SF Bay Area
Food and drink that has us seeing gold
I had a great time at Brad Thomas Parson’s “Amaro” book signing event, featuring liqueurs from Don Ciccio & Figli, a local D.C. company that produces Amaro (and other liqueurs) focused on traditional methods and recipes from the Amalfi Coast, in Italy. The event was held at renowned Italian restaurant Masseria - read more about it in the first part of this article.
Now - for the drinks! We received four tickets / presumably one per each cocktail. The cocktail recipes came from Brad's Amaro book, and Don Ciccio Amari were featured in each one.
A two ingredient, booze forward cocktail made with rye whiskey and Don Ferne, served up in a classic Nick and Nora glass. I loved this one - bracing and flavorful - bitter fernet with spicy rye.
The Jungle Bird
A tiki-inspired drink made with white rum, Luna Amara (which Brad considers a nice medium Amaro), pineapple, and lemon. A crowd favorite - and a very delicious sipper.
Cinque, Prosecco, Soda, orange twist. Very light and simplistic - a great alternative to a mimosa or other typical brunch cocktail.
The Italian Buck
I must confess, I didn't get a chance to try this one, as I had to go to work afterwards! (No worries - alcohol still flowed, as I gave my drink ticket away) However, good news is - I have all the ingredients to make it at home! Can't wait. Features Amaro di Carciofo, Amaro della Sirene, Ginger beer, and Lime. Looks amazing, right?
Interested in more? Check out "Amaro" book and Don Ciccio & Figli Liqueurs - you won't be disappointed. The love Brad and Francesco (of Don C.) have for Amaro shines through - taste and see for yourself.