Your knowledge and video content deserves more attention. I’m pretty sure I’ve watched all of your videos lol. Keep ‘em coming! Cheers from Ontario Canada!
I definitely have to try the aviano... I love both the paper plane and the aviation, and I love the history, thought and meaning behind the name! Well done!
Livio, very nice! I've a question though, why spirit first? I thought juice, etc. first so that if you mess up in the shaker it's not as expensive an error. No?
Great question! I prefer spirit first because it’s the base of the drink and you are “modifying it” only after it has been added. Kind of like the pizza dough is the base and the other ingredients are added on top. I think it is a more “culinary way to build it”. Also people associate their drink with the spirit so for me it’s first in (ie The Margarita is considered more a Tequila drink than it would be a lime juice drink). I completely get the “cheapest ingredient first” and often teach it that way when my customers have that order in their employee manual. The argument is valid however drinks are usually returned, spilled or dropped after they are made and not during the process of being made. So once it has been prepared and mixed it doesn’t really matter what order the ingredients went in once the drink is messed up. Basically the time difference between adding the juice first, and the spirit last is maybe 15 seconds; so to assume that the spoilage is going to happen with those few seconds, is possible, but not very probable. I love this conversation and hope others chime in.
@@MasterYourGlass Thanks, Livio. I actually build (and I am wholly a home cocktail maker) spirit first. My recipe cards (in my very old school steel Rolodex) list the spirit first - since that's how I categorize them in the Rolodex - so I line up the bottles on the countertop in the order listed in my recipe, and add them to the shaker of tin in that order. Except for bitters; for some reason (perhaps due to how they sometimes splatter in the shaker or tin from the dashing action), I put them in first even if they occupy the last space in the recipe and the countertop lineup. Salute! Andrew
I'm definetly going to their website, this is super cool, I would love to go there. Love the black licorice because I'm such a lover of ouzo, but chocolate, black licorice, and orange sounds perfect.
Came across your channel by chance & Im glad I did. I enjoy the Nonino Amaro by itself but you’ve given me the idea of putting it in to a couple of cocktails other than a paper airplane. Thanks!
Livio, it's great when you share Italian aperitivo and amaro culture with us. Curiosity question - why use soda water in the spritz template when you get plenty of bubbles from the prosecco. All soda water does is dilute and add more bubbles. Why not just use a 4 part prosecco, 2 part aperitivo as the spritz template?
It’s a great question! By simply adding more Prosecco versus soda you are forcing more acidity into the drink than may be required (that is obviously a question of taste). Whereas the splash of soda will keep the bubbles flowing but not give additional acidity. Also, the spritz category with the store and they created because the Austrians wanted a “spray” (Spritz in German) of water in their wine to soften up the drink. These theories also help keep the cost of the drink lower. Take care!
I have both and their Prunella that I enjoy regularly. Will definitely try the cocktails next time the mood strikes. Great video with detailed information for every day consumption 🥂
@@MasterYourGlass it’s delicious and called in a few classics. If you find it would love to see what you do with it or other classics I have yet to find.
thank you for the video was very entertaining. i tried your riff on the paper plane and it didn't work for me all the complexity of the original cocktail was lost.
I don’t recall getting those aromas. Usually when I taste, I default to childhood flavors in advertently, and I honestly did not try turmeric until my mid 30s for the first time. Thanks for watching
Your knowledge and video content deserves more attention. I’m pretty sure I’ve watched all of your videos lol. Keep ‘em coming! Cheers from Ontario Canada!
That right there made my day. Thank you Michael!
I really do enjoy the Nonino, they work really well for me.
They are both delicious. Cheers David
Amazing work. Can we request an all Italian Negroni Blanco?
Yes. I will try to do one while in Italy 🇮🇹
Very thorough & enjoyable. I love the Nonino Amaro straight. I’m going to have to try these cocktails. Great video.
Thank you for stopping by! Cheers
I definitely have to try the aviano... I love both the paper plane and the aviation, and I love the history, thought and meaning behind the name! Well done!
