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eje

Aperitivo Americano

128 posts in this topic

Got a new bottle just now. Any additional thoughts? In particular, if there are classic Kina Lillet drinks that work well with the Cocchi, please share.

I managed to get a bottle this summer. The first thing I tried it in was a Vesper. Man, what a difference! The Cocchi pokes through the liquor in a way that the Lillet is incapable of. Naturally, the next thing to try after that is the Corpse Reviver #2.


Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

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Huh. Tried it last night in a CR#2 and didn't really like it as much as with the Lillet. It was equal parts Citadelle gin, lemon, MB triple sec, and Cocchi, with a dash of Marteau. Too busy, I think. Retry with Plymouth & Kübler tonight?


Chris Amirault

camirault@eGstaff.org

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Sir Luscious got gator belts and patty melts

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I've loved it with Tanqueray, Cointreau, lemon, Aperitivo Americano and a few drops of Vieux Pontarlier.


Samuel Lloyd Kinsey

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Drops makes more sense than a dash...

Drops are very important, a heavy hand with Absinthe is not the best idea here. And since I'm already giving an opinion, I think citadelle is perhaps not the best choice for this type of drink (though really I'm not much on it in general).


Andy Arrington

Journeyman Drinksmith

Twitter--@LoneStarBarman

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I do like Citadelle, but in a CR2 it's probably best to stick with Lillet. When using the Aperitivo Americano, a more assertive gin, as Sam suggested, works better. I used Junipero, and in the Vesper as well.


Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

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I happen to love the Cocchi in a CR2, even using a less assertive gin like Plymouth. It (along with the Vieux Pontalier I recently picked up) transformed that drink for me from good if not memorable to "holy sh--, I could drink this all night". Been trying to come up with some other non-classic uses - had some blueberry shrub left over from the summer and thought it might play well with the Cocchi, tried this out a few weeks ago.

2 oz Junipero

.5 blueberry shrub

.5 Cocchi

.25 lemon

Shake, strain into cocktail glass. First sip or two is pretty intense but after that I thoroughly enjoyed it.

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I went to try the Cochi CR2, but found I was out. :sad: I used Creole Shrubb and Bonal Gentiane Quina instead. Happiness ensued.

I used Sapphire, but probably a more juniper-forward gin would be better. Seneca Drums Gin from Finger Lakes Distilling would have been good, but it too is all gone.


Edited by EvergreenDan (log)

Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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I went to try the Cochi CR2, but found I was out. :sad: I used Creole Shrubb and Bonal Gentiane Quina instead. Happiness ensued.

You used Bonal in a CR2? That really worked? I might have to try that.


Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

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2 oz Whitley Neill Gin

1 oz Cocchi Americano

1/2 tsp Leopold Bros. absinthe

2 dashes Jerry Thomas Decanter bitters

Stir, strain, lemon twist.

A very nice variation on the usual theme, with the floral, citrusy notes of the Whitley Neill and the floral, citrusy notes of the Cocchi grounded by the JTD bitters. The Leopold Bros. bind it all together.


Chris Amirault

camirault@eGstaff.org

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Sir Luscious got gator belts and patty melts

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I guess I think that the JTD bitters go well with the Cocchi. Made this Bijou variation tonight:

2 oz Plymouth gin

1 oz green Chartreuse

1 oz Cocchi

2 dashes Jerry Thomas Decanter bitters

Stir; strain; no garnish.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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Last night, I made Dave Wondrich's Weeski with Cocchi. I was curious to see how it would play in a drink that was designed with modern-day Lillet in mind. Naturally, it simply made it better. In fact, if Cocchi were available in my local jurisdiction, I don't think I could ever go back to Lillet...


Matthew Kayahara

Kayahara.ca

@mtkayahara

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I really like the Cocchi as well. I tried it side by side with Lillet in a Corpse Reviver No. 2 and a Vesper and liked it much better than Lillet in both.

However for one of my favorite cocktails, the White Negroni, I have to admit after much testing that Lillet is a better choice. So Lillet still has its use.

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Interesting, FrogPrincesse! I tried a Corpse Reviver No. 2 with Cocchi last year on a visit to Portland, and that was what drove it from "this might be an interesting ingredient" to "I must acquire a bottle." When I finally got around to acquiring one, one of the drinks I tried was the Brown Bomber, and I found it merely meh - but I'd never had one before, so I had no basis of comparison like I do with the White Negroni. I haven't tried it in a White Negroni yet, but it's definitely on my list.


Matthew Kayahara

Kayahara.ca

@mtkayahara

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When I finally got around to acquiring one, one of the drinks I tried was the Brown Bomber, and I found it merely meh - but I'd never had one before, so I had no basis of comparison like I do with the White Negroni.

I think that the Brown Bomber is an amazing drink - but I make it with Lillet (as specified in the PDT cocktail book)!

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Last night, I made Dave Wondrich's Weeski with Cocchi. I was curious to see how it would play in a drink that was designed with modern-day Lillet in mind. Naturally, it simply made it better.

Drinking just that right now, with Redbreast as the spirit: marvelous.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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These posts are doing my head in :laugh: so much so that I have just ordered some Lillet Blanc and Cocchi to see what the fuss is about!

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A very nice variation on the usual theme, with the floral, citrusy notes of the Whitley Neill and the floral, citrusy notes of the Cocchi grounded by the JTD bitters. The Leopold Bros. bind it all together.

Chris,

Sorry to go back a year, but do you still have a source for the Whitley Neill, or were you finishing a bottle -- I'm still hoping they start up U.S. distribution again.

And the thought of a Weeski with Redbreast and Cocchi is, like Thampik said, doing things in my head that are hard to describe, and it's not even noon here yet . . . .


Edited by Yojimbo (log)

"The thirst for water is a primitive one. Thirst for wine means culture, and thirst for a cocktail is its highest expression."

Pepe Carvalho, The Buenos Aires Quintet by Manuel Vazquez Montalban

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The Lillet and the Cocchi have arrived!

I have wasted little time in trying a Corpse Reviver #2 and a White Negroni.

The Negroni (1:1:1/2 of Gordon's London Dry, Cocchi Americano, Noilly Prat) was immense.

I was not as keen on the Corpse Reviver - though I had to sub Grand Marnier for Cointreau and had no absinthe.

Next up - Vesper.

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And BTW, thanks to all the regular posters for what is a veritable education on cocktails!

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The Lillet and the Cocchi have arrived!

I have wasted little time in trying a Corpse Reviver #2 and a White Negroni.

The Negroni (1:1:1/2 of Gordon's London Dry, Cocchi Americano, Noilly Prat) was immense.

I was not as keen on the Corpse Reviver - though I had to sub Grand Marnier for Cointreau and had no absinthe.

Next up - Vesper.

Don't think that's a negroni - maybe a reverse martini?

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