Happy Hour Tuesday Halloween Special: Blood Orange Cocktail

Rometti Limoncello Happy Hour Tuesday Halloween Special Blood Orange Cocktail

Happy Halloween!

Rometti Limoncello brings you a special Halloween edition of the Happy Hour tuesday this week!

We found a bloody recipe online that thought would be perfect for adults: Blood-Orange Cocktail.

Whether your grown-up friends are coming over for a brief dinner before going out for drinks or your son convinced you to play the old, creepy witch for a trick or treat tour of the neighborhood, this Blood-Orange Cocktail is the perfect shot that will bring break the ice at the party- and also inject you with vitamin C!

“One, two. Red’s calling for you.
Three, four. Better lock your door.
Five, six. Grab your crucifix.
Seven, eight. Gonna stay up late.
Nine, ten. Never sleep again.” (Nightmare on Elm Street)

1-1/2 cups fresh blood-orange juice (pulp free) chilled
6 tbsp Rometti Limoncello or Arancello (for adults only!)

Combine blood-orange juice and Rometti Limoncello/Arancello in a large pitcher. Refrigerate for at least 30 minutes. Pout into test tubes or small glasses.


Recipe and Image from http://www.marthastewart.com

Happy Hour Tuesday: Dark and Stormy Death Punch

Rometti Limoncello Happy Hour Tuesday Dark And Stormy Death Punch

Happy Hour Tuesday!

I don’t know about you guys, but when I came home today there was a skeleton greeting me at the doorstep, and I could almost swear that those four pumpkins sitting on the ledge started grinning behind my back as I was frantically looking for the keys in my purse. Oh yes, folks! It’s Halloween week and well all feel like everything is possible (in the strangest of the ways!).

Since when you say Halloween you say spooky, we went researching around the web for spooky drinks that caught our attention, and we found a cocktail called Dark and Stormy Death Punch.
Dark and Stormy Death Punch is a Halloween revisitation of the Dark ‘N’ Stormy drink trademarked by Gosling’s Export Limited of Bermuda (and it’s Bermuda’s national drink!).
Made with Gosling’s Black Seal Rum and ginger beer, Dark and Stormy Death Punch is not for people that are highly suggestible: in fact this drink is presented with lychees stuffed with red cherries to resemble floating eyes!

Dark and Stormy Death Punch can be the perfect drink for an adult gathering of friends that you haven’t seen in a while! Just make sure that their..ehem, I mean those eyes are prepared and frozen up for at least four hours ahead for such a killer night!

One 20-ounce can lychees in heavy syrup
1/4 cup thinly sliced peeled fresh ginger
16 brandied cherries
1/2 cup Rometti Limoncello
12 ounces dark rum
Three 12-ounce bottles ginger beer
Ice cubes

In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
Meanwhile, in a pitcher add Rometti Limoncello, the rum and refrigerate until chilled, about 1 hour.
Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice-filled glasses.


Recipe from http://www.foodandwine.com
Image © David Malosh

Happy Hour Tuesday: Blue Lemonberry Kamikaze

Rometti Limoncello Happy Hour Tuesday Blue Lemonberry Kamikaze

Happy Hour Tuesday!

You must have noticed that the closer we get to Halloween the more we all seem to be accepting “The Unnatural”. Yes, when we get around this time of the year we have no problem at all to embrace weird-looking, spooky decorations, neon-bright colors and kitsch, unusual fashion.
Just to set the mood in preparation for next week’s Halloween cocktail, our selection for this Tuesday; Blue Lemonberry Kamikaze recipe. This bright blue cocktail will surely get the parties attention.

The ingredient that gives that beautiful blue color is Blue Curacao liqueur, which is indeed colorless, however most producers add a food colorant called E133 Brilliant Blue so that consumers would associate it to tropical and exotic cocktail. If you haven’t had Curacao liqueur before, the blue color might trick you into thinking that it tastes like blueberries (especially with the name of this particular drink!). Well, the color has nothing to do with the flavor, as Blue Curacao tastes bittersweet and citrusy. Similarly to limoncello, Curacao is in fact made by soaking the dried peel of laraha – a citrus similar to orange- in alcohol and water. This week’s drink does have a berry flavor though, and the reason lies simply in its raspberry vodka, the main ingredient.

1 1/4 oz raspberry vodka
3/4 oz Blue Curacao liqueur
A splash Rometti Limoncello

In a cocktail shaker with ice pour and shake all ingredients. Strain into either a shot glass, or a low ball glass with ice cubes.


Cook N Bake British Series: St Clement’s Pie

Rometti Limoncello Cook N Bake British Series St Clement's Pie

Like every full meal ends with some sweets, we couldn’t bring this Cook N Back British Series to an end without serving dessert!
Named after an English nursery rhyme’s, St Clemtent’s Pie is a citrusy delight that you may want to indulge into with a hot cup of tea.
Although the original recipe lists among the ingredients zest and juice of 3 lemons and 2 oranges, we would recommend to use either Rometti Limoncello or Rometti Arancello to taste in alternative to one of the two ingredients for an “adult”, citrusy version of this delicious pie!

