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Strega


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#31 Journey

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Posted 04 November 2007 - 01:03 PM

I love Strega as well and i love this drink that i made with it, although i am still in search of a name for it. any ideas?

1/2 oz strega
2 oz Santa teresa Solera rum
dash oj bitters
burnt orange peel

#32 eje

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Posted 04 November 2007 - 09:50 PM

After plying my wife with a "Last Word" last night, I experimented a bit with a Strega variation.

It still needs some work; but, it wasn't bad.

3/4 oz Lime; generous 3/4 oz No. 209 Gin; scant 3/4 oz Strega; scant 3/4 oz Monin Orgeat; shake and strain into cocktail glass.

I don't quite know why I felt drawn to the Orgeat instead of Maraschino. Maybe sheer perversity, or perhaps due to recent discussionhere.

In any case, it definitely gave the cocktail more body, which we weren't quite sure about. It seems like the dry finish of the Last Word is what gives it a lot of its "more-ish" charm, despite being 1/2 half fairly sweet liqueur.

I think next time, 3/4 oz Lime; 1 oz Gin; 1/2 oz Strega; 1/2 oz Orgeat.
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#33 KatieLoeb

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Posted 04 November 2007 - 10:56 PM

*I'm Here! I'm Here!* (Dr. Suess reference for Horton Hears a Who fans) :biggrin:

Strega makes an interesting substitution for Chartreuse if one is short. Not exactly the same, by any means, but will certainly stand in and make a quite potable cocktail in an emergency situation.

I bet that Strega is delicious with an espresso. I shall have to try that soon. I feel that I should be listening to opera whilst drinking it though, for atmosphere and proper staging. :rolleyes:

Edited by KatieLoeb, 04 November 2007 - 11:02 PM.

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#34 eje

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Posted 07 November 2007 - 07:53 PM

Eric Felten's cocktail column in Saturday's Wall Street Journal featured Strega, including a recipe for a Wicked Witch: 1 oz. Strega, 1 oz. Averna amara, 1 oz. unfiltered apple cider, shaken w/ice and strained.

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Uh, um, interesting?

Way too sweet for me, though.

Hadn't tried Averna Amaro before and picked it up for this. Sweet, raisiney and not very bitter.

1/2 oz Strega, 1/2 oz Averna Amaro, 1 oz Clear Creek Apple Brandy, 1 oz apple cider, and a couple dashes angostura bitters. Whew! Much better. Apple pie in a glass? Cold mulled cider? Drinkable, anyway.
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#35 Journey

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Posted 14 November 2007 - 01:16 AM

I haven't come up with something new and interesting to do with Strega since this topic was active, but your post prompted me to try.  Thanks!  (Where's Katie Loeb?  :smile: )

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I like to use strega in drinks that call for Chartreusse, (especially yellow). One drink that i like a lot, (i call it La Chavista) is:Strega, Santa Teresa Solera rum, orange bitters and burn orange peel. another great drink with Strega in it is: Strega, orgeat syrup (homemade, not the commercial crap) orange juice, lime juice and white rum, it is delicious.

#36 Berlioni

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Posted 23 November 2007 - 03:46 AM

Strega is an excelent Liquor. It starts somewhere near Galliano, but develops complexity further than Bénédictine twoards Chartreuse; being less herbal spicey but slightly sweeter with hints of liquorice and gentian (?!)

I wonder, why Strega hasen't found its way into Vintage Recipe Books. As Katie Loeb mentioned, it works quite well with Espresso. Four sugestions:

"Papageno"
5 cl Mozart White Chocolate
1,5 cl Liquore Strega
1-2 cl Wray & Nephew White Overproof

Shaken & Strained into chilled Cocktail Glass. Named after the baritone in the "Magic Flute"

"Sarasto"
5 cl Cognac
1,5 cl Strega
dash Sugar
2-4 cl Espresso

Shaken & Strained into chilled Cocktailglass. The Bass of the above Opera.

"Witches Brew"
6 cl Hendrick's Gin or Saffron Gin
0,7 cl Liquore Strega
dash Luxardo Maraschino
dashes TBT Aromatic Bitters

Build slowly in an Old Fashioned Glass over Ice Cubes. Generous Mandarine or Orange Twist. A Variation on the (Old Fashioned) Gin Cocktail. Named in recognition for Miles Davis' "Bitches Brew"

"Saffron Gimlet"
6 cl Saffron Gin
1,5 cl Rose's Lime Cordial
0,7 cl Liquore Strega
3 drops fresh Lime

Strired & Strained into chilled Cocktail Glass.

Enjoy.

Edited by Berlioni, 23 November 2007 - 04:09 AM.

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#37 Chris Amirault

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Posted 06 October 2010 - 07:19 PM

Bought my first bottle of Strega today, and I'm intrigued. Seems like a wildly under-utilized ingredient with a lot of potential. First attempt:

2 oz Plymouth gin
3/4 oz Strega
1/4 oz Fernet Branca
2 dashes Boker's bitters

Stir; strain; no garnish, though a lemon twist might be nice.

