June 29, 2011
I love this bubbly-and-bitter-belle-of-the-ball. First, it’s a variation on the Negroni (which is, of course, a fav) that subs in Prosecco for gin. Second, I originally had it and heard about it when staying in Florence at a spot called the Hotel Casci (not far from the Duomo, don’t you know), and pal Jeremy was there as well (we were drinking and playing Quiddler after a day of touristing). Third, it means “wrong” due to its Negroni-less-ness, if that makes sense, and I think having a drink called “wrong” is genius. Fourth, well, it tastes great–can’t go wrong with Campari, sweet vermouth, and Prosecco. Fifth, it (like La Rana D’Oro below) was a featured drink at a recent charity event that I slung drinks at (for my ma, if you didn’t know). Sixth, it’s also featured in my book Champagne Cocktails (which, if you don’t have, please buy, cause I need to be able to buy more sparkling wine). And seventh, well, seventh just adds up all the earlier six reasons to expand my love of this drink to epic–epic–proportions.
Serves 2
Ice cubes
3 ounces sweet vermouth
3 ounces Campari
Chilled Prosecco
2 orange twists, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the vermouth and Campari. Shake well.
2. Strain the mixture equally into two flute glasses. Top with Prosecco and garnish with the orange twists.
A Variation: You could use the Italian sparkling wine Moscato d’Asti or Asti Spumante here and be happy about it.
A Second Note: I could see the rationale behind serving this in a cocktail glass in the Negroni’s honor. I could also see the rationale behind calling this a sparkling Americano. But it doesn’t mean I’m going to do either of them.
Tags: Campari, Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers, cocktail recipe, Cocktail Recipes, Italian drinks, Prosecco, Sbagliato, sweet vermouth, What I'm Drinking
Posted in: Campari, Champagne & Sparkling Wine, Florence, Italy, Liqueurs, Recipes, What I'm Drinking
November 12, 2010
If you stopped over to my Italy blog, Six Months In Italy (where this blog is duplicated, but I think it fun enough to be in both spots), you’ve gotten some of the details on how handy my Italian/British landlords, Andrew and Marianne, are to have around. From getting Italian house in order, to opening up a tennis court at one of the other places they watch over so we could get some hillside tennis in, to pointing out new eating spots, to much more. One other way they’ve helped us out was with a random introduction the other day, when wife Nat and I were sitting having a drink at Bar Pina. A jolly British gentleman named Jim walked by, and they knew him, and so invited him to sit down, and did the introductions, and Jim let us know about a wine bar opening, happening in a few days at the new wine bar in the same building. And then (it was fate) the owner of the wine bar, Patrick, came by and we were introduced to him. Both fellas were very friendly, and Patrick not only was opening the new wine bar, but owned the enoteca, or wine shop, on the other side of Pina. To round things out before hitting the wine bar opening, we actually stopped at the enoteca the day before, where we talked to Patrick again. He not only pointed us towards a worthy Prosecco (a bit sweet, a bit dry, very bubbly) from Valdo, but also a super intriguing cherry liqueur called Sollucchero di Monte Valentino Liquore and available in “riserva” and regular varieties. I’m always for trying new liqueurs, and couldn’t wait to try it. It’s very lush, with layers of flavors, cherry, nutty, and with a strong chocolate finish. I (and I probably don’t even need to tell most of you this, cause you guessed it already) created a cocktail with it within days, which I’m calling the Sabato Bolla cocktail, and the recipe is below.