For the crust
250g light digestive biscuits
100g cornflakes
85g butter, melted
140g caster sugar

For the filling
1 large egg, plus 4 large egg yolks
397g can light condensed milk
zest and juice 3 lemons (or Rometti Limoncello to taste)
zest and juice 2 oranges (or Rometti Arancello to taste)
For the topping

150ml pot extra-thick double cream
100g 0% fat Greek yogurt
4 tbsp icing sugar
more lemon and orange zest, to decorate

Heat oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs. Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 mins, then remove and reduce oven temperature to 160C/140C fan/gas 3.
Whisk egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5 hrs, or overnight.
Whip the cream, yogurt and icing sugar together. Dollop on the pie and scatter with zest to serve.


Image and recipe from http://www.bbcgoodfood.com

Cook N Bake British Series: Toad in the Hole

Rometti Limoncello Cook N Bake British Series Toad in the Hole

If Yorkshire pudding is a pretty popular dish in the English cuisine, one of its variations has become nothing less: Toad in the Hole. Regardless of the unusual name, Toad in the Hole is internationally well-known, thanks also to Charles Elme Francatelli, an Anglo-Italian cook who talks about it for the first time in one of his recipe books dated from 1861.

For those of you out there who are curious about etymology of words, “toad” seems to refer to amphibians, in particular to frogs, as it resembles a toad sticking out his neck from the batter. As many other dishes though, even the origins of Toad in the Hole seems to be uncertain: it might have been existed already in 1757 when a Georgian shopkeeper noted on his diary of “sausages baked in batter pudding”.

Toad in the Hole is a great way of re-using meat leftovers, or some cheap meat worth to mix with a very humble pudding, in order to give it flavor, texture and protein.

The recipe below is Jamie Oliver’s version of a very simple yet outstanding English dish which could not go unnoticed for our Cook N Bake blog.

sunflower oil
8 large quality sausages (or leftovers)
4 sprigs fresh rosemary
2 large red onions, peeled and sliced
2 cloves garlic, peeled and finely sliced
2 knobs butter
6 tablespoons balsamic vinegar
1 level tablespoon organic vegetable stock powder, or 1 vegetable stock cube

For the batter
285 ml milk
115 g plain flour
1 pinch salt
3 free-range eggs

Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot.

Put 1cm/just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden.

At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.

For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like. Add the balsamic vinegar and allow it to cook down by half. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren’t full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you’ll have a really tasty onion gravy. Serve at the table with your Toad in the Hole, mashed potatoes, greens and baked beans or maybe a green salad if you’re feeling a little guilty!

~Enjoy! (and if you go to Jamie Oliver’s website you can also see the nutritional values of this flavorfully rich dish)

Image and recipe by Jamie OliverL http://www.jamieoliver.com/recipes/pork-recipes/toad-in-the-hole

Happy Hour Tuesday: Smokin’ Apple

Happy Hour Tuesday Rometti Limoncello Smokin Apple

Happy Hour Tuesday!

After a long break during which Rometti has been working on some exciting projects (don’t worry, we will share with you shortly), we are very happy to be back with out weekly blog!

To welcome the new season, and to embrace the cozy atmosphere that seems to surround us  this time of the year, in preparation for the holidays we chose to come back with a New York cocktail, Smokin’ Apple.
Created by Drew Zechman at Boom, an intimate Italian restaurant in SoHo (unfortunately now closed), Smokin’ Apple combines Macallan Fine Oak whiskey, apple cider, fresh figs, sage leaves and of course, Rometti Limoncello.
There is no doubt that this is not a regular drink, it’s indeed a smooth blend of some of the favorite flavors of the season. The fresh, thick and spicy taste of apple cider seems to go very well with the earthy flavor of the fresh figs, which once they are shaken with ice and the rest of the ingredients contribute to adding a little bit of a bite to this delicious drink. Rometti Limoncello, with its zesty sweet and sour character enhances the properties of both and blends them in a pulpy drink.
Needless to say that the Macallan not only is the main ingredient but it’s also the “smoking” part of this exquisite Fall cocktail topped off with a few leaves of sage!

Every sip of Smokin’ Apple warms you up, and it’s like cuddling up with a cozy blanked by the fireside.

2 oz Macallan Fine Oak 10 Years Old whiskey
1 oz Rometti Limoncello
1.5 oz hand-pressed apple cider
2 fresh figs
2-3 sage leaves

Combine all ingredients in a cocktail shaker filled with ice. Shake and strain over ice in a martini glass. Garnish with a couple of sage leaves.


image from Cosmopolitan.com