What AreYou Drinking- Right Now? - Tiki Drinks and Food

S Sunny&Rummy Member Melbourne, FL Joined: Jun 13, 2013 Posts: 601	S Sunny&Rummy Posted posted on Sat, Oct 5, 2013 10:47 AM On 2013-10-01 20:38, thePorpoise wrote: On 2013-10-01 20:06, Sunny&Rummy wrote: Kingston Negroni with Smith&Cross and Ramazotti amaro. Ramazotti >> Campari. that's the stuff i use for my homemade pimm's cup (ramazotti instead of the pimm's). I really dig most amari and try to rotate what I have on hand. Lack of shelf/counter space and a wife who constantly fights the bottle count keep me from having more than 1 or 2 at any time. I think Campari is good stuff, artificial color and all. It's typically the only amaro a restaurant bar has and I have made it my mission in life to teach the backwater bartenders of Melbourne and Palm Bay how to mix with the stuff. Still amazese to go into an Olive Garden or a Carabbas and see vacant expressions on the faces of Florida bartenders when you order a Negroni. I have little use for Aperol. Too much orange, too little bitter, and I am not paying $30 for a 10% abv liqueur. Ramazotti is about the most anisette-forward amaro in regular rotation. I recall Averna as being a bit too licorice-angry although It has been a couple of years since I have had it. I have developed quite a fondness for absinthe over the last couple years so I should probably revisit Averna. Cynar is a kryptonite for me. Mix me up something with Cynar or serve it to me straight with a lone ice cube and I am rendered powerless but content. I rarely encouter Amaro CioCiaro but I snap it up when I do find it. I have never had vintage Amer Picon but I take Darcy O'Neil et al at their word when they say this is the best commercial substitute out there. A Picon Punch with this stuff is stellar. Fernet Branca = Awesome. And maybe it's the native Chicagoan in me but man do I love Jeppson's Malört. Now that we can finally get Lemon Hart 151 here and I don't need to bug Chicago friends and family to bring me se when they visit, a bottle of Malört is now the cost of paying me a visit during the brutal northern winters. Try as I might to conserve that bottle, it's usually gone in about 3 days.

On 2013-10-01 20:38, thePorpoise wrote:

On 2013-10-01 20:06, Sunny&Rummy wrote:
Kingston Negroni with Smith&Cross and Ramazotti amaro.

Ramazotti >> Campari.

that's the stuff i use for my homemade pimm's cup (ramazotti instead of the pimm's).

I really dig most amari and try to rotate what I have on hand. Lack of shelf/counter space and a wife who constantly fights the bottle count keep me from having more than 1 or 2 at any time.

I think Campari is good stuff, artificial color and all. It's typically the only amaro a restaurant bar has and I have made it my mission in life to teach the backwater bartenders of Melbourne and Palm Bay how to mix with the stuff. Still amazese to go into an Olive Garden or a Carabbas and see vacant expressions on the faces of Florida bartenders when you order a Negroni.

I have little use for Aperol. Too much orange, too little bitter, and I am not paying $30 for a 10% abv liqueur.

Ramazotti is about the most anisette-forward amaro in regular rotation. I recall Averna as being a bit too licorice-angry although It has been a couple of years since I have had it. I have developed quite a fondness for absinthe over the last couple years so I should probably revisit Averna.

Cynar is a kryptonite for me. Mix me up something with Cynar or serve it to me straight with a lone ice cube and I am rendered powerless but content.

I rarely encouter Amaro CioCiaro but I snap it up when I do find it. I have never had vintage Amer Picon but I take Darcy O'Neil et al at their word when they say this is the best commercial substitute out there. A Picon Punch with this stuff is stellar.

Fernet Branca = Awesome. And maybe it's the native Chicagoan in me but man do I love Jeppson's Malört. Now that we can finally get Lemon Hart 151 here and I don't need to bug Chicago friends and family to bring me se when they visit, a bottle of Malört is now the cost of paying me a visit during the brutal northern winters. Try as I might to conserve that bottle, it's usually gone in about 3 days.

Post #695456 by Sunny&Rummy on Sat, Oct 5, 2013 10:47 AM