Podcasts about carpano antica

Never before on Cocktail College have we covered a cocktail that's so defined by the inclusion of a very specific type of bitters as today's drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe!Chris Lemperle's Fourth Regiment Recipe Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse- 1 ½ ounces sweet vermouth, such as Carpano Antica- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.Chris Lemperle's Cavalier Recipe Ingredients - ½ ounce rye whiskey, such as Rittenhouse- ½ ounce Calvados, such as Domaine du Montreuil Pays d'Auge- ½ ounce single malt Irish whiskey, such as Bushmills 10 Year- ½ teaspoon cane syrup- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist.

It's one of the most well-known, canonical Scotch cocktails, but is it actually good? Here to discuss and teach everything you need to know about the Blood and Sand is Izzy Tulloch, head bartender at New York's Milady's. Listen on (or read below) to learn Izzy's Blood and Sand recipe — and don't forget to like, review, and subscribe! Izzy Tulloch's Blood and Sand Recipe Ingredients - ¾ ounce very fresh orange juice - ¼ ounce Carpano Antica sweet vermouth - ¼ ounce Punt e Mes - ¾ ounce Cherry Heering - 1 ounce Monkey Shoulder Blended Scotch - Garnish: lemon twist (express and discard) Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake vigorously and double-strain into a chilled sour glass. 3. Express and discard a lemon twist to garnish.

Sebastian Tollius, beverage director of New York's Eleven Madison Park, joins us today to re-examine one of the world's most iconic cocktails: the Manhattan. More than 100 episodes have passed since we first covered this drink, and on this go-round, we're diving into both bourbon and rye recipes, modern interpretations, dubious histories, cocktail carts, and much, much more. Listen on, or read below, to learn Sebastian's Manhattan recipe(s) — and don't forget to like, review, and subscribe!Rye Manhattan Recipe Ingredients Angostura Bitters: 4 dashes (precision dasher) or 2 dashes in regular bottle2 ½ ounces Michter's rye1 ounce Carpano Antica sweet vermouthGarnish: brandied cherryDirections Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled Nick & Nora or coupe glass.Garnish with a brandied cherry.Bourbon Manhattan Recipe Ingredients Angostura Bitters: 6 dashes (precision dasher) or 3 dashes in regular bottle2 ½ ounces Buffalo Trace1 ounce Carpano Antica sweet vermouthGarnish: brandied cherryDirections Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled Nick & Nora or coupe glass.Garnish with a brandied cherry.Bedford and Grand Recipe Ingredients 2 dashes orange bitters1 teaspoon Luxardo Maraschino Liqueur½ ounce fino sherry¾ ounce Barolo Chinato2 ounces Michter's ryeGarnish: lemon twistDirections Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled Nick & Nora.Express and discard lemon twist.

The genre of split-base classic cocktails is a lot thinner than you might imagine. And, honestly, it's questionable whether today's drink, The Warday's, can even be considered a classic, such is its relative anonymity. But it is past time you get to know this 1930s gin and apple brandy mashup. Here to explore it with us is Eryn Reece, a New York-based bartender, qualified spirits expert and judge, Speed Rack National Champion, and Tales of the Cocktail Dame Hall of Fame Inductee. Listen on (or read below) to discover Eryn's Warday's recipe — and don't forget to like, review, and subscribe! Eryn Reece's Warday's Recipe Ingredients - 1 ounce Calvados, such as Lemorton - 1 ounce London Dry gin, such as Beefeater - ¾ ounce sweet vermouth, such as Carpano Antica - ¼ ounce yellow Chartreuse - Garnish: lemon twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Fratelli Branca is the parent company of Fernet Branca, Carpano Antica, Punt e Mes, and other notable brands. You can find Nicola here on Instagram.Learn about Fernet coins. "Fernet-Branca coins rapidly came to symbolize bartender community membership. They traveled across oceans and continents to the most remote corners of the world. They not only represented a momentary achievement but an authentic collectible,  jealously guarded as a status symbol and a privilege."Amari have between 30 & 100 grams of sugar per liter. Fernet has 30 grams or less.Fernet Cocktails: Hanky Panky, Fernet and Cola, La PetiteWant to read more? Try Amaro: The Spirited World of Bittersweet Herbal liqueurs by Brad Thomas Parsons. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Out with the good, in with the bad.  Last week we did some of our favorite store picks, so it's only fitting to do our least favorites this week, right?  Also, Matt personally attacks Anthony and makes a cocktail.Pours of the Day:  Rebel Distiller's Collection Cap n' Cork Pick, Bib and Tucker 12 Year Total Wine PickCocktail of the Day:  The Bitter Giuseppe2 oz Cynar¾ oz Carpano Antica (or Starlino)2 dashes Regan's Orange Bitters1 lemon peel with a little meat 15 drops lemon juiceBuild in Rocks Glass, squeeze lemon for juice and set aside. Add a large cube and Stir. Rim with used lemon and place in glass as garnishPlease subscribe here and leave a 5 star review!  Cheers!

