Happy Hour Tuesday Special Drink: Ruby Tuesday

Rometti Limoncello Happy Hour Tuesday Ruby Tuesday

Happy Hour Tuesday!

This week we’re doubling up: just for this week, we are having a second recipe that screams SUMMER.  Made with seasonal fruit, it’s the perfect drink for this playful and bubbling season: ladies and gentlemen, here is Ruby Tuesday!

Ruby Tuesday is made with cherries, that it is suitable only during this time of the year when cherries are available. The name has been inspired by a Rolling Stones song, and just like the rock band it is a bold drink appreciated by both men and women.

It’s narrated that Ruby Tuesday was made on a Tuesday while listening to the homonymous song by Rolling Stones. This involuntarily soon-to-be-popular drink is made with rye whiskey, Benedictine, simple syrup, lemon juice and muddled cherries or puree cherries. We are also going to add just a splash or Rometti Limoncello to increase the citrusy flavor of the lemon juice while keeping all of its sweetness.

1 ½ oz. rye whiskey
1 oz. Bénédictine
5 ripe black cherries
3/4 oz. splashes of Rometti Limoncello
Ice cubes
Tools: muddler, shaker, strainer
Glass: cocktail
Garnish: lemon twist

In the shaker base muddle the cherries. Add remaining ingredients and shake with ice. Strain into a chilled glass and garnish.



Happy Hour Tuesday: Caribbean Sunrise

Rometti Limoncello Happy Hour Tuesday Caribbean Sunrise

Happy Hour Tuesday!

It’s all about the color.  This vibrant mixture will surely tantalize your senses, if thats what your looking for then your happy hour drink for this week should be Caribbean Sunrise.
Caribbean Sunrise is a variation of the classic Tequila Sunrise, but uses rum instead of tequila. The substitution of tequila with rum makes the drink a little sweeter, but doesn’t have that smooth, strong kick that is characteristic of tequila-based cocktails. The result is an exotic drink with an unbelievable aromatic flavor and a fruity sweetness that will leave your mouth longing for more!


2 msr Rum

orange juice

1 dashes grenadine syrup

1 dash of Rometti Limoncello

Pour rum in a highball glass with ice, and with top Rometti Limoncello and orange juice. Stir. Add grenadine by tilting glass and pouring grenadine down side by flipping the bottle vertically very quickly. The grenadine should go straight to the bottom and then rise up slowly through the drink. Garnish stirrer, straw and cherry-orange.


Cook N Bake British Series: Fish and Chips

Rometti Limoncello Cook N Bake British Series Fish and Chips

Food – any type of food!..seems to taste better eaten in good company or savored outdoors.  Being Italian, I love meals with family  gathered around the diningroom table, however I remember (with a little nostalgia) those cold winter afternoons on my way back home from school.  Walking past bundled up street vendors that would sell you crackling castagne, chestnuts, in a newspaper cone. There’s just nothing quite like the taste of freshly roasted chestnuts on a cold afternoon walking through Milan no less!

Similarly, the dish that we are going to talk about this week, shared a similar humble beginning once served in urban streets in newspapers, and later  became an iconic British dish that restaurants all around the world that try to replicate the light yet flavorful, crispiness of Fish and Chips!

Charles Dickens is one of the first writers to mention the existence of a “fried fish warehouse” in his masterpiece Oliver Twist, which makes us think that fish and chips must go back to at least the 19th century. If we want to pin down the year of the very first fish and chips shops opening, records tell us that it is attributed to Joseph Malin in 1860 in London. It is during that time in fact that Great Britain started developing railways to facilitate transportation of material and food, including fish from the North Sea. If we still have this dish today it’s because Fish and Chips is one of the truly traditional British dishes that survived the World War II when rationing affected most of the culinary traditions.

The secret to make a very good Fish and Chips is to use a batter made of flour, water and a little bit of baking soda which adds that beautiful golden color once fried  Beer and milk batter can also substitute water: if beer is preferred you can decide whether to use a lager or a bitter beer which will also change the color from golden to an orange-brown.

Frying can be done with beef dripping or lard, or vegetable oil.

Although in the United States Fish and Chips is usually served with coleslaw, ketchup and tartar sauce, the original British dish is served with salt, pepper and a few drizzles of vinegar. Instead of coleslaw, mushy peas are often served aside.

