc pétillant type Prosecco et enfin un trait d’eau gazeuse. Il vous suffira de mélanger tous ces ingrédients directement dans un verre à vin rempli aux trois quarts de glaçons et de décorer votre verre à cocktail d’une rondelle d’orange.

Les variations de l’« Aperol Spritz »

Il existe de nombreuses variations de l’« Aperol Spritz » comme le « Spritz Limoncello » pour lequel on remplace l’Aperol (ou le Campari) par du Limoncello et le Prosecco par du Crémant et la rondelle d’orange par une rondelle de citron. Il est également possible de remplacer le Prosecco par du Champagne et ainsi obtenir un « Aperol Spritz au Champagne ». Ou même d’utiliser du Martini Bitter afin de réaliser un « Spritz Martini ».

Voilà, vous savez tout maintenant.

(Ces infos ont été glanées ici ou là sur le Net…)

[cammotea]

What Is an Apéritif?

An apéritif is a refreshing alcoholic drink that is served before a meal to stimulate the appetite. Sort of a liquid appetizer, apéritifs may be served to mingling guests during a dinner party (with or without food) or while preparing your own dinner on an average night. They are also an excellent way to unwind from the day. From Campari and Aperol to cocktails like the martini, apéritifs offer a delightful and flavorful drinking experience.

What Is an Apéritif?

The word apéritif (plural, apéritifs) is French, and its Italian counterpart is aperitivo (plural, aperitivi). They stem from the Latin "apierire," meaning "to open, or uncover." These short, often aromatic, drinks are designed to whet the appetite and prepare the palate and stomach for food and the taste sensations that come with it.

Apéritifs are very common in Europe, particularly in France and Italy. They're often served as parlor drinks before dinner. A full-course meal is not required, though. In some countries, it's also popular to meet friends after work to enjoy apéritifs, maybe with some light appetizers. Similar to the American happy hour, it's an opportunity to relax and slow down.

There are many types of apéritifs, though all favor a general taste profile:

Sugar tends to limit the amount of non-sugary foods that a person wants to eat, so apéritifs lean toward a drier, more bitter (or herbal) flavor.

The appetite is also diminished when there's too much alcohol in the system, and that is why apéritifs are often low-proof.

Apéritifs include wines and fortified wines, botanical or bitter spirits, and many are served with carbonated beverages.

Apéritif vs. Digestif

The opposite of an apéritif is a digestif, which is typically served at the end of a meal to aid digestion. While both styles of drink often include botanicals, the digestif tends to be more bitter and sweet with less acidity than the apéritif. Digestifs include brandy and amaros, and most have a higher alcohol content than the bitters and fortified wines that are more often enjoyed as apértifs.

Types of Apéritifs

The word aperitif refers to both a class of alcoholic beverages and the cocktails they're found in. It is a vast category that includes a great variety of styles. The only common ground is that they typically involve herbs or other ingredients that arouse the drinker's appetite.

Aperitifs are an age-old tradition and have been produced for centuries. Some of the most popular use a signature recipe that has been used for a century or more or is proprietary and held under a single brand name.

Amer Picon: This bittersweet French apéritif has a unique flavor dominated by orange with a dry finish.

Anise Spirits: From ouzo or pastis, anise-flavored spirits are popularly enjoyed as apéritifs.

Aperol: An Italian aperitivo, the orange flavor matches its bright orange color, though herbs and roots are included to give it a bitter twist. It's often enjoyed as an Aperol spritz.

Campari: Possibly the most famous apéritif, this red Italian spirit has a very distinct bitter profile and is used in cocktails like the famous Negroni.

Cynar: While it has an artichoke base, that is not the dominant flavor of this bitter herbal liqueur. It's often mixed with orange juice and topped with soda or tonic water.

Dry Wine: When in doubt, any still or sparkling dry wine makes an excellent apéritif.

Dubonnet: Available as Rouge (more popular) or Blanc, Dubonnet is a proprietary fortified wine flavored with "herbs, spices, and peels." It includes quinine, which gives it a drier profile than vermouth.

Gin: The botanicals found in gin make it the ideal hard liquor for apéritif cocktails, even if that's simply a gin and tonic.

Lillet: This apéritif brand produces Blanc, Rosé, and Rouge. It's also similar to vermouth, though the proprietary recipes give them a distinct taste. Lillet Blanc is the best-known and was originally Kina Lillet, which included quinine.

Pimm's: One of those liqueurs that can serve as an apéritif or digestif, Pimm's is sweet with an herbal-spice flavor accented by caramelized orange. Before dinner, a Pimm's Cup with sparkling lemonade is a refreshing choice.

Sherry: Light-bodied sherries, such as fino and Manzanilla, are dry and fresh, making them excellent apéritifs.

Vermouth: Dry vermouth is most associated with apéritifs, though sweet vermouth can work before or after dinner. Enjoy them in cocktails, or chilled or on the rocks with a dash of bitters.

How to Drink Apéritifs

Any of the common apéritifs can be served on their own. Often poured into a snifter or small cordial glass that accentuates the aromatics, many are best when chilled. Pouring them over ice will soften the flavor and open up the aromas. Many people prefer to drink apéritifs 30 to 60 minutes before eating.

