“. . . Tuscany. If you’ve never been, I can guarantee you’ll be in awe of the beauty of its rolling vineyard filled hills, Cypress lined driveways and the golden glow that covers that land as the sun sets. They say it is one of the most beautiful places in Italy, so its no wonder that the world’s rich and famous have been BUYING up all of Tuscany for the last century…or more!
Although many of the most beautiful areas and ancient Villas have been bought up by rich foreigners much of ‘Chiantishire’ or simply Chianti, is still owned by the original families as is the case with the Villa Barberino that still belongs to the Conti Family. . . “
A great article on how a beer company survived Prohibition.
When the Government Banned PBR, Pabst Made Cheese Instead
By Mark Hay
“ . . . Yet as America moved towards Prohibition, the folks at Pabst recognized that their beer empire was about to dry up. So, soon after the nationwide ban on alcohol went into effect in 1920, Pabst pivoted to making a “delicious cheese food.” They called it Pabst-ett and sold it in block and spreadable forms, as well as in cheddar, pimento, and Swiss flavors . . . ”
The relationship between caffé and the city of Naples can only be called love. La tazzulella di caffé is the way Neapolitans welcome the day, recharge throughout it and show friends they enjoy their company. It is the occasion to socialize, share opinions and discuss about the latest news and gossip.
La relazione tra il caffè e la città di Napoli non può che essere d’amore. La tazzulella di caffé è il modo in cui i napoletani accolgono il nuovo giorno, si ricaricano e mostrano agli amici che amano la loro compagnia. E’ l’occasione per socializzare, condividere opinioni e parlare delle ultime notizie e fare pettegolezzi.
” . . . there’s little doubt that Italian coffee remains the best in the world: it’s a typical case of “why should you change or improve something that’s already perfect?” Italian coffee is not a matter of variety, but of extremely high quality: from the selection of the coffee, to the way it’s toasted and brewed, every drop of caffé has to be absolutely perfect. And whoever had coffee in Italy knows it pretty much always is.”
Pour all 3 ingredients over ice in a rocks glass and garnish with an orange wheel.
A relation of the negroni. Spagliato means broken in Italian. This one replaces the gin with Prosecco.
1 oz. Campari
1 oz. sweet vermouth
3 ozs. Prosecco
Add Campari and vermouth over ice in a flute. Stir and top with Prosecco and garnish with an orange twist.
The Old Pal Negroni Cocktail
This is a whiskey version. You can use Bourbon, Canadian or rye.
1 oz. Campari
1 1⁄4 oz. whiskey
1 oz. Dry vermouth
Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a cocktail glass and garnish with an orange twist.
Each different but they all have Campari in common. Campari has been around for a long time. Gaspare Campari founded the company in 1860. The basic Campari aperitif is simply Campari and soda with a lemon twist – simple and perfect. Throughout the years Campari has been noted for the beautiful graphics used in it’s advertisements. Here are a few –
We call it a French 75. In France it’s simply Soixante-Quinze. It was invented at the New York Bar in Paris in 1915 and named after a World War One, 75 millimeter artillery piece. It’s a lot like a Tom Collins – lemon, sugar, and gin – but with Champagne in place of club soda. It isn’t very strong so it makes a good morning drink, like a Mimosa.
1 oz. gin
1/2 oz. lemon juice
2 dashes simple syrup
2- 3 oz. Champagne
Combine all of the ingredients except the Champagne in a shaker filed with ice. Shake and pour into an iced champagne flute. Top it up with Champagne. Garnish with a slice of orange.
There’s a popular sit-com called The Big Bang Theory. One of the characters, Raj, can’t talk to a woman unless he’s had a drink. His drink of choice, of all things, is a Grasshopper. I’ve heard of them but never had one, so I thought I’d try it.
It’s a simple three-ingredient cocktail –
You put all the ingredients together, shake with ice and strain into a cocktail glass. You get a pretty green drink that I suppose is the same color as a grasshopper. It’s a pretty cocktail for Saint Patrick’s Day.
It’s great for a sit-com but I’ll probably never have one again. It tasted just like a Peppermint Patty.
FYI – If you replace the crème de menthe with brandy, you have a Brandy Alexander (much better).
Vietnamese Iced Coffeeis nothing like the standard American iced coffee you might be used to. It’s really something special and requires a little patience. Whenever I’m in a Vietnamese restaurant I order it as soon as I arrive and let it brew while I’m eating and drink it just before I ask for the check.
2 glasses – 1 small to brew coffee and 1 tall to mix coffee with ice
As the water is boiling add 2 tablespoons of coffee to the coffee maker and 2 tablespoons of sweetened condensed milk to the small glass.
With the coffee maker on top of the glass, wet the grounds with about a tablespoon of the hot water and put on the top of the press and push down tightly. Fill with hot water and put the cover on. The coffee will slowly drip into the glass onto the condensed milk. This should take a few minutes. You can adjust the press as needed.
When the coffee is finished dripping, fill a tall glass with ice. Thoroughly mix the coffee with the condensed milk and then pour it over the ice in the tall glass.
Creme de Violette hasn’t been available in America for decades. My father used to complain that he couldn’t get it for his Pousse Caffe recipe. Well, it’s back and quite a few brands are being imported into the US.
Creme de Violette is an essential ingredient for an Aviation. A cocktail invented in 1916 in New York that gets the name from its cloud-like color.
Put all of the ingredients into a shaker filled with ice. Shake and strain into a chilled cocktail glass.
Creme de Violette Pousse Caffe
Starting from the bottom up –
Slowly and carefully pour each ingredient down the side of a narrow glass.