![]() In 2010 Vecchio Amaro del Capo was the only Italian bitter beverage to be awarded the gold medal in a worldwide competition in Brussels. Today, Vecchio Amaro del Capo is among the most widespread sold in Italy and boasts the fact it was the first bitter beverage to be proposed frozen in the slogans launched by the company way back in the Seventies when consumption was mainly in the summer and it was only distributed in Calabria. Its delicate and aromatic taste also adapts well to more delicate palates, not used to "Bitter drinks" and remember, as the best Calabrese tradition says, they should be drank frozen (at –20° C in small, characteristic "Capo” glasses) to emphasise the characteristics of the particular herbs composing them. Among the 29 medicinal herbs composing the infusions, we recall some of the most widespread in Calabria, due to their tonic-digestive properties, such as bitter orange, sweet orange, liquorice, mandarin, camomile and juniper. Vecchio Amaro del Capo encloses the active principles of plenty of beneficial herbs, flowers, fruit and roots from the generous land in Calabria, infused in the finest alcohol, to aid digestion and give a feeling of wellbeing. If you don’t like aquafaba you can of course use egg white, but I find that aquafaba foam lasts quite a bit longer when properly shaken.A symbolic product of Distilleria Caffo is Vecchio Amaro del Capo, a Calabrese, herb based liqueur, the fruit of an ancient, Calabrese recipe further processed and improved with experience acquired over four generations of the Caffo family. In a way it reminds me a bit of gin because of the floral botanicals. This digestivo italiano is complex on the palate, revealing bittersweet flavors of orange, chamomile, licorice, and juniper. Distilled from sugar beets, then macerated with 29 herbs, spices, roots, fruits, and flowers from Southern Italy. Vecchio Amaro del Capo has strong orange peel and anise/licorice notes, and those flavors do come through. Vecchio Amaro del Capo is the flagship of the Fratelli Caffo distillery. The herbal bitterness is balanced nicely by the sweet passionfruit liqueur, and rounded up with the acidity of Manzanilla and lemon juice. In my opinion I believe the flavors from the amaro really come through. Double strain into a Nick&Nora or a coupe glass and garnish with a fresh slapped sage leaf. In a cocktail shaker add all of the ingredients with a few chunks of ice and shake hard for 5-10 seconds. Ingredientsĥ ml Saline Solution 20% (optional, but recommended)Ģ5 ml Aquafaba (or half of an egg white) Instructions Usually I’ll say forget it, but I really do like this cocktail, plus the ingredients are useful in other drinks. This drink is quite easy, although you might need some ingredients you don’t have. How To Make A Lucciola Vecchio Amaro del Capo Cocktail ![]() Of course the full recipe is a family secret, and has been for over 100 years. Vecchio Amaro del Capo is made from distilled sugar beets and infused with 29 herbs, spices, roots, flowers, fruits, and more. Il Vecchio Amaro del Capo racchiude in s i principi attivi di tante benefiche erbe, fiori, frutti e radici della generosa terra di Calabria, infusi in finissimo alcole, per aiutare la digestione e dare una gradevole sensazione di benessere. Or the fact the modern Paper Plane cocktail is made with Amaro Nonino. You may know one of the most popular amaros by the name of Jagermeister. Vecchio Amaro del Capo is an amaro, a type of herbal liqueur popular in Europe. This drink is so delightful it’s quickly become a hit with my friends. I named this drink Lucciola, the Italian word for firefly, because of the color of the cocktail. I finally decided to make a craft cocktail using this amaro, and after a few attempts I think I have a winner, Lucciola. I bought a bottle of Vecchio Amaro del Capo and it’s been chilling in my freezer for a couple months. ![]() I’m a big fan of buying random bottles of alcohol I see at the store, which is probably why I have so many bottles I have never even opened. Jump to Recipe Print Recipe Jump to Recipe ![]()
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