A super cool cocktail using Amaro Nonino from one of our favorite San Francisco cocktail bloggers (and awesome photographer) Fogged in Lounge…
Use Your Illusion by Julian Cox at Sotto (Los Angeles)
Rye Whiskey, Amaro Nonino, fresh lime, Velvet Falernum, grapefruit essence, Peychaud’s bitters
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).
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…
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…
What about after the meal?
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.