Sentences with phrase «cocchi vermouth»

It features a big lion statue behind the bar and the bartenders use a «golden liquid» (Kina L'Aéro D'Or vermouth) in some of their most popular cocktails.

For example, a Manhattan should be made with rye, but I love a «Barely Classic» Manhattan with two ounces of Glenmorangie Lasanta spicing and sweetening with one ounce of Carpano Antica vermouth, and a couple of dashes of bitters.

The play of the gin's juniper on the palate, its marriage to a grassy, slightly herbal dry vermouth — a union blessed by the twist of citrus that pulls it together and greets the nose even before the tongue saying, «You've made it this far today, keep your chin up» — all of this merits the appellation «king of cocktails» often accorded it.

These days I go for two parts gin to one of vermouth; Derek favors equal parts of each.

If you are able to locate a delicious dry vermouth like Dolin or Noilly Prat at your local shop, you'll soon see what led Bernard DeVoto, our greatest writer on cocktails, to say of the martini:

To start or accompany their meal, guests can choose from an array of innovative, hand - crafted cocktails including A Bird in the Hand (Plantation Pineapple Rum, Appleton Estate Rare Blend Rum, Aperol and Carpano Formula Antica Sweet Vermouth) and Apollo No. 2 (Elyx Vodka, St. Germain, Cocchi Americano Blanc Vermouth, lemon, ginger and soda).

The cutting - edge cocktail menu focuses on fresh, light, botanical - driven drinks and showcases seasonal juices, sodas, bitters, vermouth and tonics that are all made in house.

In a mixing glass, combine the rums, vermouth, Curaçao, orange and lime juices, and Grenadine and mix well.

Audgeo, a combination of Gin Mare, Papa George's pickle brine, Mancino Vermouth Secco and infused olive oil;

, a combination of Gin Mare, Papa George's pickle brine, Mancino Vermouth Secco and infused olive oil;

I used vermouth instead of the white wine because I had it on hand, I added some thyme, and I used a combo of butternut, delicata, and some random little squash I got at the farmer's market.

Mix cranberry mixture with vermouth, gin and Campari.

The first time I made the dish I had some white dry vermouth on hand from making various Julia Child dishes.

Stir in the vermouth and stock, scraping the bottom of the pan to loosen any browned bits.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

PREPARATION Combine Whiskey and Vermouth in a mixing glass full of ice.

Combine Whiskey and Vermouth in a mixing glass full of ice.

Add vermouth, shrimp, peppers, and 2 Tbsp of the chives.

Thought this was a great lite meal I did not have any sake so I used dry vermouth and a little sherry Turned out great

A meal like this needs a cocktail, and luckily Guy's stirring up a batch of Ginger Negronis, with campari, gin, sweet vermouth and fresh ginger.

You may also make the virgin version, without Bourbon or Vermouth and you'll have a lovely vanilla pudding.

When the mushrooms have browned deeply on both sides, add the vermouth or white wine, and turn the heat to low.

We didn't have either so we substituted Bourbon and Vermouth.

A fresh and easy asparagus soup in a base of stock, cream, and onion, seasoned with thyme and dry vermouth.

Add the wine or vermouth and chopped tomatoes, then fill half of one of empty cans with cold water and tip it into the other empty can, then into the pan.

Chicken cordon bleu, bite - sized, with a rich and savory vanilla bean vermouth sauce.

Add gin, Campari, sweet vermouth and blood orange juice; stir with a bar spoon to chill.

«From our stocks and sauces in the kitchen, to the vermouth - marinated olives and house - made maraschino cherries at the bar, everything is expertly prepared and crafted in - house.»

Pour the gin and vermouth over the ice.

With only a few ingredients, the drink is perfect for experimenting with your favorite gins and vermouths.

Bring vermouth, water, sugar, basil leaves, salt, peppercorns, and cardamom pods to a simmer in a high - sided skillet over medium heat, stirring to dissolve sugar.

If I have more time I like pasta with a sauce of olive oil heated with red pepper flakes + cubed genoa salami, deglazed with white wine or vermouth or whatever.

Capitoline Rosé Vermouth 0.25 oz.

Dry Vermouth Two dashes Regan's Orange Bitters

no sweet vermouth!!!

Deglaze the pan with the vermouth, turn the heat to high, and reduce it completely.

Cocchi Torino Vermouth 0.5 oz.

Grilled Mint Chicken 2 large shallots 3/4 cup chopped mint leaves 3/4 cup dry vermouth 1/4 cup rice vinegar 2 tablespoons olive oil 2 tablespoons white balsamic vinegar 1 pound boneless skinless chicken thighs

This ruby - red classic Italian cocktail is pleasantly bitter with a hint of sweetness from the vermouth.

Let the wine / vermouth bubble and reduce by half.

Stir in the chopped preserved lemon and the wine / vermouth.

3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced

I found this easy grilled chicken recipe on the kitchn, and it helpfully uses almost an entire cup of mint in the marinade; shallots and vermouth are also key players.

Add the vodka, vermouth, the additional lime juice and 3 to 4 ice cubes.

In a cocktail shaker filled with ice, add the gin, vermouth, lemon juice and rose water.

Filling 2 tbsps oil (for roasting and frying) 400g shallots 4 - 6 cloves garlic Wine / vermouth 4 large (flat) mushrooms — I use Portabello 1 small celeriac — around 500 - 600g 200g pre-cooked chestnuts Salt / black pepper Dash of lemon juice (optional) Truffle oil (optional but recommended)

At this point add the wine or vermouth to the pan.

Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste

2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling

1/4 cup minced shallots 2 teaspoons olive oil 2/3 pound asparagus, thin spears 8 ounces gruyere or swiss cheese, regular or low fat, shredded 5 large eggs 1 cup milk 2 tablespoons dry vermouth or dry white wine (omit if you like) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried thyme