Seriously, who knows more about overindulgence in food than Italians? Necessity is the mother of invention. That’s how we have amaro or if you have a couple then it’s amari (plural). Italians gave us this bittersweet, herbal liqueur. It actually means “bitter” in Italian. It’s usually consumed as an after-dinner digestif in Europe. Amari are typically chock full of ingredients.
You may have heard of our neighbors to the north, Art in the Age of Mechanical Reproduction. This boutique is a must stop during my many Philly trips. That and the Italian Market of course. Art in the Age of Mechanical Reproduction’s carefully curated shop features small label goods from the likes of Billykirk, Wren, Shabd and Property Of, as well as posters from local artists’ like Alex Lukas. The shop has a lot to offer, but I’ll be focusing on their hand crafted liqueurs. Well, actually you can’t by them in their store. You’ll have to go to the liquor store down the block to get your bottles of Root and Snap
If you haven’t tried Carpano Antica yet, please do so. And if you haven’t tried it on its own you have to. Yes, I just told you to sip on a glass of vermouth. Trust me. There’s nothing quite like it. You can definitely drink this over ice like an aperitif.
2 oz pecan bourbon ½ oz Grand Marnier ½ oz honey syrup Bar spoon of sweet potato purée Grand Marnier foam Top with Turbinado Sugar Angostura flame bruleé Add Pecan bourbon, GM, honey syrup, and the sweet potato purée, in a mixing glass with ice and shake. Double strain into a chilled cocktail glass. Top with Gm foam and place some Turbinado sugar in the middle of the foam. With a olive oil mister filled with Angostura bitters and 151 …
1 1/2 oz brandy 1 1/2 oz ruby port one whole egg 1/4 oz simple syrup (I like to use cinnamon simple syrup) Garnish with grated nutmeg Add all ingredients in a mixing glass. I use a handheld frother to incorporate the egg, or you could use the dry shake method. Then add ice and shake. Strain into a wine glass. Garnish with grated nutmeg.
I didn’t have to rack my noggin’ to select this years holiday cocktail. It was a no brainer, Hon. I call Baltimore home so naturally I chose a classic recipe for Baltimore Egg Nogg. The Baltimore Egg Nogg recipe was first published in a Baltimore cookbook in the 1940’s and incorporated a unique ingredient in Madeira wine. I adapted this recipe from Jerry Thomas’ Bar-Tenders Guide, published in 1887. Yeah, I’m going way back. Recipe 6 eggs 5 oz Madeira …
Since 1821, people have identified Luxardo Maraschino Liqueur by its straw-plaited bottles. Originally it was used to avoid breakage during sea travel. Now it is a staple of the brand, visually pulling it forward on liquor shelves across the globe. Still owned and operated by the sixth generation of the Luxardo family, it is one of the oldest European liqueurs (learn more about the history of Luxardo). Luxardo Maraschino is a true classic and is one of the most important …
