Ramazzotti rosato cocktail

Ramazzotti Rosato recipes

The new Ramazzotti Aperitivo Rosato has been commercially available since 2014. This is a 15 percent liqueur made from hibiscus and orange blossom. We would like to show you some tasty and refreshing ideas for cocktail mixing.

Ramazzotti Rosato Bella

5 cl Ramazzotti Aperitivo Rosato

10 cl Schweppes Russian Wild Berry

quarter of a lemon

Ramazzotti Rosato Duo

5 cl Ramazzotti Aperitivo Rosato

10 cl Schweppes Tonic Water

quarter of a lemon

Zweifach im Varta Führer 2017 ausgezeichnet

Amaro: Ramazzotti

Contributed by Booze Nerds on Aug 25, 2013

Two readers love this post.

We like and use lots of amaros here at Booze Nerds. They can add a lot of complexity and flavor to a cocktail as well as some sweetness, so are very useful to have in your bar. There are many types available from all over the world (we are thinking of amaros broadly as bittersweet liqueurs flavored by herbs and spices as opposed to strictly those of Italian origin) but the amount of info available on them varies quite a bit. So we decided that we would feature some of the ones we use pretty regularly and think of as bar staples. This week we’re looking at Ramazzotti amaro.

• Nose: Root beer, candied grapefruit peel, bitter root (similar to chicory), nutmeg.
• Palate: Very sweet intro (also quite bitter to Christa’s palate). Root beer and hard spices (cinnamon, cloves, nutmeg, allspice) at the mid-palate. Long bittersweet finish with orange peel and a toasty bitter flavor like chicory coffee.

Howick Hall (by Chaim Dauermann)

• 1 oz Ramazzotti
• 1 oz gin (we used the Voyager)
• 2/3 oz lemon juice
• 1/3 oz simple syrup (we lowered this to 2 barspoons as we like our drinks a little less sweet)
• 1/4 oz Luxardo maraschino
• 1 dash of orange Bitters

Shake all ingredients with ice. Strain into a glass. Enjoy.

• Nose: Almond-cherry notes, lemon, root beer, and a little bit of toasty cumin (probably from the Voyager)
• Palate: Very sweet on the front. Honey, root beer, horehound to start, then lemon and bitter cherry notes on the middle. Fairly dry, toasty bitter chicory/escarole finish for Christa, somewhat dry, bitter astringent finish that then sweetens up for Shaun. Has a lot going on. We like it :)

Diner (a Booze Nerds original)

• 2 oz El Dorado 15 yr Demerara rum (though other good quality aged rums would work. We chose this for root beer notes that would go well with the Ramazzotti)
• 1/2 oz Ramazzotti amaro
• 1/4 oz sweet sherry
• 2 dashes chocolate bitters

Stir all ingredients with ice. Strain into a glass. Enjoy!

• Nose: Chocolate, cedar, raisins, tiny bit of black licorice
• Palate: Chocolate at the start followed by dried fruit and vanilla. Cedar-y barrel notes, root beer, and spiciness on the mid-palate. Winey notes on the finish. Little bit of spice as part of the after taste. Nice kick of bitterness at the end.

We hope you enjoyed this first foray into our investigation of amaros. We’ll explore the others in our cabinet bit by bit over time :) If you have any suggestions for nexts, please let us know. In the meantime, cheers!

Filed under: aged rum, amaro, Booze Review, gin, maraschino, Tasting Notes Tagged: Amaro, diner cocktail recipe, el dorado 15 yr demerara, howick hall cocktail recipe, Ramazzotti amaro tasting notes, scrappy's chocolate bitters

It's all about our ridiculous love of booze.

It's all about our ridiculous love of booze.

Ramazzotti rosato cocktail

6. März 2015

How to mix it with Ramazzotti.

habe ich aus den restlichen Erdbeeren noch eine leichte Torte gebacken.

Hier ist der Ramazzotti ebenfalls zum Einsatz gekommen.

Kommentare:

Och, da würde ich nicht "nein" zu sagen. Die herrliche Farbe ist wirklich verlockend & dann noch ein Stück Erdbeerentorte dazu. Yummy!

Anne von Frisch Verliebt

Das sieht wie immer ganz klasse aus !

Liebste Grüße , annika von

Super lecker sieht das wieder aus.

Liebe Grüße aus Italien

Na, da freut man sich aber außerordentlich auf den Frühling - sieht wunderbar erfrischend aus! Ein köstliche Anregung!