If you are in London, we recommend making a stop a the Sea Shell restaurant, where fish and chips has been one of the main popular dishes for over 40 years. But if, like us, you live in LA and the surrounding areas, we suggest you check out the Fat Cow at the Grove, owned by Chef Gordon Ramsey. Here Fish and Chips is served traditional-style in a casual, modernly rustic and welcoming environment.  If your feelin fancy , we recommend another Chef Ramsey’s restaurant, the London West Hollywood Hotel. The London After Five bar menu offers a California-style reinterpreted fish and chips served with tartar sauce and English pea puree.

Ingredients: (serves 4)

sunflower oil, for deep-frying
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
225 g white fish fillets, from sustainable sources, pinboned, ask your fishmonger
225 g flour, plus extra for dusting
285 ml beer, cold
3 heaped teaspoons baking powder
900 g potatoes, peeled and sliced into chips
For the mushy peas
1 knob butter
4 handfuls podded peas
1 small handful fresh mint, leaves picked and chopped
1 squeeze lemon juice
sea salt
freshly ground black pepper

To make your mushy peas, put the butter in a pan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes. Add a squeeze of lemon juice and season with salt and pepper. You can either mush the peas up in a food processor, or you can mash them by hand until they are stodgy, thick and perfect for dipping your fish into. Keep them warm while you cook your fish and chips.

Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.

Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp. While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF/gas 4 to finish cooking. This way they will stay crisp while you finish off the chips. When they are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.


Recipe by Jamie Oliver 

Image © Morgans, Gareth

Happy Hour Tuesday: Lemon Gin Fizz

Rometti Limoncello Happy Hour Tuesday Lemon Gin Fizz

Happy Hour Tuesday!

There is a category of drinks that you all surely have heard of: it’s the Fizz family, characterized by lemon or lime juice and carbonated water. This drink is presented in a multitude of variations, many of which give it a different name depending on which ingredients characterize it. The classic Gin Fizz however, which appeared for the first time in 1887 in the Bartender’s Guide written by a famous american bartender, Jerry Thomas, is the most known. Made, as the name suggests, with gin, lemon juice and carbonated water, Gin Fizz becomes Silver Fizz (+egg white), Golden Fizz (+egg yolk), Royal Fizz (+whole egg), Diamond Fizz (+sparkling wine instead of carbonated water), and the list goes on and on. In our case, we are adding Rometti Limoncello, thus we will have… Lemon Gin Fizz!
If you are somewhat of a drink expert, or simply a drink lover, you probably noticed that Gin Fizz uses the same ingredients of a Tom Collins, with the exception that the Tom Collins is made with a sweetened variety of gin, very hard to find, called “Old Tom Gin” and the proportion are slightly different.
Timeless and extremely refreshing, Lemon Gin Fizz is the drink that will bubble up your days any time, anywhere!


2 oz Gin
4/5 oz Rometti Limoncello
3/4 oz Club Soda
Lemon slice to garnish

Fill a cocktail shaker with ice. Pour in gin and Rometti Limoncello. You won’t need sugar, since the Limoncello will already give it a hint of sweetness. Shake vigorously. Pour into a highball and add club soda to it. Garnish with a lemon slice.


Image from http://www.inspiredtaste.ne

Happy Hour Tuesday: Limoncello and Grapefruit Punch

Rometti Limoncello Happy Hour Tuesday Limoncello and Grapefruit Punch

Happy Hour Tuesday!

Call it the come back of bright, vibrant colors in fashion or the turn of the seasons, this week at Rometti we were looking for something fun, fresh, young, and colorful. Gladly I came across a recipe that embodies all of these: Limoncello and Grapefruit Punch.

Depending on which type of grapefruit you decide to use, this cocktail might have a variation of color: red, white or pink will play an important role both for the hue and for the taste – tart, sour, sweet. Our pick was pink grapefruit, which is sweeter than other grapefruits and has a tangy flavor. Thanks to these qualities, pink grapefruit pairs really well with limoncello and mint.

Give a twist to your Sunday brunch or to your girls-only afternoon with this colorful, inspirational and refreshing drink!

1/2 oz Rometti Limoncello
grapefruit juice, to taste
1/2 oz vodka
sparkling water to taste

Muddle a few leaves of ming in a lowball glass. Add ice, 1/2 oz Rometti Limoncello, and 1/2 oz vodka. Top with grapefruit juice – which we recommend to make from scratch, it won’t take long!- and sparkling water. Garnish with a lemon wedge and a sprig of mint.


Recipe from http://Celebrationsathomeblog.com
Image from Studio Lipov