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Anyone tried Vya sweet vermouth? It sounds nice but I’m not sure if it’s worth tracking down.
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Nov 17, 2020 16:12
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It’s good, totally fine for what you need it for and at a reasonable price. Was my go to for a while because it’s fun to mix it up. Their dry is good too.
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Nov 17, 2020 16:16
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Finally finished my first bottle of fernet branca. Definitely grew on me over the months, especially after having fernet & coke at a bar once. What's a good next amaro? I've heard cynar referenced here a lot.
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Nov 17, 2020 16:24
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BrianBoitano posted:Finally finished my first bottle of fernet branca. Definitely grew on me over the months, especially after having fernet & coke at a bar once. I love Amaro Montenegro, nice bitter orange liquor with a cool looking bottle.
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Nov 17, 2020 16:42
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Depends on what you want, since there are so many amari out there. Montenegro is great, Cynar is great, I've recently been really into Braulio, I like Branca Menta a lot when it gets cold outside, Cardamaro is always a nice intro amaro... This Reddit categorization and this BA intro article just came up when I did a search for "amaro categorization," they might be good starting points for you. Edit: I should also say that if Fernet Branca was your first amaro pretty much all of them that you're likely to find easily will be less intense, so you really shouldn't worry much about buying something that you won't be able to drink.
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Nov 17, 2020 18:06
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I've really been enjoying Amaro CioCiaro recently. It's nice and orangy, and really has beena fun addition to the bar both for spritzes and modified old fashioneds.
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Nov 17, 2020 18:22
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Branca is my favorite, for absolute sure. I also keep stocked up with cynar (both proofs), montenegro, zucca rabarbaro, sfumato rabarbaro, and Alpa Lys. Probably my favorite class if drink.
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Nov 17, 2020 18:45
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BrianBoitano posted:Finally finished my first bottle of fernet branca. Definitely grew on me over the months, especially after having fernet & coke at a bar once. Cynar is great and quite versatile. Get it just in time to make Bitter Giuseppe's for after thanksgiving dinner.
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Nov 17, 2020 23:14
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Klauser posted:Get it just in time to make Bitter Giuseppe's for after thanksgiving dinner.
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Nov 18, 2020 01:03
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I thought I'd enjoy Fernet Branca a lot, and didn't at all. It just tasted like anise toothpaste to me. Are there amaros that are more like, I don't know, Strega or Galliano or red vermouth or...anything but Fernet Branca? That and Jagermeister are the only bitter liqueurs I've ever had that I didn't like.
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Nov 18, 2020 16:28
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Halloween Jack posted:I thought I'd enjoy Fernet Branca a lot, and didn't at all. It just tasted like anise toothpaste to me. Fernets fall towards the more bitter side of the spectrum. Try nonino, Montenegro, averna, nardini(one of my personal favorites, has some oxidized wine characteristics), or sfumato(more bitter than the others, but interesting smokey flavor).
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Nov 18, 2020 17:20
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Yeah if Branca is too toothpastey for you I'd give Averna or Cynar a try.
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Nov 18, 2020 18:45
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If you like Strega then I second Nonino and Montenegro, and throw in Suze white.
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Nov 18, 2020 21:27
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LionYeti posted:I'm trying to add stuff to my Christmas list. I have the standard main spirits, Amaro Montenegro, Campari, and Aperol a basic boston shaker and hawthorne strainer, a decent mixing glass and measurer. What else should I add? Where is the easy upgrade What about a couple of high-ish end liquors? Giffard Banane du Bresil tastes like actual bananas rather than yellow Laffy Taffys. I've also heard good things about their Abricot du Roussillon.
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Nov 18, 2020 22:21
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I’ve been satisfied with Giffard products on the whole. Creme de cacao, creme de pamplemousse, triple sec, abricot, etc. The pamplemousse is a must if you like grapefruit at all.
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Nov 18, 2020 22:29
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Cocktail Codex recommends Giffard as their preferred brand for most “flavored liqueurs” (not sure what to call these, schnapps?) , from what I’ve seen.
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Nov 18, 2020 22:37
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I think flavored liqueurs is accurate enough. In general liqueurs are sub 35% abv, have sugar added, and aren’t a distillate product. Schnapps are generally distilled from the fruit and have a higher abv. In general being the key phrase. A creme is a richer and sweeter liqueur, usually 20%abv or less.
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Nov 18, 2020 22:45
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Was making an aperitif for my partner and myself tonight and had a fun little riff on fernet and coke. In a highball glass with ice: 1.5 oz Averna 1 oz Fernet 0.5 oz coffee liquor Give that a quick stir, then top with some seltzer. Garnish with an olive. You get some of that nice richness, not too bitter, and not soo much sweetness that coke can bring.
