June 7, 2013

What I’m Drinking: The West Coast of the Le Marche

My absolutely favorite thing in the world at this moment (well, outside of my dogs) is Meletti Anisette. I wrote about my trip to the Meletti Café (which was lovely), and having some of Meletti Anisette while there, and how great and perfect it was – but on some level, I always wondered if a little of that sentiment was due to being Italy. How to tell? Try some of the same here in the old U.S. So, I picked up a bottle, and you know what? It’s exactly as good here. It’s the tops, it’s the coliseum (as the song goes). Just by itself, with an ice cube or two, it makes me very happy. However, because I’m a tinkerer (not that I drive a wagon around fixing up pots and pans, but that I tinker with liquids), I’ve been wondering if it would also be great with things. And you know what (again, do you know what, or what)? It is! I kept my mixing really, really simple, cause simplicity is awesome and why mess around much, just adding some of the Meletti to another favorite, Woodinville Whiskey Company bourbon, in a classic 5-to-1 combo. Oh my! It’s delicious. I’m calling it (for obvious reasons) The West Coast of the Le Marche. Have one instantly. Or quicker. You can thank me later.


The West Coast of the Le Marche

Cracked ice

2-1/2 ounces Woodinville Whiskey Co bourbon

1/2 ounce Meletti Anisette

Ice cubes

1: Filled a cocktails shaker or mixing glass with cracked ice. Add the bourbon and the anisette. Stir well.

2. Fill an old fashioned or comparable glass (preferably a commemorative Nutella jar from Italy) with a couple fat ice cubes. Strain the mix over the ice. Relish the loveliness.

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