cocktail_mit_ramazotti

Cocktails mit Ramazzotti

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Über Ramazzotti

Ramazzotti ist ein Halbbitter-Likör mit einem Alkohol-Volumen von 30 Prozent, der aus 33 unterschiedlichen Kräutern und Gewürzen hergestellt wird. Deshalb lautet der volle Name auch Amaro Felsina Ramazzotti, denn Amaro ist bezeichnend für italienische Halbbitter-Liköre. Der Ramazzotti wird vornehmlich als Digestif nach dem Essen gereicht, aufgrund seiner Süße wird er aber auch immer wieder vor dem Essen als besonderer Aperitif serviert.

Der Name kommt von seinem Erfinder Ausano Ramazzotti. Eigentlich hatte dieser in Mailand eine Apotheke mit Labor. In diesem Labor kreierte er dann seinen Kräuterlikör aus 33 verschiedenen Gewürzen und Kräutern. 1815 begann er mit dem Verkauf. Nachdem zu jener Zeit ein wahrer Kaffeehaus-Trend entstand, wurde der baldige, große Erfolg zusätzlich begünstigt. Das Rezept ist selbstverständlich bis heute geheim, doch ist bekannt, dass der Halbbitter-Likör unter anderem Orangenschalen, Rosenblüten, Sternanis und Vanille enthält. Wie jeder Likör kommt auch der Ramazotti auf mindestens 100 Gramm Zucker pro Liter Basisalkohol. Zwar werden die einzelnen Rohstoffe mit modernen technischen und wissenschaftlichen Verfahren in exakten Mengen extrahiert und pulverisiert, doch am weiteren Herstellungsverfahren hat sich seit 1815 nichts geändert. Außer, dass die Herstellung natürlich durch Modernisierung effizienter wurde. Ebenso ist der Verzicht auf künstliche Farbstoffe und Aromen erwähnenswert.

Der Erfolg war so groß, dass sein Erfinder 1848 sogar selbst ein Kaffeehaus nahe der Mailänder Scala eröffnete. Das Besondere daran war allerdings, dass anstelle von Kaffee Ramazzotti serviert wurde. Bis 1985 war das Unternehmen um den italienischen Halbbitter in Familienhand, bevor es dann an den französischen Spirituosen-Konzern Pernod Ricard verkauft wurde. Vier Jahre später ging auch der deutsche Vertrieb an die Franzosen. 10 Jahre nach der Übernahme verlegte Pernod Ricard den traditionellen Firmensitz zudem nach Asti. Seit 2000 gibt es neben Amaro Ramazotti auch einen Ableger mit Minzgeschmack, den 32-prozentigen Ramazzotti Menta.

Ramazzotti hat eine rot-braune Farbe, die von einem angenehmen Kräuterduft begleitet wird. Wegen seiner Süße wird er oft eiskalt oder auf Eis serviert, entweder mit einem Schuss Zitronensaft oder einer Zitronenscheibe. Der Halbbitter-Likör ist überraschend sanft und bekömmlich und für viele Liebhaber von Kräuterlikören der absolute Favorit in seiner Klasse. Ramazzotti wird nicht nur pur genossen, sondern findet ebenso hohen Zuspruch in Longdrinks und Cocktails. Ein klassischer Ramazzotti-Cocktail ist Ramazzotti-Sour, bestehend aus Zitronen- und Orangensaft sowie einem Schuss Sirup.

Bei den Longdrinks ist er besonders mit Ginger Ale als etwas herbe Variation oder mit Zitronenlimonade bekannt. Letztgenannter Longdrink-Mix gibt dem Likör die Extra-Prise mediterraner Frische, wobei verschiedene Ramazzotti-Kreationen für stets unterschiedliche aber angenehme und interessante Geschmacksvariationen stehen. Süß, cremig und verführerisch wirkt er so beispielsweise als White Crush mit Ananassaft, Vanille-Sirup, Schlagsahne und einer Prise Zimt.

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Ramazzotti Cocktails

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Refreshing rosé wine cocktails for summer

The lovely scent and vivacious, tangy flavour of rosé makes it perfect for using in cocktails. What are you waiting for?

12:12PM BST 09 Jul 2015

It’s that rosé time of year - and of course usually we just chill our pinks, simply pouring them on their own as refreshing aperitifs, or as partners for seafood, charcuterie, salads, fresh fruit.

But in case you get bored of your rosé, you can easily make cocktails with it. Here are some ideas to get you started. Bear in mind that styles of rosé vary a great deal, from crisp and bone-dry to richer, juicy and medium-sweet, and, of course, sparkling. If it matters which style you use in a particular cocktail recipe, I have said so below - otherwise, just pour your favourite pink. But (important, this) always ensure your rosé is fresh and young, as its lovely scent and vivacious, tangy flavour should stand out, even in a cocktail.

(Each recipe makes one drink.)

Rosé Cooler

(ALAMY)

INGREDIENTS

• 100ml rich fruity rosé ( a bright New World label)
• 20ml raspberry-flavoured vodka
• 40ml pink grapefruit juice
• Chilled cherryade to top up
• Maraschino cherry to garnish (optional)

Pour the wine, vodka and juice into a tall tumbler half-filled with ice. Stir gently then top up with cherryade, adding as much or as little as you like (bearing in mind the cherryade is sweet). Garnish with the maraschino cherry.

A take on the classic white wine kir, this simply replaces the white with pink for a more succulent, more fruity version.

INGREDIENTS

• 125ml dry but fruity rosé wine (try Rhone or Bordeaux rosé), well-chilled
• 25ml crème de cassis

Pour the cassis into the base of a normal white wine glass, then top up with the rosé.

Blackberry Bellini

(ALAMY)

INGREDIENTS

• 100ml cold sparkling rosé (preferably pink prosecco)
• A handful of ripe, juicy blackberries
• 30ml plain vodka
• 10ml lemon juice
• One teaspoon caster sugar

Place the blackberries in a cocktail shaker and muddle - gently squash them - with the back of a long spoon. Add ice cubes, vodka, lemon juice and sugar and shake, then strain into a champagne flute. Top up with cold sparkling rosé.

Sangria In The Pink

INGREDIENTS

• 100ml fruity rosé, ideally a Spanish rosado
• 50ml fresh orange juice
• 10ml brandy
• 10ml orange liqueur
• 75ml lemonade
• Fresh orange and lemon slices to garnish

Pour all the ingredients, the lemonade last, into a large tumbler with a few ice cubes in it, stir gently and garnish with the fruit slices.

Coming up Roses

A dry and elegant sip.

(ALAMY)

INGREDIENTS

• 100ml pale, delicate rosé, in the Provencal style, very cold
• 10-30ml rosewater, to taste
• Dash of lime juice
• Rose petal to garnish (from an unsprayed rose)

Chill a small wine glass in the fridge for at least an hour. Simply pour the wine and lime juice into the glass, adding the rosewater gradually until you have the right strength for you, then serve straight away, with a rose petal floating on top. The glass should be frosty.

Rosy Gimlet

INGREDIENTS

• 75ml rosé wine
• 25ml gin
• 25ml lime cordial
• Thin strip of lime zest

Pour the wine, gin and cordial into cocktail shaker with ice, stir until cold then strain into a martini glass. Twist the lime zest strip to release its citrus oil and float it on the top.

