October 2, 2020
Here’s a fine kettle of various ingredients mixed with booze. I had the mad/smart/odd/random/bored/inventive/normal idea not more than a couple weeks ago that I should make up a wine-based liqueur or aperitivo if you like (I like, so I’m gonna call it that), and that it should have basil in it (cause my basil plants were doing so well then, if, admittedly, not as well now as summer has dwindled), and maybe orange (cause I had an orange), and a roasted peach (which also was around and needed to be used, sans pit, but the roasting felt important), and some spices but not too many, and a hint of bitterness cause the best aperitivos (or many of them) tend to have that, and it should be pretty as that hour on a sunny late-summer day when night is nearly there, but not quite there, the hour you realize once again that summer and all things are transient, ephemeral, lovely. Whew, seems like a lot to ask of something made in a big glass jar!
But, you know, it worked out quite well. Not sure I reached the full heights I wanted, but came close-ish, to my taste, which might be different than yours. The basil is the strangest part of the equation, as it lost some of its, well, basil-ness if that makes sense. There’s not overriding basil smell or taste, or any, or very little; instead, it adds a slightly vegetal minty-ness. Interesting! The orange notes come through strong, with a little other citrus (thanks to lemon) and a dream of toasty peach, and the spice notes (tiny bits of ginger, star anise) are more inferred than active, if that makes sense. Oh, I should have started with: the wine I used as the base was an Orvieto Classico white wine, which I love, and which is dry-ish, but fruit-y-ish (more peach notes here), and grape-ish enough to bring a lot of flavor. I also added some vodka, as the wine solo didn’t seem to have enough umph for the end-of-summer delicate sadness I wanted. Sure, I’m weird! Gentian, the bittering agent of choice for so many things, underlines that thought, as well as balancing the sweetness. Really, all joshing and flighty language aside, Caducitivo (caduco in Italian meaning transient or ephemeral) was an awfully fun, and tasty, experiment, a fine pre-dinner, sipper, with a layered, light, orange-citrus-herb flavor containing a friendly bitter back end. Heck, I think I’ll make it again next year! And, with the below recipe, you can try it, too. I like sipping it at room temp, but think it’s best over ice, or chilled a bit. While I haven’t tried it yet, my guess is it’d be great with Prosecco, and also as a cocktail ingredient.
2 cups basil
1 roasted peach (see Note)
1 whole star anise
1/2 teaspoon ground ginger
3 wide orange twists
2 wide lemon twists
2-1/2 cups Orvieto Classico (I used Ruffino, which is nice, solid, and not overly pricey)
1/2 cup vodka (I used Prairie Organic vodka, which is swell and came in the mail)
1 cup simple syrup
1/4 teaspoon crushed gentian
1. Add the basil, peach, star anise, ginger, and citrus twists to a large glass container with a good lid. Muddle nicely. Add the wine and vodka, stir, and put that lid on it. Store in a cool dark place away from the sun. Let sit two weeks, swirling occasionally.
2. Open it back up, add the simple syrup and gentian (see Second Note), and stir well. Place it back in the cool dark place, and let sit two more weeks, swirling occasionally.
3. Strain – I went once through a decent fine strainer to get the fruit out, and then through cheesecloth to add more clarity. You might need a third straining, too.
A Note: For the peach, I just baked it at 425 F until it was slightly roasted, not charred. Also, I didn’t use the pit, just the peach itself.
A Second Note: You could add this in Step 1, but I had unexpectedly ran out, so couldn’t. And there’s something (probably nothing) in adding that bittering agent later, letting the other ingredients meet up first.
July 14, 2017
There are times, when the Mercury’s rising and that big ol’ ball of heat in the sky is high overhead, when you want a classy drink, but one that isn’t too tough. A drink that has all kinds of flavor, but without involving any sweat (or little sweat) to make. A drink you could sip after a long day of work while the sun starts its long slow trip down westward, as well as during a family brunch on Sunday when you’re waking up slowly.
