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Best cocktails to showcase CArpano Antica?

m
mrarkadin Jun 1, 2011 11:09 PM

Walked into the liquor store looking for Punt e Mes, walked out with this. $36 vermouth!! I'd like to make it last, use it in drinks where it'll work to its best advantage. Suggestions?

  1. t
    The Big Crunch Sep 14, 2013 07:29 PM

    Just made this one, from Robert Hess's indispensable book, The Essential Bartender's Guide.

    Tango Cocktail

    .5 oz Rum (I used Cruzan aged white)
    .5 oz Benedictine
    .5 oz Dry vermouth (Dolin)
    .5 oz fresh squeezed OJ (yes, it needs to be fresh squeezed)
    .5 oz red vermouth (Carpano)

    Shake ingredients with ice, strain into a chilled cocktail glas. Garnish with an orange twist.

    This is a really odd looking collection of ingredients, but it all works together wonderfully to produce a spicy, complex, low alcohol cocktail in which the Carpano takes center stage. Not sure how it would taste with a less bitter, herbally red vermouth, but based on the one I just made, this drink seems tailor-made to showcase Carpano.

    4 Replies
    1. re: The Big Crunch
      JMF Sep 15, 2013 05:13 AM

      I love equal parts cocktails. There is something about the symmetry (both definitions) I guess. I think that sounds like a great cocktail. It is rare that fresh OJ really works in a cocktail. I can see all the other ingredients making a great stirred cocktail.

      1. re: JMF
        t
        The Big Crunch Sep 15, 2013 07:15 AM

        I completely agree about orange juice in cocktails. I'm particularly averse to anything with gin and orange juice, however, it works out alright in the Tango. I mixed up a couple of Ward Eights the night before and also thought it worked well in that drink, though there is also an equal amount of lemon juice in a Ward Eight to strengthen up the citrus component of the drink - OJ by itself usually just makes a drink seem flat and poorly diluted.

        1. re: The Big Crunch
          JMF Sep 15, 2013 12:36 PM

          " OJ by itself usually just makes a drink seem flat and poorly diluted."

          Exactly!

          Although commercial "pasteurized" juice works better than fresh OJ. But, after reading "Squeezed" I know that it isn't really OJ.
          http://www.amazon.com/Squeezed-Orange...

          1. re: JMF
            t
            The Big Crunch Sep 16, 2013 08:27 AM

            I saw a story a year or two back about how commercial OJ is made. I figured it had to be something like that, and I love the taste of the stuff in the morning, so unless they start adding something like the blood of newborn kittens to the product, I'm going to keep drinking it.

            The thing about fresh squeezed OJ is that it is generally less sour, with what tastes like a weaker acidity. As a result, it easily gets its butt kicked in a cocktail without additional help.

            The Tango is not looking for a sour dilution component to offset the booze, but it does benefit from the additional sweet fruit flavor that fresh squeezed delivers better than commercial. In a Ward 8, you have lemon juice there to boost the sour and the fresh squeezed OJ once again is there for sweet citrus flavor. However, in something like a Monkey Gland, the OJ gets gets overwhelmed and the gin feels poorly diluted. I hate Monkey Glands. The only halfway decent version I've had was the recipe from the PDT book which uses pomegranate molasses, which produces a more balanced, but still underwhelming cocktail.

    2. d
      Daveydeuce Aug 9, 2013 11:55 PM

      I just made a negroni style cocktail with Carpano Antica and campari but instead of gin I used a dark rum, roughly equal parts, it's kind of like adding flavor to flavor, the gin usually gets lost when you use CA anyway, so why not add something instead, it's turning out delicious, and a little sweeter than your average negroni for anyone who thinks a negroni can be too medicinal tasting.

      1. t
        tokyopix Jul 19, 2013 07:53 PM

        I third the Martinez, but not with Old Tom. Too sweet-sweet for me. And no orange round, but an orange or lemon twist is okay. Play around with the ratios until you find one you like!

        1 Reply
        1. re: tokyopix
          ChristinaMason Aug 10, 2013 06:52 AM

          Yeah, by round I actually meant a round cut of orange peel, but I guess that was misleading...

        2. d
          dfan Jun 14, 2011 01:10 PM

          I taste milk chocolate in Carpano Antica, which I thought would work well with the cinnamon notes in Amaro Meletti. Thus was born the...

          Patent Pending
          2 oz rye
          1/2 oz Carpano Antica
          1/2 oz Amaro Meletti
          2 dashes Bittermens Xocolatl Mole Bitters

          3 Replies
          1. re: dfan
            EvergreenDan Jun 14, 2011 02:47 PM

            Thanks. That sounds very good.

            1. re: dfan
              barleywino Jun 15, 2011 11:35 AM

              Nardini Amaro has even more chocolate (and mint), try it!