West Coast Sunset:

INGREDIENTS

• 100ml fruity, ripe Californian rosé
• 75ml light syrup from a tin of strawberries
• Dessertspoon mango sorbet
• Squeeze of fresh orange juice

Half-fill a tumbler with crushed ice then pour in the wine, strawberry syrup and squeeze in a dash of OJ. Add the mango sorbet and stir gently. Serve with a straw.

Peppermint Rosé

INGREDIENTS

• 100ml dry rosé, chilled
• 3 fresh, top sprigs of mint plus extra leaf or two for garnish
• 10ml sugar syrup (make simple syrup by stirring equal volumes of caster sugar and water together until sugar is dissolved)
• Twist of white pepper (optional)
• Sparkling water, chilled

Wash the 3 sprigs of mint, shake them dry then muddle (ie lightly bruise with the back of a spoon) in a cocktail shaker with a lump of ice, the sugar syrup and a twist of white pepper. Strain into a large wine glass, add the rosé and top up with sparkling water. Garnish with few mint leaves.

Cranberry Spritz

INGREDIENTS

• 80-100ml dry sparkling rosé, chilled (pink cava is good here)
• 40ml cranberry juice, chilled
• 10ml crème de cassis

Pour the cranberry juice and crème de cassis into a Champagne flute and top up with sparkling rosé. Serve immediately.

INGREDIENTS

• 100ml ripe rosé wine (so Californian or Australian)
• 40ml bourbon whiskey
• 20ml smooth orange juice
• Orange wedge to garnish

Shake the ingredients together in a cocktail shaker with ice then strain into a chunky tumbler with more ice cubes, perch the orange wedge on the edge of the glass and serve.

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Cocktails

A cocktail you'll love at first sip thanks to its special texture and striking mixture of flavors. There are many legends and stories about how this cocktails got its name, for sure the Americano is one of James Bond's favourite cocktails (he ordered one in 007 Casino Royale). The Americano is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

• recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Red Vermouth

1) Pour the ingredients directly in a old-fashioned glass

2) Fill with ice cubes

3) Add a splash of soda water

4) Garnish with orange slice or lemon peel.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simple and balanced, it's considered to be one of the most famous Italian cocktails in the world. Invented in 1919 by Count Negoni - who asked to add a touch of gin rather than soda to his americano, in honour of hist last trip to London - the cocktail was finally named after the count who adored it. The Negroni is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

• recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Gin

- 1 part (1oz, 3cl) Red Vermouth

- 1 slice of orange

1) Pour all ingredients directly into a rock glass filled with ice

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Invented during the prohibition years and served in American style, The Boulevardier mixes European ingredients and has a rich, intriguing and intense taste.

• recipe

- 2 parts (1oz, 3cl) Campari

- 2 parts (1oz, 3cl) Red Vermouth

- 3 parts (1oz, 3cl) Bourbon Whiskey

1) Pour all ingredients into mixing glass with ice cubes.

2) Stir well and strain into chilled cocktail glass

3) Garnish with lemon twist.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The eye catching colour and the sweet taste makes this cocktail unique. The Campari orange was originally named Garibaldi - the soldier who fought for the Italian unification movement - as it combines two ingredients that come from north and south of Italy: Campari is from Milan and oranges from the south.

• recipe

- 1 part (1⁄4 oz, 4cl) Campari

- 3 parts (top) Orange juice

1) Pour the ingredients into a tall glass filled with ice.

2) Garnish with a slice of orange.

As the name suggests, it is commonly used to serve cocktails made with fruit juices.

In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni. He then realized that this variation had some sense and this humble mistake led to the creation of a classic cocktail that is still enjoyed all around the world today, and to its name: in fact, in Italian "sbagliato" means mistaken. Ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love.

• recipe

- 1 part (1 oz, 3cl) Campari

- 1 part (1 oz, 3cl) Red Vermouth

- 1 part (top) Sparkling Wine

1) Build in a double rocks glass with ice.

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.

• recipe

- 1 part (1,1⁄4 oz, 3,75cl) Campari

- 3 parts (top) Tonic Water

1) Build the drink in a balloon glass with ice.

2) Garnish with a slice of orange.

A stemmed cocktail glass with a balloon shape bowl, ideal for serving gin or cocktails.

It holds about 415 ml and is 18 cm high.

This was the most popular drink in the bar Camparino, opened by Davide Campari himself back in 1915. Simple and easy, and perfect for the aperitif when you are in town.

• recipe

- 1 part (2 oz, 6cl) Campari

- 3 parts (top) Soda water

1) Prepare directly inside the glass.

2) Pour the chilled Campari and top up with soda.

3) Garnish with an orange slice if desired.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

Campari and the shaker were invented at almost the same time and soon became a twosome. Perhaps this is why together they create something special. Quick, uncomplicated and with a simple elegance it is one of the best ways of enjoying Campari’s complexity.

• recipe

- 1 part (2 oz, 6cl) Campari

1) Shake well with ice and pour into a chilled cocktail glass.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The simplest, most classic way of discovering and enjoying Campari's complexity. The ice will enhance its unmistakeable hint of bitter, entering dry and strong on the palate. The best time to enjoy it? Aperitif time, of course.

• recipe

- 1 part (2 oz, 6cl) Campari

1) Prepare this cocktail directly inside an ice-filled glass.

3) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Italy, around 1870. Campari bitter (made in Milan) came together with Cinzano vermouth (made in Turin). An encounter that changed everything. It is hardly surprising that the name Mi-To sounds exactly like the Italian word for ‘Myth’

• recipe

1 part (3 cl - 1oz) Campari

1 part (3 cl - 1oz) Red Vermouth

1) Build in a rocks glass full of ice. 2) Garnish with a peel of orange.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

This is the Stars and Stripes version of the Negroni. It uses the characteristic American spirit – rye whiskey – instead of gin and became famous in the 50s. It is both strong and fascinating, like its most famous

admirers, the male stars of Hollywood of the time.

• recipe

- 1 part (3 cl - 1oz) Campari

- 1 part (3 cl - 1oz) Rye Whiskey

- 1 part (3 cl - 1oz) Dry Vermouth

1) Pour all ingredients into a mixing glass filled with ice cubes.

2) Stir well and strain into a chilled cocktail glass.

3) Garnish with orange peel and red cherry cocktail.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

Campari Milano is a new reinterpretation of Campari Spritz with a touch of mint and elder flower syrup, that offers an unexpected fresh taste experience. Ideal for the hot summer nights.

• recipe

- 1 part (11⁄2 oz, 4,5 cl) Campari

- 1 part (1oz, 3 cl) Elderflower syrup

- 3 parts (3oz, 9 cl) Prosecco

1) Prepare directly inside an ice filled glass

2) Pour the prosecco first then the elderflower and finally the Campari.

3) Garnish with fresh mint leaves and stir gently.

Size: from 30cl to 60cl

This glass has recently become popular for Prosecco based cocktails.

The Mixology Map

Find out which campari cocktail perfectly suits you.

Amaro 101: An Introduction to Italian Amari

Amari (the plural of amaro, the Italian word for “bitter”) are a class of bitter Italian liqueurs principally employed for their digestive qualities, either before or after a meal (aperitivo/digestivo). I must admit I don’t understand the science behind the practice, but I can tell you from experience that they usually work.

