April 15, 2022
It was just hours ago (a week’s worth of hours, that is) that I was sipping some Stambecco and Soda, and in the post about it right here on the Spiked Punch, I went into some detail about Stambecco amaro (be sure to read up), which is made curiously-enough from maraschino cherries, along with a host of botanicals, spices, magic, and goats (well . . .) like any good amaro. It’s a very singular kind of a sipper, tasty, sure, but singular. While this drives it towards being something that’s swell solo, and (as demonstrated in said earlier post) with soda, I couldn’t wait when it showed up to try it mixed with a few other choice pals in a cocktail. Some experimenting of this and of that and here we are drinking How the Rogue Roar’d.
Oh, first, let me say that this cocktail isn’t roguish in the manner of a 17th century thief boosting a coach and four on a dusty road at midnight. But it does roar with a very layered flavor, and has a roguish (the twinkly-eyed lovable rogue way) combination of ingredients. But, mostly, I’ve wanted to have a drink called this forever (it’s a line from Henry IV, Part I, as well as the name of a Shakespeare and Hathaway episode), and here is one that finally deserves this very moniker. So, what’s in it? Stambecco, naturally! And, Drumshanbo Gunpowder Irish Gin with Sardinian Citrus. You can read more about this gin treat in the The Suspended Palace with Drumshanbo Gin recipe, but I’ll say here that it boasts a host of regularly-used and rare botanicals and citrus (as well as Gunpowder Tea – which is quite roguish, if not as explosive as you might guess at first read). And, our rogue also features dry vermouth of the Dolin variety (probably needs no explanation), as well as a dash of the delectable Scrappy’s Orange bitters, and, to top it all off, a strawberry. Stambecco goesy, as you might guess, well with cherries, but the strawberry seemed so fitting a top hat for this drink, as there are oodles of fruit and spice notes, while maintaining a dry nature that the slightly sweet strawberry bounces nicely off of, and if that’s not enough, it’s April, so we can dream of summer easily, which means dreaming of strawberries. So, rogue, roar with this cocktail!
How the Rogue Roar’d
2 ounces Drumshanbo Gin with Sardinian Citrus
1 ounce Stambecco amaro
1/2 ounce Dolin dry vermouth
Dash Scrappy’s Orange bitters
Strawberry slice, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add all but the lone strawberry. Stir well.
2. Strain into a cocktail glass. Garnish – dare I say, roguishly – with the strawberry. Drink the deliciousness.
April 8, 2022
I should come up with a snazzier name here (at least “The S & S”) but sometimes keeping things simple is lovely, too! And, sometimes, when spring is starting to gently become an actual season, with flowers blooming, and love in the air, all of that goodness, simplicity in drinks is nice – especially when they’re flavorful and refreshing and dolloped with a drop of luck. In this case, my luck (sorry pals!), as I was lucky enough recently to receive a bottle of Stambecco amaro in the post. And what a beautiful bottle it is, I have to stay first off, a real work of dappled design art, from the glass texture to the goats (“Stambecco” is the name of the long-horned mountain goat roaming the Italian alps) to the text curvature to the word “Italy” in glass around the slope from neck to jar. Just lovely!
Of course, it wouldn’t be as lovely if what was contained in said bottle wasn’t tasty – luckily (again, springtime luck!) it is. Stambecco is a member of the amari family, that grouping of Italian digestif-y numbers known for being a bit bitter, but fills a niche all its own. Lighter brown in color than most (with just a hint of red), it also is intriguingly infused with maraschino cherries, along with a host of 30 botanicals including sweet and bitter oranges, coriander, marjoram, oregano, artemista, cinnamon, cloves, nutmeg, gentian, cinchona, rhubarb, and more, all magically combined (some call this distilling) in Piedmont, north Italy. The mix of botanicals is very friendly, very lower-mountain-field-y, with a light touch on bitter when compared to many of its amaro siblings, with a citrus and stone fruit aroma, and a singular taste where the cherries come even more into play, along with spices and an echo of nuttiness (those maraschino cherries again). Yummy stuff! And a mixture I’m excited to play around with more in cocktails, but sometimes, one wants to keep it simple, as mentioned above. So, here, today, this early April afternoon, I’m just mixing my Stambecco with soda, and topping it off with a Hotel Starlino Maraschino cherry (which also came in the post!), which is a darn delicious specimen of cherry (and one matured in their own juices – avoid those cherries that aren’t!), the ideal topper for this bubbly treat.
Stambecco and Soda
2 ounces Stambecco amaro
5 ounces chilled club soda
Hotel Starlino Maraschino cherry, for garnish
1. Fill a highball or comparable glass three-quarters up with ice cubes. Add the Stambecco, and dream for a moment of mountain peaks and charming goats.
2. Add the soda. Stir, but not wackily. Garnish with the cherry (if you can avoid just eating it right away, which is tough). Enjoy.