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Nov 19, 2020 03:37
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One of my favorite drinks is the rum and coke from the now closed Blacktail in NYC. 1oz white rum .75oz cola syrup .5t fernet branca 1 dash Orinoco bitters (dead rabbit's, use ango if you don't got em) 4oz champagne
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Nov 19, 2020 05:40
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Sandwich Anarchist posted:One of my favorite drinks is the rum and coke from the now closed Blacktail in NYC. I’ve made this with both Fernet and Averna, and I did prefer the Averna. I find Fernet overpowering in just about everything.
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Nov 19, 2020 05:52
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Sandwich Anarchist posted:One of my favorite drinks is the rum and coke from the now closed Blacktail in NYC. Oh champagne? I wonder are you using brut or something sweeter? That sounds really interesting but I would have never thought of asking champagne.
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Nov 19, 2020 06:28
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Anonymous Robot posted:I’ve made this with both Fernet and Averna, and I did prefer the Averna. I find Fernet overpowering in just about everything. Is a Fernet and a PBR a thing where you guys live, or is it just a west coast eccentricity? That's how I got turned on to Fernet in the first place - that was always the shot and a beer special when I was playing in punk bands in Oakland and Reno.
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Nov 19, 2020 06:58
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Boston was always fernet and high life
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Nov 19, 2020 07:00
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Mr. Wiggles posted:Is a Fernet and a PBR a thing where you guys live, or is it just a west coast eccentricity? That's how I got turned on to Fernet in the first place - that was always the shot and a beer special when I was playing in punk bands in Oakland and Reno. The Chicago analogue is with Malort (though also probably Old Style or Hamm's instead of PBR)
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Nov 19, 2020 10:04
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My local is tecate and old crow
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Nov 19, 2020 17:27
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I don't know why you'd want to ruin a perfectly good can of Tecate like that.
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Nov 19, 2020 17:30
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I know book chat was just a couple pages ago, but could someone recommend a good cocktail book to give as a Christmas gift? I guess the next step up from this is a martini, sour, collins, etc.
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Nov 19, 2020 19:55
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Toebone posted:I know book chat was just a couple pages ago, but could someone recommend a good cocktail book to give as a Christmas gift? I guess the next step up from this is a martini, sour, collins, etc. Cocktail Codex is a good beginner book, because it provides a taxonomy as a jumping off point for learning about the breadth of recipes out there, as well as a bottle guide for the various types of liquor. It also has lovely photographs, recipes for syrups and notes on technique. I haven’t read Sasha Petraske’s “regarding cocktails,” but I intend to, and most every recipe I’ve made from there is excellent. If you want a history book and not a recipe guide, David Wondrich’s “Punch!” is a fun read.
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Nov 19, 2020 20:01
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Punch! is absolutely a recipe guide.
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Nov 19, 2020 20:48
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You're thinking of his biography of Professor Jerry Thomas "Imbibe!"
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Nov 19, 2020 23:03
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Imbibe! has recipes too! I think “Regarding Cocktails” is a great intro book. Lots of technique notes and more achievable recipes than like PDT/Death&Co/etc.
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Nov 20, 2020 19:05
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BrianBoitano posted:Finally finished my first bottle of fernet branca. Definitely grew on me over the months, especially after having fernet & coke at a bar once. While flavor profile wise, definitely a different direction, but quite bitter if you want to try a strong step in that direction after you've tried some milder styles, I love Amaro Dell'Erborista. It's made by Varnelli who also make an absolute banging coffee liqueur (if you can find it.)
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Nov 20, 2020 23:17
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Just tried Fernet-Branca and I think I like it considerably Not many things seem like they go well with chocolate/spice flavors rather than citrus, but this seems like a good call for winter. Toothpaste smell or no
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Nov 21, 2020 02:39
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Data Graham posted:Just tried Fernet-Branca and I think I like it considerably Argentines love Fernet and coke because they are FREAKS Fernet and Dr Pepper, on the other hand . . .
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Nov 21, 2020 03:33
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eSports Chaebol posted:Argentines love Fernet and coke because they are FREAKS gently caress off, Fernet con Cola is the bomb
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Nov 21, 2020 03:42
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Yeah I had one. It kinda kicked rear end
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Nov 21, 2020 03:45
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Making oleo saccharum. What am I drinkin tonight?
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Nov 21, 2020 13:51
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I have made oleo saccharum out of everything from satsuma peels to lemon balm stems. You're gonna have to be more specific.
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Nov 21, 2020 19:14
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prayer group posted:I have made oleo saccharum out of everything from satsuma peels to lemon balm stems. You're gonna have to be more specific. Oh yeah, I forgot it isn’t just always orange. Navel orange!
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Nov 21, 2020 20:38
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Use coffee as your solvent instead of water and thank me later
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Nov 21, 2020 21:46
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