Showing posts with label APEROL SPRITZ. Show all posts
Showing posts with label APEROL SPRITZ. Show all posts

Monday, February 21, 2022

How to Make Proper NEGRONI Recipe a

 





BITTER CAMPARI 

Leonetto Cappiello Vintage Poster Design

FINE ART PRINT







HOW to MAKE a NEGRONI





"The NEGRONI"



Basic NEGRONI Recipe by Bellino


Ingredients :

 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin
Ice
Orange

1. Fill a Rocks-Glass or Highball Glass with Ice.
2)  Add Campari, Sweet Vermouth, and Gin.
3) Stir ingredients. Garnish with a piece of Orange Peel or slice of Orange.

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Note: Orsen Wells after discovering the Negroni while writing a screenplay in Rome, wrote in a correspondence back home thathe had discovered a delightful  Italian Cocktail, “The Negroni.” Welles stated, “It is made of Bitter Campari which is good for the liver, and of Gin which is bad. The two balance each other out.”


The BELLINO NEGRONI


Best Selling Italian Cookbook author  Daniel Bellino Zwicke has been drinking Negroni's since he had his first in Rome, Italy, way back in the Summer of 1985. Daniel loves his Negroni, and it gets him just a bit perturbed at the cocktails over- popularity of late (the past 6 Years), as he feels it cheapnes his beloved Italian Cocktail, as Daniel says, "Now everybody and their Grandmother drinks them" When not so many people drank them, and very few ever even heard of the Negroni at all, it made drinking them, that much more special. Now? Well you can't stop progress as they say.


The BELLINO NEGRONI

Bellino, who knows a thing or two about Negronis, says he likes his own specail way, deviating slightly for what is the standard recipe of equal parts of Gin, Sweet Vermouth, and Campari on the rocks, with a fresh slice of Orange. Daniel says, he likes his Negroni with 1/3 Campari, with the other 2/3 of his Negroni made up of a bit less Gin (less than a third), and a bit more than a third of Sweet Vermouth over ice, with a splash of Club Soda, and of course an Orange slice. That's "The Bellino Negroni" Basta.


PS ... Bellino says "Tucci has the Negroni all Wrong." Shame on you Stanley. In his book, Tucci calls for half of the drink to be made with Gin, and the other half, with equal parts of Campari and Sweet Vermouth. ONG Stanley? This would make a horrible Negroni with so much Gin, overpowering the Sweet Vermouth and Campari.

Bellino says, while it is OK to tweak the Negroni just a bit, such a drastic change with half the cocktail made with Gin, would completely destroy the drink, and turn it totally "out of balance" unlike the Bellino Negroni, with just a minor change (less Gin), making for a superb cocktail.






CAMAPRI













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Wednesday, July 3, 2019

Italian Cocktails in Greenwich Village





My Don Ciccio Manhattan

DANTE

NYC


I was walking home yesterday after doing a few errands. I was walking from east to west on Bleecker Street in Greenwich Village when just a little over a block from my apartment at Macdougal & Bleecker and normally I would continue west on Bleecker for one block then make a left onto Avenue of The Americas. However I decided to take a slight detour as I wanted to pass Dante NYC (Cocktail Lounge) to see if I spotted any friends there. So I made the left on Macdougal Street heading south. As I approached Dante, I saw someone covering part of his face to under his eyes with a napkin as to hide his face and joke around with me. I got closed and my friend Kresh removed the napkin and revealed his face. He was there with my pal Vince and he started laughing, and saying,"Danny's here. We're complete." I was glad to see them and sat down. They already had a couple Negroni's in front of them. We started chatting and I knew I was in for a good time. Yes of course, as one should be whenever going out for cocktails. We were talking when the waitress came over and asked if I wanted a cocktail as well? "Hell Yeah," I thought to myself, and also was thinking what I wanted t drink, and of course I decided on a Negroni, after all, it was Negroni Time at Dante. And so I ordered one, which between the hours of 4-6, they cost $10 instead of the normal $14 during non-Happy Hour hours. This is good. 

We were all chatting and having a good time when my Negroni arrived at the table, so now I could join in on the drinking and we were having a most wonderful time. Then Kresh's friend Jay came. He ordered a cocktail with flowers in it, and I can't remember he name. 