The guys from Distilled Bourbon Podcast create their own barrel aged Manhattan. The Manhattan dates back to the mid-1800's. This classic drink is made even better when you age your own in a new, charred oak barrel at home! We chose Buffalo Trace and Carpano Antica with Fee Brothers orange and cherry bitters.#bourbon #Manhattan #cocktails #barrelEpisode links:Oak Ltd Barrels - https://bit.ly/3sgC13CFee Brothers Bitters - https://www.feebrothers.com/bitters buffalo trace

We span continents and decades as we dive into the details of Crazy Rich Asians. Join us as we swoon over Astrid's impeccable fashion, adore Ollie and Peik Lin's sass, and simply enjoy the ample Female Gaze in this movie. We are with you whether you're here for the sweeping romance between Rachel and Nick in the movie, or want to get down and dirty in the game of inheritance chess with Eleanor in the book.  Episode Drink: Straits Manhattan Liquor 1.7 oz Bulleit Rye 0.85 oz Cocchi Vermouth di Torino or Carpano Antica 3 dashes five-spice Angostura bitters   5-Spice Angostura BittersHerbs 1.7 oz Angostura bitters 0.35 oz cloves 0.14 oz star anise 0.18 oz cinnamon  0.07 grated nutmeg 0.18 oz green cardamom   Instructions Lightly toast the cloves, star anise, cinnamon, grated nutmeg and green cardamom in a pan. Let the toasted spices sit in the Angostura bitters for one hour. Strain out spices. Garnish with single star anise, stir and serve up – shaken or stirred with ice and then strained and served without ice – in a cocktail coupe or pony glass. Recipe From: US Magazine   Our Drinking Game for this Story  Take a drink: Every time someone is exasperated, take a drink. Every time someone is mean to Rachel, take a drink Every time they talk about food, take a drink. When a character does something or has something ostentatious because of their wealth and it just astounds you, or makes you jealous, take knock back your entire drink.   Cheerful Ears: Jordan: Today in True Crime Em: Girl in Space  

On this week’s show we are talking about the Negroni. Easy to make, stands the test of time, nothing quite like the Negroni, it’s bitter and sweet, just like life. First experienced back at the Yard with Blake who put out Grandpa Bud’s Negroni. It’s boozy, it’s strong, for men and women. It has food possibilities, following a gastronomical tradition as far as Campari and vermouth. That category of Italian bitters, apparetif was designed to open the palate. The best Negroni in the world comes from Dante’s in New York, in the west village. They have a display case with vintage Campari bottles. They have great Garibaldis too. Campari was birthed in another cocktail, the Americano. The Americano came about because of the American expats during and after World War One. Then the Negroni apparently is named after bibulus, globetrotting Florentine count who liked his drinks strong. Go to theginfoundry.com for a more detailed version of the store. Equal parts, just like this show. One of the four or five prototype cocktails, one one one. If you’re a home bartender, try the Negroni. Campari is the bitter, vermouth and gin. The Negroni made in the glass is disappointing. You want to stir the Negroni  for the dilution, just like Old Fashioned made in a mixing glass. “The bitters are excellent for your liver, the gin is bad for you, they balance each other” Orson Welles. On the rocks or up? Depends on thirst and temperature, if it’s up it should be confused quickly, but on the rocks you can take your time, turns into a longer drink. If you follow the equal parts recipe, it’s a little sweet, a little extra dilution. Carpano Antica vermouth, a great, heavy vermouth was the first one the guys used, but now the lighter Italian or French vermouths are a nice variation. What is Vermouth? It is fortified wine. Infused with botanicals, herbs and spices, but also fortified, made stronger, like brandy, port, Madera, but vermouth is aromatized, typically a secret Monastery recipe. Good for you in the way Campari is a bitter, with medicinal qualities, good for you before or after a meal. Style of gin, London Dry for Ki, but there is so much variety that it’s fun to explore and experiment with local American, New World gins. Old Tom gin, with a woody taste. An aperitif is great for after a meal. Campari is an alcoholic liqueur, an aperitif, with different spirit strengths, depending on the country to which it is sold. Made of fruits and alcohol and water, produced by the Campari Group, invented in 1860 in Italy, colored with Carmine dye, made of beetles. First plant opened in 1904, and we love Campari! Kim remembers his dad drinking Campari and soda. There are several red bitters depending on your region. liquor.com has a list of more aperitifs, Peychaud’s, Luxado, Capaletti, Martini, Select, Contrato, Luna Amara and more. Ben prefers London dry gin as well, likes the botanical heavy more so than the citrusy American gins. Ben likes an orange twist. The Negroni has become so famous it has a Negroni Week, which is coming up! For those at home, familiarize yourself with the jigger and the ounce, not mL. Generally its an ounce of each, in a mixing glass, stirred with ice, then strained up in a coup or into a rocks glass, strained with ice and garnished with an orange zest and twist.

