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Featured Italian Cocktails

If you’ve been keeping abreast of the last few eNewsletters, you’ll have seen that we’ve covered a months worth of liqueurs. Each of these has its place not only in the bartender’s shelf, but during the course of a meal.

Our first liqueur is Amaretto DiSaronno, a creation that was allegedly created as a reward from a model to a painter who used her as the model for the Virgin Mary. This all happened for the monastery at Saronno.

While it can be imbibed by itself, the most common use of Amaretto is in an amaretto sour. Simply pour one and a half ounces of Amaretto and top with Sour mix. Other drinks include:

Italian Sunset

  • 2 oz amaretto almond liqueur
  • 3 oz orange juice
  • 3 oz club soda
  • 1 dash grenadine syrup

Fill a tall glass with crushed ice. Pour the amaretto over the ice then slowly add the orange juice and top with club soda to form layers. Add a dash of grenadine and garnish with a cherry and orange slice.

Disaronno Milkshake

  • 3 ounces Disaronno
  • 2 ounces milk
  • 2 scoops vanilla ice cream

Place all ingredients in a blender with a cup of crushed ice. Blend until smooth.

Amaretto Rose

  • 1 1/2 oz  amaretto almond liqueur
  • 1/2 oz lime juice
  • club soda

Pour amaretto and lime juice over ice in a collins glass. Fill with club soda and serve.

The next liqueur on our tour of Italian liqueurs is Galliano. This liqueur was named after the famous officer of the first Italo-Ethopian War. It is said that his small brigade held the line against insurmountable odds. It’s known for being a long, thin bottle, usually placed at the back of the bar display.

Sloe Comfortable Screw Against the Wall

  • 1 oz vodka
  • Half ounce Sloe Gin
  • Half ounce Southern Comfort
  • Fill with Orange Juice
  • Float (using the underside of a spoon) half ounce of Galliano

Combine ingrediants, float galliano. Note that there are many variations and additions. Some include a “screw with a bang”, which adds a half ounce of overproof rum (Bacardi 151), a screw “against a cold, hard wall”, which includes making the drink over ice with overproof rum and the “screw with a kiss”, with a half ounce of the aforementioned Amaretto.

Harvey Wallbanger

  • 3 parts vodka
  • 1 part galliano
  • Fill with Orange Juice

Galliano Root Beer

  • 1-2 ounces Galliano
  • Top with Root Beer

Campari is a household name in Italian liqueurs, not only as it’s the name of the company that produces numerous aperitifs, but also due to it’s namesake drink. Campari is best served as an aperitif, or a drink to be imbibed before eating, thus spurring digestion.

Campari Sanguinea

  • 1 oz Campari
  • 2 oz pomegranate juice
  • 2 ounces grapefruit juice
  • Grapefruit twist for garnish

Fill a cocktail shaker with ice, then add Campari, pomegranate juice, and grapefruit juice. Shake well. Strain into a chilled cocktail glass and garnish with grapefruit twist.

The Jasmine

  • 1 1/2 ounces gin
  • 3/4 ounce fresh-squeezed lemon juice
  • 1/4 ounce Campari
  • 1/4 ounce Cointreau

Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a lemon twist.

Galliano Root Beer

  • 1-2 oz Campari
  • orange
  • tablespoon brown sugar
  • orange juice
  • ice
  • Prepare the drink in a tall glass. Place orange and brown sugar in the glass and crush to a pulp. Add crushed ice. Add the Campari and orange juice, and gently stir. Garnish with a red cherry.

Aperol, another Campari brand, is Campani’s younger sibling. While an orange liqueur, Aperol is just as sweet as Campari, but with less alcohol.

Garden Party

  • 1.5 oz bourbon
  • 1 oz Aperol
  • 1/2 oz lemon juice
  • Dash Angostura bitters
  • Soda Water
  • Lemon wheel and mint for garnish

Combine first four ingrediants. Shake that all up hard, then strain it into a tall glass with ice. Add 2 ounces of soda, and garnish with a lemon wheel and mint sprig. Pro tip: Gently slap that mint on your hand a few times to release its aromatic oils before using it to garnish.

Boca Negroni

  • 1.5 oz Cachaca (Boca Loca)
  • 1.5 oz Aperol
  • 1.5 oz Sweet Vermouth
  • Lemon – peel, for garnish

Stir cachaca, Aperol and sweet vermouth with ice in a mixing glass.
Strain into a rocks glass full of ice.
Garnish with a lemon twist.

Note: Cachaca is the brazilian take on rum. If cachaca is unavailable, a premium white rum can be substituted.