But first, we went to the opening of Patrick (and his friendly wife)’s new wine bar, L Enoteca Wine Club, on a Friday evening. It was a very tasteful, cute, spot, and decorated with style and a restrained grace. Now, it’s only because I have a trained eye that I could even pick up on the décor, because it was packed. We slid through the crowd (noticing during our smooth sliding that the language of choice by the crowd was English, of the British variety) from the front door about 10 feet over to the bar (there is a bar area on the right, and a handful of tables on the left), where Patrick was pouring wine at a quick pace:
He greeted us warmly, and in the finest manner—with a glass of bubbly. After getting our wine, we found a good spot to people watch, and to look stylish ourselves (here’s Nat demonstrating):
It turns out that the idea of a wine bar such as this (with an emphasis on wine and smaller tapas plates) is somewhat of an anomaly in Italy, especially in our rural area, which is why we found ourselves mostly surrounded by English speakers (though Patrick is Italian, I have to say, his English is pretty great). It was fun, even though we didn’t know anyone, to stand around sipping (first the bubbly, then a rich red wine) and snacking. We’ll definitely be back to sample more wine, both to the enoteca proper and to the wine club. But now, on to the cocktail:
Sabato Bolla Cocktail
Cracked ice
1 ounce gin
3/4 ounce Sollucchero di Monte Valentino Liquore
Chilled Prosecco (Valdo’s Cuvee di Boj worked like an effervescent charm)
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice (or ice cubes, if you must). Add the gin and Sollucchero. Stir well.
2. Strain the mix into a smallish wine glass or flute.
3. Top with chilled Prosecco. Stir briefly.
A Note: It may be hard (or impossible) to get Sollucchero di Monte Valentino Liquore in the states. And honestly, I’m not 100% sure of a comparable substitute—it has such an individual taste. But doing a combination of Cherry Heering and a little dark chocolate will at least get you close.
A Second Note: Using the glassware at hand, I went with a little wine glass found here at the casa. If you want to use a flute, go on with your bubbly self. But you may want to increase the gin and a snitch.
October 1, 2010
Though it’s been orderable for a few weeks, in my mind today’s the real release date for the new bubbly book, Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers. Why today, you ask? It’s because tonight is the effervescent evening celebrating the book’s release, with an event happening at Seattle’s rollicking-ist kitchen store, Dish It Up. If you’re in Seattle, you may even be able to still sign up (though it may be full–but hey, why not take a chance). In honor of the book and event, here’s a recipe from the book that I’ll be serving tonight at the event, a recipe for the Lavanda. Doesn’t that have a mysterious name, like a forbidden dance? The drink itself is somewhat mysterious too, or at least mysteriously delicious, thanks to the lavender simple syrup–and the gin and Prosecco of course.
Serves 2
Ice cubes
4 lavender sprigs
3 ounces gin
1-1/2 ounce lavender simple syrup (see note)
Chilled Prosecco
1. Add the flowers from the top of two lavender sprigs, the gin, and the lavender simple syrup to a cocktail shaker. Using a muddler or wooden spoon, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Shake like a dancer.
3. Strain equally into two flute glasses. Top each with chilled Prosecco, and garnish each with a lavender sprig.
A Note: To make lavender simple syrup, add 1/4 cup chopped fresh lavender, 2 cups sugar, and 1 1/2 cups water to a medium-sized saucepan. Heat over medium-high heat until it reaches a low boil, stirring regularly. Once it reaches that low boil, reduce the heat to medium- low and keep the syrup at a simmer, still stirring, for 5 minutes. Remove from the heat and let cool completely.
June 15, 2010
Betsy Karetnick is my favorite radio hostess (and host, for that matter). She currently hosts the “Morning Living” and “Everyday Food” shows for Martha Stewart Sirius Radio, and every time I’m in New York City I try and stop in to make a few drinks with her on the air and talk to callers about parties, cocktails, and anything else entertaining under the sun. She’s one of those hosts who really listens to callers, as well as having her own great ideas, and though she actually started as a finance journalist and a host of PBS’ “That Money Show,” shes’s now a full-on food and entertaining force. Best of all, it’s her birthday this Thursday, the 17th, and I’m going to be in New York, so I’m stopping by the studio to make her some birthday Bellinis during the “Everyday Food” show at 12:15 EST, using the delicious Perfect Puree white peach puree. If you have Sirius Radio, be sure to listen in (at noon), and hey, even call in if you feel like saying howdy. If you don’t have Sirius Radio, you can always sign up for a free trial and see what you think (and call in and say howdy). If you absolutely can’t get near a radio, then at least make a Bellini on Friday. Here’s the recipe (adapted a bit) from Good Spirits.