Da freu ich mich schon auf die Erdbeersaison. :-)

Das sieht ja alles sehr, sehr lecker aus!

Mhhhm sehr, sehr lecker - nur mag ich keinen Alkohol =(

Da will man glatt Sommer haben:D

Deine Fotos sind immer der Hammer, die Qualität, das Licht.

pss. Ich bin ein ganz großer, heimlicher Fan von dir:D

Dieser Drink sieht so lecker aus und macht verdammt große Lust auf den Sommer. Der wird sofort notiert und dann mit der besten Freundin bei milden Temperaturen auf dem Balkon geschlürft :-) Hach ja.. ich freu mich drauf.

Wow, die Aufbewahrungsboxen sind ja wunderschön. Und der Cocktail klingt herrlich!

Mmmmmh, das klingt ja lecker! Ich kenne nur den normalen Ramazotti. Wie gut, daß bald der Sommer kommt und man wieder frische fruchtige Drinks im Garten schlürfen kann!

Ich liebe ja Lillet vive, lecker mit Gurke, Minze und Erdbeere drin.

Oder die Inge, ein Ingwersirup, der in München produziert wird und lecker in Prosecco schmeckt! (Ich hätte beides da, is aber wohl noch zu früh, um ein Gläschen zu trinken. )

Ramazzotti rosato cocktail

lunedì 11 aprile 2016

Aperitivo Rosato di Ramazzotti firma cinque appuntamenti del Fuorisalone

Nessun commento:

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Aforismi di stile

Ricchi si diventa, eleganti si nasce.

Non c'è amore più sincero di quello per il cibo.

Per quanto sembrino cose di secondaria importanza, la missione degli abiti non è soltanto quella di tenerci caldo. Essi cambiano l'aspetto del mondo ai nostri occhi e cambiano noi agli occhi del mondo.

Dio fece il cibo, ma certo il diavolo fece i cuochi

Se nessuno ti vede mentre lo mangi, quel dolce non ha calorie

Verrò, ma deve essere una cena seria. Odio le persone che prendono i pasti alla leggera

Lo stile è la veste del pensiero e un pensiero ben vestito, come un uomo ben vestito, si presenta migliore.

Non v'è arte dove non v'è stile.

In realtà nessun essere umano indifferente al cibo è degno di fiducia

Come il signore si vede dal modo come tratta coi poveri, così l'elegante sa stare con gli ineleganti, senza metterli a disagio.

L'uomo è ciò che mangia

L'eleganza è quella qualità del comportamento che trasforma la massima quantità di essere in apparire.

Non riesco a sopportare quelli che non prendono seriamente il cibo

Il lusso non è il contrario della povertà, ma della volgarità.

Elenco blog personale

Eventi di Novembre 2017

Tutti gli eventi del mese di #food, #fashion, #travel e #lifestyle

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I'm 200 years old. What about you?

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Ramazzotti rosato cocktail

3 Blogger - 3 Cocktails

Sommercocktails - gegen Hugo und Aperol

36 Grad und es wird immer heißer.

Eis essen, laute Musik hören und endlich wieder Sonnenbrille tragen:herrlich! ABER: was trinkt man diesen Sommer? Ich und 2 Blogger zeigen ihre ganz persönlichen Sommergetränke.

Freut euch, es ist Sommer! Lasst euch erfrischen! Ich bin schon begeistert!

Rezeptur Ramazzotti Rosato Mio

mit Tobi - brag&butter

tollen Dinge, die in seiner bescheidenen Küche passieren‘ - alles was er gerne isst, kocht und mit Freunden teilt. Normalerweise schreibt und denkt er übers Essen auf Englisch, heute gibt’s auf Konsumbude die Deutschpremiere!

Dolce Vita & Dämmerschobbe: Rosemarycano

von Tobi @ brag&butter

Ganz besonders liebe ich in dieser Zeit das Leben vor den Türen und in den Straßen in der Stadt. Wenn mit dem ersten Schatten der Abenddämmerung Leute in die Straßen und Gassen der Mainzer Altstadt oder auf die Wiesen am Rheinufer strömen, die Terrassen bevölkern und mit einem unkomplizierten Happen zu essen und einem ’Schobbe' (nach dem anderen) reden, lachen und bis in die Nacht das Leben genießen. Irgendwas macht das mit den Menschen, und ich mag das. Und am liebsten bin ich mittendrin, wenn alle dank angenehmer Schlappheit durch die Hitze endlich mal andere Themen finden als ihren Job, ihren Chef und ihre Projekte! Projekte! Projekte!