Well, my three friends that I was at the table with, are all in the wine business selling wine in New York City. My friends Kresh also makes his own wine in Croatia, and sells it to several restaurants and wine bars (Bacari) in Venice, including one of Venice's most wonderful restaurants of all, Al Covo. This is very cool, and Kresh was showing me a video of him actually delivering the wine by boat to Al Covo. Again, "very Cool."

So we were having a good old time at Dante and Kresh and Jay ordered a second drink, so I figured I'd get one as well. M y Negroni was good, but I wanted something different this time around, so I was to thinking what to get. I had seen a Manhattan made with Amaro instead of Sweet Vermouth, and I thought'd like to get one of those, so when the waitress came by, I asked her if she had one of those on the cocktail menu. When I explained the drink to her, she said they din't have that on the menu, but of course the bartender would make one for me, if that's what I wanted. "Cool." So I had to think about what kind of Whiskey to get, and which Amaro I wanted in place of the Sweet Vermouth. I inquired about the Amaro, and she brought me a list of Amari. I wanted to get one I'd never had before and so I chose Don Ciccio. The waitress took my order, and after probably 15 minutes, maybe more, my friends started wondering about my drink. Kresh said, "Where's your drink. It's taking a while." I wasn't worried. Hey they were busy. The drink came, and it was well worth the wait. The presentation was beautiful. My Amaro Manhattan looked great in its cocktail glass, and not just that, but there was a tiny little carafe filled with more of my Manhattan inside, and it was on Ice & Garnished with Luxardo Cherries and an Orange Twist to boot. We all admired the presentation and everyone thought it was just great. And so I took a sip of my cocktail. "Delicious!" I loved my Amaro Manhattan, and thoroughly enjoyed it,

After a while, Kresh brought up, us going for dinner. We talked it over, and decided to go to one of our favorites, and especially our "Red Sauce Club," which is our little group who go out to eat at Old School Italian Restaurants around New York. John's on East 12th Street (Since 1908) is one of our favorites, and we decided to go over there.

Anyway, as usual, we had a great time at Dante. The place is a bit expensive, but we always have a nice time, so, "Ce la Vie."




Daniel Bellino Zwicke







My NEGRONI

At DANTE

NYC

July 2, 2019






AMARO SIREN


DON CICCIO

Atrani








KRESH and  VINCE

DANTE

NYC

2019






MANGIA ITALIANO









My FAVORITE AMARO

AMARO LUCANO




HOW to MAKE an AMARO MANHATTAN

Ingredients :

2 ounces RYE WHISKEY (Bulleit, Mitchers, Templeton)

1 Ounce Amaro of Choice (Averna, Lucano, Nonnino, Ramazzotti)

1 Dash of Angosura Bitters

1 Maraschino Cherry

1 Orange Peel (optional)


Fill a cocktail glass with Ice and some water, to cool the glass.

Place ice in a cocktail shaker (half full). 

Add a dash of Angostura Bitters to shaker.

Add the Rye Whiskey and Amaro.

Mix with with you cocktail spoon for i minute.

Discard ice from the cocktail glass. Place a strainer over the cocktail shaker and add the contents to the cocktail glass, minus the ice.

If using a orange peel (optional) add it now.

Serve and enjoy.








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The AMALFI COAST






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TRAVEL GUIDE / COOKBOOK

Of POSITANO The AMALFI COAST

ITALY

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Tuesday, June 19, 2018

Eating and Drinking in Positano and The AMALFI COAST



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A Bottle of FERRARI "PERLE" 2007

The First of 5 Bottles of Ferrari "Perle" we had on The AMALFI COAST 2018




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Linguine with Langostines
Lo Smeraldino Ristorante
AMALFI



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The View From Our Table at Lo SMERALDIO RISTORANTE

