The day before yesterday, I had the opportunity to have lunch with a very special person: Cristina Nonino. I state that I am not a lover of wines, spirits or alcoholic beverages in general. I’m not teetotal but, usually, I taste only in very special occasions. As a lunch with one of the historic dynasty discententi Nonino seemed to be one of these occasions, I wanted to sample what she has proposed: the Reanimator’s Cocktail. Unbelievable but true: I loved it. It did not seem to drink a brandy nor a liquor by 35%.
Nonino makes a lighter, slightly sweeter amaro which could be combinet into a cocktail of half amaro and half rye whiskey. This sounds ideal, for example, after Thanksgiving (next event now, given that this year will be celebrated on November 28th ).
Amaro Nonino Quintessentia was featured in today’s New York Times Dining & Wine section, as an essential ingredient for the cocktail The Reanimator.
The Reanimator, made of rye whiskey and lighter Italian amaro, like Amaro Nonino Quintessentia, can help to counter that overstuffed feeling.
4,5 cl Amaro Nonino Quintessentia
4,5 cl straight rye Whisky
Thin-cut orange peel (or lemon)
Stir the rye and amaro together with plenty of cracked ice. Strain into a chilled cocktail glass. Top with the orange peel.