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
Also when I was in astor wines I saw a 70 proof cynar and I just could not deal with figuring out if that was something I wanted or not.
― Yerac, Monday, 10 December 2018 02:13 (five years ago) link