Thanks for watching and commenting. The Aviano was pretty darn good. Cheers and happy holidays
Livio, very nice! I've a question though, why spirit first? I thought juice, etc. first so that if you mess up in the shaker it's not as expensive an error. No?
Great question!
I prefer spirit first because it’s the base of the drink and you are “modifying it” only after it has been added. Kind of like the pizza dough is the base and the other ingredients are added on top. I think it is a more “culinary way to build it”.
Also people associate their drink with the spirit so for me it’s first in (ie The Margarita is considered more a Tequila drink than it would be a lime juice drink).
I completely get the “cheapest ingredient first” and often teach it that way when my customers have that order in their employee manual.
The argument is valid however drinks are usually returned, spilled or dropped after they are made and not during the process of being made. So once it has been prepared and mixed it doesn’t really matter what order the ingredients went in once the drink is messed up.
Basically the time difference between adding the juice first, and the spirit last is maybe 15 seconds; so to assume that the spoilage is going to happen with those few seconds, is possible, but not very probable.
I love this conversation and hope others chime in.
@@MasterYourGlass Thanks, Livio. I actually build (and I am wholly a home cocktail maker) spirit first. My recipe cards (in my very old school steel Rolodex) list the spirit first - since that's how I categorize them in the Rolodex - so I line up the bottles on the countertop in the order listed in my recipe, and add them to the shaker of tin in that order. Except for bitters; for some reason (perhaps due to how they sometimes splatter in the shaker or tin from the dashing action), I put them in first even if they occupy the last space in the recipe and the countertop lineup. Salute! Andrew
I'm definetly going to their website, this is super cool, I would love to go there. Love the black licorice because I'm such a lover of ouzo, but chocolate, black licorice, and orange sounds perfect.
This would be right up your alley Pips! I hope you’re doing great!
Came across your channel by chance & Im glad I did. I enjoy the Nonino Amaro by itself but you’ve given me the idea of putting it in to a couple of cocktails other than a paper airplane. Thanks!
Awesome! Have a great day
Great Job Captain, this helps me Immensely... Thanks :)
Awesome! Glad it was helpful
Was there ice in the metal shaker when you made the Aviano?
Yes indeed. Thanks for watching
We saw the Aperitivo a couple weeks ago. It's on the list to to pick up.
Cool. It’s definitely good to have around since it has its unique flavor and nothing else really tastes like it. Cheers
Livio, it's great when you share Italian aperitivo and amaro culture with us. Curiosity question - why use soda water in the spritz template when you get plenty of bubbles from the prosecco. All soda water does is dilute and add more bubbles. Why not just use a 4 part prosecco, 2 part aperitivo as the spritz template?
It’s a great question! By simply adding more Prosecco versus soda you are forcing more acidity into the drink than may be required (that is obviously a question of taste). Whereas the splash of soda will keep the bubbles flowing but not give additional acidity. Also, the spritz category with the store and they created because the Austrians wanted a “spray” (Spritz in German) of water in their wine to soften up the drink. These theories also help keep the cost of the drink lower. Take care!
Nice!!! I learned something today!!!!
I really loved nonino, though I have only ever tried it neat, or in a paperplane. I need to explore it somemore.
Great video, was super informative!
Thanks for watching and commenting! Hope you have a great day!
I have both and their Prunella that I enjoy regularly. Will definitely try the cocktails next time the mood strikes. Great video with detailed information for every day consumption 🥂
Thanks Stephane! I have yet to try the prunella but will be on the lookout for it. I appreciate you as always! I hope you had a great weekend. Cheers!
@@MasterYourGlass it’s delicious and called in a few classics. If you find it would love to see what you do with it or other classics I have yet to find.
thank you for the video was very entertaining. i tried your riff on the paper plane and it didn't work for me all the complexity of the original cocktail was lost.
I can see that. Thanks for sharing
they look really goody my kind of drinks.
Glad you enjoyed!
Come on dude..,How do you not mention aromas & flavors of Tumeric in the Classic Amaro Nonino?
I don’t recall getting those aromas.
Usually when I taste, I default to childhood flavors in advertently, and I honestly did not try turmeric until my mid 30s for the first time. Thanks for watching