Fiola drinks

This marvelous restaurant, which is unfussy about its food, does make a little bit too much of its bar and the craft cocktails by mixologist Jeff Faile. The drinks were fine, but not fabulous and when you've got wonderful food and wine why make a big deal about the cocktails?

Mine was actually the best of the three I tasted. It was called the Deshler and contained Templeton rye, Cocchi americano rosa, Cointreau and Peychaud's bitter. It was served neat in a rocks glass like a Sazerac and was a very nice Manhattan-like drink with great balance and flavor.

Andrea's drink -- cryptically and pretentiously called It's Expected, I'm Gone -- was not good at all. It contained Green Hat gin, grapefruit juice, honey syrup and Burlesque bitters. There was an odd taste either from the gin or the bitters and the citrus was too sour.

Another drink, misleadingly called a Negroni classico, was quite nice, but the classico refers not to it being the classic Negroni mix of gin, Campari and vermouth, but to containing a bitter called Gran Classico, which I gathered from an explanation by the manager was one of the original products from Campari in an earlier incarnation. Whatever, it was sweeter than the "classic" Negroni, and clearer than with regular Campari, though a third ingredient was listed as Dolin rouge, but an altogether pleasant drink.

Negroni, it seems, has become so trendy that a full page of the bar menu was devoted to various bastardized forms of Negroni, so that it is the new Martini. However, just as a Martini is just gin and vermouth, so a Negroni is really just the three original ingredients and they should just find other names for the variations.

I think it's great that there is a resurgence in cocktails, and craft cocktails are fine, but let's rein it in a bit on the hype.

Italian wines

As my map clearly shows, I've been assiduous in exploring Italian wines. I don't feel like I've made a breakthrough, yet, in finding the wines or regions I really like. From what I've been able to sample so far, it seems clear that it is the high-priced wines from Piedmont and Tuscany that are the best, Nebbiolo and Sangiovese. Whatever progress is being made in other regions with other varietals, it hasn't yet resulted in affordable good wines that I've been able to find.

In other words, I still feel most comfortable with French wines, which is no surprise after 11 years in France when I drank them almost exclusively. I instinctively know what to expect from each region; the names and labels are familiar to me. I suspect, too, that the lower-price wines are simply better.

But I will soldier on. This initial impression may represent ignorance rather than anything else. I would like to find more wines from Campania, especially Aglionico, because I quite liked the one I tried. I've signed up for an AIWF tasting of Alto Adige wines next week, which is promising, because the Pinot Grigio from Bolzano that I had this week was quite good. More to come!

Aperol and modern mixology

If every cocktail in Tony Abou-Ganim's The Modern Mixologist is as good as the Luce del Sole, the book was a great investment. The drink caught my eye because Aperol Apertivo was one of the ingredients. I had noticed the Aperol bottle at Magruders and the other night at Dino spotted the Aperol Spritz on the menu.

Abou-Ganim says Aperol has flavors of bitter orange, rhubarb and gentian and I gather it has become a trendy drink in Italy. The Luce del Sol calls for 1-1/2 oz Finlandia grapefruit vodka, 3/4 oz Aperol, 1/2 oz honey syrup, 1 oz fresh-squeezed lemon juice, and 1 oz fresh-squeezed orange juice. Shake and strain into an ice-filled old-fashioned glass. Garnish is an orange spiral and lemon slices.The result is a wonderfully balanced, refreshing drink sparkling with citrus flavors.

This was a departure for me in many ways. I've always been skeptical of flavored vodkas, and suspicious of craft cocktails. Much of the "movement" seems to me to be a marketing push by the spirit producers. But so what, really. The whole concept of cocktails is to add an element of play, to make happy hour even happier and if that has led to a resurgence of the cocktail, who am I to complain?

I like Finlandia but I didn't find their grapefruit vodka. Circle Liquor, however, had a sale on Absolut vodkas, including their Ruby Red, and it served just as well. I'd never heard of honey syrup, but I used some simple syrup and a dash of honey, though most of that stuck to the side of the shaker.

Abou-Ganim has sections on basic tools and drinks, which was helpful. I went to Sur la Table and filled the gaps that I have. I got a new jigger, the standard one that looks like two joined triangles, to replace the awkward one with a handle that I had. I also got the "channel knife" to cut citrus strips, and a hand squeezer for limes and other citrus fruits. As with anything when you have the right tools, it makes life so much easier.

So Abou-Ganim's recipes are bit complicated and often call for specific ingredients, but I'll keep trying them as long as they are as satisfying as this one.

I did also try (on a different evening!) the Aperol Spritz as described on the Dino menu -- Aperol (I used 1 oz), white wine and soda. Apparently the classic is Aperol, prosecco and soda. I will try that, too, but I'm much likelier to have an open bottle of white wine than of prosecco. It, too, was refreshing and a great summer drink.