It's also common to top apéritifs with a little soda, making the drink as tall as you like. Great examples of these drinks are the Aperol spritz and Campari and soda. Since it includes quinine, which makes it drier, tonic water is an excellent option when you want a fizzy apéritif.

Aperitif Cocktails

When a cocktail includes one of the apéritifs, you can be assured that it will make an excellent before-dinner drink. Campari and Aperol are often found in cocktail recipes, though others can make fascinating drinks. Any drink in the martini family that uses vermouth or sherry can easily qualify as an apéritif as well.

Adonis Cocktail

The Americano

Gimlet

Kir

Martini

Park Avenue Cocktail

[mytipsyturvy]

Daily MCO Drink #742: COVADONGA, made with 45ml Campari, 30ml Dolin Rouge vermouth, 30ml orange juice, 10ml grenadine syrup and 5 dashes Angostura Aromatic Bitters, shaken over ice and strained. Wow, a base of Campari and a whopping FOVE dashes of bitters means the grenadine is actually balanced out and the orange juice gives it a nice fruity backbone. This Trader Vic drink is actually one that sounds bad but turned out quite good. #tipsyturvycocktails #dailymcodrink #tipsyturvyliqueur #campari #dolin #angostura #mytipsyturvy https://www.instagram.com/p/Cb7zLkmpG_y/?utm_medium=tumblr

[tsglexingtonkentucky]

RED WHITE AND BOOZE

Simplify your July 4th celebration and leave the cocktails to the professional bartenders so you can spend more quality time with your guests.  

Coles 735 Main

Coles 735 Main is now offering three of their most popular libations to go including: 

Paco’s Downfall ~ Dulce Vida tequila, agave nectar, lime, grapefruit, Q grapefruit soda

Basil Jane ~ Prairie Organic Vodka, St. Germain elderflower liqueur, mint and basil

The Lexington ~ Cooper's Craft bourbon, blood orange bitters, Solerno blood orange liqueur, house made grenadine

Middle Fork Kitchen

Voted one of America’s best 100 Wine Restaurants of 2019, Middle Fork Kitchen now offers Drinks for 2 to go!

Negronis ~ Castle & Key Dry Gin, Campari, Dolin Rouge, and house candied Cara Caras. 

The Classic Old Fashioned ~Bourbon, Cane Sugar, Luxardo Maraschino, Angostura Bitters

Mirror Twin Brewing 

Are your party-goers more of a craft beer crowd?  Mirror Twin Brewing has 4-packs of their most popular beers including Double Extra Monster, Wheezing the Juice Current, and La Tortuga.  

Mirror Twin also has a nifty machine called the "Oktober seamer" that allows them to create cans-to-go for any of their beers on tap including a great mix of patriotic beers that will set the mood to launch your fireworks display into the next stratosphere! 

Red Blooded American ~ Medium bodied red ale

White Girl Wasted ~ Light and refreshing pale ale

For Freedom ~ Full-flavored beer with caramel and chocolate malt 

[onenationdrinks]

Negroni🥃 made by @ginbisse • -3 cl København Klassisk Gin -3 cl @lillet Rouge -3 cl @campariofficial -4-5 dashes of liquorice bitter ~ Served ice cold in a frozen lowball glass with a twisted orange zest. • Cr: @ginbisse • Tag your friends in the comments who might love this cocktail • #cocktail #cocktails #cocktailoftheday #cocktailart #craftcocktail #cocktailz #cocktailhour #cocktailtime #gin #cocktailgram #cocktaildress #mixology #mixologist #drinks #drinkrecipes #cocktailrecipes #bar #cocktails_and_mixology #instadrink #negroni #negroniweek2019 #negroniweek #campari #negronigram #onenationdrinks #onenationmtl #regrann — view on Instagram http://bit.ly/2FxTzQj

[nessyhot]

EAST COAST (maker's mark bourbon, cacao coffee campari, dolin rouge) and LEGENDS OF THE HIDDEN TEMPLE (maker's mark bourbon, green mango, lime juice, simple syrup, tamarind concentrate, egg white, and Tiki Bitters). Cheers!!! #birthdaycocktails 🍸🥃 #DirtyThirtyClub #NessyFlirty30 #YesPleasePH #cocktailconnoisseur #cocktails #makersmark #50bestbars (at Yes Please) https://www.instagram.com/p/BvYnnKnjGt8/?utm_source=ig_tumblr_share&igshid=18yui8r8gskxk

[barinacraft]

Police Gazette Cocktail - America Drinks In Every Word

The National Police Gazette Was America's First Tabloid

Founded in 1845, the National Police Gazette, or Police Gazette for short, was the prototype men's lifestyle magazine. Beginning as a chronicle of crime and criminals, thus the name, it was also a sports weekly that featured pin-up girls and a celebrity gossip column which were all sensationalized with a tabloid journalism style of writing.*

Pugilists, Mixologists and Tonsorial Artists

Boxers, bartenders and barbers, in layman's terms, were all prominently showcased in weekly columns. Before title fights were officially sanctioned by the National Boxing Association, it was widely understood that the "world champions" were the fighters listed in the Police Gazette.