Needs a name.
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#38 LoneSavant

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Posted 08 October 2010 - 08:04 AM

I find Strega mixes really well with tequila- I make a Strega-Tequila sour at my bar, smoothed out with a little lavender syrup, that's really quite nice!
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#39 Mayur

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Posted 08 October 2010 - 08:32 AM

Strega is a great addition to a margarita (or really any Daisy variant) as well. It's a great substitute for yellow chartreuse in drinks like D&Co's Wicked Kiss, and a ton cheaper.
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#40 evo-lution

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Posted 08 October 2010 - 02:54 PM

Bought my first bottle of Strega today, and I'm intrigued. Seems like a wildly under-utilized ingredient with a lot of potential. First attempt:

2 oz Plymouth gin
3/4 oz Strega
1/4 oz Fernet Branca
2 dashes Boker's bitters

Stir; strain; no garnish, though a lemon twist might be nice.

Needs a name.


Sounds intriguing, must give this a bash and have a think about a name for you.

I recently created the following drink;

Ernst Happel

25ml London Dry Gin
25ml Strega
12.5ml The Bitter Truth Apricot Brandy
12.5ml Kirsch Eau de Vie
25ml Fresh lemon juice
2 Dashes Regan’s Orange Bitters

Method: Add all ingredients to a mixing glass fill with cubed ice and shake hard for ten seconds. Fine strain
Glass: Vintage cocktail
Garnish: N/A
Ice: N/A

The name has a great back story to it...
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#41 Chris Amirault

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Posted 12 October 2010 - 08:24 AM

Who be Ernst?
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#42 EvergreenDan

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Posted 12 October 2010 - 03:33 PM

Love Ernie: http://www.kindredco...il/ernst-happel Thank you. I increased the lemon a bit when I substituted R&W Apricot Orchard, which I assume is a bit sweeter that TBT.

Also tried Chris's No-Name. I thought it needed a touch of acid and tried lemon, which was nice (1/2 oz). I might try Vermouth (or maybe Fino sherry, but I'm out at the moment). Interesting balance, with just the right amount of Fernet.
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#43 Chris Amirault

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Posted 12 October 2010 - 07:21 PM

Settling on Burning Times Cocktail: Stregheria is Italian for witch, and Plymouth County, Massachusetts is where Salem is located. And Salem, you know....
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#44 slkinsey

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Posted 12 October 2010 - 07:40 PM

. . . Stregheria is Italian for witch . .

Strega is Italian for "witch." Stregoneria is Italian for "witchcraft," and stregato is Italian for "bewitched."

Stregheria, as far as I can tell, is a modern word used or adopted to describe more or less the Italian version of Wicca (much like the spelling "magick" in English) , and appears to be much more commonly used among English speakers describing a supposed "old religion" in Italy than actual Italian speakers.

Edited by slkinsey, 12 October 2010 - 07:40 PM.

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#45 evo-lution

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Posted 14 October 2010 - 11:47 AM

Who be Ernst?


Ernst Happel is a former Austrian footballer (soccer player) who passed away in 1992. To mark his death the Austrians changed the name of their Praterstadion to the Ernst Happel Stadion. The Praterstadion was also the stadium where former Scottish footballer Andy Gray scored his first competitive goal for Scotland. Andy Gray now works for Sky Sports in the UK and presents his own football program after a weekend's series of games which is called The Last Word. Which brings me back to my drink. I think there's an unintended similarity between The Last Word and and my Ernst Happel cocktail in their structure and flavour...
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#46 scratchline

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Posted 19 October 2010 - 07:02 PM

I really like this cocktail by Rick of KaiserPenguin and Marshall of Scofflaw's Den--it features Strega very nicely:

Cilician Voyage

1oz Citadelle Reserve gin
1oz Strega
1oz lime juice
1/2oz grapefruit juice
1/2oz cinnamon syrup
1 dash Fee’s whiskey barrel-aged bitters
1 dash Fee’s grapefruit bitters
ginger beer, to top
Build in a glass with crushed ice. Give it a few twists of the spoon and top with ginger beer. Garnish with a cinnamon stick, lime twist, and some saffron if you’re feeling luxurious.

One warning: do not, I repeat, do not use Fee's cinnamon syrup. Bleagh. I like Sonoma Syrup, and I'm sure there are other good brands out there. Might want to start with 1/2 the amount of cinnamon syrup and sweeten to taste. I have made this on the rocks as I'm not always motivated to crush ice...

The Citadelle Reserve is not always easy to find--very good, though.

#47 Chris Amirault

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Posted 29 October 2010 - 09:27 AM

Tom Schlesinger-Guidelli has an equal-parts variation on Audrey Saunders's Goodnight, Irene that works well subbing Strega for yellow Chartreuse:

1 oz rye (Rittenhouse)
1 oz Strega
1 oz Fernet Branca

Stir; fresh rocks; orange twist.