2 ounce Perfect Puree white peach puree
4 or 5 ounces Prosecco
White peach slice for garnish
1. Add two ounces of the peach puree to a Champagne flute. Slowly, while stirring, add the Prosecco. You must add the Prosecco slowly, integrating it into the somewhat removed peach puree throughout or a peach puree sludge might gather at the bottom of the glass.
2. Garnish with the white peach slice and a toast to birthdays and Betsy.
April 28, 2009
See, friends, due to these Italian blog posts running a little long, I can only muster one a week. No, that’s weak. It’s really cause I’m lazy. Or, just trying to get the photos together makes me so sad I’m not still in Italy that I can hardly type. Or, at least, not type hardily. You get the picture, my bubbling glasses of prosecco. Or Moretti, as, truth be told, I consumed a fair amount of Italian beer (as did my co-travelers), because, well I love it, and because after touristing all day, sometimes there’s nothing better. And if that wasn’t good enough, in Florence, a cold one tastes even better than that.
Ah, Florence, how I love thee. Or, in Italian, “come amo il thee.” Either way, Florence is one of my favorite cities. The art, the architecture, the cuisina, the effervescence, pals Caterina, Emanuele, and Emiliano, and just walking the twisty lanes–all equaling total Italian city awesomeness. This trip, wife Nat and I even upped the awesomeness ante by checking our bags and finding our beds at the luscious Hotel Lungarno (it was my 40th b-day trip after all, so I had to splurge a little with my euros). Artistic just on its own, while still being friendly and comfortable (biggest bathtubs of any hotel I’ve stayed in–Ed Skoog and I could have both fit at once I think), the Lungarno is well worth the price, and the views from Nat and I’s balcony were phenomenal. But don’t take my few bumbling words for it, check out this photo taken from said balcony on a day when the clouds and sun were both struggling for control of the sky (the sun won this time, eventually):
The Lungarno also had a sweetly stylish bar/common area, where we hung out one night before dinner with pals Stereolad, Schticker girl, Andyo, and Deenayo (all of who were nice enough to meet us in Florence, then hang with us in Italy for a bit) and had that perfect Italian invention, the pre-dinner aperitif. I had a Negroni (which is natural in Florence), but forgot to take a pic. Stereolad and Andyo had some aperitifs which came with inspired fresh fruit salad garnishes:
We all had dinner one night a little outside the center historic area, traveling closer to where aforementioned
Florentine friends Caterina, Emanuele, and Emiliano (check out his cute mug in the picture–oodles of liveliness and got over our talking funny quick), live, to Le Carceri, a ristorante and pizzeria that’s next to an old prison (not in use anymore–no matter that some think I should maybe spend a night behind bars for good measure). I had a creamy-cheese-and-mushroom-tastic Sformato di Fungi Porcini con Fonduta di Formaggi for starters, and basic-but-beautiful Penne Quatro Formaggio (that’s right yo–mac-and-cheese for the Kansan). But, interestingly, my favorite pics of the night came from pal Stereolad’s giant hunk of meat, so vegetarians, consider this your:
**Big Meat Pictures Comin’–Skip Next Two Photos If You Can’t Take It!!**
alert. His dish was out of hand, and smelled pretty lush (the caramelized onion smell is hard to not be entranced by) and from all reports tasted even better. The name matches the smell (hah!) and also rules: Stinco di Maile Al Forno: roast shank of pork with red onions. Whoa:
And Sterolad, with a little help from Andyo (and maybe even a bite taken by Deenayo) went all TCB on it:
To wash that down, it takes a bunch of bubbles, even on into the next day. Which meant that after walking all over the Giardino di Boboli, or Boboli Gardens (a gianormous garden full of sculptures, fountains, hills, trees, and cats behind the Pitti Palace) we parked it at one of the outdoor tables in Piazza Spirito and threw down some of the nasty, Nastro Azzurro, which is another beer that became a group favorite. Notice, also, in the below picture that thick wood tray–Andyo and Deenayo’s plate o’ salumi came out riding on that:
As this is already getting too long, let me sing for just a few more seconds about one of my essential Florence food-and-drink spots (so much so that I went in it three times this trip, and twice one day), Procacci, on Via Tornabuoni 64/r. A small breath of beauty away from the crowds, streets, and often crowded streets, Procacci is an oasis of grace with a dedication to truffles.