Lunch Saturday May 19, 2018

Myself, Cousin Tony and Alan Spinelli



I had a wonderful little vacation in the Spring of 2018. Starting in Rome, then on to The Amalfi Coast; Minori, Salerno, Positano, Amalfi, Sorrento, and Frascati. The Amalfi Coast is one of the most beautiful places on Planet Eart, "therre is no question of that." You go for the beauty, to lie on the beach soaking in the lush Sun of Southern Italy and .AMalfi Coast. You also go to eat. You should have a nice lunch, maybe an apertivo or two in the late afternoon, take a nap, then have dinner at a nice ristorante or trattoria in whatever town you might be in; on Capri, in Amalfi, Positano, wherever, you can't go wrong on the Amalfi Coast, in Sorrento, Napoli, or the Siland of Ischia, you will eat well. We had a wonderful lunch after cousin Tony picked me up at the ferry station after I took a boat from Minori to Salerno to rendevous with Tony. We went directly from the ferry terminal to eat lunch at La Spagnola Ristorante in Salerno where my cousins Mimmo and Marta had taken Tony the night before. Anyway, we went to La Spagnola and had a fine lunch of incrediable Polpette di Alici (Anchovy Meatballs) and Insalta di Polpo for our antipasto. Then Tony had Linguine Frutta di Mare and Alan and I both got a plate each of some tasty Spaghetti Vongole. We drank nice bottle of Prosecco and had a most wonderful lunch which along with our lunch the following day was my favorite of the entire trip. La Spagnola is one of the best restaurants in the city, so if you ever find yourself in Salerno, you might to eat there.








A Fisherman mends his Nets on The LUCIA MADRE

CETARA

ITALY




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Razor Clams and Alici

La SPAGNOLA RISTORANTEO

MeTonyLaSPAGNOLArestorante18


With Alan S. Myself and Cousin Anthony
Outside La SPAGNOLA RISTORANTE

Salerno
ITALY


The Next day we decided to go have lunch in Amalfi after a stop at Cetara along the way. Cetara is the only true old fishing village along the coast. The fishermen there catch all sorts of fish, like; Pesce Spada, Tonno, Cozze, Calamari, Sepia, and other fish and shellfish, but they are most famous for Alici, which are Anhovies and when you see Alici on the menu of any restuarant on the Amalfi Coast, they most likely were caught by a fisherman of Cetara



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Alan Cousin Tony and Myself at Our Amazing Lunch
at Lo SMERALDINO  
AMALFI


So when driving on the Amalfi Coast, it can sometimes be quite trying if you get stuck in traffic and then trying to find a parking space when you get into town. o Cousin Tony when he saw there was parking at the restaurant L Smeraldino, he pull in. At first I wasn't so sure about the restaurant but I didn't say anything. I wasn't there too long when I knew it would be good. One of the waiters sat us at a greaat table right next to the water with an amazing view of Amalfi. It was truly spectacular. Cousin Tony gave me the wine list and told me to pick a nice bottle of Champagne. I looked the list over and saw some of the fine Italian Sparklers on the list and told Tony why don't we get one of them. I assured him they were really good. Tony agreed, and we picked a bottle of Ferrari "Perle" 2007 which is made in the Methode Classico which means in the style of Champagne. Champagne is usuually made with 100% Chardonnay grapes or a blend of Chardonnay and Pinot Noir or all Pinor Noie in more rare cases. When made of 100% Chardonnay grapes the Champagne is called Blanc d Blanc. Anyway, this is just a brief bit about french Champagne just to help clarify this Italian Sparkling wine we were drinking that was made in Trentino in Northern Italy. The wine is made in the style of French Champagne and is of the highest quality. So anyway, the waiter brought us the bottle of Ferrari Perle, and we tasted it, it it tasted quite good. Well actually, more than good, this Italian Sparkling Wine was just about as good as you could get from a sparkling wine and the equal and even better than just about any French Champagne you might find. We just loved it and the wine went well with everyhthing we ate for lunch, including: Grilled Calamari, Insalta di Polpo, Grachi (Local Crab), Linguine with Langostines, and Spaghetti Arogosta (Lobster). I think I Created a Monster that day, as Tony wanted to get a bottle of Ferrari "Perle" at almost every meal we had, he absoutely adored the wine and I was thrilled that he did. This is our story of eating on the AMalfi Coast and having several bottles of the awesome wine Ferrari "Perle" along the way. We had vintages of 2007, 2009, and 2010, with a total of 5 bottles of this wonderful wine during our stay on the Amalfi Coast. It was great. . 





  Daniel Bellino-Zwicke 





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FerrariBucoBACCOpositano


FERRARI "PERLE"


At BUCO di BACCO RISTORANTE



Vintage 2007


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The Terrazzo
BUCO di BACCO

POSITANO


ITALY
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GILIO FERRARI
At AURORA PIZZERIA RSITORANTE
SORRENTO



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COZZE

AROURA




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Pizzaioli at AURORA
SORRENTO



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At AURORA PIZZERIA RSITORANTE


SORRENTO
ITALY




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MANGIA ITALIANO

MEMORIES of ITALIAN FOOD





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with a Glass of FERRARI "PERLE"

LUNCH at BUCO di BACCO


POSITANO

ITALY
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