I Just Bought a... (Wine, Spirit, or Beer) - Page 127

Quote:

Originally Posted by Piobaire 

I think I saw several recipes by Jamie B. with that bitter recently. Almost pulled the trigger on it but thinking of getting some ogeat and falernum instead.

Piob, I would totally hit up either the Falernum or Oregeat instead of the Boker's! Both are delicious! I just made an Absinthe Suisse with my orgeat, and falernum makes some incredible rum drinks.

Incidentally, do not get the Fee's orgeat. It is all artificially flavored and really tastes like crap. I have a bottle fo 'Latte di Mandorle' by Vincenzi Co, that I picked up at Batali's Eataly in NYC. Failing that, I would make my own. Had to do that with Falernum until I could finally get a hold of a bottle of the Velvet falernum.

~H

Quote:

Originally Posted by Dean Keaton 



I bought it to try doing Negronis with it. Otherwise I have no clue how to use it. Any ideas guys?

Lillet is one of my favorite ingredients. In a Negroni, I like to add 0.5 oz extra of Lillet to the standard 1:1:1 with sweet vermouth. Try it in you Manhattans, too. It's also great with champagne. There is also the Blackthorne cocktail with Sloe Gin, in which I use some Lillet.

Quote:

Originally Posted by ecs135 

Quote:

Originally Posted by Huntsman 


In a Negroni, I like to add 0.5 oz extra of Lillet to the standard 1:1:1 with sweet vermouth.

Just for the sake of clarifying my understanding of this (to me) important Negroni suggestion: 1 oz. gin (Tanqueray or equivalent) : 1 oz. Campari : 1 oz. Sweet Vermouth (Noilly Prat?) : 0.5 oz. Lillet Red?

And clarifying from another post, Fabbri Amarena Cherries?

Yes, and yes. My post was not a model of clarity!

I don't use NP in my Negronis. At the moment my Negroni of choice seems to be Vya with the Lillet. I really enjoy that -- the wineyness of the Lillet adds a lot to the drink for me.  It is also worthwhile to try this with a Manhattan - I christened it the Velvet Manhattan.

Quote:

Originally Posted by b1os 

Yes. 1:1:1:0.5. I like more vermouth in my Negroni too -- 1oz gin, 1oz Campari, 1.5oz Carpano Antica in my case.

Fabbri seems ok. You can get Luxardo too. I love griottes/maraska cherries in kirschwasser, they aren't as sweet. Look whether you can find La Cerise à Paul Griottes.


Never had Lillet rouge. Can't you just use it in place of other vermouth rosso or does it greatly differ in taste from say NP rouge?

The Lillet is very different than a rosso -- it lacks all of the earthy notes of a rosso, as well as the viscous sweetness. Lillet is like a reduced CdP with a little tannin astringency, quinine bitterness and some freshening herbs, along with a little sweetness.

Quote:

Originally Posted by b1os 

Has anyone tried these? Same producer as Gran Classico.

Tempus Fugits/ I have not seen those bottles. They make a killer white wine quinquina though.

~ H