Here’s another Manhattan riff from the team at Liquor.com. The Longshoreman drops the Angostura bitters and adds Averna Amaro from Sicily. The update is a welcome one as Averna Amaro is a wonderful sipper all on its own. The slightly sweet, slightly bitter herbal notes from the Averna coupled with the raisin-forward syrupy Punt e Mes cuts through and tames the 100 proof spicy-sweet rye whiskey just enough to balance everything out. I like this riff on my old favorite the Manhattan… and I think you will too! Save Print…
With the temperature dropping in late Fall, I turn to amaro as a regular sipper – it just seems so right. And tonight’s cocktail features Amaro Montenegro, a unique amaro with loads of herbaceous flavors and perfect hint of sweetness. This amaro shines when paired with whiskey and really pops with tonight’s rye. This beauty is mainly amaro – whiskey plays a supporting role – and these two are well-matched like Bogie and Bacall, Nikc and Nora, Fred and Ginger, and a host of other famous pairings. So, don’t…
I must give a hearty thanks to Liquor.com for showcasing this cocktail in their email today. This Manhattan-esque tipple is easy to make, but yields complex flavors and nuances that are simply divine. Adding the herbaceous Benedictine and anise-forward Absinthe is pure genius to take the simple Manhattan to new heights. Regularly described as a cross between a Vieux Carre and a Sazerac, this cocktail has a long history in New Orleans, starting as the house cocktail for La Louisiane which opened in 1881. It is a relative newcomer on the classic cocktail…
Tonight, I made a new dish for my wife, who had never had swordfish. Well, Trader Joe’s makes that easy to solve so I came up with this mouthful of a meal for her. Using the basics from several ‘miso marinated cod’ recipes to prepare the fish and twisting the final dish by serving it on a bed of rice vermicelli in a miso broth with bok choy and shiitake just to create a unique, yet simple meal. Marinating the fish was made easier with my Vesta Precision Vertical Vac Elite and…
Recently, my wife Ana surprised me with a delicious Dominican dish – sancocho. This stew of beef, chicken, sausage, potato, yucca, plantain, squash, corn, and more is a veritable ‘stick to your ribs’ type of meal. Sumptuous and satisfying, this treat is a labor of love and usually served on special occasions simply with white rice. Well, I can say this – it was a special occasion to come and find this dinner waiting for me! Now to work on the recipe… Thank you baby, te amo mas cariño mio! Enjoy…
This morning as I was checking my email, a recipe popped out from the computer and I had to make it. This recipe, compliments of Suzy at The Mediterranean Dish looked and sounded perfect for this unseasonably chilly late September morning. I had all the ingredients and I had the time – Ana was still sleeping – and I thought this would be a wonderful treat for her when she woke up. I made a few minor tweaks based on my own experience and preferences, but basically used the same process Suzy did. Those tweaks were…
Here is a dish you won’t easily find, but is it ever worth trying. My good friend visited the Dominican Republic and came back raving about this dish. So much so, that when he was married there several years later, having this dish at the reception was his only ‘demand’ on the wedding planning. I attended that wedding and tasted ‘chivo’… and all I could say is “Wow!” The flavor was amazing – earthy and intense, spicy but not overly so, and just plain old lip-smacking…