Two years ago I was asked to join the press corps for the world finals of the Amaro Montenegro cocktail competition in Italy. One of the first things we did that week was visit the Montenegro Group production plant near Bologna. I can still remember the incredible smell of the macerating herbs for their amaro. But, maybe a bit to our surprise, the largest part of the factory is actually the distillery for another great product : Vecchia Romagna, the finest Italian brandy.
With this brandy I’m now treating myself to a delicious Sazerac.
Italian Sazerac
Ingredients
60 ml Vecchia Romagna brandy
10 ml Simple syrup
5-10 ml Absinthe
3 drops Absinthe bitters (or Peychaud’s bitters)
Method
Start by coating your glass with a bit of absinthe. How much Absinth is hard to say, because it depends on the size of your glass. I used a large Cognac glass for my drink, so I needed a bit more. Don’t discard the extra Absinthe, just leave it in the glass. Remember to swirl it around again before adding the rest of the cocktail.
Add your brandy, syrup and bitters to a mixglass with lots of ice. Stir for half a minute, swirl your glass and stir again for a few seconds. Strain into your glass.
No garnish needed, if you really want something add a twist of lemon. Enjoy.
Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.
The result of your drink can really change by swapping the brand of your ingredients. That’s why the recipes you read on a cocktailblog are often the result of many attempts to get it just right.
I was never a big fan of The Godfather. I love the movie, but the cocktail didn’t really do it for me. I wouldn’t even try the original even parts recipe. I made a Godfather once a few years ago with 50 ml Scottish whisky and 20 ml Amaretto DiSaronno. It was ok, but not really my taste.
Three years later, I’m trying it again but more tuned to my personal taste.
The Godfather
Ingredients
60 ml Maker’s Mark Bourbon
20 ml Amaretto Adriatico Roasted Almonds
Method
Add both spirits to a mixing glass with lots of ice. Stir for 20 seconds until it’s perfectly blended. Strain into a Martini glass. Add a cocktail cherry.
Serving the cooled drink in a Martiniglass is of course a big difference from the original tumbler with ice. Still, I liked this version more and loved the wonderful smell of roasted almonds at every sip.
Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.
Today I’m going to talk about one of the most iconic Italian cocktails. No, it’s not the Aperol Spritz, Negroni or Americano. It’s actually one of the most popular and at the same time most simple summer drinks, enjoyed in many countries around the world. You only need two (or if you really want, three) ingredients for this drink : The Garibaldi, also known as the “Campari Orange”.
Now what is really the difference between a plain and simple Campari Orange… and the iconic Garibaldi ? It’s all a matter of bartending skills. This cocktail is really what separates the average pub-bartender from mixologists in high end cocktail bars.
While the average bartender will just add Campari and orange juice into a longdrink glass with a couple of icecubes and a slice of orange, the mixologist will create a drink that will really connect to your taste buds in a way comparable with enjoying a meal in a two-star restaurant.
Really ? With just those same two (or three) ingredients ? Yes.
A Garibaldi is always made with fresh orange juice, squeezed right at the moment when you prepare the cocktail. The juice is fine strained to get a clean liquid without any bits in it. Next is the magic trick that will transform the cocktail completely. The orange juice is blended at high speed to mix it with oxygen. Don’t add ice in your blender, just blend the orange juice. You really want a light, fluffy and frothy juice.
This drink was named after Giuseppe Garibaldi, who was a central figure in the unification of Italy. It’s also the flagship drink at Dante, one of the world’s best bars. The best Garibaldi I personally ever had was at Il Marchese in Rome, a bar with over 500 different amaro-bottles on their backbar.
Now try for yourself and taste the difference !
The Garibaldi
Ingredients
45 ml Campari
120 ml Fresh orange juice, strained and blended
Optional : Max. 5 ml Simple Syrup
Method
Add two ice cubes into your longdrink glass. Add the Campari and half of your juice. Stir until perfectly mixed. Add another two or three icecubes and the rest of the juice. Don’t stir. Garnish with a nice orange wedge. Enjoy.
No two oranges are the same in taste. If you need a bit of sugar to counter the bitterness, add a little bit of simple syrup to your mix before you stir.
Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.
