I just tried it with Amaro Nonino instead of the CioCiaro, because that's all I have here, and it's REALLY-REALLY GOOD! Definitely one of my new favorites! Thanks!!!
Tried this last night and, wow! What an amazing cocktail! I am going to make this one frequently from now on. Thanks for sharing this wonderful creation with us! Also, man do I love CioCiaro.
Amaro Ciociaro…I love it. It’s what I drink when I visit Italy. My family is from the Ciociara region. Auguri! The bitter Italian looks amazing. Looking forward to trying it.
This was such an amazing drink! Honestly one of my favorites I tried from your channel. Wanted to know if you could do or have done a video/ video series where you try to develop a new drink. The closest I get to cocktail development is subbing stuff when I don't have the original ingredients but curious what your methods are bc the results are dope.
LEEEONARRRDO :)) first time I saw you you came across to me as awkward and kinda weird kickin around your home bar on video but dude you have risen to straight up Leonardo da Vinci status!!! I LOVE people who love what they do and REALLY undeniably know their shit. Your experience is palpable. The real deal dude much love from Boston.
I do like my amaros, but how would you describe the bitterness of that CioCiaro? The only other amaros I can get easily here are Fernet Branca and Montenegro Amaro, the former being more bitter & higher ABV than the latter. I like pairing the Fernet with cola and the Montenegro I just drink straight because it's so damn good.
Hey man, i don't have amaro ciociaro so i did a version based on your original.. (Hope you don't mind), Amaro Montenegro: 30ml Aperol: 30ml Lemon juice: 20ml Maraschino liqueur: 10ml And lemon zest. And it's amazingly good! I haven't decided on the name yet but i think maybe "Italian monti"...
I noticed you wrote (22ml) this time, as the equivalent for 3/4 instead of 20ml. Thank you :) this must be an awesome drink to start the night with as well.
Wondering if you have done (or, if not, could do) a video on “what to have for a basic bar” then “intermediate bar” then “advanced bar” (ie. liquor, books, utensils, condiments, etc.)? That would be fantastic and so helpful! Love your videos mate.
Yes absolutely. I have gotten a lot of requests for this style video and I'm just gathering my thoughts about it so i can make the most informative possible video but rest assured it's coming. Thanks for watching! glad you're digging the content!
Can one use Averna instead of Cio Ciaro? I always have problems to find it at home. By the way, I know the alchemy of cocktails is very specific, but when you use unusual or not so mainstream liqueurs and in deference to those of us who live far from the metropolis… could you please suggest alternatives to replace them?
Farero Lobos the thing about cocktails is that there are very few alternatives to replace them. For instance using Averna will make a wholly different cocktail (I’m not saying it’d be bad but it will be different) your best bet is to order online from places like this: www.klwines.com or www.thewhiskyexchange.com as long as you live in a state or country where you can get alcohol in the mail. If not, try Averna and let me know if it works! It’s would be very difficult for me to go over alternatives if I have no idea what’s hard for you guys to get. Hopefully that was helpful :)
Thanks to both of you for the advice. I'm going to try both suggestions and also to experiment with a dash of Angostura and Averna and, may be, if I feel adventurous, with Cynar! I'll tell you later
There is very little about "bitter" in this cocktail. All the ingredients you chose are pretty sweet. Try with Campari and Fernet Branca if you want something proper bitter!
I've just made the drink with the Vecchio Amaro del Capo (which is readily available all over Europe, I think) and it works very well. Amaro CioCaro is a higher quality Amaro though. I wouldn't try Montenegro, Nonino might work.
Wow that's good, a little sweet, and love the balance like va great dessert actually second sip not too sweet. I had to sub 1oz unicum and 1/4 oz Meletti (I almost think I could've just subbed Unicum 100%) did you already fo the deep dive? They're the most diverse intriguing single ingredients that don't require 18k steps IMHO.
I love both, use them in different cocktails and although similar they are very different flavors. a lot of people prefer aperol due to its lower bitterness and sweeter profile, I lean into the bitterness personally.
Amaro (plural: Amari) is just the Italian word for bitter and it’s what they call the category of aperitifs like Campari, Aperol, etc. My Italian friends tend to translate it and just say “bitters” when they speak English. Amer is French for bitter because Picon is a bitter from France. I haven’t tried it (or even seen it) but I hear CioCiaro and Ramazotti are close.
thank you for such a concise answer! Couldn't have said it better myself. I might add that a lot of bartenders have tried to equate the flavor profile of old drinks, such as the Brooklyn which call for Amer Picon by a mixture of various Amari such as mixing Bigallet China China with CioCiaro. That being said although Amer Picon isn't available in the US it is available in Europe and if you live in a state which allows you to get booze in the mail you can get a bottle here: www.thewhiskyexchange.com/p/16577/picon-amer-black-label It'll cost you about $70 after exchange rate, taxes and shipping, but for the dedicated cocktail maker it's worth it!
