An amari cocktail for the holidays

L

Levi Dalton

Levi Dalton
For those looking for a recipe to soothe the winter chill, I might suggest a cocktail I have become fond of:

Tom & Giuseppe
Tom & Jerry go to Italia!

The following recipe makes two four ounce servings.

mix separately first, then added to already combined liquor mixture:
1/3 cup granulated white sugar
tea spoon ground cinnamon
tea spoon ground allspice
1/3 tea spoon ground clove

liquor mixture:
4 oz. Bombardino Egg Liqueur G. Bertagnolli (Trentino)
1 oz. The Scarlet Ibis Rum (Trinidad)
1 oz. Amaro del Capo Caffo (Calabria)
1/8 oz. Solerno Blood Orange liqueur (Sicilia)

Mix powder into liquor mixture, pour into stainless steel cup for steaming, and add:

oz. whole milk

And steam (with the nozzle of an espresso machine, like you would the milk for a cappucino) the contents until quite warm. Then pour into coffee cup, garnish with a dash of ground nutmeg, and place the cup on a saucer. Serve.
 
Nicely played. I don't know why I haven't used Amaro for Tom and Jerry's yet. I've been making them with cream sherry and dark rum. I've been experimenting with Cointreau, Grand Marnier and Liquor 43 (a Spanish vanilla liqueur, similar to Galliano), too. Hot drinks have been expanding my flavor profiles, I know what they all taste like cold, but hot is a whole new world.

The use of Advocaat is interesting, too. I've been murdering myself beating yolks and whites separately.

Other ideas:
A dash of Anisette - I usually add a small amount of ground star anise (maybe 1/4 tsp here).
Maple syrup instead of white sugar
Zirbenz Stone Pine Liqueur (what does this stuff taste like hot?)

Aside:
I made a Kaikan Fizz last night - pleasant, clean, spruces up the gins aromatics. Nice for when I don't have any Orange Flower Water or egg whites handy.
 
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