Pubs and barber shops were a terrific marketing outlet for spreading the word and as such, their proprietors and patrons were both heavily promoted and catered to. Saloon keepers and tonsorial artists were profiled weekly along with other topics of interest and the comings and goings of various establishments about town. The craft of the cocktail was rising in popularity and the Gazette's coverage regularly included new drink recipes for customers to try and mixology contests for bartenders to enter.

Competition Was Fierce

They also sponsored competitions where global winners were crowned in various sporting events ranging from wood chopping to water drinking to strong man feats. Billed as the "leading illustrated sporting journal in America," and then the world, documentation of these athletic adventures was mixed in with reviews of Broadway shows, circus acts and vaudeville along with juicy gossip about their cast of entertainers, stars of the show and other famous celebrities elsewhere.

Ooh La La!

And if all that wasn't salacious enough, there were tons of racy photographs (bordering on the obscene) of scantily clad women who were burlesque dancers, strippers and call girls.

People loved it! The National Police Gazette sold over 2,225,000 copies per week in 1895.†

Since so many seemed to drink in every word, its only fitting that the Police Gazette have a namesake cocktail or two. And they do.

Behind The Bar - How To Make The Police Gazette Cocktails At Home

Police Gazette Cocktail Recipe No. 1:

1 oz  Plymouth gin

3 - 4 dashes  gum syrup

2 - 3 dashes  Virginia Wild Cherry

1 - 2 dashes  Angostura bitters

1 lemon peel twist

In a large bar glass, add two or three lumps of ice, one pony glass of Plymouth gin, three or four dashes of simple syrup, two or three dashes wild cherry cordial and a dash or two of aromatic bitters. Stir well, twist a peel of lemon on top and serve.

Note: This may be the magazine's earliest namesake nip, but drink recipe #2 which follows is definitely the most famous.‡

Police Gazette Cocktail Recipe No. 2:

3 oz  whiskey

3 dashes  simple syrup

2 dashes  aromatic bitters

2 dashes  curacao

2 dashes  French vermouth

2 dashes  maraschino liqueur

2 cherries for garnish

Mix one wine glass of whiskey together with cracked ice and the other ingredients. Strain into a cocktail glass and serve garnished with two cherries.

Note: Richard K. Fox, the publisher of the Police Gazette, published this book too. It also included a recipe for a Gazette Fizz on page 171 with one pony of brandy, one egg yolk, two teaspoons powdered sugar and three dashes of lemon juice in shaved ice topped with seltzer water. No doubt this drink is named for the Police Gazette as well.1

Drinks Similar To Police Gazette Cocktail No. 1

Admiral No. 1 - gin, cherry cordial and lime juice.

Bulldog - cherry brandy, gin and lime.

Gilroy - cherry brandy, dry vermouth, gin, lemon juice and orange bitters.

Hornpipe - cherry brandy, egg white and gin.

Lady Finger - cherry brandy, gin and kirsch.

Maiden's Blush - cherry brandy, gin, lemon juice and triple sec.

Millennium Cocktail / Orange Oasis - dry gin, cherry brandy, ginger ale and orange juice.

Rose Cocktail (French) - cherry brandy, dry vermouth and gin.

Wedding Belle - cherry brandy, Dubonnet Rouge aperitif wine, gin and OJ.

Xanthia - cherry brandy, gin and yellow chartreuse.

Drinks Similar To Police Gazette Cocktail No. 2

Admiral No. 2 - rye or bourbon whiskey, dry vermouth and lemon juice.

Affinity (modern) - Scotch whisky, dry & sweet vermouth, orange bitters and twist of lemon.

Algonquin - rye whiskey, dry vermouth and pineapple juice.

Allegheny - a Dry Manhattan with blackberry brandy.

Boomerang No. 3 - bourbon whiskey, maraschino liqueur, both vermouths, lemon juice, sugar syrup and aromatic bitters.

Brooklyn - bourbon or rye whiskey, dry vermouth, maraschino liqueur and Amer Picon (or Amaro CioCiaro as a substitute).

Byrrh Cocktail - byrrh, dry vermouth and rye whiskey.

Dry Manhattan - rye or bourbon whiskey, dry vermouth and Angostura bitters.

Glasgow No. 1 - Scotch, lemon juice, dry vermouth and orgeat syrup.

Hole-In-One Cocktail - Scotch whisky, dry vermouth, lemon juice and orange bitters.

Old Pal - Campari, dry vermouth and rye whiskey.

Opening Night - dry vermouth, strawberry liqueur and whiskey.

Paisley Martini - gin, dry vermouth and Scotch whisky.

Quebec - Canadian whisky, dry vermouth, Amer Picon (see Brooklyn note) and maraschino liqueur.

Soul Kiss - Dubonnet rouge aperitif wine, dry vermouth, orange juice and whiskey.

A Toast To Manly Men

As the forerunner to the slew of men's lifestyle magazines and websites that are nearly everywhere today, the Police Gazette cocktail makes a great drink for International Men's Day which is celebrated on November 19th. So, raise a glass to your fellow man and keep it pithy.

