L'Italo-Americano

THURSDAY, AUGUST 24 2023 www.italoamericano.org 30 L'Italo-Americano a l l y p o u r e d i n s m a l l stemmed glasses, about two ounces at a time. Never fill the glass to the top, only two- thirds of the way. D e p e n d i n g o n w h i c h l i q u e u r , s o m e a r e s e r v e d chilled, others at room tem- p e r a t u r e . S w a l l o w t h e m slowly with sips, not gulped like shots. Following is a par- tial guide to Italian liqueurs found in restaurants, bars, retail outlets, and private homes. Let's start with the aperitivi: Aperitivi APEROL – With an alco- hol content of only 11 per- cent, this reddish-orange spirit is one of the group's mildest. Made with bitter orange, rhubarb, and cin- chona bark, it tastes like bit- tersweet Campari. BELLINI – Introduced in the 1940s at Harry's Bar in Venice, this widely known cocktail combines peach pulp and sparkling Prosecco. It is usually served in a Cham- p a g n e g l a s s , i m p a r t i n g a peachy pungency. CAMPARI – This is the trademark name for a bitter- sweet beverage dating back to the 1860s. It is red in color and assembled with herbs, quinine bark, and orange peel. CYNAR – Introduced in Italy in 1952, this dark, com- plex libation emerges from blending 13 herbs, plants, and artichokes. The bitter- s w e e t f l a v o r h a s e a r t h y , herbal notes with a nutty caramel finish. DISARONNO – This was named Amaretto di Saronno before adopting the title Dis- arononno Originale for mar- keting reasons. Introduced in 1 5 2 5 , t h e a m b e r - c o l o r e d drink consists of apricot oil, burnt sugar, and 17 herbs and fruit. It can be served straight up, on the rocks, or mixed in a cocktail. NEGRONI – In Italy, this i s r e g a r d e d a s a n o n n o (grandpa) drink. But it has become hip with the younger generation, who embrace its trifecta of gin, sweet ver- m o u t h , a n d C a m p a r i . Though basically an aperiti- vo, it can be sipped any time of day. PROSECCO – It lacks the distinction of fine wine and elitism of Champagne, but is popular as a carefree, inex- pensive sparkler. Originating i n n o r t h e r n I t a l y , i t i s processed from its namesake grape and balances citrus and floral expressions. It is quite popular for holiday and celebratory occasions. V E R M O U T H – T h i s alliance of various wines is fortified with herbs, spices, fruit, seeds, roots, flowers, and bark in what sounds like a herbal train wreck. With distinct flavors of sweet and dry, it appeared in China centuries ago as a propri- etary medicine for intestinal disorders. ZUCCA – Labeled with the Italian word for "squash," this relatively light drink is 30 percent alcohol. Flavor is derived from zest, cardamom seeds, and therapeutic herbs that render it delicate and bittersweet. Digestivi ABSINTHE – Originating in Switzerland in the late 18th century, this anise-fla- vored drink is assembled with botanicals like green anise, fennel, and assorted herbs. Classified as a high- octane spirit, it packs up to 148-proof alcohol. AMARETTO – The Italian translation of "little bitter," this almond-flavored liqueur has a base of apricot pits and almonds. It can be mixed in cocktails or coffee. AMARO – Golden in color a n d a d o p t i n g t h e I t a l i a n term for "bitter," it comes together with brandy forti- fied with distilled grapes, oranges, and herbs. The taste h a s b e e n w h i m s i c a l l y described as that of cough syrup. ANISETTE – This anise- flavored potion is colorless and made with licorice, root extracts, and aniseed. It is frequently found in cookie recipes. BISCOTTI – Originating in northern Italy and intro- d u c e d i n t h e U S a r o u n d 2006, this newcomer is mar- keted as "liquid cannoli." Fla- vors include nuts, citrus, c a r a m e l , f e n n e l a n d , o f course, cookies. FERNET – This classic Italian bitter emerges from a mélange of herbs and spices. With its dark brown profile, it is traced back to a 150- year-old family recipe. FRANGELICO – Recog- nized by a trademark bottle s h a p e d l i k e a m o n k , i t i s named after a friar and made its debut in the 17th century. It blends toasted hazelnuts w i t h v a n i l l a , c o c o a , a n d berries, and is often used to spike coffee. GALLIANO – Identified by a vivid yellow tint and tall, slender bottle, it is created from herbs and spices like anise, vanilla, and licorice. It is named after Italian war hero Maggiore Giuseppe Gal- liano. G R A P P A – O n c e p e r - ceived as a rugged 90-proof potion to keep farmers and outdoorsmen warm during w i n t e r , t h i s " p o o r m a n ' s brandy" is no longer your grandpa's grappa. It has been updated into a milder drink for people of all ages. There's a museum dedicated to it in t h e t o w n o f B a s s a n o d e l Grappa in the Veneto region. LIMONCELLO – The old cliché "When life gives you lemons, you make lemonade" is Italianized with "When Italy gives you lemons, you make Limoncello." Made by steeping lemon rind in alco- hol and sugary syrup, this chic elixir originated from t h e l u s h l e m o n g r o v e s o f Italy's Amalfi Coast. M A R A S C H I N O – F l a - vored with cherry pits, it has a perfect balance of sweet and sour. It is frequently used to saturate ice cream a n d t o a u g m e n t o t h e r desserts with a tart cherry essence. MIRTO – Oranges from the island of Sardinia are what gives this libation its c h a r a c t e r . W i t h i t s s w e e t herbal taste and hints of gin a n d F e r n e t , i t i s u s u a l l y served chilled. NUCINO – Originating in I t a l y ' s E m i l i a - R o m a g n a region, this murky brown cordial derives its nutty tone from green walnuts steeped in alcohol and reinforced with cloves, cinnamon, vanil- la beans, and lemon zest. SAMBUCA – Elderberry, licorice, and anise are key components of this drink commonly served with three coffee beans floating on top to represent health, happi- ness, and prosperity. The clear liquid is often used to spike coffee. S T R E G A – T h e n a m e translates into "witch," con- sidered appropriate due to its complexity of more than 70 herbs. It is said to contain such exotic elements as Cey- lon cinnamon, Florentine iris, and Jamaican peppers. Campari is a very popular drink made with herbs and fruit, created in 1860. It is used in famous aperitivi like Negroni (Photo: Vikaabdullina/Dreamstime) Liqueurs essentially are alcoholic fluids formulated with a fusion of mostly natural ingredients that endow various flavors and alcohol levels Continued form page 28 LIFESTYLE FASHION FOOD ARTS ADVICE

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