Cocktail, der Dritte!

mit Jenny von dueTori

Sie zeigt euch eine leckeren Rosen-Cocktail! Sie liebt nicht nur Cocktails, sondern sie hat ein gutes Händchen für das Ganze drumherum, die Deko, die Gläser und das gesamte Ambiente :) Schaut mal im Shop vorbei:

Genießt den Sommer, die Cocktails und lasst es euch gut gehen! Yve

Month: July 2017

A Successful Tale

We’re back from Tales of the Cocktail and we wanted to share with you photos from the event. Enjoy!

‘Meet the Distillers Happy Hour’ With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.

All in all, the event was a great success!

“Meet the Distillers Happy Hour”

With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.

On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.

All in all, the event was a great success!

Food Book Fair!

We went beyond pot brownies with two leaders in the world of culinary cannabis — Warren Bobrow, author of “Cannabis Cocktails” and Jennifer Shelbo, former pastry chef turned expert in cannabis farming and sustainability.

CANNABIS: IT’S WHAT’S FOR DINNER

Today on Recommended Reading with Food Book Fair we explore the world of culinary cannabis with two leaders in the field — Warren Bobrow, author of Cannabis Cocktails and Jennifer Shelbo, former pastry chef turned expert in cannabis farming and sustainability.

Say Cheese!

Are you mystified by cheese? Do you see a cheese plate and instinctively think that it’s an expensive dessert? Have you ever taken a cheese class? Would you know that cheese goes really well with spirits?

If your answers are yes, no, no and no, then you’ll probably be hungry – and hopefully thirsty by the time you finished reading. Why? Because cheese is not pretentious, nor is it only for dessert! In fact, cheese is something that is made by hand in the same manner as it has for hundreds of years- and cheese is created by farmers! There are certainly machine-made cheeses, but for the intent of this article, all the cheeses in the classes at the French Cheese Board in Manhattan are made by hand in the ancient fashion of the cheese maker. So, you should not be mystified.

Far from mystified, what is needed to truly TASTE cheese is to cut off your ability of smelling the cheese first. There are many taste receptors in our mouths that are incredibly sensitive, but unfortunately most cheese is tasted with our noses first. And if you can close your eyes while you are tasting cheese, there is another whole set of senses that are fooled by your visual sensibility.

Located in the trendy-eastern fringes of SoHo, where the old city collides with Nolita, the French Cheese Board in its handsome and sleek space. It is filled with ample sunlight and is a very friendly place indeed. This outpost of French culture in the Big City, seeks to demystify cheese by taking cheese out of its usually pretentious context completely. Instead of merely snacking on cheese, they suggest carefully tasting cheese, but not overwhelming the plate with superfluous parts. Instead of a grilled-cheese sandwich, serving a small cheese slice- served simply with dried fruit, plain crackers (so not to overpower the delicate flavors) and perhaps some rugged coins of dry baguette will more than suffice as an accompaniment.

Cheese served simply on a cheese board become a compliment to dinner, not solely a means to an end after dinner when you are already full.

The ancient style of making cheese, on a cheese board, or alone- Goat Cheese is a fine way to start a meal. I tend to prefer a combination of old and new goat cheeses, carefully rolled into a log and then further aged in straw- in a special cheese cave. This amalgamation of funky and sweet calls out for a number of liquid accompaniments. Many of the liquids that I suggest for goat cheese are not wine. Goat cheese, especially aged (chalky and funky in the somewhat barnyard nose) takes to the more botanical style of gin with a tongue in cheek sense of humor. There is nothing that I enjoy more in the summer months than a gin and tonic with a nice crumbly goat cheese between my fingers. For the gin component I’d suggest the Barrel Aged Barr Hill Tom Cat (style). A couple months in new American oak translates to a richening and deepening of the already sensuous quality inherent in each sip of Barr Hill Gin. A touch of vanilla, toasty oak and raw honey reveal themselves into a tangle of sweet and tangy across the palate. Couple with that a cane sugar tonic water such as Q-Tonic (from Brooklyn no less), a hunk of lime and you have the next wave of cheese sophistication. This is the way I want to start my next meal, with elegance and candor.