Today we welcome Guest Maggie Hoffman into the studio to teach us the ways of the batch cocktail. We learn that Matthew is stingy with ice, how to serve alcohol family style and what to do with leftover cocktail. The Happiness Cocktail from Batch Cocktails by Maggie Hoffman Makes about 8 servings in a 1-liter swing top bottle 2 cups Carpano Antica sweet vermouth 1 cup bourbon 3 teaspoons Angostura bitters 1/2 cup water To Serve 8 orange twists At least 2 hours before serving, make the batch. Use a small funnel to pour vermouth, bourbon, bitters and water into a 1-liter swing-top bottle. Seal, turn gently end over end to mix, and refrigerate. To serve, turn bottle gently to mix. Place a large ice cube in each rocks glass, then pour into cocktail. Express oils from an orange twist over each drink and use twist as garnish. Links: Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion: Maggie Hoffman: 9780399582530: Amazon.com: Gateway

In honor of Negroni Week sweeping the cocktail land next week (June 4-10), I spoke with Anne Louise Marquis, the National Portfolio Brand Ambassador of Campari America.  Negroni Weekis a celebration of one of the most perfect cocktail creations - the equal parts drink of gin, sweet vermouth, and Campari, but most importantly it is an international charity event that raises money for a variety of global causes. It is sponsored by Imbibe Magazine and Campari and has grown into a worldwide event with over 7,000 venues and businesses participating, but it has humble origins, originally starting out as "Negroni Social" with just a couple of bartenders in Portland, Oregon. Find out all you need to know about Negroni Week, what it’s about, how it began, and how you too can drink for a good cause! For our recipe this week we are sharing one of Anne Louise's favorite variations, The Right Hand, a cocktail created in 2007 by Michael Mcilroy at Milk & Honey in NYC. The Right Hand 1.5 oz Aged Rum (Matusalem Gran Reserva) .75 oz Sweet Vermouth (Carpano Antica) .75 oz Campari 2 dashes chocolate bitters (Bittermens Xocolatl Mole Bitters) Stir over cracked ice until chilled, strain into a cocktail glass. Citrus garnish optional. links:  Negroni Week Imbibe Magazine Campari   Anne Louise Marquis Social Links: Instagram Facebook Twitter   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

