Averna Winery

• August 2009

  (And, I should have pointed out while in preview mode rather than ANOTHER ... Fernet-Branca for the Averna in either of those will definitely change both the taste and mouth-feel, but should also work. I'm not sure it'd save the Dogpatch from Hannah's derision as a fogey drink,... Read more(And, I should have pointed out while in preview mode rather than ANOTHER ... Fernet-Branca for the Averna in either of those will definitely change both the taste and mouth-feel, but should also work. I'm not sure it'd save the Dogpatch from Hannah's derision as a fogey drink, though... there's too much brown liquor of disparate flavors going on there.    (hide)

  Forum post in the topic Fernet-Branca by gr

  
  

• August 2009

  PS x 2: I neglected to say, "Thanks!" (re: my stupid cocktail blog). I'd ... (Overholt) and ¾ oz Averna when I realized that adding any rosso vermouth would just be too dark. My friend, Hannah, described it as "brown and grown-up ... the kind of thing drunk by crusty... Read morePS x 2: I neglected to say, "Thanks!" (re: my stupid cocktail blog). I'd ... (Overholt) and ¾ oz Averna when I realized that adding any rosso vermouth would just be too dark. My friend, Hannah, described it as "brown and grown-up ... the kind of thing drunk by crusty British professor types in the 1930s - you know, one glass of claret with dinner (roast beef), one glass of spirits afterward, and to bed at 9:30pm", and I didn't even need to finish the thing to agree. So here's what I did instead: 2 oz rye (I used Old Overholt) ¾ oz Averna amaro ¾ oz Cinzano bianco (note: not dry, the sweet, white type of vermouth) Stir in a mixing glass on ice, strain over cubes in a Collins, top with soda, garnish with a flamed orange peel (and discard the peel)    (hide)

  Forum post in the topic Fernet-Branca by gr

  
  

• August 2009

  A friend of mine in San Francisco mentioned in passing (via email) earlier this ... which appears to be rye, Averna, and rosso vermouth, on the rocks in an Old-Fashioned glass, garnished with orange peel: it sounds like you got somewhere close to that. No reason to be stingy on the... Read moreA friend of mine in San Francisco mentioned in passing (via email) earlier this ... which appears to be rye, Averna, and rosso vermouth, on the rocks in an Old-Fashioned glass, garnished with orange peel: it sounds like you got somewhere close to that. No reason to be stingy on the rye as some of the best (Rittenhouse 100, Old Overholt) are cheap ($12 and $11 respectively, where I shop)    (hide)

  Forum post in the topic Fernet-Branca by gr

  
  

• August 2009

  gr, good work with the Alcoholist site. Nice stuff. I tried, but screwed up ... - I substituted the FB with Averna. I basically made a a cross between a Manhattan and an Old Fashioned. A solid drink, but now I ran out of Rye. I will need to revisit. Poor, me, poor, pour me... Read moregr, good work with the Alcoholist site. Nice stuff. I tried, but screwed up ... - I substituted the FB with Averna. I basically made a a cross between a Manhattan and an Old Fashioned. A solid drink, but now I ran out of Rye. I will need to revisit. Poor, me, poor, pour me another drink    (hide)

  Forum post in the topic Fernet-Branca by danpetroski

  
  

• July 2009

  Was that the even that took place the week or so before Tales? If so, my friend ... brand rep for Plymouth Gin, Averna, maybe a couple of other things) won the Leblon Cachaca competition, for which the trophy was this gigantic statue of a muddler, in gold, which was a thrill to get... Read moreWas that the even that took place the week or so before Tales? If so, my friend ... brand rep for Plymouth Gin, Averna, maybe a couple of other things) won the Leblon Cachaca competition, for which the trophy was this gigantic statue of a muddler, in gold, which was a thrill to get home    (hide)

  Forum post in the topic Tales of the Cocktail 2009 by gr

  
  

• June 2009

  Awesome, gr, thanks. I really like the idea of trying Aperol as a swap for ... the darker drinks, I love Averna. I typically end every night with Averna straight up.... thanks again