A firm, well aged, mountain-style cheese from the French Alps calls out for a whisky from Japan that mimics in its own inimitable way the magnificent Scotch Whiskies from the other side of the globe. For a firm, yet oily cheese such as these highly expressive examples from the extreme altitudes of the Alps, a richly textured whisky provides back-bone against the creamy firmness of the hand-made cheese. The Nikka Coffey Grain Whisky is distilled drop by precious drop from a Coffey still dating to the early 1960’s. A Coffey Still is a type of Pot Still made of copper. It makes richly textured liquor that has a warm nutty flavor in its approach. Similar on the flavor wheel to the earthy quality of the French- mountain cheeses. A fine match for stimulating the palate before or even after dinner.

Francois, the gregarious and ever-smiling “Professeur de Fromage” comes from a long line of cheese makers. His studied and conversational flair for history is filled with humorous narratives and beneficial hints to the history of cheese. All of these made even more interesting because of the ultimate enjoyment of the finest cheeses available and he does this without any pretentiousness. He demystifies the different varieties, goat, sheep, cow- and breaks each one down into its unique components of flavor. Sour, sweet, tangy, umami- what? What is that? I think it’s the indescribable flavor. The one between here and there. Confusing? Perhaps it is- but after taking a most basic class at the French Cheese Board you’ll certainly be less confused, and considerably more knowledgeable in the art of cheese as more than a metaphor.

Getting back to how flavor is revealed, Francois offers you a mask to cover your eyes with a and your nose is closed with a kind of swimmer’s nose clip. This is to encourage textural feeling the surface of the cheese through your fingers, neither smelling the cheese, nor viewing it.

Is the cheese dry, soft, grainy, crumbly, wet, sticky, polished…?

The list of textures goes on and on.

French cheese comes in all forms, from hard, used for grating, to liquefied and unctuous, meant to be spooned and savored. There are many varieties and no, cheese is not just for dessert. It makes for an incredible aperitif with slivers of black footed Spanish Iberico Ham, meant to stimulate the thirst and the appetite.

For nibbling on Iberico Ham and Washed Rind Cheese I would suggest a slightly salty “Fino” Style Sherry such as the Bodegas Grant “La Garrocha” Fino Sherry NV (Andalucia, Spain) The crisp and aromatic nature of this nearly bone dry sherry will cut the fat both of the cheese and the pork flesh with alacrity.

Sure, you can enjoy cheese without a blindfold on and certainly without a nose clip blocking your passage to the ability of scent. But isn’t it interesting to dismiss most French cheeses because they may be overly assertive in aromatics. That is certainly a fact of life when dealing with washed rind cheeses and still others that turn into liquefaction through aging and cannot be eaten without a spoon, it would just be too sloppy! But delicious!

Cheese and the study of cheese is as easy as taking a walk down to the French Cheese Board, conveniently located at 41 Spring Street in Nolita. Bring and open mind and taste yourself into another way of being. One that embraces the passion for hand-made cheese!

Cheers from all of us at

A Little Pot with that Pinot?

California Weed Farms and Wineries Pair Up

Picture this: You’re enjoying one of Northern California’s famed wine tours — travelling to sunny vineyards, sampling the finest pinot noir, dining on farm-to-table meals. But this jaunt entails a few extra stops: sanctioned visits to local cannabis farms, where you’re welcome to tour the fragrant marijuana plants and sample the latest Mendocino Kush in the on-site tasting rooms.

Excursions like this could be the result of the first-ever Wine and Weed Symposium, a business conference being held on August 3 in Santa Rosa, California. The symposium itself isn’t that remarkable; these days you can find every sort of cannabis-themed event, from marijuana business expos to job fairs to cannabis religious services. What is noteworthy is that this conference is being organized by the Wine Industry Network, a wine marketing and events company, and organizers say three-quarters of the sold-out event’s 400 registrants are from the wine industry, a business not necessarily known for its counterculture leanings. Wine Industry Network CEO George Christie says the marijuana industry is similarly excited about the endeavor. “When we talked to cannabis people, they were like, ‘I love wine. What can we do to help?’” says Christie. “I think the wine industry is going to find a very willing partner in the cannabis business.”

6 Cocktail Recipes

This Fourth of July, we hope you’re inspired to invite some friends over to your apartment for a holiday celebration. It’s a perfect time to try out that new grill or mix up some festive cocktails. From spritzers to shooters to coolers, here are some of our favorite Fourth of July cocktail recipes.

Download the printable Cocktail Recipes for an Epic Fourth of July here!

Star-Spangled Raspberry Spritzer

Made in a highball glass, the spritzer is cool and refreshing. The lime pairs oh so smoothly with the gin, adding a cooling bite to your cocktail. The fresh raspberries give the drink a sweetness and a vibrant red color that’s perfect for a star-spangled holiday.

