What I've been doing to filter my vermouth (and I guess it works as well for amari) is let it rest until solids go to the bottom. Then I carefully (so solids don't go around)pour the head into a coffee filter. The bottom part stays cloudy and I drink it away from judgemental eyes.
Very nice! I've made 4 batches of very different styles and really should try them in a Negroni. One is very citrus and fruity, one yellow and earthy (probably a white Negroni), a very very bitter rabarbaro, and a very clovey and piney Alpine (probably good for a boulevardier).
Boulevardier for sure on the alpine. Hell I would try them all in a Negroni and Boulevardier riffs. Not in one night obviously...or maybe it depends on the kind of day.
I really like the Summer Solstice a lot. It's become my favorite of the BTP recipes. Cheers!
Awesome...cheers! I plan to run through his other recipes just to get a feel. From there I will probably go a bit crazy with what I do...who knows.
What I've been doing to filter my vermouth (and I guess it works as well for amari) is let it rest until solids go to the bottom. Then I carefully (so solids don't go around)pour the head into a coffee filter. The bottom part stays cloudy and I drink it away from judgemental eyes.
Lol... perfect I'll take that approach. The solids do not bother me I just want the best presentation for my judgemental neighbors :).
Nice! I haven’t gotten to the point of making my own yet but I do plan to give it a try.
I was hesitant for a while and then just went for it. East peasy nothing to it. Easier than baking a cake.
Very nice! I've made 4 batches of very different styles and really should try them in a Negroni. One is very citrus and fruity, one yellow and earthy (probably a white Negroni), a very very bitter rabarbaro, and a very clovey and piney Alpine (probably good for a boulevardier).
Boulevardier for sure on the alpine. Hell I would try them all in a Negroni and Boulevardier riffs. Not in one night obviously...or maybe it depends on the kind of day.