  Forum post in the topic Aperol by danpetroski

  
  

• June 2009

  RBoulanger is probably who you want to chase down on the Aperol front, as we ... amari (Meletti, Ramazzotti, Averna, Nonino), but it certainly has its uses, the easiest of which are to treat it like a lighter (it's rather lower proof) version of Campari, so that means throwing it... Read moreRBoulanger is probably who you want to chase down on the Aperol front, as we ... amari (Meletti, Ramazzotti, Averna, Nonino), but it certainly has its uses, the easiest of which are to treat it like a lighter (it's rather lower proof) version of Campari, so that means throwing it together with orange in various ways (Negroni) and maybe an Americano variation (where it's easy to bump up the proof with the basic spirit without harming the flavor noticeably). And, actually, this is the perfect time of year to be doing that, at least in the northern hemisphere: I'm often found, during summer weekend afternoons, sitting out on the patio with a Campari & soda or similar pretending I'm doing garden work. I'm at work right now, so away from the cocktail bookshelf, and the only Aperol drink in my little recipe book is the Aperol Schumann (which Schumann's apparently disavowed, but we've gotta call it something), with proportions per RBoulanger: 1¾ oz Aperol 1¼ oz fresh orange juice ¾ oz fresh lemon juice ¾ oz fresh lime juice ¼ oz (or to taste) simple syrup I've also done that dropping the Aperol to 1 oz and adding 1 oz of London dry gin (a bit of herbal taste blends with the fruit of the Aperol well), and you can turn it into a tall drink by topping it with soda. I seem to recall hearing a Manhattan variation with the stuff (probably on Nick Jarrett's temporary Manhattan menu at Apothecary), so I'll see if I can track that down later    (hide)

  Forum post in the topic Aperol by gr

  
  

• May 2009

  Hello, here is the link for tickets: http://tablehoppertasting.eventbrite.com/ ... after-dinner amaros, Averna of Caltanissetta, and Limoni di Sicilia, a liquore di limoni. Can you handle it? It’ll be a special evening for sure. Seats are limited, so act quickly. And please take... Read moreHello, here is the link for tickets: http://tablehoppertasting.eventbrite.com/ ... after-dinner amaros, Averna of Caltanissetta, and Limoni di Sicilia, a liquore di limoni. Can you handle it? It’ll be a special evening for sure. Seats are limited, so act quickly. And please take a cab, because we’ll be tasting ten (count ‘em, ten) liquid lovelies. A presto! tablehopper wine tasting Wed. June 3rd, 2009 The Cheese School of San Francisco 2155 Powell St. Cross: Francisco St. San Francisco, CA 94133 6:30pm reception 7pm-9pm wine and food tasting $79 (includes ticket processing fees) Here is the link to buy tickets: http://tablehoppertasting.eventbrite.com/    (hide)

  Forum post in the topic Sicilian wine (and food)... by tablehopper

  
  

• April 2009

  Yes I was really using Averna! Subbed in applejack for Scotch (because I was drinking it that night) and followed the recipe exactly except I used 3/4 of a spoon of Versinthe. The drink did balance out a bit better about 1/2 way through. I'd sooner blame my ingredients than... Read moreYes I was really using Averna! Subbed in applejack for Scotch (because I was drinking it that night) and followed the recipe exactly except I used 3/4 of a spoon of Versinthe. The drink did balance out a bit better about 1/2 way through. I'd sooner blame my ingredients than Christian's recipe. Will revisit the recipe with Scotch and less Versinthe BTW - Bottles of Versinthe now have "Absinthe" on the label, so they have added wormwood to their mixture. It sells for the standard $55 to $65. One has got to believe that Absinthe is the highest margin spirit on the market right now. Why should it be 2x the price of Fernet Branca?    (hide)

  Forum post in the topic Recipe: Extra Savory Perception by RBoulanger

  
  

• April 2009

  Huh. And you were really using Averna? And the full measure of Benedictine? I haven't had that problem with this drink at all, and I've made two of them tonight (one with Averna, one with Nonino).

  Forum post in the topic Recipe: Extra Savory Perception by gr

  
  

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