TCV Craft Spirits Book

Amari / Fernet / Aperitivo

BITTER MAI TAI INGREDIENTS 1.5oz Cappelletti Vino Aperitivo .75oz Thomas Tew Rum 1oz Lime Juice .75oz Orgeat .5oz Orange Liqueur DIRECTIONS Quick pulse shake and

CAPPELLETTI ITALY, TRENTINO-ALTO ADIGE The production of a rabarbaro liqueur by the amari and aperitivi producer Cappelletti dates back almost a century. Alta Verde Amaro #821852 / 750ml / $16.99 Amaro Alta Verde’s hallmark flavor was common long ago throughout the Adriatic. The principal ingredient is assenzio, a variety of wormwood. A blend of alpine herbs, citrus and spice frame and lighten the classic bitter profile. Enjoy with citrus and tonic or soda, or over ice with a big squeeze of lemon. In cocktails, it balances sweeter drinks. Amaro Sfumato Rabarbaro #115097 / 750ml / $17.33 Sfumato derives from the Italian word for smoke “fumo”. This speaks directly to the profile of this amaro which marries a dark smokiness with nuanced bitter woodsiness from herbs and notes of sweet berries. The main ingredient is a special Chinese Rhubarb for generations grown in Trentino Alto Adige. 92pts Wine Enthusiast Elisir Novasalus Vino Amaro #937677 / 750ml / $19.99 Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily. The resulting amaro is bold, bitter and exceptionally complex, with layers upon layers of flavor. Famously comforting after a large meal. While not traditionally mixed, it is nicely followed by a small glass of sparkling wine. Unrivalled in its palate effect, it makes for a perfect finish to a meal. Pasubio was one of the first amaro recipes created by Guiseppe Cappelletti at the beginning of the 20th century. It is an ode to the mountain range just south of Rovereto. Flavors of pine, blueberry, smoke and alpine plants give a true expression of place. The deep favors and lush texture are also the result of its preparation on a rich wine base. Vino Aperitivo #180972 / 750ml / $15.99 An artisanal wine-based aperitif made by the same family for over four generations. Made from mostly Trebbiano, the nose is round and very full, captivating with a hint of bitterness and herbs. The texture on the palate is generous, providing a slight bitterness from notes of citrus peel. Pasubio Vino Amaro #581643 / 750ml / $18.33

double-strain into a bucket glass. Then add fresh ice. Garnish with lime wheel, orange twist, and mint sprig.

— GABRIELLE SAUL AT RUE SAINT-MARC - JACKSONVILLE

COCCHI TORINO, ITALY Dopo Teatro #400155 / 500ml / $19.33

Translated as, “After the Theater,”.. this vermouth Amaro has been created according to the original recipe by Giulio Cocchi where Artemisia was enriched with rhubarb, quassia wood, chiretta and a double infusion of cinchona. The addition of Barolo Chinato to the base wine gives delicately red nuances and a further soft and complex note – totally Cocchi style. 95pts Excellent Ultimate Spirits Challenge 2016

DISTILLERIA DEI DOGI ITALY Santa Maria al Monte Naturale Liqueur #440648 / 1L / $27.99

Santa Maria al Monte, founded by Nicola Uignale in Genova in 1892 and at 40% alcohol, is deeply complex with loads of spicy detail in the mouth and a long, bitter close. It offers amazing intensity and length. While a fernet-style liqueur, it beautifully balances bitterness, herbaceousness, and sweetness and while compellingly complex, this liqueur distinguishes itself with pronounced mint on the finish. Try serving neat, added to coffee or mineral water.

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