To health!

Hear, hear.

References

* - Attorney Enoch E. Camp and transcontinental railroad booster George Wilkes were the two journalists who started the newspaper. They sold the Gazette to George W. Matsell in 1866 and Richard Kyle Fox was the editor in its heyday from 1877 to 1922. Publication was suspended from Feb. 11, 1932 until Sept. 5, 1933 so the Gazette didn't get to cover the crime of century and post the police blotters associated with trying to capture the kidnappers who abducted the eldest son of aviator Charles Lindbergh. However, they had extensive coverage of the Herman Rosenthal murder case and the damaging testimony of Jacob Rosenzweig against New York City police Lieutenant Charles Becker along with countless other crimes over the years.

† - Fair, John D., "Physical Culture - Athletic Clubs and Sports" The Encyclopedia Britannica. Web. 4 Sep. 2016.

‡ - "Prominent Saloonkeepers" The National Police Gazette: New York June 16 Jun. 1900: 14. Print. Police Gazette Cocktail recipe submitted by John D. at the West End Hotel.

1 - Charles S. Mahoney, The Hoffman House Bartender's Guide - How to Open a Saloon and Make It Pay (New York: Richard K. Fox Publishing, 1905), 152. Print.

[theglobetrottergp-blog]

  Today we talk to Selene from Genova on the Ligurian coast in Italy about her experiences living in this beautiful part of the world! Selene also keeps a blog Viaggi Che Mangi which translates to `Eat That Trip’. Whilst her blog is written in Italian, you can click a button at the bottom of the page which will convert it to english for you so you won’t miss out no matter what your language! Selene blogs about good food, travel, arts and culture in Italy and beyond! See it here. 

Where are you living?

I am living in Genova (Genoa), Italy

Tell us about yourself…

I graduated in Italian Literature and I have a Master’s Degree in Communication and Culture of Media. This summer I attended a Course in Digital Innovation for Cultural Heritage. I love reading, cinema, cooking and most of all, I love travelling. Travel is my way of life. Travel is the way I improve myself. Travelling isn’t just to take a plane and go abroad, travelling is watching a good movie and let your imagination be free, reading a good book and dreaming about a new world, tasting a new cuisine and finding out about a new culture.

What is your favourite thing about Genova?

My favourite thing of Genova… that’s not easy! I love my city because it is crowded, multi-ethnic, messy with its tiny streets, incredibly different from neighborhood to neighborhood (In the suburbs you could find amazing villas on the sea and also awful buildings too close to each other), modern and ancient. I love my city because of the same reasons  that I sometimes I hate it. Genova isn’t simple and it isn’t for everyone. You need to be prepared for Genova. You need to be prepared for its busy city centre, for its multi-ethnic neighborhood and the spicy smells. You need to be prepared for the fishy smell in Sottoripa, the street close to the famous Aquarium, once a storage area, now the place where you can find fish markets, bars and souvenirs shops. You need to be prepared to see some of the most beautiful Italian Palaces in Via Garibaldi: nothing could be compared to this street, today a UNESCO World Heritage Site, I promise! You need to be prepared to get lost in Genova and you need to be prepared to love it!

What is your favourite thing to do with a day off?

With a day off, I love to go to any of the little towns on the Ligurian coast and enjoy the sea. It could be summer or winter, but those little cities are always breathtaking. Camogli is my favourite town: Portofino is nothing compared to Camogli! It is an ancient fishing town. All the buildings are colourful, so the men could be easily recognize their home once they came back home after the fishing days. From Camogli you can go with a boat to San Fruttuoso Abbey: a quiet Church attainable only by foot or by boat. I love to walk around Camogli eating an ice – cream – the best one is a cone with fiordilatte covered by chocolate: get it at the Auriga Bar –  or just sit down close to the sea, to enjoy a beer.

  What is the one thing you think can’t be missed when you visit Genova?

Choosing what to do in Genova isn’t simple. Everyone could suggest the Aquarium, I love to recommend two things: The Royal Palace and the amazing view from Spianata Castelletto. Visiting the Palace you will understand the story of my city and its importance in history. Going to Spianata Castelletto you can see all of Genova: the city, the port, the coast and the sea. It is the best way to see Genova!

What do you recommend doing on a rainy day?

If you want to go shopping on a rainy day you can go to the Fiumara shopping mall (you can go there by train or bus). If you want to visit other museums I recommend Palazzo Rosso and Palazzo Bianco in Via Garibaldi (they are art galleries where you can find paintings of Tintoretto, Van Dick, Rubens and one of my favourites: the Penitent Magdalene of Antonio Canova). If you want to drink a cocktail don’t forget to go to Les Rouges: great drinks in a historic building (you won’t forget the frescos here!). If you want to drink something else, because the first cocktail wasn’t enough, go to Gradisca Cafè. In one of the oldest square of the town, they will help you to find your favourite cocktail or beer ever!