• 1 ½ oz gin
• 1 oz simple syrup
• 1 oz fresh lime juice
• Seltzer
• Fresh raspberries
• Lime slice

• Muddle 2 raspberries at the bottom of the glass
• Add gin, simple syrup and lime juice
• Fill each glass with ice and top with seltzer
• Garnish with a raspberry and lime slice

Red, White and Blue Shooters

These tri-colored shooters are perfect for the Fourth of July. Unlike a red, white and blue jello shot, these shooters need no advance preparation. However, the key to getting three distinct color layers is a smooth, steady pour for each ingredient. If you pour too quickly, you’ll unfortunately end up with a purple shooter.

• 4 oz coconut rum
• 3 oz Kinky Blue liqueur
• 1 oz grenadine

• Add grenadine to the bottom of the glass
• Slowly add Kinky Blue so it forms a layer
• Top by slowly adding coconut rum

Firecracker Margaritas

If you’re looking for something that will pop like a firecracker, these sizzling margaritas combine jalapeño, lime and honey. The recipe is an adaptation from a blended margarita recipe that was included in our Ultimate Guide to Summertime Drinks. If some of your guests aren’t too keen on a spicy cocktail, just cut back on the jalapeño to make a milder version.

Ingredients (Makes 2):

• 4 oz silver tequila
• ½ cup fresh-squeezed lime juice
• ½ of a large green jalapeño, sliced thin
• 2 oz honey
• 2 Tbsp sea salt
• 2 lime wedges for garnish

• Muddle jalapeño slices and lime juice
• Add tequila and honey, then stir to combine
• Rim each glass with salt by dipping the glass into the margarita mixture and then in a small dish of salt
• Fill each glass with ice and pour in margarita mixture
• Garnish with lime wedge

Blueberry Breeze Cooler

If you’re looking for a summer cocktail that’s easy to make and easy to drink, this Blueberry Breeze Cooler is the perfect combination of summertime flavors. Starting with refreshing lemonade, the addition of fresh mint, blueberries and vodka make this cocktail a delicious way to enjoy Independence Day.

• In a cocktail shaker, mix lemonade and blueberry vodka
• Strain into an ice-filled highball glass
• Top with a splash of club soda
• Garnish with a mint leaf and a toothpick skewered with blueberries

Lady Liberty

What better way to celebrate Lady Liberty than with a glass of spiked iced tea. Combining bourbon with peach schnapps, this Southern classic instantly evokes the feeling of old Southern front porches, even if you’re sitting on the balcony of your two-bedroom apartment in the city. It’s an easy cocktail to make, and the recipe can easily be scaled for one glass or an entire pitcher.

• 2 parts bourbon
• 1 part peach schnapps
• 3 parts sweetened iced tea
• Lemon to garnish

• Combine ingredients and pour into an ice-filled tall highball glass
• Garnish with a lemon slice

Watermelon Ginger Sparkler

Watermelon is a classic summertime flavor, and it pairs perfectly with the sharpness of ginger and the buzz of vodka. The key to this drink is picking the best watermelon. When choosing your melon, be sure to tap it and listen for that deep hollow thump so you know it will be ripe and juicy. And for a glimpse into what the insides of your melon might look like, check the store’s pre-cut fruit to make sure the cut watermelon looks red and juicy. It’s likely that chopped melon will be similar to the one you’re about to buy. Now mix up your ingredients and you’re set for a perfect Fourth of July with this tasty summer cocktail.

• 2 oz Grey Goose vodka
• 1 chunk watermelon
• 1 slice peeled ginger
• ½ oz simple syrup
• ½ oz fresh lime juice
• Ginger ale

• In a shaker, muddle watermelon, ginger and simple syrup
• Add vodka and lime juice, then fill with ice and shake
• Strain into an ice-filled glass
• Top with ginger ale and garnish with a tiny watermelon wedge

http://www.countryliving.com/food-drinks/recipes/a4552/raspberry-gin-rickey-recipe-clv0612/

http://www.jimbeam.com/en-us/bourbon-drinks/kentucky-sweet-tea

http://www.liquor.com/recipes/basil-watermelon-cooler/#gs.fzJQCN4

https://growingupgabel.com/red-white-and-blue-shot/

http://fedandfit.com/2015/05/28/fresh-lime-jalapeno-margarita/

http://www.annsentitledlife.com/wine-and-liquor/blueberry-breeze-cooler/

DFZ Radio Network

Farm to Table Cannabis ep. 4 w/ Tyrone Jones Medicated BBQ Sauce, Warren Bobrow The Cocktail Whisperer