There are quite a few popular amari available in the US, and many more are enjoyed regionally throughout Italy. In the US, bitter drinks are far less popular than in the old country, but adventuresome drinkers are beginning to appreciate their complexity stateside.

It could be argued that today’s most popular vehicle for amaro consumption in the US is the Negroni—a classic cocktail that is itself a spin on an even older drink called the Americano. Both involve Milano’s world famous Campari amaro, but there are at least six other amari you can probably find at a liquor store or bar near you. Let’s take a closer look at all seven and find out where they’re from, what makes them unique, and most importantly how to drink them!

Aperol was introduced in 1919 in the city of Padua. Brothers Silvio and Luigi Barbieri thought a low alcohol amaro would fill an unmet need in the marketplace. It’s been fairly popular ever since—mostly due to the notion of combining it with the dry Italian sparkling wine called Prosecco–the Aperol Spritz. Aperol is a less bitter amaro which makes it a good gateway to the more palate-challenging amari. It’s got a very prominent orange flavor that is easy drinking and combines well with sparkling wine or soda.

Barbieri was acquired by Gruppo Campari in 2003.

Build over ice in a double old fashioned glass and garnish with an orange slice.

• 1 oz gin
• 2 oz Aperol
• ¾ oz fresh lemon juice
• ¼ oz simple syrup
• 1 dash Angostura bitters

Shake with ice and strain into a chilled coupe or cocktail glass. Garnish with a flamed orange twist.

-Audrey Saunders, Pegu Club

Born in Sicily, Salvatore Averna was a Sicilian businessman who was a benefactor of the local monastery called Saint Spirito’s Abbey. The monks there made a bitter herbal elixir, and in 1859 they gave the recipe to Salvatore as a token of gratitude. In 1868, Salvatore began making the elixir for his friends and family, and later his son Francesco brought Averna renown by showing it at fairs in Italy and elsewhere. The company remains family-owned and is today managed by the fourth generation of the Averna family. [UPDATE: Gruppo Campari acquired Fratelli Averna for $143.4 million on April 15, 2014]

Averna is a nice easy drinking amaro that is perfect for a dessert-like experience. The rich brown liquid hold flavors or licorice and citrus combined with chocolate, vanilla and other goodies. The Black Manhattan is a perfect way to enjoy Averna in a cocktail (recipe below).

“Herbs, roots and citrus rinds”

Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry.

Rinse a cocktail glass with the port. Stir the bourbon and Averna with ice and strain into the cocktail glass. Garnish with a flamed orange peel.

Originally called Bitter Uso Campari, it was invented by Gaspare Campari in Novara in 1860. By 1880, Campari had caught on as an aperitivo rather than a digestive, which gained it a unique place in the market. Around the turn of the century, Campari opened their first large-scale production plant in Sesto San Giovanni and began exporting Campari overseas. Over time, Campari found its way into numerous cocktails such as the Milano Torino (the original name of the Americano) and the Negroni. Today Campari sells almost three million cases per year (about 7.1 million gallons).

Campari is tough to describe, but bitter orange would have to be prominent in any description of its flavor. If you haven’t tried Campari, I would recommend beginning with the Americano. The combination of the bitter amaro, the sweet vermouth and the sparkle of the soda is a fantastic spring or summer cooler. Great for bottled cocktails as well!

Add Campari and vermouth to an old fashioned glass. Add cracked ice and top with soda. Garnish with an orange twist.

Stir with ice and strain into an old fashioned glass filled with cracked ice. Garnish with a wide orange twist.

Amaro CioCiaro is named after the Ciociaro region in Italy. It was here that the Paolucci family began producing this bitter liqueur in 1873. Interestingly, the Ciociaro region does not have an official border, rather it was a name given in 1927 by the fascist movement of Frosinone as an ethnic denomination for the Lazio town’s province. The name refers to a traditional type of sandal, the “ciocia”, which you can see being worn by the woman on the CioCiaro label.

In recent years, CioCiaro has gained popularity as a substitute for the original formulation of a famous French amaro called Amer Picon. This curious substitution came from author David Wondrich, who compared a bottle of the original Amer Picon to a variety of other amari he had on-hand:

“After much nosing and not a little tasting, the closest match in aroma and taste proved to be the 60-proof Amaro Ciociaro. Now, it’s not a perfect match (it’s a little more herbal), and admittedly 60 proof isn’t the same as 78 proof, but it does a great job of evoking the clean orange notes of the old Picon without being nearly as watery as the new Picon. Plus it avoids the vegetal notes of the Torani, which are entirely absent in the old Picon.” –eGullet Forum, 3/25/2007

AlthoughI haven’t tried the historical Amer Picon, now that I’ve had the chance to taste both the Torani Amer and the CioCiaro, I can say that I wholeheartedly agree with Mr. Wondrich. Its fantastic bitter orange flavor coupled with its viscosity, sweetness and herbal subtleties make this amar far superior to the Torani Amer.

Amaro CioCiaro Cocktails

• 2 ½ oz Amaro CioCiaro (in place of Amer Picon)
• ¼ oz homemade grenadine (or more to taste)
• 1 oz Cognac
• Club soda

Add CioCiaro, cognac and grenadine to a tall glass filled with cracked ice and stir gently. Top up with club soda.

• 1 1/2 oz rye or bourbon
• 1/2 oz dry vermouth
• 1/4 oz Amaro CioCiaro (in place of Amer Picon)
• 1/4 oz maraschino liqueur

Stir with ice & strain into a chilled cocktail glass.

Cynar is in the class of amari called carciofo, or artichoke. That’s right, there’s more than one artichoke amaro. The name Cynar comes from the artichoke’s Latin name: cynara scolymus. There’s not a lot of information out there about Cynar, likely because the brand is relatively new—it was introduced in 1952. Its rise to prominence was due in large part to a series of 1960s TV ads starring Italian film star Ernesto Calindri. In 1995, Cynar was bought by Gruppo Campari. Today Cynar is finding its way into a variety of craft cocktails such as the Berlioni—a Negroni variant popularized by Jim Meehan’s PDT Cocktail Book.

The flavor of Cynar is definitely not artichoke. Vegetal yes, herbal yes, but I can’t say that I pick out artichoke. It’s really nicely balanced and can work quite well in cocktails calling for other amari. Cynar is not as thick as some of the others, nor is it as sweet (the two are surely related) hence it plays well with others.

Stir with ice and strain into an old fashioned glass with one large ice cube. Garnish with an orange peel.

-Jim Meehan, Please Don’t Tell

Stir with ice and strain into a chilled cocktail glass. Garnish with a flamed lemon twist.

-Nicholas Hearin, Restaurant Eugene

Fernet Branca

In 1845, Bernadino Branca began producing a bitter liqueur called Fernet Branca. In 1862, joined by his brother Stefano, the Fratelli Branca launched complementary products, many of which won awards at worldwide expositions around the turn of the century. Over the years, Fratelli Branca has remained a family-owned enterprise, and has acquired other businesses such as Carpano (Punt e Mes) and launched new products including liqueurs and grappas. Today it is helmed by Niccolò Branca.

Fernet Branca has a special place in the hearts of San Franciscans where it has been popular for over a hundred years. As recently as 2010, more than one third of the entire country’s Fernet Branca was consumed within the city limits. As the industry drink of choice, a shot of Fernet Branca has been called the “bartender’s handshake”. It’s on tap at least two San Francisco bars that I’m aware of, and there’s even a hip-hop song dedicated to it.

