Antonius wrote:-- but one of the baby flowers has dried out and died recently, hence my worry.

I am not an artichoke expert, but I seem to remember when I lived on the Monterey pennisula, the farms in Castroville would harvest artichokes several times a year. I think the plants bloom continously throughout the growing season. I remember seeing plants with buds in various stages of maturity. They always left some buds to go to seed. Those would develop purple flowers like giant thistles. It was quite pretty. It was my understanding that Monterey Pennisula is perfect for artichokes because they like the foggy cool summers and temperate winters (not exactly Chicago weather). Is that one of the new frost resistant varieties?

I always wondered what was going through the head of the guy who first looked at one of those plants, and said I'll bet that would be good if I dipped the bracts in butter and scraped their insides with my teeth.

Geo wrote:Here, as promised a while back, is a shot of the Cynar bitter pop available here in Montreal:



Given what it says on the label, maybe only the flavors come from Cynar, but the pop is produced here in Canada. Whatever, it's sure good!

Geo

Geo,

My apologies for taking so long to report back on this, especially since you were so kind as to take the trouble to send me a bottle of the Canadian Cynar soft drink. Only lately, after some major changes in my computational equipment, have I started again posting pictures and so, here is mine of the Cynar:



You are right: it is quite delicious! Both Amata and I enjoyed it very much and it would be swell were it available south of the border.

With regard to overall flavour, it reminds me quite a bit of Chinotto, though a little less bitter and a little more sweet, but still in the bitter and not too sweet range that Italian soft drinks typically are.

Again, many many (belated) thanks for the bottle and for letting us all know about this drink.

A

Antonius, I'm so pleased that you and the Divine Mz. A got a chance to taste this most excellent Canadian beverage, and that you liked it. It's odd that one or another of the major Italian-focussed importers in, say, St. Louis or Pittsburgh, hasn't gotten wind of this stuff, and brought it in. It's cheap enough, tasty enough, and readily available.

Geo

To bring us a little more closely in line with the original bitters focus of this thread, I have a question about the German/Austrian versions. I know little about bitters other than what I've gleaned from this thread. However, during a recent trip to Salzburg, I had a long and fascinating chat with a gentleman at a liquor store who sent me home with--among other wonderful treasures--a bottle of Hausmischung (house special mixture) "Kräuterbitter." It's listed at 38% alcohol. Would this fall into the more medicinal category or should it be enjoyed as generally prescribed for the other Italian bitters that accounted for most of that discussion?

GB--

You can't tell entirely except by taste. But my first impulse would be to say that what you've got are "Magenbitters", things designed to sooth the tummy, in the strictly German sense. I'd bet that the flavor is very very heavy and strong. Maybe even a bit like Jaegermeister.

Throw it in the freezer, and a tiny flute-glass as well. Pour a bit in an hour or so, knock it back, let the taste dwell.

You're quite lucky! Many German/Austrian places make their own schnapps or bitters, but they're usually only available to locals. That you got a bottle to take home indicates a certain high level of Gemutlicheit, resonance perhaps, with the Innhaber/Gastgeber.

Geo

GB,

Yes, as Geo says, that sounds like stomach elixir of the Underberg sort. Good stuff, no matter how your stomach feels!

A

Lately, bedtime reading for me has been Fergus Henderson’s landmark The Whole Beast (I dream of spleen), and on the last page of the book there’s a short recipe for something that, surprisingly, does not contain guts or brain tissue. Titled “The Miracle” and billed as “a cure for any self-indulgence,” it’s two parts Fernet Branca and one part crème de menthe with ice.

Back from a multi-course dinner, I whipped up one of these après gastro-orgy potions, and it was…medicinal but good. The crème de menthe seems to smooth out the sharp green herbal blast of the Italian liquor, perhaps adding a touch of sweetness to a very minty beverage. The Wife usually turns up her nose at straight Fernet Branca, but she actually had two sips of this mixture…before she turned up her nose.

Saw a bottle of Montenegro Amaro at Binny's yesterday, so gave it a shot.



Nice...but not Ramizzotti. Not much herbacious depth, and an almost sweet tone in the background, so it's not a bad "starter bitter," but for those of us who like this stuff, it feels like bitters on training wheels, way dialed back, and with none of the intensity I prefer in an after-dinner digestive.

MLS wrote:...My favorite amaro is Amaro Nonino which I first had at Vinci and have not seen at retail.

I was at the Downers Grove Sam's Liquours on Thursday and they had this. I believe it was in a gray box. You can also order from the web site. On the web site, there is a note about "only 3 days left until 10% off sitewide" so either an online sale is about to start or end (couldn't tell which).

I've never tried bitters before but these posts really intrigued me. (I wasn't even aware of this entire class of drinks since my family drinks sherry or single malt scotch after dinner.) After reading this thread, I picked up a bottle of Fernet Branca. After a few sips I did enjoy it, but I can only take a very small amount. Are there other bitters that are a little more "drinkable", or are they all this medicinal? (I was looking for Ramazotti, which is on the web site but I didn't see in the store. That sounded from the descriptions like it might be a little easier going for a neophyte.)

My husband's family is Austrian. I tried to interest him in the Fernet Branca, but apparently when he was growing up they had some German bitters in the back of the liquor cabinet and he does not have good memories of the taste....

grits wrote:I've never tried bitters before but these posts really intrigued me. (I wasn't even aware of this entire class of drinks since my family drinks sherry or single malt scotch after dinner.) After reading this thread, I picked up a bottle of Fernet Branca. After a few sips I did enjoy it, but I can only take a very small amount. Are there other bitters that are a little more "drinkable", or are they all this medicinal? (I was looking for Ramazotti, which is on the web site but I didn't see in the store. That sounded from the descriptions like it might be a little easier going for a neophyte.)