Rosita Aperolina

  • 2 oz Reposado Tequila
  • .5 oz Dry Vermouth
  • .5 oz Sweet Vermouth
  • .5 – 1 oz Aperol
  • Dash of Angostura Bitters
  • Garnish with lemon peel

Combine ingrediants into a shaker, shake and strain into a chilled glass. Garnish. Your mileage may vary, and you may want to adjust the levels of tequila and aperol based on tastes.

We’re looking forward to those beautiful Cherry Blossoms

This year, i Ricchi is offering a special 3-course menu in honor of the Cherry Blossom Festival through April 11.  The menu includes our delicious homemade tagliolini with spring peas and lemon sauce, veal scaloppini and our special cherry mousse with cherry salsa and fresh mint all for $49.  We hope you enjoy the beautiful blossoms and that you get the opportunity to try our cherry mousse – we only offer it once a year! Cherry mousse

Virtual Tastings from Female Vintners Part 2

Wino Facts: Tuscany

Capital: Florence

Native Grape: Numerous, including Sangiovese

Wino Factoid: It’s said that the Ancient Etruscans started their winemaking and study of grapes as far back as the 8th Century BC!


Wino Facts: Umbria

Capital: Perugia

Native Grape: Sangratino

Wino Factoid: The origin of the Sangratino grape is a mystery–some say Franciscan Friars brought it to the region, others say the Saracens, nevertheless, it was nearly wiped out of existence in the 1960’s.


Today is part two of our virtual wine tastings. With the focus on two of the four wines we’ll be serving during our Women & Wine event: The New Faces at the Old Vineyards. We’ll be flying to famed Tuscany, and ending in the home base for i Ricchi’s food, Umbira.

Tuscany’s winemaking is famous for its chianti–with hilly soils and a perfect climate, wild vines grew all across the region.

Tuscany has one of the most notable wine regions, and is home to a wide range of wines, from chianti, montepulciano and even the sweet Vin Santo. Going back to the 8th century BC, Tuscany certainly knows what they’re doing!

In the historical Tuscan region, we find the Gaja family with their Promis wine.

This wine was created to represent hope, commitment and the promise of good things to come. The grapes are grown in rich dark soils, a perfect environment. Find hints of espresso, candied cherry and rum cake.

Cabernet is to John Wayne, as Nebbiolo is to Marcello Mastroianni. Cabernet has a strong personality, open, easily understood and dominating. If Cabernet were a man, he would do his duty every night in the bedroom, but always in the same way. Nebbiolo, on the other hand, would be the brooding, quiet man in the corner, harder to understand but infinitely more complex. – Angelo Gaja on Nebbiolo

Flying to Umbira, we see that the grapes for the Sangratino Di Montefalco  wine have been grown for centuries.

Scored as one of the top five montefalco wines,  expect a melange of tastes, starting with the aroma of blue flowers and black fruit, while finishing with creamy cherry, white pepper and blackberry.

This wine has been one of the more sought-after wines from the region. With a dark ruby color, if aged, the wine develops a distinct garnet “edge”.

Expect tannins, and a firm, yet refined experience.

Virtual Tastings from Female Vintners

Wino Facts: Veneto

Capital: Venice

Native Grape: Rossignola

Wino Factoid: The importance of winemaking in this region is underscored by the creation in 1885 of the very first Italian school for vine growing and oenology. (via: winecountry.it)


Today is part one of our virtual wine tastings. With the focus on two of the four wines we’ll be serving during our Women & Wine event: The New Faces at the Old Vineyards. We’ll be sticking to the Veneto region of Italy–famed for the canales of its capital city, Venice; this region boasts more than gondolas and impressive wine activity!

A staple in northern Italian geography, the region culturally serves as a transition between the alpine areas of Northern Italy, and the dryer and more temperate Roman regions. Wine-searcher.com says that Veneto is slightly smaller than Italy’s other main wine-producing regions –Piedmont, Tuscany, Lombardy, Puglia and Sicily – it generates more wine than any of them, and is becoming increasingly important in the wine trade.

Veneto’s fame grew rather recently with the introduction of Valpolicella, Amarone, Soave and Prosecco wines.

Hailing from the famed Venetian region, Sylvia Franco’s Faìve Sparkling Rose Brut wine has a fiery background. It is said when the farmers burn the wood from the grape’s pruning, the direction in which the sparks fly is said to forecast the result of the harvest.

Faìve is the Venetian word for “sparks”, and like the fires that burn for our love of wine, the taste is persistent, with a natural softness.

While in the Venetian region, we visit the Anselmi estate, sitting atop some of the highest areas between Monteforte and Soave. Using the local grapes, Lisa Anselmi’s San Vincenzo wine pairs well with lightly-seasoned seafood and chicken.

With a crisp lemon-lime taste, hints of Venetian spring can be detected with a touch of apricot and yellow apples.



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