August 27, 2021
It’s funny (to me, if no-one else) to have a very tough drink name like “Fugger’s Revenge” for a light-bodied, friendly, vermouthy (in a way, though I’m not calling this vermouth, cause I don’t want the vermouth board after me), aperitif-style sipper (the aperitif board is much less ferocious). But the backstory really is not so tough, but is one of my fav wine stories (one that some people say isn’t true, is just apocryphal, etc. Some people are also fuddy-duddies and no fun to have a drink with. Avoid them). Anyway, it starts early in the year 1111. A forward-thinking German bishop named Johann Fugger was getting ready to travel to Rome for the Holy Roman Emperor’s coronation (this one was Henry V). Because he was forward-thinking, Fugger sent his assistant along the road first, to scope out the local wine, chalking the pubs or bars or 12th-century what-have-yous that had good wine with the word “est,” which is Latin for “there is” (the full phrase he kept in his wine journal was I believe “vinum est bonum” or “wine is good” basically). When this intrepid wine scout came into the town of Montefiascone, he so enjoyed the wines that he A: had a lot, and B: wrote Est! Est!! Est!!! on the bar’s outside wall to show his enthusiasm. I believe bishop Fugger himself liked these particular wines so well he never made it to the coronation, just stayed in Montefiascone drinking wine, and is buried there today. And, the white wines designated Est! Est!! Est!!! di Montefiascone are still made and enjoyed. And (here’s where it also comes back around), this particular homemade aperitif uses an Est! Est!! Est!!! di Montefiascone wine as it’s base! Neat! Awesome! Story!
There aren’t a wide range of these whites available here, but Pietro Est! Est!! Est!!! tends to be available, and it’s what I used. Light, apple-y, dry, and very refreshing, it provided the perfect platform for building this summertime aperitif (and it won’t set you back too much). The other flavorings almost all came from my yard, including white currants (want to know way more about my white currant bush? Check out the Currant Current liqueur, Strawcurranterry, a white currant strawberry liqueur, and A Particular Friend, a white currant mint number), fresh mint, and fresh marjoram. A little gentian root because life is bitter (but not, one hopes too bitter most days), a little vodka to im-proof things a bit (but not too much, as this is a very light-on-its-feet charmer), and a little simple syrup to round our edges without making it sweet. Altogether, this late summer aperitif rises to the level of the wine story with delicate herbal and fruit notes. Pretty swell on its own, chilled or over ice, but also a pleasant pal in cocktails (heck, though it is not a vermouth, it would make a mean Martini-esque drink when paired with a London-style gin).
1/2 cup white currants
1/3 cup fresh mint
1/4 teaspoon gentian root
1 Tablespoon marjoram
1 750 ml bottle Pietro Est! Est!! Est!! white wine
1 cup vodka
1/2 cup simple syrup
1. Add the currants, mint, gentian, and marjoram to a large glass jar with a good lid. Muddle well, but not wackily (you do want to break up the currants as much as possible).
2. Add the wine and vodka, and stir. Put in a cool dry place and let sit for two weeks, swirling regularly.
3. Open up the jar of joy and add the simple syrup. Stir again, and re-place in that cool dry place. Let sit two more weeks, swirling as you will.
4. Strain – I like to strain once through a fine mesh strainer, then twice (or as needed) through cheesecloth – into a good glass bottle. Store in the fridge (to keep nice and chilled).
Tags: aperitif, Chase Smoke flavored vodka, cocktail, Cocktail Recipes, Est! Est!! Est!!, Friday Night Cocktail, Fugger’s Revenge, gentian, homemade aperitif, Italy, marjoram, Mint, Pietro Est! Est!! Est!! white wine, What I’m Drinking, white currants, white wine aperitif, Wine
Posted in: aperitif, Cocktail Recipes, Italy, Recipes, vodka, What I'm Drinking, Wine
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.
Tags: amaro, aperitif, cocktail, cocktails, Friday Night Cocktail, Galliano L’Aperitivo, Italian drinks, Italy, lemon twist, Mionetto Prosecco DOC Treviso brut, Prosecco, summer drinks, The Summertivo, What I’m Drinking
Posted in: aperitif, Champagne & Sparkling Wine, Cocktail Recipes, Italy, Liqueurs, Recipes, What I'm Drinking
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