SeanMike Posted March 23, 2009 Share Posted March 23, 2009 I've been reading about Cocchi Americano - which is supposed to be much closer to the original Kina Lillet than today's Lillet blanc. Does anywhere around here carry it? I find myself extremely interested in trying it in a Vesper... Cheers! Link to comment Share on other sites More sharing options...
jparrott Posted March 24, 2009 Share Posted March 24, 2009 Coming this summer to DC via Haus Alpenz. And us, natch. Link to comment Share on other sites More sharing options...
RobRutII Posted April 30, 2010 Share Posted April 30, 2010 ...And now it is HERE! Should be hitting our warehouse tomorrow. Any questions, please direct to Rob.Ledroitbrands@gmail.com. Rob Rutledge Link to comment Share on other sites More sharing options...
jparrott Posted April 30, 2010 Share Posted April 30, 2010 I'm having a Ren and Stimpy moment. Link to comment Share on other sites More sharing options...
Joe Riley Posted April 30, 2010 Share Posted April 30, 2010 Our long national nightmare is over - the Cocchi is here! Link to comment Share on other sites More sharing options...
zoramargolis Posted April 30, 2010 Share Posted April 30, 2010 I've been reading about Cocchi Americano - which is supposed to be much closer to the original Kina Lillet than today's Lillet blanc. Does anywhere around here carry it? I find myself extremely interested in trying it in a Vesper... Okay. now I've got the Cocchi (I was Joe's first customer for it, purely by happenstance). so what's your recipe for a Vesper? Link to comment Share on other sites More sharing options...
deangold Posted April 30, 2010 Share Posted April 30, 2010 ...And now it is HERE! Should be hitting our warehouse tomorrow. Any questions, please direct to Rob.Ledroitbrands@gmail.com. Rob Rutledge Good stuff that! Link to comment Share on other sites More sharing options...
Joe Riley Posted May 1, 2010 Share Posted May 1, 2010 Okay. now I've got the Cocchi (I was Joe's first customer for it, purely by happenstance). so what's your recipe for a Vesper? Probably more than you ever wanted to know, but..... The Vesper 3 measures of Gordon's gin 1 measure of vodka ½ measure of Kina Lillet Shake until ice cold and serve in a deep champagne goblet with a large thin slice of lemon peel This cocktail was supposedly concocted by Bond in Casino Royale and named after the heroine. In fact it was a cocktail invented by Fleming and his friend Ivar Bryce. Kingsley Amis, in The Book of Bond, claimed that Fleming had made an error in his recipe because the quinine in Kina Lillet would make the drink too bitter and it should be made with “Lillet vermouth” instead. Probably Amis was referring to Lillet Dry, but what is certainly true is that Bond was a little out of touch – by the time Casino Royale was written the original drink was known simply as Lillet. Unfortunately it is impossible to test Amis’ theory today; in 1986 the recipe was changed and the quinine content decreased to reduce bitterness. The result is a fruitier drink with a pronounced orange flavor. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 1, 2010 Share Posted May 1, 2010 Probably more than you ever wanted to know, but..... The Vesper 3 measures of Gordon's gin 1 measure of vodka ½ measure of Kina Lillet Gordon's gin AND vodka (a fine one, like Smirnoff's, no doubt)!! Double blech! Link to comment Share on other sites More sharing options...
Sthitch Posted May 1, 2010 Share Posted May 1, 2010 While I wouldn't use Gordon's in a drink like this, I find that it mixes better with most fruit juices than its tonier rivals (the harsher flavor mellows with the juice and you can actually taste gin when using it in this application) and so I always keep a bottle in my bar. Link to comment Share on other sites More sharing options...
Sthitch Posted May 3, 2010 Share Posted May 3, 2010 I was not a real big fan of the bitter finish. Link to comment Share on other sites More sharing options...
jparrott Posted May 3, 2010 Share Posted May 3, 2010 I was not a real big fan of the bitter finish. It's a quinquina. Comes with the territory. Try it in a Corpse Reviver #2. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 6, 2010 Share Posted May 6, 2010 I was not a real big fan of the bitter finish. I found that the ratio of Cocchi to soda made a big difference--enough so that the lovely flavor isn't completely diluted, but not so much that the bitterness is too pronounced. I also enjoyed it more when I added a splash of meyer lemon simple syrup. Link to comment Share on other sites More sharing options...
Joe Riley Posted May 6, 2010 Share Posted May 6, 2010 As interesting as it is as a cocktail component, the Cocchi is really just wonderful on it's own, served chilled. It's completely delicious served with some club soda on the rocks with your choice of citrus garnish. Very refreshing! It also has the virtue of being relatively inexpensive (i.e., under $20/bottle) In fact, it's less expensive than Lillet. I think that I'll have to keep a bottle in my fridge all spring and summer, so it's ready to go at all times Link to comment Share on other sites More sharing options...
Sthitch Posted May 6, 2010 Share Posted May 6, 2010 As interesting as it is as a cocktail component, the Cocchi is really just wonderful on it's own, served chilled. It's completely delicious served with some club soda on the rocks with your choice of citrus garnish. Very refreshing! It also has the virtue of being relatively inexpensive (i.e., under $20/bottle) In fact, it's less expensive than Lillet. I think that I'll have to keep a bottle in my fridge all spring and summer, so it's ready to go at all times I will try it with club soda, I tried it on the rocks (as I would drink Lillet), and that is where the bitterness just overwhelmed me, but more surprisingly my Campari loving wife. Link to comment Share on other sites More sharing options...
jparrott Posted April 20, 2011 Share Posted April 20, 2011 Second one down, Cocchi Vermouth di Torino, is in. Not as fruity as most other rouge/rosso vermouths, very complex. Full disclosure blah blah blah. Passenger has it now. Fiola is getting it today. Retailers by this weekend. Link to comment Share on other sites More sharing options...
Pat Posted May 19, 2013 Share Posted May 19, 2013 Second one down, Cocchi Vermouth di Torino, is in. Not as fruity as most other rouge/rosso vermouths, very complex. Full disclosure blah blah blah. Passenger has it now. Fiola is getting it today. Retailers by this weekend. Serious Eats recently published a collection of Negroni recipes from Jeff Faile, including this one using Cocchi Americano. This is the article, with links to all four recipes. Link to comment Share on other sites More sharing options...
Sthitch Posted May 19, 2013 Share Posted May 19, 2013 I still find Cocchi Americano to be unpalatably bitter, on the other hand this afternoon a rep for Indigenous selections poured a Contratto Vermouth Bianco which was far more balanced with enough sweetness to balance the bitter. He also was pouring the Contratto Vermouth Rosso which was complex and offered a nice balance of bitter and sweet along with a pleasing amount of spicing. I am looking forward to trying this in a Manhatten. Link to comment Share on other sites More sharing options...
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