17 Reasons To Drink Fernet Branca Today

17 Reasons To Drink Fernet Branca Today

Fernet, whether you love it or not, has an unrelenting following in the world of cocktails and drinks. Here are 17 reasons to drink Fernet Branca Today; Fernet doesn’t care if you don’t like it. It asks you to come to its level. Its flavor’s been described as, ‘unapologetic‘. Fernet is a category of ‘Amaro‘. Italian for “Bitter“. It could be said that while all Fernet’s are amari, not all amari are Fernet. There’s no consistent…

Advertisements
Read On>>

The Waldorf Astoria Bar Book | The Peacock

The Waldorf Astoria Bar Book | The Peacock

The Old Waldorf-Astoria Bar Book, one of the most important collection of pre-Prohibition cocktail recipes, has finally been given a makeover. Frank Caiafa, manager at the Peacock Alley, the lobby bar at New York’s renowned Waldorf Astoria, has dusted off A.S. Crockett’s bar books, and augmented them with his own recipes, as well as many other classic drinks omitted in the 1930’s manuals. The results are nothing short of amazing: Caiafa managed to condense years of research…

Read On>>

Amor y Amargo – The Bar, The Cocktail and Sother Teague

Amor y Amargo – The Bar, The Cocktail and Sother Teague

 On my most recent visit to the cocktail Mecca called New York City I had a couple free nights to gallivant through town and sip my way to enlightenment. Drinking and eating in NYC is a blessing and a curse. A visitor only has so much time. Battle lines must be drawn, strategy chosen and routes locked in. The East Village cocktail scene is like something out of lore. You can’t swing a bat without…

Read On>>

A Winter Negroni, warm and smooth for the cold months

A Winter Negroni, warm and smooth for the cold months

 1 Part Averna Amaro 1 Part Remy Martin VSOP 1 Part Carpano Antica Formula  Stir all ingredients with lots of ice, allowing proper dilution. Garnish with a blood orange slice.  Tasting Notes:  Nose: Floral and herbal with notes of fennel, orange, cloves and winter spices. Palate: Smooth full mouthfeel, with an oily texture. The finish is long with herbs and citrus notes. Perfect as an digestif.   My inspiration was the blood orange itself. After scanning…

Read On>>

Fallen Angel, for the love of Luxardo

Fallen Angel, for the love of Luxardo

Press play and listen to this preview of the 1945 classic Fallen Angel. Read on. Cocktail available at Charcut in Calgary, AB, CAN today. 1 oz Beefeater Gin 1/2 oz Cynar liqueur 1/2 oz Boulard Calvados 1/2 oz Luxardo Sangue Marlacco Cherry Liqueur 2 dashes of Bitter Sling’s Lem-march bitters – stirred – garnished with a grapefruit rind which I rimmed the glass with For the picture I got fancy and used a strawberry rose I…

Read On>>

Flip D’hiver, the winter flip and the history behind it.

Flip D’hiver, the winter flip and the history behind it.

45ml House Chinese 5 Spice Appleton VX 15ml Amaro Averna 1 Whole Egg 10ml Pear Nectar 10ml Maple Syrup Dust of nutmeg Add ingredients to shaker tin, shake hard and strain into beautiful coupe.   Meaning ‘winter flip’ in French. This drink is a culmination of a drink concept I make every winter….  I think I got it right!  Always changing slightly, and improving upon the classic Flip recipe. Velvety texture of egg and the…

Read On>>

El Morocco, born in Africa made famous in Manhattan

El Morocco, born in Africa made famous in Manhattan

[Excerpt; Paparazzi Bar Book]  “El Morocco is a cocktail from North Africa and has nothing to do with any product with a similar name from New York restaurants. This is confirmed by the notebook of a reliable friend returning from a mediterranean cruise in 1938 which did not leave out Tangier, Morocco”,  Charles Henry Baker wrote in 1939  Did there exist in Manhattan a more amazing place than the El Morocco? Probably not, John Perona…

Read On>>

The Controversy Surrounding the Toronto (Cocktail)

The Controversy Surrounding the Toronto (Cocktail)

Good day fellow imbibers! Let’s indulge in the classic Toronto Cocktail Here is the recipe as we have come to love it, through a few years of experimentation, and with a few of our favorite ingredients: 2 oz Michter’s Single Barrel Rye 1/4oz to 1/2oz Simple Syrup to taste 4 heavy dashes Dillon’s Angelica Bitters Combine ingredients in a stirring vessel. Add ice and stir until well chilled. Strain into a chilled coupe. Express lemon oil…

Read On>>

A cocktail for the Polar Vortex, Faith and Music

A cocktail for the Polar Vortex, Faith and Music

Faith And Music “Music, once admitted to the soul, becomes a sort of spirit, and never dies.”  – Edward George Bulwer-Lytton 3 parts Remy Martin VSOP 1 part Braulio Bormio Alpino Amaro 1 part Cointreau Orange Curacao 1 brandied cherry Combine ingredients in stirring vessel. Add ice, stir until well chilled. Strain into a chilled coupe. Garnish with a brandied cherry. Stuck at home and need a drink of simple construction? Check. A beverage that has the complex…

Read On>>

Braulio Bormio Amaro, for the morning after

Braulio Bormio Amaro, for the morning after

La Mattina Dopo 2 parts Braulio Bormio Amaro Alpino 3 parts Fresh brewed Coffee or Americano Brew your ideal roast. Combine with Amaro and serve. Delicious, and as all bon vivant know, sometimes necessary after a night of dedicated imbibing. For this post, I used the excellent Costa Rica Leonardo Rojas from Phil & Sebastian Coffee Roasters. What is Braulio Bormio? It’s an Amaro from Bormio, a gorgeous ski resort town in the Italian Alps. The Braulio Distillery, pronounced…

Read On>>
1 2