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Winter Cobbler

If you’re at all familiar with mixology, this blog, or generally just don’t live under a fucking rock, then you’ve probably been exposed to the wonder that is Amari.  “Amaro,” the Italian word for “bitter” is used to describe a entire cross section of liqueurs that are often based on centuries old recipes from a specific geographic location within Italy.

Among some of the more notable amari is Fernet, the infamous bitter from Milan. The most popular version of this is made by the Fratelli Branca Distillery, and has been made the same way since 1945. However, there is also a Luxardo version of Fernet, and even a domestically produced Fernet made by Leopold Bros. in Colorado. If you’ve never tasted Fernet and are unable to find it, you can replicate the sensation by filling your mouth with mint and band-aids, and having a good friend promptly punch you in the teeth.

Another of the great amari is Averna di Sicillia, which has an incredible complex flavor consisting of oranges, caramel and mint. It’s spectacular to mix with, or to sip on it’s own over ice. Both of these are a must have for your liquor cabinet.

Winter Cobbler
1 oz. Fernet Branca
1 oz. Averna di Sicilia
.75 oz. Blackberry Syrup
.75 oz. Lime Juice
Mint

In a shaker, combine amari, juice & syrup, along with a sprig of mint and some ice.  Shake well, and strain over a goblet or wine glass filled with crushed ice.  Garnish with blackberries, mint and canela.  Serve with short cut straws.

Smack That Mint Up.

Whenever using mint, it’s important to get the best looking, freshest mint possible.  Old mint can develop a bitter, grassy flavor that can ruin a cocktail.  Also, when garnishing with mint, it’s important to express the mint oil before inserting the sprig into the drink.  This is easily done by gently slapping the sprig a few times on the palm of the hand.  This will break open the oil cells (that’s a technical term) and get those minty aromas flowing.

 

Posted on March 13, 2012 at 1:04 pm
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7 Responses to Winter Cobbler

Evan says:

you can replicate the sensation by filling your mouth with mint and band-aids, and having a good friend promptly punch you in the teeth.

Huh. That’s actually the most astute, accurate description I’ve ever heard.

March 13, 2012 at 1:29 pm | Reply



Clive Watson says:

Sounds intriguing, and most probably ambrosial. My one concern would be that the averna and the fernet, each a proper orchestra in its own right, would muddle each others’ subtler notes. Either way, I’ll have to try it to know for sure.

March 13, 2012 at 3:19 pm | Reply



FerosFerio says:

Tried this tonight, sort of. Have Averna and Fernet Branca, but not blackberry syrup. So I used Chambord. Was good, but not nearly as purply-looking as your photo, nor, I imagine, as blackberry tasting. So, I guess Chambord doesn’t really sub in here, at least not one-to-one. Maybe with a heavier dose? Let’s keep drinking…

Beautiful photo, by the way.

April 11, 2012 at 8:46 pm | Reply



FerosFerio says:

2 oz Ron pampero anniversario
1 oz picon biere
.75 lime
.75 Demerara syrup

And this little piggy went wheeeeeeeeeeeeeeee all the way home.

April 11, 2012 at 9:59 pm | Reply



Pingback: This Will Always Be The Place « Temple Times

Joe Sawicki says:

Concerning new bitters:

There’s a new kickstarter featuring a couple of guys in Hawaii hoping to mix some rather interesting bitters flavors – the kiawe wood and macadamia nut sounded especially promising.

http://www.kickstarter.com/projects/mikeprasad/hawaii-cocktail-bitters-bottling-the-flavors-of-th

If nothing else, it’s nice to see one of these home-grown cocktail businesses getting off the ground!

August 2, 2012 at 9:04 pm | Reply



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