Featured Libation #108: Fall of Man

It’s been almost 3 months since I’ve been able to order Amaro Nonino from my distributor and it finally came in last week!  I know, I know, I could always order it online but shipping usually is about half the bottle price and honestly it’s not technically essential to the bar program.  But it does make some tasty cocktails.  Nonino is an amaro produced in the Fruilli region of Italy.  It has a wonderful orange essence with hints of saffron, rhubarb and gentian.  Nonino is not a rich as Averna or as complex as Amer Picon but it has a nice light flavor with a good amount of alcohol, around 35%.  Whiskey is a natural fit to pair with and it just so happens that I’ve been looking forward to trying out a new cocktail recipe that I specifically want to use Nonino in.  Once again, rye is my base whiskey spirit of choice and with the addition of a nice spiced cider syrup, it should make a wonderful fall style cocktail.

For the syrup I’m using a good quality unfiltered cider, reduced with honey, cinnamon and walnuts.  I really like how the nuts lend a subtle flavor component to the syrup and the spices used are a natural pairing.  Besides rye being my favorite whiskey spirit, the fruitiness and spice is a no-brainer when pairing with something like Nonino and cider.  The name is a play on it obviously being fall, and that, well, booze can sometimes be associated with many of societies issues….psh.

Fall of Man
2 oz Rye
3/4 oz Amaro Nonino Quintessentia
1/4 oz Spiced Cider Syrup (see recipe)
2 dashes Fee Brothers Barrel Aged Whiskey Bitters
Orange Peel & Walnuts for Garnish

Combine ingredients with ice in a glass.  Stir well to combine and strain into a chilled Old Fashioned glass with large ice cubes.  Garnish and enjoy.

Spiced Cider Syrup
1 cup Unfiltered Cider
1 cup Honey
1/4 cup Raw Walnuts
2 Peels of Orange
2 Cloves
1 Cinnamon Stick
1″ piece of Ginger, Smashed

Combine in a sauce pan over medium high heat.  Bring to a boil and reduce heat to a simmer for 3 minutes or until slightly syrupy consistency.  Remove from heat and allow to cool for 30 minutes.  Fine strain, bottle and refrigerate for up to 2 weeks.

Overall I was very pleased with the results and it makes a great addition to your fall menu and a nice sip by the fire.  The spiced syrup is a nice hint in the background and anymore than the 1/4 oz may overpower the cocktail and be far too sweet.  This is a nice fruity, Old Fashioned variation and is very easy to sip.  Until next time, cheers!

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