cross-posted from my cocktails thread...this recipe is from the first DR book and is the best drink i've ever made, iirc it's called the montana club
1.5 oz. cognac1 oz. bonal gentiane.5 oz. anisette.25 oz. amaro sibilla4 dashes aromatic bitters (dead rabbit/angostura/boker's/whatever you have)lemon peel
― call all destroyer, Thursday, 1 November 2018 15:23 (five years ago) link
yum
― sleeve, Thursday, 1 November 2018 15:26 (five years ago) link
Thx CAD, that drink sounds delicious and also it is now a small life goal to track down Amaro Aibilla. A quick look suggests that no-one imports the stuff into the UK.
I am reminded that I should get a bottle of my favourite Amaro Nonnino in before xmas.
― Tim, Thursday, 1 November 2018 15:31 (five years ago) link
not to put a damper on things but i have like 10 other amari kicking around here i don't think any of them would make an adequate replacement for sibilla....nonino actually might be the best option as far as making that drink palatable but sibilla has this distinct honey/floral thing that is totally unique to it.
― call all destroyer, Thursday, 1 November 2018 15:57 (five years ago) link
It is super hard to get amaros where I currently am and was super psyched that they started carrying Cynar in the main grocery store here for like $15 USD a bottle. But of course I didn't buy it right away because I was leaving for a couple of months and now it's been sold out. I am adding sibilia to my list for when I am back in NY.
― Yerac, Thursday, 1 November 2018 16:05 (five years ago) link
Yessss Sibilla.
I pretty much logged on to thank Wm Crump, here, for the trifoliate oranges he sent me. I have an infusion in a combination of vodka and Everclear that is a little oranger than Mountain Dew in color, after just a few days. It's so piney that I think even as bitters it'll be best used with gin, but we'll see.
― Bill, Tuesday, 6 November 2018 21:59 (five years ago) link
Hahahaha, you're very welcome. I told my daughter yesterday that when I got them I knew I had to send you a boxful -- "they're an instrument I don't know how to play...I can go plink plink plunk, but I bet Bill can actually get a tune out of them."
As much fun as I've had with these things, I'm almighty tired of the cleanup.
― WmC, Tuesday, 6 November 2018 22:10 (five years ago) link
I don't want to jinx it, but other than the smell staying on my hands for a long time, I've been okay - but I'm only dealing with a few fruit at a time and washing things right away. The cutting board where they've been resting hasn't been cleaned yet, so ... we'll see. But it was partially melted by a stove burner at some point in the past and was going to be replaced anyway.
― Bill, Tuesday, 6 November 2018 22:17 (five years ago) link
I only talked about these on Facebook, not ILX, so to catch this board up: a friend found a stand of trifoliate orange trees near here in NE Mississippi and brought me several pounds along with a couple of seedlings. They're a variety of orange so far off the beaten path that horticulturists haven't settled on what genus they're in, Citrus or Poncirus. https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/44591246_10157796354033709_8356580403103924224_n.jpg?_nc_cat=107&_nc_ht=scontent-ort2-1.xx&oh=f1e1f53bb0846cdda723889f2ba4a7b2&oe=5C454C6E https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/44675140_10157796354048709_5356970355904741376_n.jpg?_nc_cat=103&_nc_ht=scontent-ort2-1.xx&oh=dc62748ab2de31f3d6c633c1e897d5e9&oe=5C43747B
The oil in the rind (and pulp) is very piney so you get a weird orange/pine mix in flavor and scent, and it's so resiny it takes solvents, not soap, to clean up.
― WmC, Wednesday, 7 November 2018 00:36 (five years ago) link
They remind me a LOT of pumelo - I mean, that pineyness does, even the smell of it reminds me of peeling pumelo. (The overall flavor is not like pumelo, but I have no idea what I would guess if I were tasting it blind.)
I have a few left I haven't juiced yet, and haven't decided whether to try to make curd, or just use it for cocktails (esp tonight). I should probably juice them and see how much we're talking about, and go from there.
― Bill, Wednesday, 7 November 2018 00:41 (five years ago) link
That looks crazy.