Where is your go-to restaurant?  I have a favourite restaurant in Genova: Cavour 21. Go there and you will be sure to eat well and eat a lot! You will have to wait for a while, they don’t accept reservations for less than 6 people, but I can assure you, you won’t be disappointed! Everything on the menu is amazing: but if you want to try something special and typical, choose the “trofie al pesto” (it’s a kind of pasta with the real pesto!), “pansoti al sugo di noci” (stuffed pasta with walnut sauce), fried anchovies and fried codfish. Don’t forget to taste Genoese salty pies as an appetizer!

Is there one thing not many people know about Genova? In Genova was built the first real bank: Palazzo San Giorgio. You can find it in Via della Mercanzia (in front of the Aquarium).

Anything else you think we should know?

If you are in Genova, don’t miss the coast. I told you about Camogli, but there are other lovely places: Portovenere (Byron used to seat here by close to the sea, writing his poems being inspired by it), Arenzano (don’t forget to taste the Mezza Carolina: the aperitif cocktail of the town: vodka, orange soda, bitter Campari and an orange slice), Noli (the best if you want to go to the beach, swim in a crystal water and then have a walk in a little medieval centre) and Finalborgo (time seems to have been stopped here!)  I also recommend the boardwalk in Nervi (20 minutes by bus from the city centre), I love this place during the summer days, but also during a storm: you can take some amazing pics of the waves from here!

If you would like to read more from www.viaggichemangi.com

If you enjoyed this you may enjoy some more Interviews with Locals Here are a few examples!

Paris   Berlin   Lisbon   Dubai    New York    San Diego    Washington    Jamaica   Tenerife

As always I’d love to hear what you have to say about Genova! Please feel free to comment below!

A new interview with a local! This time it's Genova in Italy on the Ligurian coast! Today we talk to Selene from Genova on the Ligurian coast in Italy about her experiences living in this beautiful part of the world!

[mytipsyturvy]

Daily MCO Drink #717: EARL GREY NEGRONI, made with 50ml Tanqueray 10 infused with Earl Grey tea by @sckcolddrinkstore, 30ml Campari, 40ml Dolin Rouge sweet vermouth, stirred over ice and strained over clear ice block from @isipadu_icecompany. Tanqueray held a virtual “Media Safari” today with a few outlets creating infusions with the Tanqueray 10, and we got to try them at home. The Earl Grey infusion by Sin Chew Kee Cold Drinks Store stood out for me because of the bitterness and tannins from the tea, which went quite well with the grapefruit notes of the Tanqueray 10. So, I figured it would go well in a Negroni, and it did, though I lowered the measure of Campari so the bitterness of the tea would come out better. And yes I’m aware that’s the old Tanqueray 10 bottle, but that’s all I had lol. #tipsyturvycocktails #dailymcodrink #tipsyturvygin #mytipsyturvy #tanqueray #tanqueraymy #tanquerayinfusion #gin #gincocktails #negroni https://www.instagram.com/p/Ca4Fm8oJhjr/?utm_medium=tumblr

[wineanddinosaur]

Six Worthy Alternatives to Aperol in Your Spritz

The beauty of the Aperol Spritz is its simplicity, both to make and to drink. Sure, the drink has some detractors, but it has plenty of supporters, too. Besides, there’s more than one way to spritz. Whether or not you love the taste of Aperol, the bright-orange Italian liqueur doesn’t need to be the only thing you’re drinking this summer.

When it comes to making any spritz, stick to a general formula of three parts fizzy wine, two parts low(ish)-ABV spirit/liqueur, and a splash of bubbly water. Using like-for-like substitutions, and a dose of creative license, here are our six favorite alternatives to the Aperol Spritz.

Contratto Aperitivo

Located in Asti, Contratto is a historic Italian winery with serious pedigree. Back in 1919, it produced the nation’s first vintage sparkling wine. Since 1935, the brand has also made an Aperol-adjacent aperitivo, blending 28 botanicals with Italian brandy. When mixed with Prosecco, it pours an attractive sunset orange and fills the glass with notes of blood orange and lemon peel.

Pilla Aperitivo Select

This Venetian aperitivo has followed the same recipe since 1920, combining 30 botanicals to provide a rich, complex flavor. A bitter note arrives courtesy of rhubarb, while juniper adds a fresh, piney undertone. It’s full of fresh flowers and herbs on the palate, and delivers a lasting pink grapefruit finish. At 17.5-percent ABV, it’s slightly stronger than Aperol but still works well in a classic three-two-one mix. For an authentic Venetian garnish, swap in a green olive for the orange slice.

Luxardo Aperitivo

In addition to its iconic cocktail cherries and straw-covered bottles of Maraschino liqueur, Luxardo makes the closest like-for-like Aperol alternative. Like Pepsi to Aperol’s Coke, this liqueur serves a familiar, refreshing spritz, with Orange Sunkist aromas and bittersweet grapefruit and orange flavors that are slightly less sweet than Aperol. It’s not as nuanced as some of the other options on this list, but, at 11 percent ABV, it’s endlessly crushable.

Cappelletti

Made with Trebbiano wine as its base, this aperitivo has a juicy, fruity character. At 17 percent ABV, Cappelletti punches a boozy kick somewhere between Aperol and Campari, but you can keep things in check by adding an extra half-pour of soda water. Like the classic Aperol Spritz, garnishing with a few slices of fruit brings the drink to life — we recommend lemon or lime.

