link to the podcast on cocktails
“When you drank the world was still out there, but for the moment it didn’t have you by the throat.”
– Charles Bukowski
Apertif and Digestif
In this episode we explore the relationship of drinking before and after eating, apertifs and digestifs.
We first discuss the famous Negroni mixed drink, created in 1919 at the Caffe Casoni in Florence. (It’s really just a a variation on the Americano - the first drink referenced in a James Bond novel.) Count Camillo ordered an Americano made with Gin in place of Soda and voila: the Negroni was born. Here is a great Youtube video from Rita Cocktail Bar in Milan about the noted libation. Both the Negroni and Americano - and a host of other Italian cocktails - have red colored Campari as a key ingredient.
We also discuss apertifs, drinks served before a meal to stimulate the appetite. They typically are less sweet and involve herbs and other ingredients to stimulate both tongue and nose.
After a meal is the time for a digestif, which are often characterized by higher alcohol content and deep rich flavor profiles. Italy is known for Limoncello and Grappa.
We also talk about liquors and their use in cakes. Gio mentiones walnut liquor and sour cherry liquors.
Lastly we mention a wonder rum-laiden Neopolitan dessert called Baba.
Salute! Ganbei! Za zdoróvye! Jjan! Salud! Trenken! Kamao! Cheers!
