Happy Hour Tuesday: Charlie Chaplin

Rometti Limoncello Happy Hour Tuesday Charlie Chaplin

Happy Hour Tuesday!

This week we found an excellent, fruity drink that takes us back to the 1920s, and it’s from the 1920s’ irreplaceable actor with mustaches, hat and cane, that it takes the name after. Ladies and Gentlemen, may I introduce you to Charlie Chaplin!

Charlie Chaplin – the drink, not the person!- was made prior to 1920’s and it became the Wastorf-Astoria signature of those years when silent movies started to break out. The original drink is made by equal parts of apricot brandy, sloe gin and lemon juice, however to add some zesty flavor and a  little kick, we substituted the 1 oz lemon juice with 1/4 oz Rometti Limoncello and 3/4 lemon juice.

Almost as sweet as the slapstick acrobat that made generations laugh for decades, Charlie Chaplin is a blend of fruity, earthy and citrusy notes, delightful as after dinner.

Ingredients:
1 oz gin
1 oz apricot brandy
1/4 oz Rometti Limoncello
3/4 oz fresh lemon juice

Shake all the ingredients with ice. Strain into a cocktail glass, garnish with a sliver of lemon zest and serve.

~Enjoy!

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Fridaylicious: Limoncello Macarons

Rometti Limoncello Fridaylicious Limoncello Macarons

Thank God It’s Friday… Thank God It’s Sweet!

Welcome to Rometti Limoncello’s new blog Fridaylicious focusing on the use of Limoncello for culinary purposes. Yes, Limoncello is not good only by itself or as ingredient for flavory cocktails, but it can also be used in cooking, especially with desserts! We hope you will enjoy such a delicious Friday blog to end your working week on a high note and start your weekend in the sweetest way!

For our first Fridaylicious entry we couldn’t help but picking a classic dessert, a pearl of French cooking: Limoncello Macarons AKA Meyer Lemon Macarons with Lemon Curd and Blackberry-Thyme-Limoncello Jam.

Macarons come in quite a big variety of colors and flavors, they consist of a meringue-like cookies with a soft cream sandwiched in between. The colors often suggests the flavor, and they are extremely pleasant to present!

We found this amazing recipe posted by Mardi Michels on her food blog Eat. Live. Travel. Write. If happiness comes in small quantities, Mardi’s recipe will deliver it under the resemblance of sweet, chewy little bites!  These macarons made with the addition of Rometti Limoncello will brighten up your parties, receptions, bridal showers, and will be a tasty, buds-blowing gift for friends and family!

Ingredients:

For the Meringue (French Method):
1 3/4 cups + 2 1/2 tablespoons of almond flour
1 3/4 cups of powdered sugar
6 egg whites
1 cup + 3 tablespoonsof granulated sugar
2/3 cup water
yellow colored paste

Preheat the oven to 350 degrees.
In a large bowl sift together almond flour and powdered sugar. Mix it together and add 3 egg whites in it. With a spatula stir it until it becomes a thick almond paste.
In a small saucepan combine granulated sugar with water on a medium-low heat. It needs to become a syrup, once it reaches 248 F take it off the stove.
Take the remaining 3 eggwhites and whisk them into a mixing bowl until they softens up. At that point pour in the syrup down the side and continue whisking for 2-5 minutes until stiff and glossy. Add a pea-size of yellow colored paste.
Finally, mix in the meringue with your almond powder mixture and fold it in until the meringue forms a thick and uniform texture.

Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.

Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

ps: if you, like me, need a sylicon baking mat, Mastrad offers a whole kit for Macarons-aspiring-chefs: get your Mastrad macaron baking set here!

For the Curd (Recipe from the Flavor Forecast):
9 eggyolks
2/3 cup Meyer lemon juice
1/4 cup Rometti Limoncello
1 cup granulated sugar
3/4 cup butter, cold cut into tbsp pieces

For the Meyer Lemon Curd, mix egg yolks, Meyer lemon juice, Limoncello liqueur and granulated sugar in large heavy saucepan with wire whisk until well blended. Whisking constantly, cook on medium heat 8 to 10 minutes or until curd is thickened and coats the back of a spoon. Remove from heat. Whisk in butter, one piece at a time. Spoon into large bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate at least 1 hour or overnight until chilled and set.

