![]() Also known as pimento dram (because allspice berries grow on pimento trees, the same pimentos that are stuffed into olives.), this rum-based spirit has exotic, dark spice flavors that are essential to tiki drinks and chilly-weather cocktails.Īllspice dram first came to Europe from Jamaica at the start of the 20th century, where it became popular in cocktails like the prohibition-era Lion’s Tail. Made with allspice berries, this deeply-flavored liqueur is an outstanding addition to your autumn cocktail arsenal. Try some in a Tuaca Cream Punch or Apple Pie Cocktail. It’s also right at home in egg nog and cocktails. Tuaca can be enjoyed simply over ice, or stirred into hot cider or coffee. In the glass, Tuaca is richly flavored, with unmistakable hints of citrus and butterscotch leading to a warm, spicy finish. It is known that the base of blended Italian brandies is aged for up to 10 years, then blended with vanilla, citrus essence, and spices. As with many old spirits, the precise recipe remains a secret. Today, Tuaca is produced in Louisville, Kentucky. The name “Tuaca” was given to the spirit, a portmanteau of their last names. ![]() In 1938, brothers-in-law Gaetano Tuoni and Giorgio Canepa resurrected the recipe and began producing it again in Tuscany. Centuries later the recipe was lost, although the history books aren’t certain for exactly how long. According to legend it was created to honor Lorenzo de Medici, who quite enjoyed drinking it. With its vanilla-forward flavor and pleasant sweetness, this delicious liqueur has been a favorite in Italy for centuries. For a more sophisticated experience, try an Applejack Old Fashioned. Named for the applejack and grenadine providing its signature pink color, this delicious cocktail is tart and sweet with a wonderful apple finish. One of the most authentic recipes for applejack is the Laird Applejack Jack Rose. It can also be mixed into a wide variety of cocktails. Served over ice, applejack is perfect for wrapping up a chilly evening in front of a fireplace. They are America’s oldest distiller, dating back to 1698 when Alexander Laird immigrated from Scotland and began distilling for friends and family using the only fruit in abundance locally, apples. ![]() One of the best applejack producers is Laird & Company. Many producers choose to age their applejack in used bourbon barrels, which adds hints of complimentary flavors such as vanilla and caramel. The higher alcohol content packed a punch, but the beverage was sweeter and more approachable than its French cousin.Īpple brandy and applejack taste quite similar, with the exception of the touch of sweetness the applejack provides. In the morning, the ice was removed and the now-distilled spirit was bottled. The water content would freeze, creating a cap of ice that floated on top of the alcohol. Originally, hard apple cider was left outside in barrels in the winter. Unlike its European counterpart, applejack is made using freeze distillation, also known as “jacking”. An American original, applejack is a domestic take on the classic French brandy Calvados. ![]()
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