@@TheEducatedBarflySadly, my state doesn't allow anything at all shipped in. We have to drive over an hour just to get to a liquor store that has more than beer and cheap wine. :/ I dearly wish we could ship in. I'm adding the above to my list to check for next time we go out for a restocking haul. Thank you very much.
@@TheEducatedBarfly I just made your cocktail but subbed the Ciociaro for Amer Picon since that's what I had at home. It tastes great! Bitter French Italian I guess 👍 It's darker though.
When you do your spirited talk on Amari, which I am very much looking forward to, you should probably use the correct plural of Amaro, which is Amari, not Amaros.
GlidingChiller yeah that’s true. If you look in the description below this video I use the correct pluralization. Didn’t remember using the word “Amaros” in the video but I’ll take your word for it.
I watched the video and found it. Slip of the tongue but too small a mistake to go back and reshoot. I’m alright with being imperfect. I’ll mention the mistake in the Amari video
@@gabordezagon6744 I mean, I'm sure he tried Campari as well when he was making it, but decided Aperol had the flavor profile he was looking for. I generally prefer Campari as well, but I wouldn't substitute it for Aperol if I were to make this particular drink...
My Wife has a drink named for her! Can’t wait to tell her
I just tried it with Amaro Nonino instead of the CioCiaro, because that's all I have here, and it's REALLY-REALLY GOOD!
Definitely one of my new favorites!
Thanks!!!
Looking forward to your Amari based cocktails!
Tried this last night and, wow! What an amazing cocktail! I am going to make this one frequently from now on. Thanks for sharing this wonderful creation with us! Also, man do I love CioCiaro.
Excellent cocktail! Glad to have something else in which to use my Cia Ciaro and Aperol! Can't wait to get the book.
Just tried this with montenegro and it worked surprisingly well. This is probably my favorite aperol cocktail.
I bought Nightcap after watching this and made a Deja Vu All Over Again. It was awesome.
Amaro Ciociaro…I love it. It’s what I drink when I visit Italy. My family is from the Ciociara region. Auguri! The bitter Italian looks amazing. Looking forward to trying it.
Fabulous drink. My wife and I loved it.
happy to say its 2020, i bought this book, and i'm drinking this cocktail as we speak!
Put a smile on that face!!!
Finally found CioCiaro and made this. Love it. More Amari please
This was such an amazing drink! Honestly one of my favorites I tried from your channel. Wanted to know if you could do or have done a video/ video series where you try to develop a new drink. The closest I get to cocktail development is subbing stuff when I don't have the original ingredients but curious what your methods are bc the results are dope.
LEEEONARRRDO :)) first time I saw you you came across to me as awkward and kinda weird kickin around your home bar on video but dude you have risen to straight up Leonardo da Vinci status!!! I LOVE people who love what they do and REALLY undeniably know their shit. Your experience is palpable. The real deal dude much love from Boston.
Kara Newman's book "Nightcap" is fabulous!
Did the "deep dive" ever happen? Be nice to see the 2021 version of that.
I do like my amaros, but how would you describe the bitterness of that CioCiaro? The only other amaros I can get easily here are Fernet Branca and Montenegro Amaro, the former being more bitter & higher ABV than the latter.
I like pairing the Fernet with cola and the Montenegro I just drink straight because it's so damn good.
Hey man, i don't have amaro ciociaro so i did a version based on your original.. (Hope you don't mind),
Amaro Montenegro: 30ml
Aperol: 30ml
Lemon juice: 20ml
Maraschino liqueur: 10ml
And lemon zest.
And it's amazingly good! I haven't decided on the name yet but i think maybe "Italian monti"...
Final name, the "Italian three". Yes!🤓
Course I don’t mind that’s the name of the game! Gonna have to try it!
I did not realize the oils were going on the middle and not the rim with the peel!! 👍🏻
I noticed you wrote (22ml) this time, as the equivalent for 3/4 instead of 20ml. Thank you :) this must be an awesome drink to start the night with as well.
Orah Laviyad yeah we are trying to get the ml dialed in properly. We’re actually going to be writing them as 22.5
Wondering if you have done (or, if not, could do) a video on “what to have for a basic bar” then “intermediate bar” then “advanced bar” (ie. liquor, books, utensils, condiments, etc.)? That would be fantastic and so helpful!
Love your videos mate.
Yes absolutely. I have gotten a lot of requests for this style video and I'm just gathering my thoughts about it so i can make the most informative possible video but rest assured it's coming. Thanks for watching! glad you're digging the content!
Superb. Knowing that it’s eventually coming is all I need. Thanks buddy.
+1 for a show on itallian amaros and aperitifs.
Can one use Averna instead of Cio Ciaro? I always have problems to find it at home.
By the way, I know the alchemy of cocktails is very specific, but when you use unusual or not so mainstream liqueurs and in deference to those of us who live far from the metropolis… could you please suggest alternatives to replace them?
Farero Lobos the thing about cocktails is that there are very few alternatives to replace them. For instance using Averna will make a wholly different cocktail (I’m not saying it’d be bad but it will be different) your best bet is to order online from places like this: www.klwines.com or www.thewhiskyexchange.com as long as you live in a state or country where you can get alcohol in the mail.