              1. re: dfan
                EvergreenDan Jun 15, 2011 03:58 PM

                I tried it with Punt e Mes (because I had it open -- I alternate open bottles) and liked it. I used one dash of bitters as I find them potent.

                I think that Meletti has the gestalt of chocolate all on its own, BTW.

              2. barleywino Jun 7, 2011 08:12 AM

                1919 cocktail with CA substituted for Punt e Mes

                1. z
                  zin1953 Jun 5, 2011 11:34 PM

                  I enjoy it straight (albeit NOT chilled), and in what a local bar calls a "Venetian Martini" . . . gin martini, with a higher ratio of Carpano Antica to gin than the typical dry martini, and -- although the bar serves with with a long, thin strand of lemon peel, I prefer orange peel when I make it at home.

                  3 Replies
                  1. re: zin1953
                    StriperGuy Jun 7, 2011 06:13 AM

                    I might actually try that...

                    1. re: zin1953
                      JMF Jun 7, 2011 07:18 AM

                      That sounds basically like what a martini recipe was back in the late 19th / early 20th century before dry vermouth started being used for a martini.

                      1. re: JMF
                        z
                        zin1953 Jun 7, 2011 07:45 AM

                        Yup, and it's darned good -- at least my wife and I think so . . .

                    2. j
                      jaykayen Jun 4, 2011 11:47 AM

                      Negroni. Sometimes you might want to dial back the CA as it has more taste than regular vermouth.

                      1. StriperGuy Jun 3, 2011 12:11 PM

                        Yah, I prefer it chilled, neat. To my taste it overwhelms a Manhattan and all you taste is the CA.

                        5 Replies
                        1. re: StriperGuy
                          EvergreenDan Jun 3, 2011 12:36 PM

                          5 hours to the minute. You're slipping. ;-)

                          1. re: EvergreenDan
                            StriperGuy Jun 3, 2011 01:40 PM

                            I'm ashamed of myself :-(

                            1. re: StriperGuy
                              JMF Jun 7, 2011 07:17 AM

                              I'm starting to think you are right, that the Carpano doesn't always do well in Manhattans. I did some tasting last night at Rye House in NYC and found the Carpano completely overwhelmed Whistle Pig rye, and for a $19 cocktail, that was a shame. But Rittenhouse 100 stands up to the Carpano pretty good.

                              1. re: JMF
                                StriperGuy Jun 7, 2011 07:45 AM

                                Hah, I'm not actually a Rittenhouse 100 fan (again too much punch for my palate), but I actually think that I might LIKE a Rittenhouse, CA Manhattan. A tad on the ballsy side, my preference is leaner and drier.

                                But I can see enjoying the punch of that combo once in a while.

                                1. re: JMF
                                  t
                                  The Big Crunch Jul 17, 2013 07:17 PM

                                  Drinking a Carpano and Rittenhouse Manhttan right now and I think the Rittenhouse holds up terrifically. A fantastic cocktail!

                          2. p
                            pb n foie Jun 3, 2011 11:20 AM

                            You might try this. I haven't made it, but I want to very badly!
                            http://www.imbibemagazine.com/Among-D...

                            1. ChristinaMason Jun 3, 2011 11:13 AM

                              It makes a fantastic manhattan with High West Rye and some decent bitters. I also like it very much in a martinez cocktail (Old Tom gin, carpano, Cointreau, orange round, aromatic bitters or orange bitters, served up).

                              1 Reply
                              1. re: ChristinaMason
                                barleywino Jun 7, 2011 08:04 AM

                                ditto Martinez

                              2. EvergreenDan Jun 2, 2011 07:11 AM

                                Actually, you may want to drink it up, rather than make it last. I refrigerate it and evacuate it with a Vac-u-vin to help. The liter takes a while to finish up at home.

                                Some will disagree (StriperGuy, I'm thinking of you), but I like it just about everything -- Manhattan, Negroni, etc. It's also delicious straight, or mixed with another aromatized wine -- dry vermouth, Bonal Gentiane Quina, or with fino sherry. If I want something really light, I might add a bit of seltzer and a squeeze of lemon.

                                For something made specifically for Carpano Antica Forumla, Kyle Davidson posted this himself. It's spectacular:

                                Col. Carpano
                                by Kyle Davidson, The Violet Hour, Chicago

                                1 1/2 oz Cynar
                                1 1/2 oz Bourbon, Buffalo Trace
                                3/4 oz Sweet vermouth, Carpano Antica Formula
                                2 ds Peychaud's Bitters
                                1 twst Orange peel

                                Combine in a mixing glass then add large ice cubes. Stir then strain over large ice. Garnish with an orange peel expressed and inserted.

