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Averna e More
I know. It sounds like Averna amore, but that’s what’s been going on around here. I have been drinking a lot of this Sicilian amaro lately. I am accustomed to consuming Averna neat (undiluted, at room temperature, no ice) or straight up (with ice.) Then I came across a cocktail called a Blackberry Smash, a bracing mix of Meyer lemon juice, ginger beer, orange-flavored vodka, muddled blackberries and Averna. Read the remainder of this entry »
La Rosalia – A Happy Marriage of Watermelon, Aperol and Basil
Call it a cooler. Call it refreshing. And call our weather hot, hot, hot. For the last few days I have been looking for cool, but not too sweet drinks, and I came up with this one. In our house watermelon defines summertime, and since it’s still watermelon season, I thought I would use it in a beverage. Read the remainder of this entry »
Acqua di Cedro – a Drink and a Panna Cotta
Move over Limoncello. Acqua di Cedro has arrived. This clear liqueur is made with citron, cedro in Italian (botanical name – Citrus medica.) Poor unattractive and underused citron, aside from its candied peel used for Christmas baking, it is pretty much ignored in my kitchen. Not so however on my dressing table where its essential oils form the base of many of my favorite perfumes. This most ancient of citrus with its gnarled and bumpy skin is said to have flourished in the Hanging Gardens of Babylon and was brought to Italy by Alexander the Great – this baby’s got some history behind it. Read the remainder of this entry »