Outside of Italy and San Francisco, you’re likely to find ardent Fernet Branca fans in Argentina, where Fernet Branca and Coca-Cola is considered to be the national drink of choice.

What’s so great about Fernet Branca? It’s hard to explain, but beyond its ample street cred, it’s got a few things going for it. One is the 40% ABV; 80 proof amari are hard to come by, and this one goes down smooth. It bears some similarities to Jaegermeister, but it’s refreshingly clean tasting and not at all syrupy. The principal flavors are akin to an herbal cough drop, but altogether pleasant–menthol, eucalyptus–these are the types of flavors here, but one simply must try it to understand its greatness.

Finally, it should be noted that while many folks routinely refer to Fernet Branca as “Fernet”, doing so can be misleading, as Fernet is a classification of amaro, not a brand. Cinzano and Luxardo both make Fernet amari, as do others such as Paolucci.

Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry.

Stir with ice and strain into a chilled cocktail glass. Garnish with an orange twist.

Ramazzotti

In 1815, Ausano Ramazzotti developed a bitter liqueur with a slightly less bitter profile than other amari available at the time. His formulation was well-received, but it was his idea to open a small café near a local theater that launched his Ramazzotti amaro into prominence. You see, there was no coffee at the café, just his amaro. Soon after, Ramazzotti became the preferred amaro throughout Italy. Ramazzotti was acquired by Pernod Ricard in 1985.

Ramazzotti is similar to Averna in its level of sweetness and viscosity. The main flavor here is decidedly licorice, but it’s not as much as a straight up pastis liqueur. It’s nuanced enough to be a good cocktail component. Try the classic Chaplin cocktail and you’ll know what I mean!

• 1 ½ oz bourbon
• ½ oz Ramazzotti Amaro
• ¼ oz crème de cassis
• 1 dash orange bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

-Jamie Boudreau, Canon

• 3/4 oz bourbon
• 3/4 oz dry sherry
• 3/4 oz Ramazzotti Amaro
• 1/8 oz Cointreau
• 1 dash orange bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Now that you’ve been introduced, get out there and try some of these fantastic Italian amari! Many amari are an acquired taste, so please don’t give up on them if you don’t like one at first blush. Use the cocktail recipes above, but be sure to try them straight and with soda as well. Once you know their unique qualities, you can begin experimenting by swapping one amaro for another as in the case of the Negroni variation, the Berlioni. I hope to revisit this article as my amaro collection grows!

UPDATE! If you enjoyed this article, please read Amaro 102: Beyond Basic Bitters, which explores another eight Italian amari available stateside, and Amaro 103: Advanced Amari, which covers nine more, and Amaro 104, which covers yet another nine!

What’s your favorite way to enjoy amari? Which one should I add to the collection next? Please share your comments below.

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I dislike the strong menthol notes in Fernet Branca. It reminds me of tooth paste in its aftertaste.

To each his own–it’s certainly not for everyone!

Uve tasted branca menta noob….

Nice intro to Amari. I like how the two Fernet cocktails are identical in ingredient, and just differ in ratio.

Personally, I love Campari and Negronis, but I’m hardpressed to say there’s any Amari on your list that I don’t think is worthwhile. I’m not crazy about Cynar, but I keep eyeing it and thinking about making it my next undertaking.

Thanks, Aaron! I love that you noticed the Fernet cocktail ingredients. Personally I just drink it straight 🙂

Cynar is really versatile due to its herbaceous qualities and the moderate sweetness. Plus it looks great on the back bar.

I have had all the amari in your rundown except the Amaro CioCiaro. When I saw Dave Wondrich suggest it was a good sub for the legendary defunct Picon I looked around for it locally but never found it.

Of the others, Cynar, Branca, and Campari are my favorites (my first experience with a Negroni was revelatory and I’m quite addicted to them now). Ramazzotti and Averna don’t rate quite as high with me, probably because they are a little licorice-heavy for me. Aperol is my least favorite as it is just too much orange. It does work well enough in an Aperol Spritz to be worth keeping in the home bar.

I am brand new to your blog and I think it is great. Thanks for sharing your spirits and cocktails explorations!

Thanks so much for your comments! Not sure where you’re located, but CioCiaro can definitely be found online. If you bundle it with some other hard-to-find booze, the shipping begins to make sense. DrinkUpNY is one source: http://www.drinkupny.com/Amaro_CioCiaro_p/s0764.htm

I agree with you about Aperol being too orange heavy, but I have found that it can pull a lot of experimental drinks together when all else fails.

Amer Picon is not defunct. I bought a bottle recently.

Correct, Slerte. Unfortunately it was reformulated in the 1970s, and is a shadow of its former self according to those who have tasted both the historical Picon and the modern version. It is also not imported to the US currently. Cheers

I don’t have Averna, would Ramazzotti or Cynar be a reasonable sub in a Black Manhattan?

Out of those two, I would try the Ramazzotti. Cynar is far more vegetal. Cheers

Thanks. Just had an affogato with a shot of CiaoCiaro at Loanda in SF. Pretty amazing.

Sounds like a great combo–cheers!

Have you tried the Nonino Quintessentia Amaro? Between the ones you listed, adding in Nonino and Zucca my home bar has become amari to the exclusion of most other liquor.

Most definitely! It’s one of my favorites. Nonino, Meletti, Braulio, Montenegro — sounds like a follow-up article is warranted. Cheers

Any sites for the actual process of making Amaro? I’ve been doing a lot of searching, as i’ve been aging wines, cello’s, and even a Negroni over the past months. This is something I would like to indulge in, please let me know if you have any resources!

Sorry, Otello–I don’t have any resources on the making of amari. From the bits I’ve gathered, it’s pretty similar to making cocktail bitters, only with the addition of sugar and oak aging. Many use a grappa base, while others use neutral alcohol to perform the herbal extraction. (Alcohol above 70% ABV will break the cell walls for the plant DNA extraction.) There are quite a few books on making cocktail bitters, so I would begin there in the absence of an actual amaro book. This is the one most folks start with: http://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595

There is a bar in my town (Boulder, CO) that makes a tasty cocktail with Cynar and house-smoked vodka. It might sound odd, but it works! I love CioCiaro with homemade strawberry syrup, and dark rum. It’s like a grown-up girl strawberry daquiri.

Sounds tasty; Cin cin!

I am rebuilding my home bar after a water heater failed and flooded the basement. It was my dad and I who built the original, and in honor of the family heritage ( Calabrese and Abruzzese Italians), I am going all out to stock with Italian liquors and wines( authentic imports not domestic).

Since I prefer sweet over dry, it was a risk trying my first Amari. CioCiaro was more ethnic sounding than Campari, and the thought of Artichoke Liquer just didnt do it for me. So I saw this on the shelf and gambled on its flavor. YES it’s bitter but its not a straightforward flavor at all. You get an initial sweet flavor with orange note that in microseconds goes bitter on the palate but not pucker bitter, more tannin like feel. Not to sound weird but if you have ever cut fresh lumber or been in a mill, there is a smell to the air. That smell is reflected in the aftertaste is that of fresh cut wood. I do not know if wormwood is an ingredient or not. But every single time I do a straight shot at room temp of course, I get the orange then the wood aftertaste. Takes getting used to for sure, but its a changeup from the sweet liqueurs like Amaretto and Frangelico.