― Yerac, Wednesday, 7 November 2018 00:50 (five years ago) link
Omg want!!!
― mom tossed in kimchee (quincie), Wednesday, 7 November 2018 01:53 (five years ago) link
Looks kinda like rangpu limes but with massive seeds.
― Jersey Al (Albert R. Broccoli), Wednesday, 7 November 2018 01:55 (five years ago) link
rangpur*
I was in Perth last week and had an absolutely banging 2005 Cabernet from Xabregas. Reasonably priced too.
― American Fear of Pranksterism (Ed), Wednesday, 7 November 2018 02:55 (five years ago) link
we're drinking Lagunitas IPA and following election results
― sleeve, Wednesday, 7 November 2018 05:04 (five years ago) link
Rangpur is a comparison I hadn't thought of - but the same way that rangpurs or makruts have that strong, really fragrant oil, so do the trifoliates. Different fragrance, but in that ballpark of being a low-juice, high-oil citrus.
Today I'm probably drinking something with cider? One of the few advantages to living in NH, getting fresh unpasteurized cider from down the road.
― Bill, Wednesday, 7 November 2018 16:05 (five years ago) link
Maybe I should start an amaro thread. Anyway, I picked up a bottle of amaro Sibilia today and am excited to try.
― Yerac, Thursday, 6 December 2018 22:01 (five years ago) link
Very few available around here -- just the usual suspects Campari, Aperol and a couple others -- so I'm probably going to spend a stupid amount of money next time I'm in Atlanta.
― WmC, Thursday, 6 December 2018 22:10 (five years ago) link
I went with your three TJs recommendations by the way!
― Jersey Al (Albert R. Broccoli), Thursday, 6 December 2018 22:27 (five years ago) link
how were they? I just like raclette in general. I wonder how creamy the small french soft cheese was. I was lazy about the st marcellin like one from vermont that we got and i just nuked it in the microwave for 30 seconds instead of putting it in the oven. It totally overflowed the crockery. I told L, is it ok if I just eat the overflow with my fingers off of the microwave plate?
― Yerac, Thursday, 6 December 2018 22:52 (five years ago) link
Bringing them to a party this weekend, will let you know.
― Jersey Al (Albert R. Broccoli), Thursday, 6 December 2018 22:53 (five years ago) link
What did LP say?
― Jersey Al (Albert R. Broccoli), Thursday, 6 December 2018 22:54 (five years ago) link
she was fine with it. I had to wash the plate after though because I couldn't get it all up.
― Yerac, Thursday, 6 December 2018 23:10 (five years ago) link
There is this other amaro that I have been eyeing mostly because of the presentation of the bottle but I keep putting it back. Has anyone had the Forthave Spirits Amaro Marseille?
― Yerac, Thursday, 6 December 2018 23:47 (five years ago) link
I love amaro, but I'm no expert. Bought averna for a thanksgiving cocktail that nobody else really cared for. So I've been drinking it often.
― Sufjan Grafton, Friday, 7 December 2018 02:29 (five years ago) link
bundaberg ginger beer w/whiskey
― mh, Friday, 7 December 2018 02:36 (five years ago) link
yum! was making old fashioneds a few days ago until i ran outta rye (saddest emoticon). have a nice-looking recipe for a cynar cocktail with grapefuit juice but crappy stores near me don't carry any aperols far as i've seen. probably better in summer but i want to try https://www.saveur.com/article/recipes/cynar-julep
― form that slug-like grex (outdoor_miner), Friday, 7 December 2018 15:30 (five years ago) link
oh that looks great, I love Cynar and have a bottle
― sleeve, Friday, 7 December 2018 15:38 (five years ago) link
Someone gave us a little bottle of cardamom bitters and they set off a Calvados old fashioned perfectly (my preferred calvados old fashioned uses less sugar than a regular bourbon one would, fyi).
I'd be on for an Amaro thread. Think I mentioned my love for Amaro Nonnino upthread somewhere.
