Come try our Cocktail of the Week; the Tango! As intriguing as the dance it’s self, this London Dry Gin bases dances around with the balanced combination of dry vermouth, sweet vermouth, dry curaçao and orange juice. Snag one today and the rest of the week for $7!
Italian #panettone with a splash of #carpanoantica#Vermouth 🍷on top made for a terrific dessert this evening after a big day on the ski 🎿 hill. #Panettone originated in Milan, and the word "panettone" is derived from the Italian word "panetto", a small loaf cake. The additional suffix "-one" changes the meaning to "large cake", for which this one was quite large and since the 8 of us didn’t manage to finish it this eve that means there’s a bit left to enjoy with morning espresso. ☕️🇮🇹
Also on the menu this weekend, a Boulevardier 🥃 Crafted with our Devil’s Eye and Campari! It’s delicious and also great for practicing your French accent 🍊
The tasting room will be open Thursday 4 to 8, Friday 3 to 8, Saturday & Sunday 11 to 5. See you then, cheers!
I have no idea why this tastes good... The initial thought was trying to use Amaro Lucano as a primary component for a Negroni-esque drink. But with Lucano being more medicinal than bitter, adding a small amount of Fernet to contribute some backbone seemed reasonable. Carpano and Punt E Mes seemed the only vermouth options that wouldn't be eaten alive by the Fernet, and I opted for Ritten for a base for similar reasons, given it's kind of an assertive dick in stirred drinks. Grapefruit bitters because a need for something brightening, but without a citrus garnish, because citrus garnishes are largely aesthetical and pointless except to inhibit the ability to actually drink the thing. The end result reminds me of a Negroni riff on a Fernet & Cola, with inexplicable coconut notes.
I try not to overthink what my brain tells me are appropriate flavor combinations, and I can pontificate for days about the importance of ratios (balance) when it comes to cocktails/coffee/noms. But why do some things ultimately taste good, and most things mediocre? No idea. Just keep feeding me the good shit.
Carpano Antica Formula vermouth in Steuben tumblers before Japanese soba dinner. 3 of my favorite things. #carpanoantica#steuben#soba @muratashinwolf @richard1_10 @mamitsuchiya @smith_mami @bradleysmithjp @amnatruchiphan #bangkok#thailand
Finally enjoying some happy hour(s) at home with a Manhattan my way made with the local Breaker Bourbon (I’m out of Rye), Carpano Antica & chocolate bitters, along with someone with a stink eye.. 😒🐺😂 #sassydog#happyhoureveryday
The Burl Ives. From @tuxedono2, a scotch, vermouth, and creme de cacao cocktail for the holidays. A milder blended scotch is a must for this, @monkeyshoulder scotch did wonderfully. This cocktail is smooth and sweet, with all of the ingredients playing together very well. It has a distinctly festive taste to it that makes it perfect for the holidays. #tuxedono2#monkeyshoulder#scotch#carpanoantica#tempusfugit#cheers
Thursday is close enough to Friday which is close enough to the weekend... Guys, the weekend is here! Make yourself a Manhattan! There are a ton of recipes out there, but we like a 3 to 1 ratio of rye to sweet vermouth. Cheers 🥂
2.25 oz #rittenhouserye | 0.75 oz #carpanoantica | 2 dashes of @angosturahouse bitters | 1 @luxardousa cherry