Following through on an earlier threat, today I started to make two out of the four amaro recipes from Brad Thomas Parsons' Amaro.
Disclaimer
Now here's the slightly awkward part. I believe in sharing information, but these recipes are not mine to share, so I don't feel comfortable writ...
5 days into my Solera Amaro Project, I have finished drinking my first small bottle, which I am calling fill #1. (I would have finished it 4 days ago, but I thought I should try at least a bit of self control.) It is now time to transfer half of the large bottle, which currently contains fill #2...
Anecdote #1
Sometimes, for a lark, I like to mix equal portions of every amaro in the house with soda. The results are always different, but always interesting and surprisingly well balanced.
Anecdote #2
Amor y Amargo in New York (one of the city's few redeeming features) makes a delicious 8...
Yesterday, after finishing off my first bottle, it was time to make a new batch of red wine-based vermouth. While I did like the first batch, there were a few major changes in order. First, as the title suggests, I realized that the last batch really wasn't vermouth. I decided to embrace that f...
After my successful experiment last week, today I made a full batch of Amer DeHainaut sweetened with honey instead of sugar.