― Tim, Friday, 7 December 2018 16:19 (five years ago) link
drinking that Cynar julep right now, yummmmmm
― sleeve, Sunday, 9 December 2018 04:48 (five years ago) link
I'm curious yet apprehensive about Cynar. Does it taste like artichokes?
― Mario Meatwagon (Moodles), Sunday, 9 December 2018 04:55 (five years ago) link
not really, just thick bitter sweet depth, very very dark even for amaros (I am not an expert by any means, I learned most of what I know from call all destroyer's cocktail thread)
― sleeve, Sunday, 9 December 2018 05:29 (five years ago) link
another good way to try it is the "Little Italy" - 2 oz rye, 3/4 oz sweet vermouth, 1/2 oz cynar, stir w/rocks and garnish w/orange or cherry, basically a manhattan w/cynar
― sleeve, Sunday, 9 December 2018 05:31 (five years ago) link
That sounds good, I will try as soon as I replace the rye.
My go to with Cynar is the Tobacco Road, 1 of mezcal, a little less of cynar, peychauds bitters, stir like an old fashioned.
Some recipes call for a splash sherry, some for salt on a big ice cube.
― American Fear of Pranksterism (Ed), Sunday, 9 December 2018 09:32 (five years ago) link
xpost Cynar doesn't taste at all like artichokes. It's a little vegetable, but I like the balance of bitter with smokey caramel. I had a bartender make me a cynar cocktail recently "his choice" and it was soooo good, it was a take on a manhattan but there was some blood orange infused liqueur that they had made in it too. I mostly drink cynar at home with just some soda water.
― Yerac, Sunday, 9 December 2018 11:27 (five years ago) link
I tried the sibilia yesterday. A shot, with one ice cube and in a bit of soda water. That bitterness was long lasting.
― Yerac, Sunday, 9 December 2018 11:29 (five years ago) link
Love Cynar, just finished a bottle on the back of getting into Bitter Giuseppes.
― seandalai, Sunday, 9 December 2018 17:49 (five years ago) link
We do have a classic Fernet thread obv: How do you take yr Fernet-Branca?
― seandalai, Sunday, 9 December 2018 17:51 (five years ago) link
xp ooh that looks good too!
― sleeve, Sunday, 9 December 2018 17:54 (five years ago) link
currently sipping a Bitter Giuseppe, tyvm
― sleeve, Monday, 10 December 2018 00:07 (five years ago) link
I was looking at the books on amaros/bitters online but everything seems recipe heavy which I am kind of not into. Amazon (booooo, I know) has a $5 off coupon on books right now so I was perusing a nice liquor book to get.
― Yerac, Monday, 10 December 2018 00:09 (five years ago) link
just made julep. cynar is legit af imho. will def. be trying tobacco road @ some point, but next up is prolly Guiseppe. another thx in general for the tip on this stuff in general!
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 00:54 (five years ago) link
ooof, superfluous general
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 00:56 (five years ago) link
I got turned onto cynar from a master somm who said it was his favorite amaro for anytime. So even though the label is cheesy, it's really solid.
― Yerac, Monday, 10 December 2018 00:57 (five years ago) link
stuff is a little pricier than i'd anticipated. since i'm a poor student rn this may be my only bottle for awhile. but school's out, finals just finished. and i'm enjoying the heck outta this
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 01:00 (five years ago) link
How much is it where you are? For some weird reason when I saw it in the grocery store in chile it was like $15USD (a lot cheaper than I expected). In the US it was in the $20-$25 range.
― Yerac, Monday, 10 December 2018 01:03 (five years ago) link
~$45. i hate bevmo but there's not another proper store in my immediate area afaik to look for this kind of ingredient
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 01:57 (five years ago) link
ouch! yeah it's $25-28 here in Oregon
― sleeve, Monday, 10 December 2018 01:59 (five years ago) link
Ugh that's bad. The amaro sibilia I got was $51 and I was waffling on whether I would rather get a sherry and ny amaro but decided to just go with it. When you travel at least you know what to make room in your luggage for.
― Yerac, Monday, 10 December 2018 02:12 (five years ago) link