Tales of the Cocktail® – July 18th to 23rd, 2017

A Moveable Feast: 4 Hearty Lessons from Food Book Fair

If the age-old phrase that “you are what you eat” manifests itself literally, I’d be one giant avocado rolling around the streets of New York City #deadsexy. All jokes aside, many of us don’t take the time out to recognize just how much food and the art of dining shape our collective identities, memories and social politics apart from the obvious physical implications food has on our waistlines. I got a quick reminder of just how significant each bite lends to food for thought when I accompanied the motley crew at Ace Hotel New York as they hosted this year’s Food Book Fair. Here are 4 hearty lessons I learned from foodies & bookworms alike:

1) “Come to the table with an empty stomach and leave with a full heart.”

Warren Bobrow aka “The Cocktail Whisper”

On opening night of the Food Book Fair, Warren Bobrow discussed his latest book, The Craft Cocktail Compendium, which encompasses a mixture of contemporary apothecary cocktails and silent nods to Robert Louis Stevenson. I later struck up a conversation with Warren about the power of authentic connections through food. Warren expressed that his favorite personal mantra is, “Come to the table with an empty stomach and leave with a full heart” because by doing so, one will, in a more disarming way, gain a better understanding and appreciation of others and the places they come from. Take a seat around the table so that everyone can share food, drinks and candid conversations about life and witness how much more enriched you feel afterwards.

#ramazzotti

Ein Ritual ist ein Ritual ist ein Ritual. #ramazzotti #kreisetour2017

Ti sposerò perché mi sai comprendere

e nessuno lo sa fare come te. Ti sposerò perché hai del carattere quando parli della vita insieme a me. e poi perché io so già che se litighiamo, io e te non stiamo mai più di un minuto col cuore arrabbiato.

ti sposerò perché per un tipo come me sembri fatta apposta❤🎶

With @ramazzotti_eros at the birthday party of his daughter Raffaela in #mykonos.

L'amore non ha limiti. Ma una gru si (come diavolo Han fatto ad arrivare su quel punto del ponte?) 😱😱😱😂😂😂😂 qualcuno sa dove si trova questa scritta ? 😁

MOST RECENT

Santo Diablo 🍸 Me invitaron a participar en la creación de la nueva carta de tragos del mejor lugar de #zapallar que se reinventa este verano, no te lo puedes perder. Deliciosos #cocteles para bailar sin parar. #bartendinglife #jackdanielshoney #ramazzotti #strawberries #sparklingwine #pepper #mixology #cocteleria #cocktailporn #cocteleriadeautor #newcocktail

Sta passando novembre - Eros Ramazzotti

Album : Calma Apparente

1st of september and weekend have to equal a Nice cold cocktail:

The nine - o - six:

2 CL fresh lime juice

Strain over crushed ice

When you’re a rotten #fruitcake, the taste of citrus beginning to decay in your mouth is not unappealing. The Angel’s Decay is a #manhattanwithinterest with an up-front orange flavor that ends with a vague hint of death. Cheers to your black soul. #cocktailsofinstagram #mixology #craftcocktails

AWSOME FRIENDS - AWSOME NIGHT

☺💓🤳Una Settimana Fà Esatta Conobbi Finalmente Anche @biagioantonacci Invece @ramazzotti_eros Nel 2015❤🔝🎶 Ho Avuto La Fortuna Di Conoscere Entrambi E Siete Molto Simpatici, Disponibili Ed Umili☺ Siete Fantastici Sia Sopra e Giù Dal Palco🎤🎶 E La Vostra Amicizia È Bellissima😊 . Ed È Una Cosa Bella Ed Emozionante Quando Mi Riconoscete Da Vicino😄😄 Ora Non So Quando Ci Rivedremo. Spero Presto! Tanti Saluti Dalla Bella Napoli 💙 E W La Musica Italiana Che Fornisce Sempre Un Infinite Di Emozioni💓🎵🇮🇹🔝 #erosramazzotti #biagioantonacci #popolers #ildottoredellamore #emozioni #incontri #milano #biagio #eros #ramazzotti #antonacci #cantanti #vip #incontrivip #best #vivalamusicaitaliana #top #grandi #selfie #inmezzoalmondo #piubellacosa #iris #cosedellavita

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Mind Vs. Matter – Ramazotti Arancia

Similar to the gin trend here in Europe, the United States encountered an Amaro-trend the last few years. Not only is it en vogue for a bar to carry a whole shelf dedicated to this bitter liqueur, but there are also whole bars solely dedicated to Amaros! Now, I cannot tell if Ramazzotti here in Germany wants to pick up on this success, but nevertheless they are launching a limited edition each year. Luckily, I was able to try the new bottling which has Italian oranges as its predominant flavour.