If not, try Averna and let me know if it works! It’s would be very difficult for me to go over alternatives if I have no idea what’s hard for you guys to get. Hopefully that was helpful :)
Thanks to both of you for the advice. I'm going to try both suggestions and also to experiment with a dash of Angostura and Averna and, may be, if I feel adventurous, with Cynar! I'll tell you later
@@farerolobos9382 how did it turn out? I also can only use Averna, Nonino or Cynar as a sub
There is very little about "bitter" in this cocktail. All the ingredients you chose are pretty sweet. Try with Campari and Fernet Branca if you want something proper bitter!
The entire drink is made with Italian Bitters (Amari) The name is not a reference to the flavor :)
I'm in Brazil and I can't find amaro Ciociaro. Can I use Averna or Lucano?
Looks delicious 👍
Could you use amaro Montenegro???
Would Averna make a good substitute?
Maaaayve. Probably work
Quick question, why not make it stirred on a mixing glass? (I'm gonna drink one right now)
I want the extra dilution and aeration you get with shaking for this drink. It definitely needs it
original cocktail from you.....never made a drink so quickly!
my M.O. is simple drinks :)
Is there a cocktail actually called The Nightcap? Might be a good challenge if not.
Averna is a bit different than CioCiaro. Maybe Vecchio Amaro Del Capo or Montenegro or Nonino?
I've just made the drink with the Vecchio Amaro del Capo (which is readily available all over Europe, I think) and it works very well. Amaro CioCaro is a higher quality Amaro though.
I wouldn't try Montenegro, Nonino might work.
Wow that's good, a little sweet, and love the balance like va great dessert actually second sip not too sweet.
I had to sub 1oz unicum and 1/4 oz Meletti (I almost think I could've just subbed Unicum 100%) did you already fo the deep dive? They're the most diverse intriguing single ingredients that don't require 18k steps IMHO.
What do you like better Aperol or Campari and why?
I love both, use them in different cocktails and although similar they are very different flavors. a lot of people prefer aperol due to its lower bitterness and sweeter profile, I lean into the bitterness personally.
Where did you get that set of shakers?
here's a link, the ones I'm using are antique brass. Those are brand new. The company is called Barfly by Mercer.
amzn.to/2NtutmN
Would this go allright with Amaro Nonino?
Nonino May be a bit delicate to balance but try it, there’s only one way to find out
Is Amaro what replaces Amer Picon in cocktails? We have a recipe calling for the latter and cannot find it. Just curious. Please educate me.
Amaro (plural: Amari) is just the Italian word for bitter and it’s what they call the category of aperitifs like Campari, Aperol, etc. My Italian friends tend to translate it and just say “bitters” when they speak English. Amer is French for bitter because Picon is a bitter from France. I haven’t tried it (or even seen it) but I hear CioCiaro and Ramazotti are close.
thank you for such a concise answer! Couldn't have said it better myself. I might add that a lot of bartenders have tried to equate the flavor profile of old drinks, such as the Brooklyn which call for Amer Picon by a mixture of various Amari such as mixing Bigallet China China with CioCiaro. That being said although Amer Picon isn't available in the US it is available in Europe and if you live in a state which allows you to get booze in the mail you can get a bottle here:
www.thewhiskyexchange.com/p/16577/picon-amer-black-label
It'll cost you about $70 after exchange rate, taxes and shipping, but for the dedicated cocktail maker it's worth it!
@@TheEducatedBarflySadly, my state doesn't allow anything at all shipped in. We have to drive over an hour just to get to a liquor store that has more than beer and cheap wine. :/ I dearly wish we could ship in. I'm adding the above to my list to check for next time we go out for a restocking haul. Thank you very much.
@@TheEducatedBarfly I just made your cocktail but subbed the Ciociaro for Amer Picon since that's what I had at home.
It tastes great! Bitter French Italian I guess 👍 It's darker though.
When you do your spirited talk on Amari, which I am very much looking forward to, you should probably use the correct plural of Amaro, which is Amari, not Amaros.
GlidingChiller yeah that’s true. If you look in the description below this video I use the correct pluralization. Didn’t remember using the word “Amaros” in the video but I’ll take your word for it.
I watched the video and found it. Slip of the tongue but too small a mistake to go back and reshoot. I’m alright with being imperfect. I’ll mention the mistake in the Amari video
If you want a headstart, read Amaro by Bread Thomas Parsons. You can see it in the background.
When a moon hits your eye like a big pizza pie, that's Amaro!
god that is dangerously drinkable
Missing Campari
There's Aperol in it. I don't believe using both in this cocktail would make much sense.
of course not, but if you have to choose one spirit to call it bitter italian, how can it not be our beloved Campari? ciao bello
@@gabordezagon6744 I mean, I'm sure he tried Campari as well when he was making it, but decided Aperol had the flavor profile he was looking for. I generally prefer Campari as well, but I wouldn't substitute it for Aperol if I were to make this particular drink...