Galliano L’Aperitivo

Admittedly, Galliano’s L’Aperitivo is closer to Campari than Aperol in both its flavor and ABV content, but we’re including it here for the interesting, nuanced spritz it offers, which is perfect for those who enjoy their drinks with a bitter kick. The complexity arrives from a blend of more than 30 botanicals. When poured in a spritz, it’s herbaceous on the nose and delivers bergamot, grapefruit, and Maraschino cherries on the palate. Garnish with a sprig of fresh mint and a lime wedge.

Lillet

Lillet is French, not Italian, and the fortified, flavored wine doesn’t reach the bitter or sweet heights of Aperol. That said, Lillet Blanc, Rosé, and Rouge each provide a delicious, versatile spritz. The blanc is typified by white flowers and grape notes, while the rosé is fruitier, with peach and honey aromas and flavors of orange and stone fruit. When opting for Lillet Rouge, double down on the strawberry preserve notes with a berry garnish.

The article Six Worthy Alternatives to Aperol in Your Spritz appeared first on VinePair.

source https://vinepair.com/articles/best-aperol-spritz-alternatives/

[poplandrealm]

In Versilia, e ancor più a Pietrasanta, basta dire Filippo per evocare la realtà gastronomica più hip della zona, realtà che da qualche mese si è diramata in due dimensioni. La già nota Brigata di Filippo, dove i piatti sprigionano l’amore che gli artigiani del luogo trasmettono a lento rilascio ai loro prodotti, è affiancata ora da un nuovo progetto di ristorazione. A qualche centinaio di metri di distanza, in quelle che furono le sale di una galleria d’arte, ha preso forma Ristorante Filippo, con una formula che si concretizza nell’elegante e ricercata dialettica fra la sala e una cucina dalla classicità attualizzata. In un ambiente che risente della brezza dell’arte, che alle pareti avvicenda pannelli termoisolanti al ferro e cemento delle opere di Uncini, è inevitabile, all’ingresso, una sosta al bancone del MUD Bar. Qui Thomas Cecere e Alessandro Pitanti coinvolgono gli ospiti nella loro mixology zone, unendo alla seducente carta dei drink una piacevole narrazione del fascinoso mondo dei cocktail. Iniziamo con Athena: Cocchi americano rosa, bitter all’arancia, champagne, accompagnato da un finger di cavolo nero e chips di topinambur. Fresco di premiazione è invece Lady Chanel, dal piglio caparbio e precursore come fu per Madame Coco, con Campari bilanciato da vermouth bianco, Cordial Campari, essenza invernale, un’infusione di scorze di agrumi e spezie, infine l’effervescenza della soda. Creato dal giovanissimo Pitanti e vincitore della Campari Barman Competition 2017. Durante la sosta al bar ci giunge un suono trillante proveniente dalla sala adiacente alla cucina e suggestionati dall’aura artistica del posto pensiamo che qualcuno stia calpestando i semi in porcellana di una installazione di Ai Weiwei. Il rumore è esattamente quello. Ma, in realtà, sono i gusci delle arselle che chef Lorenzo Barsotti e due membri della sua brigata stanno lavando accuratamente, scuotendole e passandole fra le dita una ad una, per garantirne la perfetta pulizia, per farle apparentare più tardi con l’irrinunciabile spaghetto. Ai tavoli l’immediata trasmutazione in eleganza di una scelta apparentemente sovversiva come quella delle tovaglie corte, una mise en place basica vezzeggiata dalla armonica leziosità vagamente retrò delle decorazioni floreali dei piatti. La maniacalità di Filippo Di Bartola per la perfezione del servizio di sala nasce da anni di esperienza in ristoranti dove il servizio raggiunge livelli vertiginosi, uno su tutti Enoteca Pinchiorri. La sua missione è quella di far bilanciare, come fanno gli chef per i piatti, tutti gli elementi che ne determinino la perfetta armonia: convivialità, empatia, psicologia. Partendo dall’intuire il tavolo che possa offrire la miglior esperienza a ciascun ospite, al costruire un percorso unico e personalizzato partendo da un canovaccio di tre ingredienti e costruito al tavolo. Per ciascuna materia prima chef Barsotti inscena la sua recita a soggetto creando le sue preparazioni “su misura” per i clienti che optano per il tragitto Gli ingredienti del giorno, anche se è possibile affidarsi alla lista di piatti concepita in maniera canonica. Scegliamo di essere sorpresi e intraprendiamo la prima opzione, partiamo con un benvenuto, sintesi dei tre ingredienti che faranno da fil rouge alla nostra esperienza: ginger, lingua, mais. Ritroviamo subito dopo la dolcezza della lingua glassata al miele, intervallata alle note amare del rabarbaro. La robustezza del cavolfiore cotto alla piastra fa da sostegno a una mazzancolla che interseca la sua dolcezza con i toni aciduli del limone candito. Gli spaghetti si crogiolano nella perfetta cremosità delle arselle, incontrate poco prima nella loro fase di lavatura. L’ultimazione degli agnolotti al mais avviene al tavolo, vengono adagiati su una polenta bianca e su una salsa di prezzemolo e conclusi con le lumache. Lumache che ritroviamo nel piatto successivo. Questa volta cotte nel brodo di germano, accompagnate da qualche acino d’uva ed erbe spontanee. Il carciofo alla giudia è cotto al forno, affianca una parte di carciofo fritto e si appoggia ad una crema di gambi. Anche per il pre-dessert la sporzionatura avviene al tavolo per creare una atmosfera più familiare e “di casa” con la sbrisolona ammorbidita da mele e crema. Chiudiamo con la rotonda dolcezza di un gelato di latte di pecora, crumble ai pinoli, spuma all’olio di oliva e la leggerà sapidità della polvere di pomodoro.