Well, this is that drink friend! It covers all those bases, though admittedly it might be best during the Italian aperitif hours, those beautiful moments before dinner (let’s say 5 to 7, though they can arrive a stitch earlier or later) when you want to have something a little effervescent and light, but still with character and taste. All those characteristics come together here with just two ingredients – and a lemon twist – starting with Mionetto Prosecco, specifically the DOC Treviso brut version (though all the Mionetto Proseccos, made since 1887, are worth tracking down). The Treviso brut is nice and dry and crisp, with apple and peach and flowers lingering on the tongue, along with a hint of honey.
Here, it’s mixed with another Italian number, the newest sibling of renowned Galliano (the L’Autentico golden liqueur in the memorable bottle), Galliano L’Aperitivo, just recently becoming available stateside. An amaro, or bitter, it boasts over 50 ingredients, including a bouquet of citrus – orange, bergamot, tangerine, grapefruit, others – and a mix of herbs and spices like cardamom. The flavor’s rich, with all those orange-y citrus notes, herbaliciousness, and a hint of bitter.
Together, these two Italian stalwarts come together beautifully – with lots of fruit flavor, but with a dryness that is swell in summer, when you want to keep the cloying nature of some drinks far away. The color is also rather amazing, adding another welcome touch.
3/4 ounce Galliano L’Aperitivo
4 ounces chilled Mionetto Prosecco DOC Treviso brut
Lemon twist, for garnish
Ice cube, if wanted
1. Add the L’Aperitivo to a flute or comparable glass. Top with the prosecco.
2. Carefully stir in a manner that brings everything together without being wacky. If your prosecco isn’t really chilled, or if it’s extra hot out, add an ice cube.
3. Garnish with the twist. Give a toast to the sun, and to Italy.
March 17, 2015
The cover blurb from the NYT review of this book says it all, “A brutal story of mayhem and murder, liquor and lust.” Okay, it doesn’t seem all that brutal today maybe as in 1947, but it does deliver on the murder, liquor, and lust, no doubt about that! Written by Henry Kane and starring a detective named Peter Chambers, Martinis and Murder is probably B level hard-boiled pulp action – not at the level of the masters, but not a bad little read. And as far as cocktail talking goes, this book is packed and overflowing with booze-y asides, varieties of imbibibles, and lots of general drinking. Oh, there’s a mystery, too, which gets solved in-between the drinks. Because the book’s so tipsy and happy about it, this is only going to be the first Cocktail Talk, of three! And there could have been more! Really!
She touched a cord with a gold tassel and the butler came in.
‘Aperitif?’ she inquired and looked at me.
‘Manhattan,’ I said.
‘Manhattan, Alfred. And several Martinis, dry. Please serve them in the garden. Now, come along, Peter Chambers. And don’t disgrace me.’
–Henry Kane, Martinis and Murder
October 4, 2013
Buon giorno cocktail fans, and fans of cocktail videos, and Italian fans, and fans of good drinks, and fans of good translations, and welcome all y’all to another episode of the Cocktail to Cocktail Hour, the world’s best cocktailunmentary show. This episode is extra special, as we have a guest who’s traveled all the way from Italy to share a special recipe with us. So, watch up, and ciao until next time.
PS: Special thanks to AK Translation Services for the immaculate translating.
December 17, 2010
I’ve said it before, and I’ll say it again: most times (that makes it sound sort folksy), most times I say, the simple things are the finest. Example A: I picked up a bottle of Punt e Mes (you probably know this, but it’s a particular Italian vermouth, fragrant and citrus and herbal in action) at one of my local stores here in Italy recently, and instead of getting all jiggy with it, poured it simple over ice, and then topped it with ginger ale (the Conad, which is a line of stores here, house brand, which is quite dandy, dry and ginger-tastic). An orange slice might have made it better, but you know what? It was a fine aperitif even without said slice. And so simple. You should make one yourself. Right now:
1-1/2 ounces Punt e Mes
3 ounces ginger ale
1. Fill a highball glass three-quarter-ish up with ice cubes. Add the Punt e Mes. Top with the ginger ale. Stir. Be happy for simple things.