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Posts Tagged ‘Aperol’

*Recent ruminations from LUPEC Boston, in case you missed ‘em in this week’s Dig.

by Pink Lady

Ninety years ago this week the struggle for women’s suffrage in United States came to quiet end. At 8 a.m. that morning, Secretary of State Bainbridge Colby issued a proclamation that the 19th Amendment granting American women the right to vote in all public elections had officially become part of the Constitution.

The ceremony took place behind closed doors at Secretary Colby’s private residence “without ceremony of any kind,” according to the New York Times, “unaccompanied by the taking of movies or other pictures, despite the fact that the National Woman’s Party, or militant branch of the general suffrage movement, had been anxious to be represented by a delegation of women and to have the historic event filmed for public display and permanent record.” It was nevertheless monumental, a moment 72 years in the making and the culmination of a long and ceaseless campaign for American women and their male supporters.

Fifty-one years later, at the height of the Second Wave Women’s Movement, U.S. Congress designated August 26 to be “Women’s Equality Day”, both as a nod to women’s enfranchisement and to women’s continued efforts toward full equality. To paraphrase, the Joint Resolution was passed because “the women of the United States have been treated as second-class citizens and have not been entitled the full rights and privileges, public or private, legal or institutional, which are available to male citizens of the United States…the women of the United States have united to assure that these rights and privileges are available to all citizens equally regardless of sex” designating August 26, the anniversary date of the passage of the Nineteenth Amendment, “as symbol of the continued fight for equal rights.”

Sounds like reason enough for us to raise a glass. The ladies of LUPEC Boston will be celebrating Women’s Equality Day as we do, with a party and cocktails, of course! We’ll team up with Bols Genever & St-Germain to host a cocktail party at the Franklin Southie on Thursday, August 26 from 9 p.m. – close, featuring $5 Women’s Lib-themed cocktails, cheap bar snacks, and general merry-making. We hope to see you there.

If you can’t make it by, why not sip on a Shaddock? It’s a delightfully delicious sip that contains both St-Germain and Bols and is simple to make at home. After all, it’s all equal parts.

THE SHADDOCK

.75 oz Bols Genever

.75 oz St-Germain

.75 oz Aperol

.75 oz fresh lemon juice

Shake with ice in a cocktail shaker. Strain into a chilled cocktail glass.

Cin-cin!

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This week in the Dig I wrote a brief history of the cult favorite Fernet Branca.  If you are new to the world of Fernet having an entire bottle sitting on your shelf can seem a bit daunting, to say the least.  You’ve choked down a few shots in an attempt to be part of the club, but the appreciation for this bitter elixir isn’t quite there yet.  It seems as though the eagle with the Fernet in his talons is taunting you as you’re thinking there must be an easier way to get to the bottom of that green bottle.

Fear not my friends!  Here are a few more cocktails to help open your palate to the complex and ultimately rewarding world of Fernet Branca.

FERNET AND COLA

An entire country can’t be wrong.  In Argentina one million cases of Fernet Branca are consumed annually in this fashion.  Fernet and Cola is a delicious, symbiotic relationship in which the bitterness of the Fernet and the sweetness of the cola temper one another perfectly.  It’s a balanced boozie bear hug in a glass.

TORONTO
2 oz Rye 
.5 oz Fernet Branca
Dash of Simple Syrup
Dash of Angostura Bitters

Stir ingredients with ice for 30 seconds.  Strain into a chilled cocktail glass.  

I have frequently described this drink as my savior as it is equally adept at “setting me straight” the day after a night of overindulgence or soothing a very full belly after a deliciously large meal.  I prefer to use a rye of higher proof when making this cocktail, such as Rittenhouse Rye or Sazerac 6 Yr Rye.  

The ROOT OF ALL EVIL
This recipe comes to us courtesy of Jeff Grdinich, White Mountain Cider Company, Bartlett NH.  He describes it as his irreverent tribute to Chuck Taggart and Chuck’s cocktail, the Hoskins.
2 oz Bulleit Bourbon
.75 oz Grand Marnier
.5 oz Luxardo Maraschino
.5 oz Fernet Branca

Stir ingredients over ice and strain into a chilled cocktail glass.  If you are using LUPEC approved vintage glassware, chill down a second stem and invite over a friend because this is a pretty big cocktail!  

PORTENO
This one come to us courtesy of Murray Stenson at the Zig Zag Cafe in Seattle.
.75 oz Bourbon
.5 oz Cherry Brandy
.5 oz Fernet Branca
.5 oz Velvet Falernum
.5 oz Fresh Lime Juice

Shake all ingredients with ice and strain into a chilled cocktail glass.  

 
INVERNO
1 oz Aperol
.5 oz Fernet Branca
1 oz Tonic Water

Build over ice in a low ball.  Garnish with an orange slice and enjoy

QUATRO PUNTI
1 oz Punt e Mes
.5 oz Fernet Branca
Soda Water

Build over ice in a highball, adding soda to taste.  Garnish with an orange slice.

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