The Strega brings out the chocolate notes of the Fernet more than the Chartreuse does. Nursed this for an hour of Lady Gaga costume building last night.
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#48 vice

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Posted 29 October 2010 - 01:44 PM

Isn't the Goodnight, Irene just bourbon and Branca Menta? That looks more like a riff on what Tom may have been calling the Goodnight, Chris, which I suppose could have evolved from the Irene.
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#49 Chris Amirault

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Posted 29 October 2010 - 01:48 PM

Yes, that's right and what I was trying to say up there. Goodnight, Irene -> Goodnight, Chris -> This Thing.
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#50 Chris Amirault

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Posted 23 January 2011 - 06:27 PM

Two Strega drinks tonight. First, the aforementioned Burning Times:

2 oz Plymouth gin
3/4 oz Strega
1/4 oz Fernet Branca
2 dashes Boker's bitters

Stir; strain; lemon twist.

Second has a more interesting backstory. In 1937, the United Kingdom Bartenders' Guild, President one Harry Craddock, published a little book called Approved Cocktails (scribd version here), in which a drink invented by Jack Powell made an appearance:

Ott's Special

1 1/2 oz dry gin (Broker's)
3/4 oz Strega
3/4 oz dry vermouth (M&R)
dash Regan's orange bitters
dash Fee's orange bitters

Stir; strain; orange (lemon here) twist.

I wish I knew who Ott was, because he is, indeed, special. This is a fantastic drink.
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#51 brinza

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Posted 06 May 2011 - 11:24 PM

Ott's Special

1 1/2 oz dry gin (Broker's)
3/4 oz Strega
3/4 oz dry vermouth (M&R)
dash Regan's orange bitters
dash Fee's orange bitters

Stir; strain; orange (lemon here) twist.

I wish I knew who Ott was, because he is, indeed, special. This is a fantastic drink.

I'm drinking this right now; you're right, this is a fantastic drink. Kind of a Saffron Martini, but there's a sense of mint that seems to come from nowhere. (I used Beefeater and Dolin and the same OB combo).

One of my favorite drinks is the Alaska which is simply gin, Yellow Chartreuse and orange bitters (many books don't mention the orange bitters, but I feel that they are essential), and I intend to try using Strega to see how that works. This drink is similar, but with vermouth added, which adds a whole new dimension to the Alaska formula.

Edited by brinza, 06 May 2011 - 11:26 PM.

Mike

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#52 ForSix

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Posted 08 May 2011 - 03:45 PM

Read through this post very interesting, I never heard of Sterga before and now am very interested. Though problem is now I want to get a bottle which one is the best, or who makes the best? Thanks.

#53 Chris Amirault

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Posted 08 May 2011 - 04:31 PM

There's only one!
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#54 EvergreenDan

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Posted 09 May 2011 - 11:49 AM

There's only one!

Good gawd. That website's drifting graphics make me queasy. Literally.

Bump for new recipe ideas. Anyone?
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#55 ForSix

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Posted 10 May 2011 - 03:36 AM

I had no idea I just assumed like most everything else there would be a plethora of others on the market. Well thanks for the clear up Chris.

These are from the Strega site:

The Cocktails
In the warm and welcoming atmosphere of New Orleans, Michael Manganaro at Valentine’s Restaurant serve’s it like this:

Strega Salute
1/3 parts of crème de menthe
1/3 parts Strega liqueur
1/3 parts Grenadine
In a three part glass pour in first the crème de menthe then the other ingredients.

Simple, quick, but guaranteed to be delicious.
In the coldest city of the West Coast, San Francisco, Fred del la Merva of the Scala restaurant mixes this Strega cocktail

Strega La Scala
½ parts of Strega Liqueur
½ parts Brandy
4 parts of cream
1 whole egg
Mix the ingredients in a blender with some crushed ice, serve in a champagne flute, or you can try the Russian version:

Gorbaciov
6 parts of Vodka
3 parts of Strega
1 part blood orange juice


They also have a cook book and a whole cocktail recipie book in pdf form.

#56 vice

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Posted 10 May 2011 - 07:26 AM

Strega Salutes all around tonight! :blink: Yikes, all three betray an almost complete lack of understanding of how to put their product to good use. Time to get a brand ambassador.
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#57 Chris Amirault

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Posted 10 May 2011 - 07:45 AM

Those really are astonishingly bad looking drinks.
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#58 Sparafucile

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Posted 10 May 2011 - 08:12 AM

Those really are astonishingly bad looking drinks.


I'll concur. Growing up in NYC post-WW2 with parents from Italy, I'm used to seeing it on the table, along with anisette, served with espresso (to be sipped).
Cordially,
Serge D.

#59 EvergreenDan

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Posted 13 May 2011 - 12:17 PM

As luck would have it, Gaz Regan e-mailed out this interesting Strega cocktail today. Sounds worth trying, although I'll have to sub for Creole bitters:

Tessmanian Devil
by Tess Posthumus, Door 74, Amsterdam, Netherlands
3/4 oz Gin, Beefeater
3/4 oz Strega
3/4 oz Lillet Blanc
3/4 oz Lemon juice
1 ds Pepper sauce, Tabasco
1 ds Cayenne pepper
1 ds Bitters, Bitter Truth Creole Bitters
1 sli Chili pepper (red, as garnish)

Shake, double-strain, straight up, chilled cocktail glass, garnish.

--
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