Quote:
Originally Posted by
b1os 
Cocchi is no amaro, is it?
Anyway, sounds nice. Don't know most of the names but I'm sure they were good.
The class was called "The Art of the Apero" and featured French and Italian bitter liqueurs. I used "amaro" as a shorthand for "bitter liqueur" just for convenience, but it only covers the Italian half. I think "apero" covers the French half.
Quote:
Originally Posted by
Huntsman
Yeah, I would think of it as a quinquina. I would have enjoyed trying the Tempus Fugits quinquina, which I had in a Columbia Room cocktail or, maybe it was the Gibson).
How did you find the Suze? I bought a bottle at long last from Ace, but have not been impressed.
~ H
I enjoyed the Suze, but it didn't stick out in my mind good or bad. I'll probably end up buying a bottle at some point, just because I love bitter liqueurs. Contrast that with Fernet Branca, which tasted like liquified menthol cigarettes to me. I'm not buying a bottle of that.
Quote:
Originally Posted by
Rompson
Did you enjoy the class? I'm going to a vermouth making class at the Columbia Room in December and I hope It's worth the trip.
P.S. I love amaro Meletti but i never have any use for it, except for an after dinner stomach settler.
It will be worth the trip. The Apero class was my sixth at the Columbia Room. The classes are always informative and give you good ideas for future imbibing. Each class typically serves three full-sized cocktails, so you will be buzzed at the end, which is kind of an odd feeling at 3:30 on Saturday afternoon. The Apero class served half-sized cocktails, because bottles of the liqueurs were being passed around for sampling.