It’s deservedly beloved for its panini tartufati (a mouth-watering truffle-and-buttery-spread sandwich) and other small sandwiches. But by small, I mean in stature, not in taste. In taste, these little morsels are giants. Giants! When paired with a glass of prosecco or a spritz (and I’m calling for at least three panini in this equation–or maybe seven) and followed by an apple tart, they are without a doubt one of the world’s best afternoon snacks. While the truffle version is my top sandwich, Stereolad picked up a goose sausage number that made him smile so wide I took a pic (of the sandwich):
Ah, Florence, how lovely and how, well, yummy. I plan on going back at least 20 times, and I suggest you do the same. For that matter, maybe we should just go at the same time, so you don’t get lost. Before we say our last buona serra to Tuscany’s capital, here’s another pic from the balcony, a nighttime view of the Arno and a bit of the Ponte Vecchio, too:
Dreamy stuff.
April 21, 2009
Buon giorno pals (or buona serra, depending on what time of day your blog reading takes place). As anyone who read this blog post knows, I was recently in Italy for a couple weeks with wife Nat and some pals, and while there I had some, well, absolutely positively fantastico eats and drinks. And, lucky for you, I took pictures (and Nat took some, too), so you can experience the experience a little (and maybe plan a trip of your own). I’m going to do two things to relay trip gastronomic and alcoholic information in a more friendly fashion. First, I’m gonna break it up into three posts (or maybe more, but at least three): Bologna, Florence, and the countryside (which for the purposes of me in Italy is the Upper Tiber Valley area that covers a bit of southeast Tuscany and northwest Umbria). Second, I’m going to attempt to be a little less wordy, though I know, know, know (like a chant, that is) it goes against my personal wordy grain. But hey, what the heck.
So, to start, Bologna. Also known as Bologna la grassa, or Bologna the fat, due to its traditional place as a food center in Italy (if not the food center). We showed up and instantly loved it, with its arcades (nice to walk under when it’s raining), and red-hued architecture, and churches, and markets, and, especially with its food and drinks. We had our favorite meal of this trip while there, at a restaurant called De Cesari, at Via de’ Carbonesi, 8. Family owned and around for over 100 years, it’s a lovely little spot. All the produce comes from the family farm, and they even make their own wine. On the drink side we started with prosecco, then had the house lambrusco, which was full-bodied and lightly frizzante.On the food side, it was Sformatino con Formaggio al Tartufo (for A.J.–though we shared) and Crostata di Zucca (for Natalie). The sformatino was a light, cheesylicious pair of soufflé-esque creations topped with truffles (the sformatino was a little more dense, in the best way, than a regular soufflé, and so intense in taste):
and the crostata was a savory pumpkin pie that was out-of-this-world. Creamy but lush and full of flavor:
For our main courses, I had the Ravioli di Zucca, which was homemade ravioli stuffed with pumpkin. Fairly unadorned (just a brush of olive oil and freshly grated pecorino), this is, to me, pasta at its best–because the taste of the pasta is good enough to be allowed to strut its stuff, and then the stuffing busts through:
Nat had the Tortelloni di Ricotta al Burro Fuso e Parmigiano, which was also scrumptious, like bundles of cheesy joy wrapped in perfectly made and cooked pasta. But, as good was the pasta was, we definitely couldn’t stop there (we’re long-haul eaters), and so ordered up the cheese place, which boasted six different goat cheeses of varying strength and flavors, served alongside a fig compote that was figgy sweet with that thickness all jams strive for–a combination splendid enough to drive eaters mad with joy:
And then, to add to our little culinary heaven, we had the chocolate tort. Now, if we would have ended it all then, and called it a night, this would still be one of my favorite meals on the trip (and perhaps of all time).
