This is an original drink inspired by a film noir from Argentina called, Los Tallos Amargos. It’s made with Singani, Fernet, Sweet Vermouth and an Orange Twist. The recipe started off as a riff on a Negroni (
https://youtu.be/AxRvp7LfdeA), but ended up more like a bitter Manhattan (
https://youtu.be/ph58sl9pM0A).
This drink came about because a friend felt like an after dinner Negroni made with Singani, only the host’s home bar was fresh out of Campari, but being an Argentinian household, they most certainly had Fernet in the cabinet.
I know that Fernet, like Chartreuse, can easily take over and drown out other flavors in a drink. So, equal parts, like the Negroni, was out. Instead, I lowered the measurement Fernet, matched the Sweet Vermouth, then made up the lost volume in Singani. All it needed was an orange twist and it was complete.
Being a house full of Argentines, the flavors of this drink were right up their alley. It was an instant winner and it kept me busy the rest of the evening, whipping these up.
I named this drink after the title of an obscure Argentinian Film Noir called, Los Tallos Amargos (The Bitter Stems). It was considered one of the top 50 Best Shot Films (ever) by American Cinematographer. The cinematographer was Ricardo Younis, who was taught by the number one cinematographer on that same list, Greg Tolland, who shot Citizen Kane. The music was done by Tango revivalist and legendary Argentine musician, Astor Piazzolla. It’s a film that’s hard to find, in fact, at one point it was considered lost but luckily it was restored and remastered by the UCLA Film & Television Archive and hopefully one day they will release it in some form or another.
Singani, the base spirit of this drink, adds some additional sweetness to the body of the cocktail. Singani was one of Bolivia's best kept secrets for centuries. It’s an eau de vie from the Bolivian Andes and was only available in Bolivia for most of its existence. Luckily for everyone outside of Bolivia, Singani is making its way to the rest of the world via brands like Rujero and Singani 63. Depending on where you are, they might be more of a chore to track a bottle down, but there are a lot of online retailers who will ship it to you. It's definitely an exciting spirit and worth the effort to get your mitts on it.
The flavors of this drink ambush your tastebuds. They are all strong and unexpected, yet balanced. It’s sweet, dark, fruity, floral, bitter, citrusy, with a touch of mint.
However, the level of mintiness in the drink depends on the version of Fernet you use. When I first made the drink it was with Argentinian Fernet, which is a little different than the US version. If you use a US bottle of Fernet, the drink is going to be more minty and not as bitter (also not as dark) as the drink made with Argentinian Fernet.
If you make the US version, it’s still going to be good, but if want to try to approximate the use of Argentinian Fernet in this drink, you could split the measurement of Fernet evenly between Fernet and Cynar. It’s not an easy single measurement, because it would be 3/8 oz Fernet and 3/8 oz Cynar. However, it’s much easier to measure when making two drinks at the same time. So, you’ll have one for a friend…or better yet, two for yourself. ¡Salud!
Recipe (with Argentinian Fernet):
1.5 oz (50 ml) Singani
0.75 oz (25 ml) Fernet-Branca
0.75 oz (25 ml) Sweet Vermouth
garnish Orange Twist
Stir with ice. Strain into chilled coupe glass. Garnish with Orange Twist.
Recipe (with US Fernet):
1.5 oz (50 ml) Singani
0.75 oz (25 ml) Sweet Vermouth
0.375 oz (12 ml) Fernet-Branca
0.375 oz (12 ml) Cynar
garnish Orange Twist
Stir with ice. Strain into chilled coupe glass. Garnish with Orange Twist.
Music:
Ice Hot Temperament 2 by Håkan Eriksson
via Epidemic Sound
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Featured in This Drink:
Singani 63
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Fernet-Branca
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Carpano Antica Formula
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Rujero Singani
http://bit.ly/2oFWJWM
Bar Tools:
Coupe Glass
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OXO SteeL Double Jigger
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Julep Strainer
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Mixing Glass
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Barspoon
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Vegetable Peeler
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Bitter Stems - an Original Singani & Fernet Cocktail Inspired by a Film Noir | |
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| How-to & Style | Upload TimePublished on 25 Apr 2017 |
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