                                My comments: Absolutely delicious. The small amount of CAF is apparent. Nice lingering bitter. Made with Knob Creek. I think a high-proof bourbon helps.

                                --
                                www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                                21 Replies
                                1. re: EvergreenDan
                                  alanbarnes Jun 6, 2011 02:00 PM

                                  That's pretty close to a Boulevardier, which would be one of my first suggestions. I also love it in a Manhattan, especially with Rittenhouse 100 (they play very nicely together). You may want to use a bit less vermouth, though; I tend to go 3-to-1 or even 4-to-1 instead of my usual 2-to-1.

                                  nd there's nothing wrong with sipping it straight, or in a spritzer.

                                  1. re: EvergreenDan
                                    barleywino Jun 7, 2011 07:55 AM

                                    Right Hand

                                    Created by Michael McIlroy of Milk and Honey and Little Branch. Executed properly, this cocktail is perfectly balanced with an amazing vanilla finish. 2007.

                                    1 1/2 oz Aged Rum (Matusalem Gran Reserva)

                                    3/4 oz Carpano Antica

                                    3/4 oz Campari

                                    2 dashes Bittermens Xocolatl Mole Bitters

                                    Stir and serve up in a cocktail glass

                                    1. re: barleywino
                                      StriperGuy Jun 7, 2011 07:57 AM

                                      I would NOT want to have rum with either CA or Campari. Just clashy flavors with the rum.

                                      1. re: StriperGuy
                                        barleywino Jun 7, 2011 07:58 AM

                                        try it sometime

                                        1. re: StriperGuy
                                          EvergreenDan Jun 7, 2011 08:44 AM

                                          StriperGuy -- I'm not sure I can change your mind, but try a Bitter Mai Tai (or two). I thought the first one I drank was just weird -- mixing an elegant Italian amaro (think linen suit and stylish fedora) with a tropical spirit and flavorings (think ratty cut-offs and a drink umbrella). I came around on the second one and decided it was like good fusion cuisine.
                                          --
                                          www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                                          1. re: EvergreenDan
                                            StriperGuy Jun 7, 2011 09:13 AM

                                            "Like Good Fusion Cuisine..."

                                            Not sure that actually exists. ;-)

                                            1. re: StriperGuy
                                              EvergreenDan Jun 7, 2011 10:05 AM

                                              Saw that coming as I was typing it. ;-)

                                              Better not mix that 'mericin whiskey with any of the crazy furrin stuff like Campari or vermouth. or bitters;-) Hey, maybe you could start blogging? cocktailcurmudgeon.com seems available. ;-p

                                              (All in good fun, for those that don't know SG and me.)

                                              1. re: EvergreenDan
                                                StriperGuy Jun 7, 2011 11:17 AM

                                                I do some pretty funky whacky cocktails on my own:

                                                http://chowhound.chow.com/topics/607435

                                                Just certain things don't mix very well if you ask me. I am a very adventurous cook and cocktail maker, but have a pretty decent palate for what does, and does not work.

                                                Averna in a Mojito. Not for me.

                                                I've had a 1/2 dozen drinks where they attempted to use Fernet Branca... I find even in minute quantities all I taste is... wait for it... Fernet Branca.

                                                Is there a fusion resto that you like? Not sure I've ever eaten at one, and I've eaten at far too many.

                                                1. re: StriperGuy
                                                  barleywino Jun 7, 2011 11:21 AM

                                                  here's another: http://www.kindredcocktails.com/cocktail/ames-addiction a great drink (and maybe the only good one on their (Ames') list, imo

                                                  )

                                                  Here's one more mixing rum w/ amaro: http://www.imbibemagazine.com/Smoking...

                                                  fusion restaurants is a whole separate thread...ever try Alan Wongs in Honolulu?

                                                  1. re: barleywino
                                                    StriperGuy Jun 7, 2011 11:58 AM

                                                    Not sure either of those cocktails appeals to me, but next time I am in Honolulu...

                                                  2. re: StriperGuy
                                                    EvergreenDan Jun 7, 2011 04:22 PM

                                                    I agree -- and disagree -- about Fernet. The Golden Gate Swizzle from Anvil, for example, uses Fernet as the base "spirit", yet the orgeat and lemon come through strongly. I'd be interested to hear your reaction to my Bernet Frankenstein. It's three hugely-powerful flavors in one drink. I think they are balanced, but incredible intense. (Islay, Punt e Mes, Fernet).

                                                    Of course using Fernet in any quantity will make it apparent, and substituting it for something else (Averna, for example) will create a very Fernet-domniated cocktail. Nothing wrong with just a dash of Fernet, either. I had a Maximillian Affair with a Fernet dash and loved it.

                                                    I think cuisines can "borrow" from each other successfully. Ming Tsai comes to mind.

