Cocchi Vermouth di Torino apéritif

I have a serious case of the Februaries. Can't shake 'em. I have ordered Indian take-out for dinner two of the past few nights. Three nights out of the past week if that statistic makes the case for restraint. And believe me, it did take restraint.  To my credit, I once branched out and ordered a new (to me) dish. I guess what I am trying to say is that I am not completely in a rut. But it is February. 

Did I mention it's also Monday?

Now seems like as good a time as any to introduce you to my favorite aperitif, Cocchi Vermouth di Torino. Have you tried it? This red vermouth follows the regional tradition of fortifying Moscato wine. Initially sweet and subtle, the finish is slightly bitter and earthy. I like the add a few dashes of Angostura bitters for a deeper, more complex flavor. Fragrant lemon peel rounds out the aperitif. It's as simple as that. 

Cocchi Vermouth di Torino apéritif
4 dashes Angostura bitters
2 ounces Cocchi Vermouth di Torino
lemon peel to garnish

Combine Angostura bitters and Cocchi Vermouth di Torino over ice. Stir until chilled. Serve over ice in an old-fashioned glass. Garnish with a generous lemon peel. Orange peel would also be nice.

Cheers!

Beer Cocktail Roundup

What do you know, the Seahawks have finally made it back to the Superbowl. While I can't pretend to feign an interest in football, all the buzz has done wonders for my social metrics at my day job. It also feeds into my unbridled love of all things Seattle. 

Time to let loose my affinity for beer cocktails! And bean dip. All seven layers of it.

Beer is a beautiful component in many a cocktail. Similar to bubbles such as prosecco, the beer add a festive effervescence to the glass. The hops bring really great citrus and bitter notes. Below I have compiled three of my favorite cocktails featuring beer. Try one - or all - of them out game day. Go Hawks!

Campari & IPA Sprtizer

1 ounce Campari

3 ounces IPA beer (quarter bottle)

lemon slice to garnish

Fill glass with ice. Pour Campari over ice, then slowly top off with beer. Twist lemon slice over the glass, rub around the rim, and drop into the glass to serve. Try swapping grapefruit for the lemon for more complex flavor.

Vaquero
1 ounce tequila
2-6 jalapeno slices
4 small sprigs cilantro
1/2 ounce Amaro Ciociaro
1/2 ounce freshly squeezed lime juice
1 ounce IPA
lime section to garnish

In a cocktail shaker, muddle the tequila with 1-3 slices jalapeno peppers and 2 sprigs cilantro. Add the Amaro Ciociaro and lime juice, and shake. Serve over ice in a highball glass. Layer in remaining jalapeno and cilantro with ice. Top with IPA.

Beer Margaritas
1 1/2 ounces tequila

Barspoon Licor 43
1/2 ounce freshly squeezed lime juice

lime wedge to garnish

Shake all ingredients (excluding garnish) over ice. Serve over ice in a double old-fashioned glass. Garnish with a lime wedge. Or check out this recipe for quick and dirty pitcher of beer margarita.

hot toddy with bourbon and bitters

Though there is no one correct way to make a hot toddy, I have always secretly considered myself a purest. Bourbon, lemon, honey and hot water. It was only a matter of time before some tantalizing bitters would woo me and set me straight. 

Grand Classico Bitters. What a name! Of Swiss origin, Grand Classico strikes a pleasant balance between sweet and bitter. It offers a similar flavor profile to Campari, albeit less distinctive. 

In a hot toddy, the herbal undertone of the Grand Classico stand in for the tea often used in the drink. The sweet notes play nice with the complex flavors of a good honey, and compliment the smokiness of the bourbon. 

Grand Classico Hot Toddy
1 ounce Grand Classico bitters
1/2 ounce bourbon
juice of half a lemon
barspoon honey, or more to taste
boiling water

Combine Grand Classico, bourbon, juice of half a lemon and honey to taste in your favorite mug. Pour in boiling water, stirring to combine. 

Now go and curl up on the couch with this guy.

Cheers!

Chilean rose

We did it. We booked our tickets to Chile. 

Guys. This is really happening! As an added bonus, I now have an excuse for this Pisco kick I'm on. Will you join me?

Don't be fooled by the sweet color of this cocktail. The pisco packs a punch, intensified by the complex and bitter amaro sibilia. Freshly squeezed lemon juice lens a tart brightness to this casual sour. homemade grenadine and Licor 43 provide the sweetness and complimentary flavors to balance it. Finish with a hearty lemon twist and enjoy the citrus nose with every sip.

Chilean Rose
1 1/2 ounces pisco
1/2 ounce grenadine
1/4 ounce Amaro Sibilia
1/2 ounce freshly squeezed lemon juice
barspoon licor 43
lemon twist garnish

Shake all ingredients over ice. Garnish with a lemon twist.

Cheers!