My question is, does Strega fit into an Amaro category? I tried a shot once and it had a very grassy aroma and taste with a sweet background. Similar to steeping Galliano with fresh cut grass. Any thoughts.

This is a really great breakdown of Amari brands.. I’ve always been into Fernet Branca and recently decided to try a bunch of different brands with similar herbal profiles. The other series you’ve done are great, too.

My favorite is Amaro 18 Isolabella. I would like to hear how it compares to these brands.

Sorry, Yuki, but I have not tried that one. It’s not available here in the U.S. to my knowledge.

Hey Gerry–so sorry to hear about your bar being destroyed! Glad to hear you are enjoying the process of rebuilding, however. If you love the CioCiaro, be sure and buy a bottle of Amaro Nonino, which is covered in Amaro 102: https://inuakena.com/spirit-reviews/amaro-102-beyond-basic-bitters/. It’s definitely my favorite orange-forward amaro.

As for the Strega, it’s considered a digestivo, but not an amaro. While it shares a lot of ingredients with various amari (saffron, mint, fennel, etc.) it doesn’t contain any bittering agents to my knowledge. Strega and yellow Chartreuse are somewhat similar, but Strega is a bit more delicate.

As I am reading all the comments about amaro, I found out that Im learning with each comments.

One of my favorite conction is Lucano Amaro with bourbon, dubonnet, cinammon syrup and a dash of fresh lemon juice. Try it up also. One of the favorite in our bar.

Great articles on amari, very well done. You have mentioned the founders of most of them but not Cynar, so I’d like to fill you in, since the founder was a relative of mine. He was Angelo Dalle Molle, who created Cynar in 1952 and ran the company with his two brothers until selling it, at an enormous profit, in about 1985 to Bols of Holland, who in turn sold the business ten years later to Campari. At its high point in the 50s and 60s when vermouths and amari were popular, their company had 16 distilleries in 8 countries. The family was very philanthropic, creating the Dalle Molle Institute for Artificial Intelligence in Lugano and also indulging in Angelo’s passion, electric cars, which he made in the 1970s.

Cynar is a great digestivo but is also an excellent apertivo, with sparkling water and an orange slice, as an alternative to Campari and Martini.

For easy reference here’s the Wikipedia entry on Angelo Dalle Molle.

Thanks again for your three great articles on amari.

What fantastic information. Many thanks for your comment! What a legacy he’s left.

PS. I love the old Cynar television ads on YouTube like this one: https://youtu.be/CQ2t_PrQtpU?t=112

Indeed, those ads are great, with some of them being multi-part stories, with complex plot lines and several actors, all compressed into one minute or less!

What is the difference btwn Ramazotti Fratelli and Felsina?

Hi Alana, the whole name is Amaro Felsina Ramazzotti, but people usually refer to it just as Ramazzotti.

Wow, great set of articles! I’ve been drinking Campari for years, but have had a couple of amari recently that has gotten me interested in exploring. Going to use your articles to do so; thank you for the fantastic detail and links!

Thanks very much for the kind words 🙂

What a terrific article! I recently moved to Italy, and started drinking Amari, and I love them. My current favorite is Vecchio Amaro del Capo- but after I read all of your articles, I will have to try them all (it’s much cheaper to buy them here).

You are definitely in the right place! Thanks and enjoy!

Amari have always been my favorite choice of drinks.Been sampling them for dozens of years. I lead a culinary tour through Sicily every year and each time I find at least a half a dozen I have never had before. I always bring a few back in my suitcase.each year. I have quite a collection at this point.. Great to see that there are others out there such as myself. Keep up the good work.

From the descriptions of the recently-released Meletti 1870, it sounds like it might also make a good Amer Picon substitute. Any thoughts on how it compares?

I’ve yet to try it! Will keep an eye out.

Awesome article. You see Amaro Montenegro (from Bologna) all over northern Italy. It’s like Averna but milder and smoother. I love Amaro Miletti from Ascoli-Piceno in the mountains just off the Adriatic coast. Miletti is light orange, almost yellow, supposedly flavored with saffron, very sweet but interesting. Amaro Alberti. Nonino is a wonderful Toscano-style amaro — great balance of herbs, very complex, but expensive. Our current go-to Amaro is Alberti from Benevento in Campania, near Naples. (the same people who make the saffron liqueur Strega). Alberti is amber colored, complex with a nice bite, not too sweet.

Random question – which amaro to your knowledge has the strongest and most bitter flavour?

The most bitter I know of is Fernet Branca. It is intensely bitter and also dry. Others (Alberti) are very bitter but that’s balanced with quite a bit of sugar.

Although not an Italian amaro, I would highly recommend Zwack Unicum, which is a Hungarian digestive. It’s similar to amari and has a nice, bitter finish. I would say even more bitter than a Fernet. When chilled, the flavor profile is more straightforward and the bitterness more pronounced.

Yeah, I’d agree with tboynew that fernets are generally perceived as the most bitter due to the bitterness and moderate sugar addition (they are also typically bottled at higher ABV [

40%]). Furthermore, the eucalyptus and menthol amplifies the bitterness in some ways. The rabarbaros like Sfumato are also perceived as pretty bitter IMO partly because of the smokiness.

Thanks! Is there anything else about as bitter as Fernet but without the minty freshness?

You might try Fernet-Vallet – less minty than Branca. You might also try Amaro Nonnino (which is expensive) or Amaro Alberti (not expensive). They are light, saffron-colored, less vegetal, not minty or menthol, and fairly bracing. They are sweeter than a Fernet but they don’t have the medicinal taste.

Rum, Tiki Drinks & Exotica…

“What one rum can’t do, three rums can" – Don the Beachcomber

MIXING WITH CHINOTTO

I have written about it many times – how much i love San Pellegrinos amazing soft drinks containing fruit pulp, and one of my very beloved favorites among the San Pellegrinos is Chinotto. Its just awesome!

It’s a bitter citrus drink, it looks like a dark coca cola.Its made with a small bitter citrus fruit called Chinotto.(You pronounce it kinotto) The tree says to have originated in China and Chinotto is an essential flavor component of most Italian bitter liqueurs.

The non-alcoholic drink produced from the juice of the Chinotto tree – Citrus myrtifolia is called Chinotto and contains the juice from the tree plus other herbal extracts. The flavor is bitters-sweet, citrusy and well,very special almost a bit like Campari and Coke..or maybe rootbeer but it doesn´t taste like coke – more then like a cross between coke and herbal rootbeer.

I believe Chinotto is an aquired taste..just like so many others of the bitter Italian inventions –Campari, Fernet Branca etc.

There are many brands of Chinotto apart from San Pellegrino – Chinotto Neri (Italy), Fanta-Chinotto (by Coca-Cola and which i`ve heard isn`t very good) in Malta you can buy Kinnie, in Canada there`s a brand called Brio and there are many others.

I mixed Martin Miller´s gin and topped with Chinotto, stirred with ice and garnished with a orange wedge.It turned out very refreshing and tasty.

Another fine drink with Chinotto is mixing it with dark rum. Chinotto is sweetened with natural sugar and not high-fructose-corn-syrup so rum and Chinotto goes very well together and makes a sort of ”old fashioned” style rum and coke – even if its not coke at all.