Apart from the information that Italian oranges are added to the original Ramazzotti Amaro recipe and the ABV of 25 %, there is not much information on the ingredients or production of the Arancia. So, I guess I will just tell you some facts about the original Ramazzotti instead. The recipe was invented by Ausano Ramazzotti in 1815 in Milan and consists of 33 botanicals. Bitter oranges from Curacao, cardamom, star anise and sweet Sicilian oranges are supposed to be the most noticeable flavours in the mix. While most people here in Germany will enjoy their Ramazzotti neat or over ice as a digestive, I myself am a big fan of using it in cocktails. So, it should not come as a big surprise that I had something in stall for the new Ramazzotti Arancia, too!

One thing you cannot accuse the Ramazzotti Arancia of is not coming as advertised! Extremely simplified this Amaro tastes of two things and two things only: Ramazotti and oranges. Of course, there are some more aromas in this bitter liqueur and the herbal notes of the original make sure that the whole mix is adequately complex. Yet, the additional orange flavour is so powerful that even the potent herbal notes are pushed to the background. On the one hand, this makes this Amaro more accessible and more people will like it than the original, but on the other hand it also makes sipping it a bit predictable. Nevertheless, the Ramazzotti Arancia is an interesting addition to the portfolio, which inspired an idea for a new drink. I just took the fruity notes of the Arancia as an inspiration to create a tropical style of cocktail using rum and lemon grass. The base of the “Mind Vs. Matter” was a random discovery on Kindred Cocktails, the Bitter Elder.

2,25 cl Ramazzotti Arancia Amaro

¾ oz Ramazzotti Arancia Amaro

Garnish: Lemon Wheel – Piece Of Lemon Grass;

Song: L’Orange – Mind Vs Matter Feat. Homeboy Sandman

Before sipping the drink, you will get hit by a combination of lemon grass, fresh citrus notes and preserved orange aroma. This is mostly due to the garnish, but as mentioned before the Ramazzotti Arancia adds a powerful orange. Basically, it is the same thing when taking the first sip. The Arancia dominates the palate with additional rum notes, a balanced acidity and some delicate lemon grass flavour. Although, there is more sugar in this than in a normal sour recipe the cocktail comes off quite dry. I guess this is partially due to the herbs from the Ramazzotti and partially due to the lemon grass. Nevertheless, this just seems like the perfect drink to enjoy during this changeable April when you are actually wishing for Summer! So, I guess the Ramazzotti does exactly what it is intended to do: It makes you miss Summer and the warmth of the sun!

Category: Interviews

Me on Groovy

Monday please join me on Groovy Podcast, Monday November 20, 2017!

Time to be announced!

Cherry Popper

“I’ve found that the deep cherry notes of both Luxardo and Heering are a great complement and substitute for almond, allspice and passion fruit syrups.” Warren Bobrow, author of books such as Apothecary Cocktails: Restorative Drinks from Yesterday and Today, also points to the sweet nature of tiki cocktails as working in cherry liqueur’s favour. “I’m from the mindset of dry, and sometimes over proof rum over sweet, caramel coloured and heavily sugared rum in a tiki drink,” he says. “It’s the sweet stuff that is so memorable the next morning.” So he layers cherry flavours at the bottom of the glass and serves it with a straw for guests to “pull the sweet liqueur up from the bottom through the drier elements of the rum”.

Corgi Spirits: A Burst of London Dry Gin, from NJ

A most venerable beast, the favorite dog of the Queen of England, the Corgi Dog– agile, able, agreeable and friendly. To understand the breed, one must have an open mind because the Corgi Dog is a fast learner- but extremely independence minded. The same holds true for the pragmatic, friendly and highly ambitious owner of the new Corgi distillery located in an ‘up and coming’ section of Jersey City. If you’re coming from out of town, you’ll have to go way off the beaten path. Once there, you’ll find what appears to be a movie studio from the 1920′s. Painted an extremely dark color- the warehouse/distillery calls out to the adventurous, thirsty drinker in the midst of utter urban decay. The new Light Rail line, located beside the distillery is slowly bringing the thirsty and the curious out to the far reaches of the known universe. You might find it may be easier to take a car service out here. The turf is still highly industrialized and there aren’t a whole lot of sidewalks or casual walkers around these parts.

