15 new cocktails and drink books on everything from distilling to mead to drinks to accompany music and travel to favorite bars to rules for drinking.
Ten new drink books covering bourbon, aquavit, global booze and global bars, plus recipes for prosecco and Instagrammable cocktails.
I will visit Chicago this September 14, both to see all your cocktail bars and also to give a talk representing the industry group The Spirit of Italy.
A ton of information about the history of vermouth (both sweet and dry kind of come from the same place) and its legal definitions in the European Union.
This limoncello is not like the others. A trip to the tiny island distillery where Limoncello Di Capri is made.
Molinari Sambuca is an anise liqueur originally created in Civitavecchia, a port city north of Rome. Much like Schiedam in the Netherlands where the spices that came on ships ended up in local spirits (juniper for genever and other ingredients for liqueurs in that case), star anise reaching Civitavecchia wound up in in local spirits and gave birth to the category of sambuca.
This July I visted the town of Saronno, Italy, and the blending and bottling house where they make Disaronno liqueur (formerly known as Disaronno Amaretto). So The Legend Goes Disaronno, as with many brands, is based on a legend involving a beautiful woman and a secret manuscript. We visited the chapel where the story begins. In the 1400s, the Sanctuary of Our Lady of the Miracles was founded in Saronno. For a later addition to the chapel in 1525, a painter named Bernardino Luini found a model for the Virgin Mary in a local widowed innkeeper, and used her face...