In all fairness, I have a bunch of posts in draft state, but I do understand that it's been 10 days since the last article. Regardless, I thought I'd write about a recent cocktail workshop I had the pleasure of attending yesterday.
Age of Enlightenment
Let me begin by expressing that I am thoroughly enjoying the revival of cocktail culture. Like many aspects of our perpetually revolving social trends, what's old is new, and the cocktail, after a 30 year hiatus, has risen again.
With that thought in mind, how many of you know what an aperitivo is? If you're North American, you probably know next to nothing about this european practice, something that has been refined and honed throughout the last few centuries; and, like most things europa, it's entirely delightful.
Also known as an apéritif in France, I was introduced to the italian version at Little Jumbo yesterday. Thanks to the Art of the Cocktail Festival, attendee's were treated to an intimate examination and tasting of several fine fortified wines; what the Italians call aperitivo.
Cocchi
Meghan and I assumed it was a wine tasting we were attending, instead we were educated by Roberto Brava, family member and employee of Giulio Cocchi, in the sampling of Cocchi brand aperitivos. Called the Rooster brand, due to the self-evident logo, Cocchi products are from Asti, Italy, and the company established in 1891. Mr. Brava stressed many times that Cocchi always has been and always will be a small-batch, family-owned venture - let me say, it shows.
Americano
Most of us think of coffee when we hear the word americano. In this case, however, Mr. Brava was referring to this:
According to Roberto, the term americano was either derived from the word american, because at the time Cocchi was founded, great volumes of Italians were immigrating to North America; or, from the adjective amer, meaning bitter. No one is completely certain.
Regardless, it was a white fortified wine made from Moscato grapes. Primarily, it was fragrant and aromatic, with a hint of sweetness. Indeed, it was created deliberately that way. With ingredients like gentian, cichona, and bitter orange peel, this aperitivo enchanted from the first sip. We sampled it in the traditional manner:
1 part Aperitivo Americano
1/2 part Soda
Serve over ice in an old fashioned glass.
Add orange peel for enhanced flavour.
With each sip, I was drawn farther into a fantasy of sitting on the side of some piazza, enjoying the summer heat, and watching men and women go about their daily lives.
Next, we were encouraged to combine several nuts with our refreshment. In this case, Mr. Brava directed us to some elegantly plated pine nuts and peanuts, assuring us the light flavour of pine nuts would pair well with the sweetness and bitter citrus of the americano; he was right.
Americano Rosa
Having been thoroughly impressed with the white americano, we were next poured the Americano Rosa, a red variation.
Combining the same ingredients as the Americano Blanco with rose petals and ginger, the Americano Rosa was made from a blend of Brachetto and Malvasia aromatic grapes. It was served to us in the same manner, however, care was taken to only garnish with lemon or grapefruit peel - orange peel was deemed too heady:
1 part Aperitivo Americano Rosa
1/2 part Soda
Serve over ice in an old fashioned glass.
Add lemon peel for enhanced flavour.
Again, pine nuts and peanuts were recommended, with favour being given to the peanuts. While this aperitivo had similarities with the white variety, it was considerably sweeter and featured a prominent vanilla finish.
Storico Vermouth di Torino
Full disclosure: this was my favourite sample by far. I cannot wait to make a manhattan with this sweet vermouth, as I am confident, it will be the stuff of legends.
It was served neat, and from the moment it touched my lips, it was akin to drinking a deep thought. Again, a Moscato grape was used as a base, which was then transformed with a secret blend of herbs and botanicals. It was a drink of great import.
Paired with either pistachios or almonds, the nuts extended the flavour of this vermouth. Pistachios enhanced the caramel layers, while the almonds amplified the inherent bitterness.
Veni, Vedi, Vici
Overall, I was awe-struck by the Cocchi products. From the obvious quality, to the font of both knowledge and expertise evident in Mr. Brava, I left Little Jumbo feeling sated - both physically, as I was rather enibriated, and intellectually with the education I had received.
Currently, due in part to BC's archaic liquor laws, Cocchi wines are only available from the Hotel Rialto Vintage Spirits store, but I encourage you to try these delcious fortified wines - rest assured, I am certainly adding them to my collection.
Aperitivo: an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet.