Above: The Reanimator, an original cocktail featured in today’s edition of The New York Times.
“The Reanimator,” write the editors of The New York Times, “made of rye whiskey and lighter Italian amaro, like Nonino, can help to counter that overstuffed feeling.
Click here for the recipe.
Filed under amaro, cocktails
The Paper Plane
By Sam Ross
By Sam Ross
Mix 1½ ounce Aperol, 1½ ounce Bourbon, 1½ ounce Nonino Amaro, and 1½ ounce freshly squeezed and strained lemon juice. Shake over ice and strain. Serve in Cordial glass.
Grave of the Unknown Soldier
By Mike Ryan
Mix 1½ oz. Amaro Nonino, ½ oz., Laphroaig 10-year Scotch Whisky, ½ oz. freshly squeezed and strained lemon juice, and ½ oz. honey syrup (or 2 parts good honey to 1 part water). Shake well over ice and strain. Serve in Martini glass.
On the last night of our stay in Friuli, each of the mixologists participated in a friendly “Cocktail Challenge.” Below you’ll find Patricia Richard’s entry, the “Sicilia.”
Above, from left: Antonelli Nonino, Patricia Richards, Elisabetta Nonino, and Cristina Nonino.
“The basil and citrus are reminiscent of the flavors of Sicily,” said Patricia. Hence the name, the “Sicilia.”
By Patricia Richards
Tear 3 medium-sized fresh basil leaves and add to a shaker with ½ oz. freshly squeezed and strained lemon juice, ¾ oz. 1883 Routin Blood Orange Syrup, ½ oz. Bertagnolli Limoncello Liqueuer, 1¼ oz. Nonino Grappa Fragolino, and 2 oz. Ginger Beer. Shake well over ice and strain. Serve in Highball Glass garnished with basil leaf.