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Elliot Strathmann has always been a curious person. After studying physics and the liberal arts and sciences in college, he dabbled in finance and considered law school. He worked in restaurants and married a chef. “I don’t satisfy easily,” he said. “But when I dig in, I dig deep.” These days, Strathmann is digging in on amaro. And that’s proven to...

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The ISW Award The Meiningers International Spirits Award – ISW is an important German award that – since 2004 – rewards the best spirits. For each edition, an international competition is held, specifically dedicated to spirits, fine spirits and liqueurs from all over the world. The Award Jury is composed of experts, researchers, producers, gastron...

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Italy has a territory characterized by a type of vegetation typical of the Mediterranean scrubland area. Since ancient times man has used the products of nature to make drinks that have become part of the local tradition. An example is that of the myrtle of Sardinia, which today is appreciated all over the world. Italian Traditions will lead you on...

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Today we begin a new series of wine, beer and spirits recommendations, in no small part because my review shelf is starting to bow under the weight of multiple bottles, and I know you could always use some good drinking advice. This week’s products all come from a small-batch liqueur company out of Washington, D.C., called Don Ciccio & Figli. In 18...

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At the end of the meals and after the dessert (and not with it), Italians drink coffee, either a caffè espresso (or simply caffè), or a caffè corretto, which is an espresso with a shot of liquor. Italians don’t use half and half in their coffee. Some Italians take the digestivo (digestive liquor) or amaro to help their stomach deal with such a larg...

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If you’ve been to an upscale cocktail bar at some point in the last three years, then there is at least a 75% chance that you’ve listened to one or more lectures on the sensory pleasures of amaro from an overzealous alcohol evangelist. This class of Italian liqueurs has invaded the U.S. mixology scene and become seemingly every bartender’s favorite...

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The folks behind Sprezzatura, the Italian pop-up concept launched last January, have some new treats in store thanks to a year-long residency at the Phoenix Cocktail Club, 785 N. Jefferson St. Beginning on Monday, Feb. 5, Sprezzatura will debut a special menu of modern Italian happy hour fare every Monday evening from 2 to 6 p.m. throughout 2018. T...

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With Italian pop music blaring through the speakers, Francesco Amodeo cuts his way through more than 300,000 walnuts over the course of two days. As the president and master distiller at Washington, D.C.’s Don Ciccio & Figil, Amodeo hand-cuts each of the California green walnuts for the nocino. The two days of hand-cutting is intensive, and the ent...

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Italians like to linger at the table, both during and after a meal. Dessert is leisurely and often served in three parts. First the sweet itself, which is accompanied by a dessert wine or liqueur, then espresso or coffee, and finally a digestivo, like grappa or amaro. Dessert wines and little sweet nibbles are brought out as a way to keep guests at...

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On November 9, Disaronno, the world’s favorite Italian liqueur, celebrated the West Coast launch of its "Disaronno Wears Missoni" bottle at the exclusive Mansion at the MGM Grand Las Vegas. Fans in attendance were treated to custom Disaronno cocktails, such as the new Special Angela 20, which was created to toast the collaboration and Angela Misso...

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