A REAL SUMMER EVENING REFRESHNER:

1.5 oz Martin Miller´s Gin

Top with San Pellegrino Chinotto

Stir with ice and top with Chinotto, enjoy!

I also have to add this link because i found it quite amazing, you can make home-made sausages with chinotto too 🙂

Have you tried Chinotto and how do you like it?

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If Chinotto contains high fructose corn syrup it´s not a good thing…

Jme – that drink sounds really good! i can imagine chinotto and cognac is nice together, i gonna try it!

I came up with a drink known as ‘incognito’

basically chinotto, cognac, slice of lemon and a dash of Campari if you crave extra bitterness.

I also love Chinotto. BUT its clear from the label that it DOES contain HIGH FRUCTOSE SYRUP.

I lOVE Chinotto! omg, it’s my favorite thing to drink in life. It’s the perfect mix of bitter with just a little sweet. Heaven!

You found a chinotto tree? that`s just fabulous! i have never seen those here,only kalamansi trees. And when i make my seville orange syrup i simply use the marmalade.

I`m not sure i agree that chinotto soda (SP) tastes like Ramazotti though..but flavors or how we perceive them is so personally and i`m a non taster(or at least i believe i am, haven`t tested it yet)

I just wanted to follow up to say that I did some research and chinotto and Seville oranges are quite different. Chinotto are smaller and thin skinned. Seville oranges are larger and have a thick skin which is esteemed for making marmalade.

I also bought a six-pack of Sanpellegrino Chinotto soda (cute little bottles). It was totally like drinking some distant, non-alcoholic cousin of Amaro Ramazotti (which is pretty orangey in my opinion). Goes down very easy. (It did not contain any of chinotto juice however – just an extract.)

I was in the end intrigued enough by the flavor of the soda to see if I could locate a source for syrup or even the fresh fruit itself. No luck there but, believe it or not, my local plant nursery had live chinotto trees for sale so I bought one. It came with about 2 dozen small green fruit already in place. They should be ripe by next winter. In the meantime I will dream of making chinotto bitters at home.

Thanks again for the tip. Oh, and I will try your suggested cocktail before I drink up all the bottle of soda I bought.

Michael (AKA Mr. Manhattan)

Hi, oh no i cannot say..because we don`t get chinotto fruits here or seville oranges either..

Thanks for the interesting post on chinotto. Very intriguing to say the least. I’m wondering if you have any sense for how chinotto fruit compares in taste to Seville oranges. I ask because while I have never seen chinotto fruit for sale in my neck of CA (and I see a lot of exotic produce here), I can find Seville’s when in season.

Mit Ramazzotti Cocktails zubereiten - zwei Rezepte

Ramazotti ist ein beliebter italienischer Likör, der auch wunderbar zur Verwendung in Cocktails und Longdrinks geeignet ist. Zwei Rezepte für tolle Cocktails mit Ramazotti finden Sie hier.

• Für Cocktail Nr. 1:
• 5 cl Wermut (z. B. Martini Bianco)
• 4 cl Ramazotti
• 1 Spritzer Zitronensaft
• n. B. Eiswürfel
• Für Cocktail 2:
• 4 cl Ramazzotti
• 2 cl Sirup (Grenadine)
• 1 cl Zitronensaft
• 14 cl klarer Apfelsaft
• 2-3 Eiswürfel

Ramazzotti ist ein Kräuterlikör von leicht bitterer Note und wird oft als Aperitif oder nach dem Essen gereicht. Mit diesem wunderbar aromatischen Likör lassen sich aber auch hervorragend die tollsten Cocktails zubereiten. Diese beiden Rezepte erklären zwei einfache und dennoch sehr gut schmeckende Cocktails mit Ramazzotti.

Cocktails mit Ramazzotti - ein Rezept

1. Für den ersten Cocktail benötigen Sie nur wenige Zutaten, die Sie der Zutatenliste entnehmen können. Die Zubereitung ist denkbar einfach. Nehmen Sie einen Cocktail-Shaker und füllen Sie den Wermut und den Ramazzotti hinein.

Der zweite Cocktail mit Ramazzotti ist eine fruchtige, aber ebenfalls sehr köstliche Variante.

Traditionell wird Raki gemischt mit Wasser serviert und getrunken. Dabei kann dieser …

Fruchtcocktail mit Ramazzotti - so geht's

1. Die Eiswürfel in den Cocktail-Shaker geben.
2. Geben Sie jetzt den Ramazzotti, den Grenadinesirup sowie den Zitronensaft hinzu und schütteln Sie alles kräftig durch.
3. Nun geben Sie den Apfelsaft hinzu und shaken das Ganze noch einmal kurz. Jetzt sollte der Cocktail nur noch leicht geschüttelt werden.
4. Seihen Sie den fertigen Cocktail in ein Glas und dekorieren Sie ihn mit einem Stück Schale eines Apfels oder einer Zitrone. Fertig!

Auf diese Weise lassen sich unzählige Cocktails mit immer wieder neuen Aromen und Geschmacksrichtungen kreieren. Probieren Sie sich aus und erfinden Sie Ihren ganz persönlichen Ramazzotti-Cocktail.

Ramazzotti Rosato Mio Rezept

Für dieses Ramazzotti Rosato Mio-Rezept wurden noch keine Fotos hochgeladen. Mach den Anfang und zeige uns dein Können! Foto hochladen

• 5 cl Ramazzotti
• 10 cl Prosecco
• Basilikum

Zubereitung

Ramazzotti Aperitivo Rosato und Prosecco in ein Weinglas geben. Die Eiswürfel hinzugeben. Den Drink mit Basilikumblätter

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2 cl Rum braun 3 cl Rum weiГџ 1 Dash Apricot Brandy 8 cl Ananassaft 2 cl.

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aber besser ist das.

Ist genau so lecker wie Original B52

Superlecker und erfrischend. Besonders im Sommer zur Grillparty.

Die Verhältnisse sind unter aller Kanone! Fast die Hälfte Schnaps und viel.

Ich habe diesen Cocktail vorige Woche auf Fuerteventura getrunken, dort.

Neptuns Rhum startet direkt aus der Rum-Hauptstadt Die Flensburger.

Typische Cocktails mit Wodka oder Rum Die alkoholischen Getränke wie.

Über 400 Sorten Whisky aus verschiedenen Ländern hat der neue Online-Shop.

