Category Archives: cocktails

The Sugar Skull by Fogged in Lounge

A super cool cocktail using Amaro Nonino from one of our favorite San Francisco cocktail bloggers (and awesome photographer) Fogged in Lounge

Click here for the recipe…

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The Bitter Venetian at the Indian Road Café (New York) @TheTipsyCow1

@TheTipsyCow1 shared this GORGEOUS photograph of the “Bitter Venetian” made with Amaro by Nonino and served at the Indian Road Café in New York.

Click here for the recipe.

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Use Your Illusion by Julian Cox @SottoLA

Use Your Illusion by Julian Cox at Sotto (Los Angeles)

Rye Whiskey, Amaro Nonino, fresh lime, Velvet Falernum, grapefruit essence, Peychaud’s bitters

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High Plains Drifter at the Shady Lady (Sacramento)

High Plains Drifter: Rittenhouse 100, Amaro Nonino, celery bitters.

Shady Lady, Sacramento, California.

Photo by Caroline on Crack.

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Nonino Gioiello chestnut-honey distillate featured in NY Times

Nonino’s chestnut-honey distillate was featured in this week’s New York Times: in his article, “Going the Distance to Make Craft Cocktails at Home,” writer Jeff Gordinier recreates cocktails from celebrity mixologist Jim Meehan’s new book, The PDT Cocktail Book: the Complete Bartender’s Guide from the Celebrated Speakeasy (Sterling, November, 2011).

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Caroline on Crack…

Caroline on Crack writes an awesome blog, the eponymous, Caroline on Crack, one of our favorite blogs devoted to fun stuff to do in Los Angeles.

And she likes to photograph the cocktails she drinks, like the stunning image below of a “Harvest Moon,” made with applejack, Amaro Nonino, Lillet, apple juice, and Angostura at Big Bar (in LA, obviously!).

Caroline on Crack is super cool…

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Eric Asimov on Nonino Amaro

In Eric Asimov’s Wednesday post for the The New York Times Dining Blog, “What Can I Drink at Thanksgiving Besides Wine?” he recommends Nonino Amaro as a Thanksgiving digestif…

Q.
What about after the meal?

A.
Are you kidding? A pillow will do nicely. But I do recommend one postprandial beverage that is tailor-made for Thanksgiving: amari, the Italian range of digestifs that can do wonders to counter that overstuffed feeling.

Fernet-Branca is well known, gloriously bitter and surprising refreshing. Nonino makes a lighter, slightly sweeter amaro that suggested to David Wondrich, the drinks authority, a cocktail of half amaro and half rye whiskey. Sounds ideal after Thanksgiving. Or if needed, simply drink the amaro straight.

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