#gallery-0-7 { margin: auto; } #gallery-0-7 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-0-7 img { border: 2px solid #cfcfcf; } #gallery-0-7 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Filippo Pietrasanta

Mise en place

Gli ingredienti del giorno, mais, lingua, ginger

Il pane

Cantina della Volta – Chardonnay Emilia IGT La Base

La Cucina

Lingua glassata al miele, rabarbaro

Mazzancolle, ricci di mare, limone

la preparazione al tavolo degli agnolotti

Agnolotti di mais, polenta bianca, lumache, salsa al prezzemolo

Le arselle

Spaghetti e arselle

Il carciofo alla giudia

Podere Fortuna – Toscana Pinot Nero IGT Coldaia

Lumache in brodo di germano, uva, erbe spontanee

Predessert – Sbrisolona, mele, crema

Millefoglie

Gelato di latte di pecora, crumble ai pinoli, spuma all’olio d’oliva, polvere di pomodoro

Marzapane

Mud Bar

#gallery-0-8 { margin: auto; } #gallery-0-8 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-0-8 img { border: 2px solid #cfcfcf; } #gallery-0-8 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Filippo Mud Bar

Thomas Cecere

Athena – Cocchi Americano Rosa, bitter all’arancia, champagne

Lady Chanel

Alessandro Pitanti

Lady Chanel

Alessandro Pitanti

Filippo Mud Bar

Filippo Pietrasanta & MUD Bar Via Padre Eugenio Barsanti, 45 Pietrasanta – Lucca T. 0584 70010

Filippo – Chef Lorenzo Barsotti – Pietrasanta

In Versilia, e ancor più a Pietrasanta, basta dire Filippo per evocare la realtà gastronomica più hip della zona, realtà che da qualche mese si è diramata in due dimensioni.

Filippo – Chef Lorenzo Barsotti – Pietrasanta In Versilia, e ancor più a Pietrasanta, basta dire Filippo per evocare la realtà gastronomica più hip della zona, realtà che da qualche mese si è diramata in due dimensioni.

[popeating]

In Versilia, e ancor più a Pietrasanta, basta dire Filippo per evocare la realtà gastronomica più hip della zona, realtà che da qualche mese si è diramata in due dimensioni. La già nota Brigata di Filippo, dove i piatti sprigionano l’amore che gli artigiani del luogo trasmettono a lento rilascio ai loro prodotti, è affiancata ora da un nuovo progetto di ristorazione. A qualche centinaio di metri di distanza, in quelle che furono le sale di una galleria d’arte, ha preso forma Ristorante Filippo, con una formula che si concretizza nell’elegante e ricercata dialettica fra la sala e una cucina dalla classicità attualizzata. In un ambiente che risente della brezza dell’arte, che alle pareti avvicenda pannelli termoisolanti al ferro e cemento delle opere di Uncini, è inevitabile, all’ingresso, una sosta al bancone del MUD Bar. Qui Thomas Cecere e Alessandro Pitanti coinvolgono gli ospiti nella loro mixology zone, unendo alla seducente carta dei drink una piacevole narrazione del fascinoso mondo dei cocktail. Iniziamo con Athena: Cocchi americano rosa, bitter all’arancia, champagne, accompagnato da un finger di cavolo nero e chips di topinambur. Fresco di premiazione è invece Lady Chanel, dal piglio caparbio e precursore come fu per Madame Coco, con Campari bilanciato da vermouth bianco, Cordial Campari, essenza invernale, un’infusione di scorze di agrumi e spezie, infine l’effervescenza della soda. Creato dal giovanissimo Pitanti e vincitore della Campari Barman Competition 2017. Durante la sosta al bar ci giunge un suono trillante proveniente dalla sala adiacente alla cucina e suggestionati dall’aura artistica del posto pensiamo che qualcuno stia calpestando i semi in porcellana di una installazione di Ai Weiwei. Il rumore è esattamente quello. Ma, in realtà, sono i gusci delle arselle che chef Lorenzo Barsotti e due membri della sua brigata stanno lavando accuratamente, scuotendole e passandole fra le dita una ad una, per garantirne la perfetta pulizia, per farle apparentare più tardi con l’irrinunciabile spaghetto. Ai tavoli l’immediata trasmutazione in eleganza di una scelta apparentemente sovversiva come quella delle tovaglie corte, una mise en place basica vezzeggiata dalla armonica leziosità vagamente retrò delle decorazioni floreali dei piatti. La maniacalità di Filippo Di Bartola per la perfezione del servizio di sala nasce da anni di esperienza in ristoranti dove il servizio raggiunge livelli vertiginosi, uno su tutti Enoteca Pinchiorri. La sua missione è quella di far bilanciare, come fanno gli chef per i piatti, tutti gli elementi che ne determinino la perfetta armonia: convivialità, empatia, psicologia. Partendo dall’intuire il tavolo che possa offrire la miglior esperienza a ciascun ospite, al costruire un percorso unico e personalizzato partendo da un canovaccio di tre ingredienti e costruito al tavolo. Per ciascuna materia prima chef Barsotti inscena la sua recita a soggetto creando le sue preparazioni “su misura” per i clienti che optano per il tragitto Gli ingredienti del giorno, anche se è possibile affidarsi alla lista di piatti concepita in maniera canonica. Scegliamo di essere sorpresi e intraprendiamo la prima opzione, partiamo con un benvenuto, sintesi dei tre ingredienti che faranno da fil rouge alla nostra esperienza: ginger, lingua, mais. Ritroviamo subito dopo la dolcezza della lingua glassata al miele, intervallata alle note amare del rabarbaro. La robustezza del cavolfiore cotto alla piastra fa da sostegno a una mazzancolla che interseca la sua dolcezza con i toni aciduli del limone candito. Gli spaghetti si crogiolano nella perfetta cremosità delle arselle, incontrate poco prima nella loro fase di lavatura. L’ultimazione degli agnolotti al mais avviene al tavolo, vengono adagiati su una polenta bianca e su una salsa di prezzemolo e conclusi con le lumache. Lumache che ritroviamo nel piatto successivo. Questa volta cotte nel brodo di germano, accompagnate da qualche acino d’uva ed erbe spontanee. Il carciofo alla giudia è cotto al forno, affianca una parte di carciofo fritto e si appoggia ad una crema di gambi. Anche per il pre-dessert la sporzionatura avviene al tavolo per creare una atmosfera più familiare e “di casa” con la sbrisolona ammorbidita da mele e crema. Chiudiamo con la rotonda dolcezza di un gelato di latte di pecora, crumble ai pinoli, spuma all’olio di oliva e la leggerà sapidità della polvere di pomodoro.