Growing Wild

Cannador CEO Zane Witzel is producing a mini docu-series that showcases cultivators and culture in recreationally legal states across America called Growing Wild. The first episode focuses on the Portland weed scene and features several notable cannabis industry professionals.

Here’s a private link to Growing Wild Episode 01: Growing Wild

A RUM FOR EVERY PALATE

Around much of Pan America, rum offers a taste of place and a mini-history lesson in every sip. As U.S.-based rum expert and judge Warren Bobrow says, “There is a rum for every island, for every meal, and every dish. Rum is incredibly versatile: it speaks to Cognac and brandy lovers.” There’s infinitely more to explore than “the captain.” Here are some of the must-tries, should you be so lucky!

10 Questions with Warren Bobrow

Happy International Talk Like a Pirate Day! To celebrate we’ve got a special interview with author and “Cocktail Whisperer” Warren Bobrow all about rum!

1. How did you get involved with the world of cocktails and spirits?

Originally I trained to be a chef- This was back in the mid-1980’S- before recorded time really. I owned and founded a fresh pasta biz down In Charleston, SC- I lost it in Hurricane Hugo in 1989. I had bartended a few times while working as a cook- And it seemed like a good job for someone like myself who has the ‘Gift of Gab’… Fast forward past a 20-year career in banking- Back to my 50th birthday- when I went over to the Ryland Inn, located in NJ- and asked for a job as a bartender. Chris James, the Bar Manager told me he didn’t need a bartender, but he did need a bar back (not a glamorous job) and I was hired. But I had been writing about spirits, wine and food for a couple years- but I really had no idea just how hard it was! Physical Labor! Long Hours! Not Pretty! I held on for a year- and built my chops. How many cocktail writers do you know who worked as a bartender? Very few- and fewer still started at the bottom and worked their way up.

Jersey Spirits Distilling Company: Real Craft Spirits from NEW Jersey

I’ve always admired the craft spirits entrepreneur. The person who does something with his or her hands that doesn’t involve pushing a pencil across a desk for their entire career. Distilling is one of those fine arts. It’s possible to be a great distiller but to lose focus on the art of business. A micro-distiller must be more than just a distiller- they must be focused on sales, marketing, science, art, customer service and of course, just putting the time in doing what they love.

Jersey Spirits Distilling Company, located in typically “Jersey-style” commercial office park set just a few miles from thundering routes 46 and 80. They are hand distilling tasty, award winning spirits one drop at a time. Founded in 2005 by a tight group of passionate Jersey residents, this Jersey-centric distillery may not be on everybody’s radar just yet. But don’t let that stop you from discovering something that is quite delicious and surprisingly well made. From the gleaming tasting room with a little history of distilling in New Jersey on the walls to the tenaciously designed distillery, this is an extremely impressive operation. They are a distillery mind you, their license says that no food is prepared here aside from some Pepperidge Farm Goldfish crackers-a cheese driven compliment to their communicative spirits.

Cedar Ridge Distilling: Whiskey

It’s Iowa and Corn Means Craft — Cedar Ridge Distilling: Whiskey

Grandpa Melvin’s Hands (Leica M8)

It takes more than great ingredients to make craft whiskey. It takes patience and time, that is for certain. But most importantly, after all the bills are paid- whiskey takes great passion. You cannot make quality whiskey in mere hours, although some manipulators of spirits say that they can. I unequivocally disagree and believe that craft spirits take on their own unique personalities according to the particular desire of the distiller. The production of craft spirits takes years to develop their own deeply textured flavors.

There is that little thing that they call the Angel’s Share. That’s the stuff that you cannot sell, because it has evaporated. Not generally a fine place to be if you are in the business of bottling expensive craft whiskey- or any craft spirit for that matter. Each drop costs something and it’s a shame when it evaporates to only be enjoyed by the: ‘Angels!’ Depending on many variables, this Angel’s Share can be pretty expensive or just about right.

Farm to Table Cannabis

Farm to Table Cannabis

Episode 4 with Tyrone Jones Medicated BBQ Sauce,

Warren Bobrow The Cocktail Whisperer

A Successful Tale

We’re back from Tales of the Cocktail and we wanted to share with you photos from the event. Enjoy!

‘Meet the Distillers Happy Hour’ With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.

All in all, the event was a great success!

“Meet the Distillers Happy Hour”

With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.

On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.