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OpenTable

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VORSPEISEN

in Olivenöl gebraten mit Gemüse und frischen Knoblauch

in Olivenöl gebraten mit Gemüse und frischen Knoblauch

auf gemischten Saison-Salat mit Balsamico, Knoblauch, Olivenöl und Knoblauch-Sauce

mit frischen Shrimps, Krebsfleisch, mit Dips dazu Garnelen Sepia Spieß , Oktopus vom Grill auf gemischten Saison-Salat mit Balsamico, Knoblauch und Olivenöl

auf frischem Lauch , Champignons mit Frischen Pfeffer , und Kräutern in Sauce Choron

in Champignon-Gemüse in Tomaten-Rahm-Sauce auf frischen Blattspinat mit Parmesan garniert

frisch geöffnet mit Zitrone und frischem Pfeffer

frisch geöffnet und gebacken mit Asiatische süß-sauer Sauce

reichlich garniert, mit Cocktailsauce

reichlich garniert, mit Cocktailsauce

mit reichlich Fischeinlage und Meeresfrüchten

mit Flusskrebsfleisch und Cognac

HUMMER AUSGELÖST

Hummerfleisch auf feinen Spaghettimit frischem Gemüse, Knoblauch in pikanter Sherry-Tomaten-Sauce

Hummer Fleisch auf feinen Bandnudeln mit Champignons in Hummer-Rahm-Sauce und Frischen Pfeffer

Hummer Fleisch mit frischen Champignons in Hummer Sauce mit Dijon Senf-Kräutern, und Cognac mit frischem Käse überbacken

HUMMER IM GANZEN

frisch gekocht mit heißer Butter, drei Dip-Saucen und Knoblauch Brot

frisch gekocht mit heißer Butter, drei Dip-Saucen und Knoblauch Brot

frisch gekocht mit heißer Butter, drei Dip-Saucen und Knoblauch Brot

RIESENGARNELEN

mit frischem Gemüse, in Knoblauch-Olivenöl und mild gebratenen Pimento

mit frischen Knoblauch, Gemüse, milden Pimento in pikanter Tomatensauce

in Knoblauch, Peperoni und Kräuteröl gegrillt und mit Cognac flambiert

FISCH FILET

auf Saison-Gemüse mit Basilikum, Olivenöl und Kräuter-Ingwer-Kartoffelpüree

mit frischen Krabben auf tomatisierten Blattspinat in Basilikum-Olivenöl und Petersilienkartoffeln

auf frischem Saison-Gemüse in Champignons Rahm Sauce ,Kräutern mit Petersilienkartoffeln

FISCH IM GANZEN

auf frischem Ratatouille-Gemüse mit Petersilienkartoffeln und Basilikum-Öl

Frisch gebraten mit Speck und Zwiebeln, dazu frische Speck-Bratkartoffeln

Frisch gebraten mit weißer Butter und Krabben dazu frische Petersilienkartoffeln

FISH-STEAKS

auf frischen Gemüsnbett mit Basilikum, Knoblauch, Olivenöl und hausgemachtes Ingwer-Kartoffelpüree

auf frischem Ratatouille-Gemüse mit Basilikum, Knoblauch, Olivenöl und frischen Speck-Bratkartoffeln

auf frischem Blattspinat mit getrüffeltem Cognac Sahne Sauce und frischen Speck-Bratkartoffeln

ARGENTINISCHE STEAKS

mit frischen Pfeffer, Kräuterbutter, Knoblauchbrot, Folienkartoffeln, Sour Creme und gemischten Salatteller

Medaillons vom Rumpsteak, mit Riesen Gambas vom Grill, dazu Cocktail-Sauce, Kräuterbutter, Knoblauchbrot, Folienkartoffeln mit sour Cream und Salat

NUDEL GERICHTE

mit frischem Gemüse in Pfeffer Trüffel Cognac Rahm -Sauce

mit frischem Gemüse in Basilikum-Knoblauch-Olivenöl-Sauce

mit Lachsstreifen, frischen Champignons in Rahm-Sahne-Sauce

HUMMER AUSGELÖST

Hummerfleisch auf feinen Spaghettimit frischem Gemüse, Knoblauch in pikanter Sherry-Tomaten-Sauce

Hummer Fleisch auf feinen Spaghetti mit Champignons in Hummer-Rahm-Sauce

Hummer Fleisch mit frischen Champignons in getrüffelter Dijon Senf-Sahne-Sauce und Kräutern, mit Cognac und frischem Käse überbacken

HUMMER IM GANZEN

frisch gekocht mit heißer Butter, drei Dip-Saucen und Knoblauch Brot

frisch gekocht mit heißer Butter, drei Dip-Saucen und Knoblauch Brot

frisch gekocht mit heißer Butter, drei Dip-Saucen und Knoblauch Brot

TAGESEMPFEHLUNG

Lachsfilet, Rotbarschfilet, Zanderfilet auf frischen Bratkartoffeln mit Speck und Cognac Dijon Senf Sauce

Tunfisch-Filet, Schwertfisch, Lachsfilet Riesengarnele auf Ratatouille-Gemüse und Basilikum-Knoblauch-Olivenöl

Lachsfilet, Zanderfilet, Rotbarschfilet, Seelachsfilet, frisch gebraten mit Garnelen-Sepia-Spieß, Riesengarnele, Jacobs-Muscheln vom Grill, dazu frisches Gemüse, Petersilien-kartoffeln und Basilkum Knoblauch Oliven Sauce

TAGESANGEBOT

VON 12:00 BIS 18:00 UHR

Zanderfliet, Lachfilet, Seelachsfilet gebraten dazu Garnelen-Sepia-Spieß vom Grill mit Folienkartoffeln in Sour Creme

Zanderfliet, Lachfilet, Seelachsfilet gebraten auf Bratkartoffel mit Dijon-Senf-Sauce

im ganzen gebraten mit Heißer Butter und Petersilienkartoffeln

Feine Spaghetti mit Frischem Gemüse ,Pimento in Basilikum Knoblauch Oliven Sauce

feine Spaghetti mit Gebratene Garnelen und frischem Gemüse in Tomaten-Pesto Sauce

mit frischem Gemüse Champignons , Frischen Pfeffer in Tomaten-Rahm Sauce

LOBSTERHOUSE SPEZIALITÄTEN

Je 1/2 Hummer Frisch Gekocht mit Dipp Saucen und Knoblauch Brot; Riesengarnelen und Garnelen-Sepia Spieß vom Grill mit Basilikum Olivenöl; Jacobsmuscheln Fleisch Gebraten mit Parmesan Überbacken; Frischen Miesmuscheln a la Provence mit Kräutern in Weißwein Sauce

Eine Mischung aus Corned Beef und Kartoffelpüree, dazu frischer Matjes, Gewürzgurke, Rote Bete, garniert mit Spiegelei

Rotbarschfilet, Lachsfilet, Zanderfilet gebraten auf frischen Bratkartoffeln mit Cognac-Dijon-Senf Sauce

WEIßWEINE

ROSEWEINE

Gereift im Eichenfass mit einem Bouquet von Zwetschgen und roten Beeren, mit einer wohl-integrierten Holznote

Körperreicher, trockener Wein mit leichtem Aroma von Waldbeeren und Nelken, ein vollends gelungener Rotwein

Körperreicher trockener Wein mit leichtem Aroma von Waldbeeren und Nelken, ein vollends gelungener Rotwein

Eine rauchige, leicht pfefferige Note, die sich herrlich mit den sanften Anklängen von Kaffe und Schokolade mischt

Ein perfekt balancierter, harmonischer Wein mit feinen Vanille- Gewürznoten sowie an Lakritze und Waldbeeren erinnernd

Reife rote Beeren, Honig und Bitterschokolade erkennt man im Geschmack, der sich noch lange im Mund hält, wenn der Wein längst den Gaumen passiert hat

Das Bouquet verwöhnt mit einem herrlichen fruchtigen Aroma. Ein geschmeidiger trockener Wein

Am Gaumen dominiert eine filigrane Säure, von feinen Zitrus Aromren und tropischen Früchten

Feinwürzige Holznote, wird getragen von einem geschmeidigen wohlbalancierten Süße-Säure Verhältnis

Ein unaufdringlicher Lagenwein mit ausgeprägtem Pfirsich-Aromen und einem zarten, feinfruchtigen Körper

Sein Geschmack verwöhnt mit einer herrlich fruchtigen Aromavielfalt. Ein geschmeidiger trockener Wein

Die feine Mineralität und strahlende Frische machen ihn höchst interessant und begleiten köstlich Austern und Thunfisch

MINERALWASSER

BIER VOM FASS

FRUCHTSÄFTE

FLASCHENBIER

SOFTGETRÄNKE

KAFFEE & TEE

PROSECCO & CHAMPAGNER

CAMPARI

PORTWEIN

LONGDRINKS

SCHNAPS

CALVADOS & COGNAC

GRAPPA

WHISKEY & BOURBON

OBSTBRÄNDE

Lassen Sie sich von einer Karamellisier Crème Brûlée mit kandidierten braunen Zucker mit frischen Früchten verführen.