Ramazzotti is (and I think you will find general agreement on this) much less challenging than Fernet Branca, which delivers a much deeper, herbacious blast. The Wife cannot drink it, though she will have a little Ramazzotti now and again. I think both have their place, but my preference is for Ramazzotti as well (usually on the shelf at Binny's).

Hammond

David Hammond wrote:

grits wrote:Fernet Branca...are there other bitters that are a little more "drinkable", or are they all this medicinal?

Ramazzotti is (and I think you will find general agreement on this) much less challenging than Fernet Branca, which delivers a much deeper, herbacious blast.

Great. I'm going to stop by Sam's a second time and see if I can find the Ramazzotti. If not, I'll order from the website. I'll report back once I try it. Thanks again everyone....

I've really enjoyed the Amaro Nonino which is a blend of bitters and Ue (grappa). It doesn't get much better than that (and Nonino is a very good grappa producer). Here's a description from the Sam's web site:

An ancient Nonino recipe produced by infusing alpine herbs with Ùe aged for 5 years in oak barrels. Amber with deep red hues. Extraordinary fragrance of mountain herbs. Considered a "bitter" with hints of spice, licorice, and herb.

It's much gentler than it sounds and a good value at about $28.

grits wrote:

David Hammond wrote:

grits wrote:Fernet Branca...are there other bitters that are a little more "drinkable", or are they all this medicinal?

Ramazzotti is (and I think you will find general agreement on this) much less challenging than Fernet Branca, which delivers a much deeper, herbacious blast.

Great. I'm going to stop by Sam's a second time and see if I can find the Ramazzotti. If not, I'll order from the website. I'll report back once I try it. Thanks again everyone....

Sorry for the long time getting back but life events intervened. I did buy the Amaro Nonino (could not find the Ramazzotti at Sam's) and honestly, was a bit underwhelmed. It reminded me a bit of Drambuie, which I like, but if I wanted that taste I would drink Drambuie. In the end I prefer the Fernet Branca because it is soooo different. My husband loves the Amaro Nonino though so thanks for the tip.

I've found the Fernet Branca to be just the trick for an upset stomach. It really does seem to help the digestion. I can't drink very much of it at once but after some perseverence I have acquired the taste!

A year later I'd just like to say I have no idea why I thought Amaro Nonino tasted like Drambuie. (I like them both.) We finished the Amaro Nonino so I'm going to try the Ramazotti next. I'm really enjoying learning more about amari.

Back in the day I would have just bought a bottle of both...

It appears that my bitters education is moving rather slowly. Finallly picked up a bottle of Ramazzotti last night (at Binny's in Downers Grove) and tried it. It's got that herby/medicinal taste but is so well-balanced. This will have to be in the permanent stock now at home.

Also, I'm pretty sure I saw that Cynar pop at Fresh Farms on Touhy. If anyone would like me to check, just let me know.

Has anyone seen the Luxardo Amaro in the Chicagoland area? Not even Drinks over Dearborn stocks it. I need to to make a Speaking In Tongues.

I learned something new today: amaro furniture! Fans of Ramazzotti, this stool by Studio Simon (Italy c. 1970) is up for auction at Wright on July 10th. The estimate is $1,000-$1,500.

Last night, my Mapuche friend and I enjoyed "Patton."



When I travel, I like to pick up local bitters (like this one from Pucon, Chile). Given the local herbs they contain, bitters can be a unique expression of the terroir. This aperitif/digestive was lighter than many bitters I've had, with gentle flavors of vanilla and cinammon.

I picked up some Ramazzotti Amaro today, mostly on the suggestion of this thread. I like it, though I've always liked other bitter things. It is almost a bit too sweet. Unfortunately, for my wallet, this means I need to explore other bitters...

jblth wrote:I picked up some Ramazzotti Amaro today, mostly on the suggestion of this thread. I like it, though I've always liked other bitter things. It is almost a bit too sweet. Unfortunately, for my wallet, this means I need to explore other bitters...

I suggest seasoning (liberally!) with orange bitters. My current Fall sipping drink is 1 oz Ramazzotti, 1 oz orange bitters; neat I may or may not be a bit... um... special.

For adventures in the opposite direction, Ramazzotti and soda bears a remarkable resemblance to chinotto. (My discovery of this explained my immediate affinity for Ramazzotti, having grown up loving chinotto.)

And in epically late response news:

David Hammond wrote:two parts Fernet Branca and one part crème de menthe with ice. [...] The Wife usually turns up her nose at straight Fernet Branca, but she actually had two sips of this mixture…before she turned up her nose.

The (much girlier) sister to Fernet Branca is Branca Menta. It may appeal either on its own or in some mixture with Fernet. Damon Boelte at Prime Meats in Brooklyn has a take on a dark and stormy that goes something like Fernet, Menta, ginger beer.

retzie wrote:I suggest seasoning (liberally!) with orange bitters. My current Fall sipping drink is 1 oz Ramazzotti, 1 oz orange bitters; neat I may or may not be a bit... um... special.

Oooh. I like this idea--shoulda figured it out myself but, in typical fashion, didn't. A great idea and one that bears testing this very day. Thanks!

Had a bartender at Guildhall give me a taste of Amaro (Amaro Nonino, I believe). What an excellent after dinner drink.
They do not actually serve it, but use it as a mixer in certain cocktails. Like a smooth cognac with herbiness.