Today I’m excited to feature a great local restaurant that is sure to impress: Cuvée Kitchen and Wine Bar. The owners, Chris Ruyan and Tyler Jarvis, are both experienced restaurateurs here on the Emerald Coast. On top of Cuvée Kitchen, they also own Jackacudas and Brotula’s Seafood House and Steamer. Since I had the opportunity to sit down with Chris and Tyler, I decided to ask them a few questions. First, I wanted to know how the inspiration for Cuvée Kitchen came to light. According to Chris, it was an evolution of their shared vision for restaurants they enjoyed. Chris and Tyler wanted to create a great menu as well as an amazing atmosphere. From the beginning, they wanted Cuvée Kitchen to be a place where people could gather to enjoy food, drink, and company. Staying true to this vision is something that has always been important to them—even now following their recent relaunch of the restaurant. The space has been opened up and the format of the dining experience has been changed, as well. “Cuvée Kitchen is a place where people can gather to enjoy food, drink, and company.” Social interaction through intimate spacing, small plates, and craft-style cocktails are all key features that Chris and Tyler have tried to bring with this relaunch. They wanted to create a fun and interactive experience instead of the more quiet atmosphere that is usually associated with upscale dining. Also, because they use fresh ingredients, the cuisine at Cuvée Kitchen is always unique. The chefs have a lot of freedom to create different items on a daily basis. Recently, Chris and Tyler have begun to think about implementing a rotation-style menu that would change four times a year depending on the season. But the food isn’t all that makes Cuvée Kitchen unique. The restaurant also offers a wide variety of cocktails. Cuvée Kitchen carries a lot of different craft cocktails that aren’t typically found in the area, as well as some imported spirits. The “Corrupt Bargain” cocktail is Tyler’s personal favorite. A spin on a traditional Manhattan, the Corrupt Bargain is a blend of single barrel and rye whiskey complemented with Carpano Antica and vermouth. Finally, the drink also has a flamed orange peel, which provides a unique and delicious smokiness. Food and drink aren’t the only things Cuvée Kitchen has to offer. Each week from Monday through Saturday between 5 p.m. and 7 p.m., the restaurant hosts a social hour. From 9 p.m. to close on those same days, you can experience the reverse social hour. Each of these hours will feature small bites, sushi, local fish beignets, cocktails, and more. To learn more about Cuvée Kitchen, you can visit their website: www.CuveeKitchen.com. Also, if you’re interested in dropping by to experience it for yourself, you can find the restaurant in downtown Destin at 26120 Emerald Coast Parkway. If you have any other questions or would like more information, feel free to give me a call or send me an email. I look forward to hearing from you soon.

Bubbaloo2.25 oz Pisco.5 oz Carpano Antica.5 oz Apricot Liqueur3 dashes Peruvian bitters Stir with ice until well chilled and strain into a chilled coupe. Le Metro2 oz Cognac1 oz creme de cassis.5 oz lemon juiceSeveral dashes of Pechauds bittersBrandied cherries for garnish Shake ingredients with ice until well chilled and strain into a chilled cocktail glass with the cherries in it. Blonde Manhattan1.75 oz Moonshine1 oz Carpano Antica.5 oz Cointreau3 dashes Orange Bitters1 lemon twist for garnish. Stir the ingredients in ice until well chilled. Strain into a chilled coupe or over ice in a rocks glass. Garnish. Bloody Orange Cocktail (via)1 oz vodka.5 oz Licor432 oz Orangina.75 oz raspberry syrup*orange wedge for garnishplastic syringes (available at party stores) Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks. *Raspberry SyrupPuree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds. Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool. Zombie Gut Punch (via)10 oz vodka5 oz triple sec2 oz bitters1 cup fresh squeezed blood orange juice2 cups black cherry sodaGrenadine, for rim In a large punch bowl filled with ice, pour vodka, triple sec, bitters, blood orange juice and black cherry soda. Laugh as though you are an evil zombie and stir. Rim each glass with grenadine before filling with punch mixture, and serve. Stagger around menacingly, and threaten to eat strangers' brains.

Makers Heart Contributed by Ryan Goodspeed • 3 Blackberries • 1 oz POM 100% Pomegranate Juice • ¼ oz Lemon Juice • 2 oz Bulleit Rye • ¾ oz Sweet Vermouth (preferably Carpano Antica) • 1 oz Simple Syrup • Dash of Orange Bitters In a mixing glass, combine first 3 ingredients. Muddle the ingredients, then fill mixing glass with ice. Add next three ingredients. Shake vigorously and strain into a sugar rimmed cocktail glass. Garnish with dash of orange bitters, orange peel and a blackberry.

This week on The Speakeasy, Damon gets to chat about his favorite spirit in the world – Fernet-Branca! He’s joined in studio by Jennifer Corrao, brand ambassador for Fratelli Branca, a distillery that produces Fernet-Branca, Branca Menta, Carpano Antica and more. Learn all about the bitter digestif that has picked up in popularity over the past few years – especially amongst bartenders and service industry professionals. What makes the recipe so special? What are bartenders doing with Fernet-Branca in cocktail recipes? Get the inside scoop on what some people call This program was sponsored by S. Wallace Edwards & Sons. “Not only does [Fernet-Branca] aid with digestion, it helps relax the body as a whole.” [7:15] “Anytime you use ingredients from nature – herbs, roots, spice, etc – it will be better appreciated by the body.” [8:20] –Jennifer Corrao on The Speakeasy