Negroni

We all know how I normally feel about gin. I usually can't stand it because it smells and tastes like Brian Dennehy. What I hate more than that is Campari which smells and tastes like Jimmy Kimmel's taint. But combined, with some sweet vermouth, it makes my taste buds dance.

So, the Negroni was invented by Count Camillo Negroni in Florence, Italy. He asked him to strengthen is favorite cocktail, the Americano, but using Campari instead of soda water. The bartender, Fosco Scarselli, then added an orange wedge as the garnish as opposed to a lemon wedge to signify that the drink was different. With the success of the cocktail, the Negroni family founded Negroni Distillerie and produced a ready-to-drink version known as Antico Negroni 1919.

It's traditionally drank as an aperitif to get the meal going and your taste buds working and digestion system going. It's also a perfect cocktail for sitting in a cafe in the summer and enjoying some appetizers. It can be served on the rocks or up in a martini glass and I feel it's best garnished with an orange twist as opposed to the wedge.

"The bitters are excellent for your liver, the gin is bad for you. They balance eachother."

-Orson Welles

Bols Genever

Every now and then, a new spirit is born that comes in and shakes up the bar scene. The one that I'm becoming more and more intrigued by is Genever. And more specifically, Bols Genever.

Genver is in a league of it's own when it comes to spirits. It's been protected as of 2008. Think of the French AOC with wine. Genever can only be made in Holland and a few nearby areas from high quality ingredients.

In the 1800's, the import of genever was 6x bigger than gin and most cocktails that are mixed with gin were originally mixed with genever.

Bols Genever is distilled from a whiskey-esque triple grain made from corn, wheat, and rye which the Dutch call "maltwine." It's then carefully mixed with juniper-berry distillate and brought to 42% alcohol which was carefully chosen so that it had the perfect aroma and mouthfeel. They've been distilling genever since 1664 at Bols and the recipe was finally perfected in 1820.

The taste of the genever is bold, complex, and powerful. By itself, it's honestly not very pleasant. It has the flavor of a malty gin and the mouthfeel of a malty whiskey. The best way to do it is to mix it with a gin cocktail. It adds a new depth of flavor. I personally like it in a Negroni or a Tom Collins.

There are only a few bars in NYC that carry it, but if you find it there or at the liquor store, DEFINITELY give it a try.

Three Philosophers

Until I started working at my current restaurant, I had a very pedestrian taste for beer. This place is starting to open my eyes up to a world where I can look at a fine beer like a fine wine. My most recent indulgence was from the Ommegang Brewery in New York: Three Philosophers.

Three Philosophers is an Abbey ale crafted in the style of the Belgian monks. In the Trappist style, the ales are classified from Single, Dubbel, Trippel, and Quadrupel. This beer is a Quadrupel meaning it has the highest alcohol content and the darkest hue. It's full bodied with a rich malty palate. What distinguishes this beer from the rest is that there is 2% cherry lambic which gives it a sweet cherry afternote on the finish.

Appearance: Deep dark cherry color with a gorgeous cotton-like head.

Smell: Ripe cherries, some chocolate, caramel, and clove.

Taste: Fruity hops, not bitter at all. malty at the start with a sweet finish. Cherry definitely lingers in the aftertaste.

Mouthfeel: Coats your tongue and lingers. Creamy and definitely full bodied. Carbonation dances perfectly around your palate.

Drinkability: Very. Something to enjoy with sharp cheeses, dessert, or by itself on a cool evening.

The ABV is 9.8% so drink slowly so you don't get wasted too fast, although the body will definitely help you drink slowly. Definitely something to enjoy before the weather warms up too much. Don't feel like it's a great summer beer.

Bottoms up.