#gallery-0-7 { margin: auto; } #gallery-0-7 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-0-7 img { border: 2px solid #cfcfcf; } #gallery-0-7 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Filippo Pietrasanta

Mise en place

Gli ingredienti del giorno, mais, lingua, ginger

Il pane

Cantina della Volta – Chardonnay Emilia IGT La Base

La Cucina

Lingua glassata al miele, rabarbaro

Mazzancolle, ricci di mare, limone

la preparazione al tavolo degli agnolotti

Agnolotti di mais, polenta bianca, lumache, salsa al prezzemolo

Le arselle

Spaghetti e arselle

Il carciofo alla giudia

Podere Fortuna – Toscana Pinot Nero IGT Coldaia

Lumache in brodo di germano, uva, erbe spontanee

Predessert – Sbrisolona, mele, crema

Millefoglie

Gelato di latte di pecora, crumble ai pinoli, spuma all’olio d’oliva, polvere di pomodoro

Marzapane

Mud Bar

#gallery-0-8 { margin: auto; } #gallery-0-8 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-0-8 img { border: 2px solid #cfcfcf; } #gallery-0-8 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Filippo Mud Bar

Thomas Cecere

Athena – Cocchi Americano Rosa, bitter all’arancia, champagne

Lady Chanel

Alessandro Pitanti

Lady Chanel

Alessandro Pitanti

Filippo Mud Bar

Filippo Pietrasanta & MUD Bar Via Padre Eugenio Barsanti, 45 Pietrasanta – Lucca T. 0584 70010

Filippo – Chef Lorenzo Barsotti – Pietrasanta In Versilia, e ancor più a Pietrasanta, basta dire Filippo per evocare la realtà gastronomica più hip della zona, realtà che da qualche mese si è diramata in due dimensioni.

[mytipsyturvy]

Daily MCO Drink #694: LOVELIGHT, made with 45ml Remy Martin VSOP cognac, 22.5ml Campari, 15ml Dolin Rouge vermouth, 1 barspoon cinnamon syrup, 2 dashes Angostura Cocoa Bitters, stirred over ice and strained over clear ice block from @isipadu_icecompany. Happy Valentine’s Day! This is a, er, lovely drink for the occasion, a Cognac-based Negroni twist with hints of cinnamon and chocolate, and a hefty hit of my favourite VSOP. And yes, I actually got the Cocoa Bitters with making this drink in mine. Adapted from a 2015 recipe by John Stavroulakis at Zaxari kai Alati Bistrot Bar, Athens, Greece. #tipsyturvycocktails #dailymcodrink #tipsyturvycognac #tipsyturvybrandy #negroni #valentinesdaydrink #dolin #campari #angostura #mytipsyturvy #remymartinmy #camparimy https://www.instagram.com/p/CZ9VJjvJs-f/?utm_medium=tumblr