Monday, February 27, 2012

Various Italian Bitters

This was at Locanda on Valencia in SF.

The Amaro's were:

Noino "Qunitessa", Friuli
Mondenegro, Bologna
Ramazzotti, Milano
Lucano, Basilicata
Fernet Branca, Milano
Fernet Branca Menthe, Milano

Great restaurant!!!

Top of the Mark @ the Top of the Mark

I don't recall the recipe but I think it was a simple martini


equal parts 
fresh orange zest

stir over ice,
pour into a chilled glass filled with crushed ice.
If you can't flame the orange zest no big deal
I like to cut/zest the orange over the drink so the oils cover the surface of the drink

Cocktail a la Louisiane

  • 3/4 ounce rye (or Bourbon)
  • 3/4 ounce Benedictine
  • 3/4 ounce sweet vermouth
  • 3 drops of absinthe
  • Dash of Peychaud’s bitters
  • Maraschino cherry for garnish

Sunday, February 19, 2012

Manhattan formula #3

The Formula #3 (Nw Standard) is from David Wondrick's Imbibe!


1/2 TS simple syrop
2 dashes of bittes: I used 1 of Angostura and one of Twisted and Bitter Orange bitters
1 dash of Absinthe -- I use up to about 5-10 drops from an eyedropper
2 oz of wisky -- Rittenhouse Rye mmm
1oz of sweet red vermouth -- Sinzano 
1/4 tsp of Maraschino 

Oculus Cherries from Mission Hill -- any good cherry will do as long as they're not the waxy, glowy ones from the grocery store.