Den feinen Geschmack von Panna Cotta garniert mit Amarenaeis, Himbeersoße mit einer Sahnehaube und frischen Früchten entführt Sie in einen Urlaub nach Norditalien,

Drei Kugel Zitronen-Sorbet mit Champagner, Aperol und frischen Kiwis sorgen für einen meisterlichen Abschluss des Tages

Hausgemachtes Tiramisu mit Amaretto Likör garniert mit Crema di Mascarpone, Schokoladensauce und verfeinert mit frischen Früchten

Der Klassiker! Hamburg rote Grütze garniert mit Vanille Blaubeereneis und gekrönt von einer Sahnehaube laden Sie ein, sich von dieser Kreation gefangen nehmen zu lassen

LOBSTERHOUSE Ratings and Reviews

Overall Rating

ambience

Das Restaurant gibt es überhaupt nicht mehr - und wir standen davor und hatten Hunger!

Waren zu dem Geburtstag meines Lebensgefährten dort.

Ausgezeichneter Service. Es gab einen Aperitif und tolles Amus Gueule als Appetizer.

Hummer war erstklassig zubereitet, leider etwas zu klein für den Preis.

Immer wieder einen Besuch wert.

Der Start war leider sehr holprig, die Reservierung nicht eingetragen. Glücklicherweise war noch 1 Tisch frei, und das an Silvester!!

Ansonsten war der Abend sehr schön, sehr gutes Essen bei einem freundlichen Service!

Das Essen war top!! Mussten etwas lange auf unser Essen warten, dafür hat es sich aber gelohnt:)

Solide gekochte und präsentierte Hummer, wenn auch etwas zu lange erhitzt (etwas zu zäh), vollzähliges Hummerbesteck, sehr freundliche Bedienung, Preis O.K.

Fischgerichte waren lecker. Mittags günstiger essen.

Der Service war unschlagbar gut. Sehr natürliche und angenehme Freundlichkeit. Hier spürt man Gastlichkeit durch und durch. MIt viel Verständnis, Geduld, Charme und einem Lächeln wird hier einem ungeübten Hummer Esser das Auseinandernehmen des Hummers erklärt.

Wir hatten Hummer und Austern bestell, die Hummer waren sehr klein und der Preis dazu stand in keinem Verhältnis! Die Austern müssen nicht mehr gut gewesen sein da ich meiner Begleitung schon auf der Fahrt nachhause das erste Mal die Haare halten musste! Es war noch ein weiterer Tisch besetzt, was etwas unangenehm war…..

In Anbetracht der Tatsache, dass das Restaurant am Besuchsabend fast leer war, dauerte das Essen und der Service etwas zu lange. Positiv zu bewerten waren die Freundlichkeit des Services und die relativ großen Portionen. Vernünftiges Preis-Leistungs-Verhältnis.

Wir wollten als Familie gerne mal Hummer im Ganzen essen, also mit Panzer knacken, und entschieden uns nach Empfehlung für das Lobster House. Der Service war herausragend und wir bekamen viele hilfreiche Tipps fürs Essen eines Hummers, der sehr lecker war!

Auch die Vorspeisen (Flusskrebs-Salat-Cocktail, Schrimps-Salat-Cocktail, Oktopus flambiert) und das Desert (Creme Brûlée und Panna Cotta) haben ausgezeichnet geschmeckt.

Es hat uns sehr gut gefallen!

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Ramazzotti mit Ginger Ale – cooler Genuss an heißen Tagen

Ramazzotti mit Ginger Ale steht für italienische Lebensfreude

und das moderne Flair vom la dolce Vita! Der dunkelbraune Kräuterlikör, auch Ramazzotti Amaro genannt, hat zwar einen Alkoholgehalt von ganzen 30%, aber gemischt mit Ginger Ale und dem Aroma von frischen Zitrusfrüchten und als Longdrink auf Eiswürfeln serviert, ist er ein erfrischendes Sommergetränk, das seines gleichen sucht.

Wer Gäste zum Grillen erwartet oder selber zu einer Sommerparty eingeladen ist, kann mit diesem herrlich fein herben Getränk den ganzen Abend über bei den anderen Gästen Punkte sammeln. Da man nur wenige Zutaten braucht, ein perfektes Mitbringsel..

(Redaktionstipp: Hier gibt es viele weitere Rezepte mit Ramazzotti Rosato)

Zutaten (für 4 Drinks):

650 ml Ginger Ale

16 cl Ramazzotti

Benötigtes Equipment: 4 schöne Longdrink Gläser

Zubereitung des Ramazzotti Ginger Ale:

Orange und Zitrone unter heißem Wasser waschen und von der Schale 1-2 cm breite Streifen abschälen.

Eiwürfel auf die Longdrink Gläser verteilen, jeweils 4 cl Ramazzotti aufgießen und mit Ginger Ale auffüllen. Die Zitrusfrucht Schale oben in die Longdrink Gläser stecken und mit Daumen und Zeigefinger anquetschen, so dass ein paar ätherische Spritzer von dem Zitrusöl aus der Schale den Drink aromatisieren.

Mit einem langen Longdrink Löffel umrühren und sofort servieren.

Wissenswertes zum Ramazzotti Ginger Ale:

Ginger Ale verdankt seinen Namen dem Hauptbestandteil Ingwer, der auf englisch Ginger heißt. Ingwer enthält das ätherisches Öl Gingerol, das bekannt für seine gesundheitsfördernde Wirkung ist. Es wirkt anregend auf die Magensaftproduktion und fördert die Darmtätigkeit, wird aber wegen seiner entzündungshemmenden Wirkung auch gerne bei Erkältung und Halsweh verschrieben.

Damit der Ginger Ale aber diese gesunde Wirkung at, muss man beim Einkaufen darauf achten, dass natürliches Gingerol enthalten ist, denn nicht jeder Softdrink mit diesem Namen wird aus echtem Ingwer zubereitet.

Hier finden Sie weitere coole Drinks mit Ramazzotti und weitere Cocktail Rezepte!

Natürlich kann man Ramazzotti auch in anderen Kombinationen als Longdrink genießen. Probieren Sie auch mal den Ramazzotti Rosato Vento, bei dem das Hibiskus- und Orangen-Aromen mit Rhabarbersaft kombiniert wird oder verwöhnen Sie Ihre Gäste mit einem der anderen köstlichen Sommercocktails..

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An heißen Tagen gibt es nichts besseres als eine kalte Bowle. In diesem Rezept wird sie ohne Alkohol, dafür mit exotischer Melone und fruchtigem Canberry…