                                                    --
                                                    www.kindredcocktail.com | Craft + Collect + Concoct + Categorize + Community

                                                    1. re: EvergreenDan
                                                      davis_sq_pro Jun 8, 2011 07:53 AM

                                                      Porteno is another great drink that uses Fernet. But I don't think you'll convince SG; it's clear from many threads that his tastes tend toward minimalist whereas yours and mine tend toward bigger flavors. I suspect that SG is a supertaster and that you and I are both nontasters, which would explain our differences in tolerance for and enjoyment of extremes.

                                                      I do think the curmudgeon domain sounds like a very nice fit :-)

                                                      1. re: davis_sq_pro
                                                        StriperGuy Jun 8, 2011 08:16 AM

                                                        I think I need something broader then just cocktailcurmudgeon.com

                                                        How bout chowcurmudgeon.com?

                                                        ;-)

                                                        On the cocktail note, I find myself increasingly making fairly essential cocktails.

                                                        For many years I have purchased my own essential oils and made cologne myself. Now I am more or less doing the same thing with cocktails.

                                                        My SO basically said that I am more or less drinking cologne now. And there is some truth to that.

                                                        I really enjoy playing with blends of cachaca, rum, botanicals, gin, citrus extracts, chile, and fresh fruit juices.

                                                        Secretly I really want to take over the bar at Floating Rock and craft cocktails that really support the food.

                                                        1. re: davis_sq_pro
                                                          EvergreenDan Jun 11, 2011 06:51 PM

                                                          BTW, I suspect I'm a regular taster. I can tolerate some spicy food, but I can't come close to anything super spicy (like Hell Night at the East Coast Grill in Cambridge, MA). There's a story about sharing a Hot Sausage from Hell with my brother. If you have a brother, you'll understand the competitiveness. Burned three times.

                                                          I'd think that if I were a non-taster I could take hotter food.

                                                          1. re: EvergreenDan
                                                            StriperGuy Jun 12, 2011 07:39 AM

                                                            See I can eat crazy hot stuff... To the extent that I am often at dinner, munching along, and everyone else is suffering.

                                                            1. re: EvergreenDan
                                                              davis_sq_pro Jun 12, 2011 08:59 AM

                                                              From what I've read, supertaster/non-taster/etc has no direct correlation with ability to handle heat. And while I currently like extremely hot foods, that was not always the case. Five or six years ago I considered Frank's Red Hot to be quite spicy. My wife and I wanted to try Hell Night without getting our proverbial asses handed to us, so we decided to train up.

                                                              To accomplish this we simply bought a range of hot sauces and peppers and started using them almost every night, slowly building up and challenging ourselves. The approach worked quite well, to the point where after a year or so we were able to handle hotter foods than even some Korean and Indian friends. So if you want to best your brother, it seems to me that there are options :-)

                                                              Unfortunately after all of that I haven't yet made it to a Hell Night! I need to give that sausage a try!

                                                              1. re: davis_sq_pro
                                                                StriperGuy Jun 12, 2011 11:51 PM

                                                                Huh, interesting to know. Hell night, hotness purely for hotness sake does not really interest me. That said I can eat Thai, or Cambodian or Mexican food that is just blazing.

                                                                Kind of amazing that you went from Franks, to really eating hot stuff in a short period of time. I knew you could get accustomed to heat, but that is pretty dramatic.

                                                                1. re: StriperGuy
                                                                  EvergreenDan Jun 13, 2011 09:21 AM

                                                                  I've never been, but the East Coast Grill in Cambridge has a special night with a special menu. It fills up fast. They serve their spicier dishes and make special dishes. They aren't hot for the sake of being hot, as I understand it, but rather for the flavors of the peppers. Lots of habeneros. And they have a few things that aren't hot. Sounds like you would like it. Their regular menu is delicious, although not as cutting edge as it was when they first opened. I think they were one of the first places around to serve seared tuna. Long time ago.

                                                                  I guess I was wrong about sensitivity to spice versus tasterosity. I thought that I read that spiciness was sensed on the same receptors as taste, so I assumed that the quantity of the receptors would correlate.

                                                                  1. re: EvergreenDan
                                                                    StriperGuy Jun 13, 2011 10:03 AM

                                                                    I agree, generally speaking I am a huge ECG fan. Great food carefully prepared.

                                                        2. re: StriperGuy
                                                          t
                                                          The Big Crunch Sep 14, 2013 07:31 PM

                                                          Try a Toronto. Use a powerful rye like Rittenhouse, and you have a rich, complex, and fantastic whiskey cocktail in which the Fernet contributes a lot, but does not overtake the drink.

                                                    2. re: EvergreenDan
                                                      barleywino Jun 7, 2011 11:10 AM

                                                      A mojito w/ Averna added is another example-- the Averna gives it some depth and bitter complexity

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