But we asked friendly waiter Gaetano for limoncello and amaro, to aid the digestion (a healthy practice I tend to practice), and when he reported that they were out of limoncello, he offered us some of the house digestif. You know (if you know me at all) that the phrase “house digestif” drives me mad, mad, mad with happiness I tell you. It came out in a bottle that had a block of ice frozen around it, and in the ice were fruits, flowers, herbs, and such. Amazing! But the digestif itself was even better, a blueberry-infused grappa, with strong berry overtones and that grappa kick and personality underneath (and served with, catch this, chocolate covered orange peels, mini biscotti, and raisins). If you go to Bologna and don’t visit De Cesari, well, you have only yourself to blame. Get on a plane. Go there now.
And then for your next meal, stop by the charming Osteria La Mura, at Vicolo del Falcone, 13/A (which is right across from the hotel we stayed at and heartily recommend, San Mamolo), owned by Peppino, who is welcoming, affable, witty, and happy to pour you a Strega when you wander in at 1 am:
The nicest guy in Bologna, I believe. We had lunch at La Mura (the day after the late-night Strega), and it was as tasty as Peppino is friendly. We started with Caprese salads, and the fresh bufala mozzarella was rich and creamy and cuddled up with pals tomato, basil, olive oil, and pepper:
Then, we dove into plates of Gnocchetti Sardi al Cavofiore, which is a bit hard to describe but luscious to eat: like a gratin of mini gnocchi, finely chopped cauliflower, herbs, and cheese, with a touch of crisp on the top edges:
And if that wasn’t a grand enough way to start the day (remember, the night before, 1 am, Strega, equals sleeping late), Peppino brought us out his trio of house digestifs: plum, orange, and basil. In beautiful little bottles, and bursting with fresh fruit and herb flavors (again with a touch of ka-pow due to the grappa undertones, which also add a bit more flavor, too), these helped give us the jump start we needed:
Just thinking about those meals makes me want to grab a taxi, race to the airport, scrounge a ticket to Bologna, and pray I can get in to each restaurant without a reservation. We had other good meals, snacks, and drinks, in Bologna, as well, but since this post is longer than Sookie’s tail already, I’m going to rest on the above laurels. Oh, with two more quick shout outs. We stopped multiple times at Pasticceria D’azeglio, on Via Massimo Dazeglio, which was right around the corner from our hotel (there are two versions, and I suggest the smaller one), for bubbly spritzes (prosecco and Aperol and an orange slice) in the afternoons (accompanied by a mini-buffet of snacks the bartenders would always whip out). I with no reservations recommend this afternoon practice no matter where you are:
And, finally, a sort-of fist-shaking-while-laughing nod to the cozy and hippish Rosa Rosae, Via Clavature, 18/b, where we ordered spritzes but got espressos, which we then drank out of honor (I mean, they made them for us). And now Nat has the espresso monkey firmly attached to her back:
Ciao bellas, until Italy-on-the-road-take-two.
Tags: Aperol, Bologna, De Cesari, digestif, espresso, grappa, homemade liqueurs, Italian spritz, Lambrusco, Osteria La Mura, Prosecco
Posted in: Bars, Bologna, Champagne & Sparkling Wine, digestif, Drinks on the Road, grappa, Italy, Liqueurs, Uncategorized, What I'm Drinking
