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Ancient Secret Recipes to Warm the Senses

Anyone who has traveled to Italy will have most likely heard of the digestif ‘Amaro.‘ Just like wine with a meal, it is a way of life in this country with each region producing a distinctive amaro reflective of the area in which it is produced. These exceptional bitter herbal liqueurs have a vast history, with little modification in their production methods, and are a tradition to the end of delicious repast almost anywhere in Italia. Amaro is a bitter aromatic spirit. It is typically served as a digestif after a meal, to aid digestion as the name implies. They are typically served straight (room temperature) in a small portion, but can be served over a cube of ice if preferred. While amaros are typically served on their own, they can be used on a limited basis as a mixing component (not as the main ingredient) in cocktail recipes in order to not overwhelm the other components. The most common...Read More >

Simply Sangria

While you can make this tasty beverage really anytime of the year, it is often thought of as an amazing summer treat.  Chilled red wine, stocked with a ton of fresh fruit, perhaps with a little effervescence, and you, my friend, are ready for the next fiesta. Here are a few tried and true Sangria recipes for you to try. Not sure which one will become your favorite, go-to new family recipe?  As my friend Jeff likes to say, the best way to find out is ‘Mix, Pour, Sample – Repeat!‘ Please note that I took the liberty to name the recipes myself that were provided to me in order to differentiate them.  Sangria South Florida Style – from Christine Najac, South Florida Gourmet 3 C dry red wine (such as Steelhead Pinot Noir)1.5 C Christian Brothers Brandy 1/4 C Bols Triple Sec 1 orange (sliced) 1 pint raspberries 1 pint strawberries handful each of green and red grapes 1...Read More >

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