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Hi Yojimbo - in the standard 2:1 mix with soda on ice, use lemon peel instead of orange slice. To my well worn palate there's something ambrosia coming out of that wine base - caveat that I sell and sometime drink the potion - decide for yourself...!

Writing here as US importer for Cocchi Americano (Bianco), we are just now rolling out in the US their Americano Rosa. Where the Bianco has a wine base of their estate Moscato, the Rosa is a blend of Brachetto d'Acqui and Malvasia di Castelnuovo Don Bosco. Both variatals give notes of white rose and summer berries, strawberry in particular. If you'd like to taste one of the base wines, seek out the Cocchi Brachetto d'Acqui we sell in select markets. Enjoy!

Marketing Department - ha! There's nothing corporate with this one. For those not following the thread, in disclosure I speak as representative for the importer into the USA. This is/was the 1890's label that was to be replaced by the key in the golden age (20's - 30's) for Quinquina. The blossom label in the picture was for us to be a special edition, but now we'll keep it sometimes available along with the key label. Same juice inside both.

At home we go through a fair amount of Bonal in two simple drinks my wife loves: 1:1 Bonal and fresh cider 1:1:1 Bonal, fresh cider, and Genever Both are stirred over ice, strained. Regarding preservation, the Bonal will last longer than most vermouth b/c the base is all mistell (brandy fortified grape juice, aka unfermented grape must) instead of wine. That said, as a natural product with a grape base it will turn in time.

I'll chime in as importer for the Kronan Swedish Punsch. It has arrived and is in (or in transit to) New York, California, Massachusetts, Georgia, Colorado, Minnesota, Texas, Oregon, Washington, DC, and some others. A few things to point out on the profile. You won't detect any citrus - the Swedes have a tradition of serving it with fresh citrus (if using citrus at all). So I'd suggest trying it with a squeeze of fresh lime, maybe with a cube or two of ice. The rums and Batavia Arrack are old-school and leathery, each a little different than what's on market today. And as with other Swedish-made Swedish Punsch, the spice element is restrained. If comparing to other current or near current punsches made in Sweden, you'll likely Kronan more flavor intensive than the Carlshamm, Cederlunds, Facile, or the late Groenstadt Blu. Take note that this product improves with age, so consider if comparing with 5+ yr old bottles of Facile or Groenstadt. The Doctor and Doctor Cocktail proportions on Cocktail DB worked well for me. Have not tried warmed with Pea Soup yet...

We've had a few wine-beer license accounts wanting to do Amer/Beer drinks, and (so they say) have had some success mixing Angostura Orange and Bonal Gentiane-Quina (in disclosure my team represents). As you may know from up-thread and or the old bottle label, the old Picon was built on gentian, quinine and citrus. To build to old-school Amer you could add proof vodka and more sugar to taste.

For those waiting on the Kronan, it's (clearly) had countless delays and just now awaiting an open slot for production back in Sweden. I'll post once on the water with more details.

That same Pages bottle did not have Creme de Violette on the label in Europe, but as Parfait Amour go it is (in my opinion) by far better than the Brizard product.

For those unfamiliar with Bonal, it's a true Quinquina - quinine is the principal botanical and bittering agent. The base is Mistelle, a fortified unfermented grape must - think Pineau des Charentes or just brandy fortified grape juice. In the home region this is served with a squeze of lemon and on the rocks, maybe some soda. Given the mistelle base it's also nice for stretching out the wood on brown spirits. A simple demonstration is a 1:1 with rye and a dash or two of orange bitters.

Perhaps more importantly, which sweet vermouth? Whether the light Dolin or a heavier Cocchi VdT or Cinzano, the drink should work. In my opinion, Carpano's Antica, as a vanilla vermouth, overwhelms this drink every time whichever the gin.

Either label, its a fine and very useful product.

Just received my copy from Amazon!!!

You go enjoy that Bacardi and Jim Beam now and see if we don't take your Agricole, Rittenhouse and Mezcal away.

Assuming here we're talking about white rums. As I prefer rums with real flavor and a bit of rum funk, I'd reach first for an Agricole Blanc. In the molasses-based, I'm a big fan of the Banks Five Island which makes a killer daquiri. If on a budget, the Denizen Rum product has great flavor and a killer price. The Flor de Cana and El Dorado are ok but given a choice for me they still too light.

Kent - most all of Sam's list is in NY, and I'd think you'd find in Austin as well. Drop me a line if I can assist. All the best, Eric

Indeed, Pernod Ricard sold the Lemon Hart brand to a small Canadian importer/distributor that intends to keep alive the 80 and 151 marks, albeit with a refresh to the label. No word on timing...when I find out anything I'll post.

Yum. Try adding orange bitters or wide wedge of grapefruit peel.

apparently my last reply didn't post. Martin Wine Cellars has a closer location and an amazing selection. WINO (wine institute) is also close and fabulous, with great stock in the back and an awesome wine bar. Cork & Bottle kicks ass too. After 2 -3 days of tales of citrus you'll want some balance so please visit these folks so you can go back in stride. If looking to buy, US and local/or goods please please please call ahead. Its the best thing you can do for the retailer (and local economy) to give advance notice of your requests. And for those of you seeking ours (and trade friend) wares, thank you. And as much as you visit TOTC for spirits, please keep in mind our friends in the NOLA wine trade that deserve our support in these challenging times.

Darrell Corti of Corti Brothers was instrumental in helping us bring back the Cocchi Americano. The man and his store are extraordinary.

Hi folks - its only a matter of weeks until the Cocchi Americano reaches the aforementioned markets. Feel free to send me a message or email on specifics. If you pick up a bottle, I'd suggest first trying it on ice with a splash of soda, orange twist. This is the traditional service (as its not normally taken straight) and you'll get a quick sense of how it opens up in a drink. Its easy to polish off a bottle this way before bothering to make corpse revivers and vespers.

A note here from the importer, Haus Alpenz, in response to the prior message regarding the availability of Cocchi Americano. The initial shipment arrived into the warehouse today and rolls into NYC starting tomorrow. Other markets to fast follow.

In Portland last week I found ample stock at Uptown Liquor and Pearl Specialty. Uptown even had the big bottles for $9.95. It appears there might be a new importer (Chicago-based) which may explain further delays. The government takeover of Angostura shouldn't concern us too much: the country has a relatively strong sovereign credit rating and this business generates hard currency. Perhaps more interesting will be the eventual privatization...

Here's thanking the guy (and team) that brings us the Miller's Westbourne Strength Gin to the USA, and stood behind the gin through these years of challenge. A Good Gosler 1.5 oz Miller's Westbourne strength gin 1.5 oz Cocchi Americano 3 careless heavy dashes of Angostura Orange handful of fridge ice gentle stir

the risks are less when it's cold out. my 2 btls came via FedEx from California in December.

With my rollerbag resting by the barshelf, it was time to show some respect for the battered road warrior. "Socks" 2oz Sea Wynde 2 pathetic small ice cubes a clean glass enjoying the rum, and most definitely doing the laundry in the morning. Any one of the four or five drinks posted above this would be preferable and recommended, but this tot before nighttime is just fine and fitting.