For blackberry with Limoncello and thyme (recipe author: Mardi Michels):
1/2 cups blackberries
1/2 cup sugar
1/4 cup Rometti Limoncello
2 tsp dried lemon thyme (or 1 tsp finely chopped thyme and 1 tsp Meyer lemon zest)

Combine blackberries, sugar, Limoncello, thyme and zest in a medium heavy saucepan.
Cook over medium heat until the blackberries begin to soften a little.
Use a wooden spoon or a potato masher to break up the fruit.
Reduce heat to low and cook, uncovered, stirring often, until the mixture begins to thicken, about 30 minutes.
The jam won’t be as firm as you think it should be but it will definitely firm up once it cools down.

Once everything is ready, pair up the meringues and lightly spread on the flat side of each some of the lemon curd. On only one side add a pea-size worth of blackberry jam, put the two meringues together and here you go: you have made your first Limoncello Macaron!

~Enjoy!

Happy Hour Tuesday: Limoncello Renaissance

Rometti Limoncello Happy Hour Tuesday Renaissance

Happy Hour Late Tuesday this week…

as Italian, I am very familiar with bitters: if you spent some time in Europe or if you are a passionate in the field, you probably know of Amaro Montenegro, Aperol, Averna, Campari, and a whole bunch of other bitters used for mixers or by themselves as digestifs. Interestingly, bitters were not born as liquor, how they are mainly know nowadays. It appears as the earliest bitters were instead used in the ancient times (back to the Egyptians and all the way through Middle Ages and American colonization) for medical purposes. Apothecaries would often stock bitters to cure, thanks to their herbal infusion, stomach sicknesses, and moreover they were used in mixers of preventive medicinal cocktails with tonic water.

From ancient remedies to difestifs, bitter have become today a synonimus of ammazzacaffe’ (Italian for “coffee killer”: yes because after a festive meal a coffee is not enough to help your stomach processing all the food!) , amaros, or even more commonly, simple liquor.

Among all the different types of bitters I ever tasted and heard of, there is one kind that I have to admit sounds new to me: the Peach Bitter. Introduced by the Bitter Truth, a German spirits company, back in 2006, Peach Bitters are “a contemporary interpretation of a classic style of bitters“. More delicate and fruity than what I am used to, this bitter is perfect for flavoring cocktails of all kinds, from martinis to tonics to gimlets.

So we tried it and found out that its bittersweet taste works perfectly with the zesty, sweet flavor of Limoncello in a cocktail called Renaissance, a mix of Cognac, Vermouth, Limoncello and of course Peach Bitter. It will warm you up on a winter night, but thanks to its delicate notes it will fast forward you to the awakening of Spring.

Ingredients:
8 Parts Cognac
5 Parts Vermouth, Sweet
1 Part Rometti Limoncello
2 Dashes Peach Bitters
1 Peel Lemon

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with lemon.

Enjoy!

Recipe from http://www.absoloutedrinks.com
You can find more information on Peach Bitters at: http://the-bitter-truth.com/bitter/peach-bitters/

Happy Hour Tuesday: Champagne Lemon Cocktail

Rometti Limoncello Happy Hour Tuesday Champagne Lemon Cocktail

Happy Hour Tuesday!

with our displeasure, Christmas holidays have officially left us. It’s been fun to hang out for a little longer with our friends and family while enjoying some traditional cuisine. And now, all we have left of those cheering and cozy days spent cuddling up around a fireplace are a few more pounds to carry around. As reality hits back, it’s time to put away the comfy snowflakes sweaters we very much loved throughout the season and take out of the closets our work out clothes!
To start the new year with a sparkling drink that won’t ruin all of our work out efforts yet it will flavorfully give us an excuse to keep cheering with our beloved ones, we selected a simplistic, bubbly Champagne Limoncello Cocktail. Champagne unlike other alcoholic beverages has less sugar intake, furthermore Brut champagne – which is dry thus has an even lower sugar content- only has about 65 calories per pour (about 4 oz). Limoncello although syrupy, if added in the right amount will be enough to enrich the drink with its citrusy flavor without “enriching” it too much in calories. Because of this, after a great work out session, you can still meet up with friends and raise your glass without feeling guilty! Enjoy!

Ingredients (serves 8):
8 (3 x 1/2-inch) lemon rind strips
8 tablespoons Rometti Limoncello
4 teaspoons fresh lemon juice
1 (750-milliliter) bottle brut Champagne, chilled

Roll up the lemon rind strips and place each one of them in 8 champagne flutes. Add 1 tbsp Rometti Limoncello and 1/2 tbsp of lemon juice per glass. Pour in Brut Champagne and serve. This drink only has about 105 calories!

~Enjoy!

Recipe from http://playing2lose.wordpress.com
Photo credits: Mark Thomas