Reddit reviews Amarena Cherries by Toschi - 18 ounce (18 ounce)
We found 1 Reddit comments about Amarena Cherries by Toschi - 18 ounce (18 ounce). Here are the top ones, ranked by their Reddit score.
A classic topping for Italian gelatoConsider these intensely sweet and flavorful Amarena cherries as the gourmet upgrade from MaraschinosA type of cherry with a sour and refreshing taste that grows in the Vignola area of ItalyThese sweet delights are perfect to garnish cocktails, ice cream, smoothies and slushies
Sake is not actually "hard liquor", since it is not distilled. It is a rice wine, and usually has an ABV around 13-16%. If you're partial to sake, I would give shochu a try. Shochu can be made from barley, potato, rice, sugar, or buckwheat and from what I've sampled you can really taste a difference between these. While it is distilled, most I've seen are still only around 20-35% ABV, which makes them fairly light and crisp. I see people mentioned gin, and you might also like Genever, which is similar to gin(actually it is the origin/inspiration for gin), but has a bit more of a whiskey-like grain flavor, and the juniper is more subdued. Gin can also vary quite a bit, since it's basically a neutral spirit distilled with a custom mix of herbs & botanicals. So if you don't like one, that doesn't mean you won't like others. Traditional Dry London gin is usually heavy on juniper. For this style, I usually reach for Plymouth. Hendricks gin is another favorite. It's Scottish and has a crisp cucumber and rose petal flavor. Leopold's is an American gin and is a bit more citrus leaning than juniper.
Since you like red wines, you might also enjoy tawny port. Port tends to be sweet, but tawny is aged in oak for at least 2 years and loses some of the sweetness. These are essentially dessert wines, but I like to make an equal mix of port, sweet vermouth, and dry vermouth (or dry sherry) with a lemon twist. Still sweet, but the dry vermouth and lemon help curb that and the herbal flavors from the sweet vermouth adds some extra character.
I think the recommendation for an old fashioned is also good advice, but I would work with quality ingredients. I like to make mine with 2oz W.L. Weller Special Reserve, 2 heavy dashes Angostura bitters, either a demerara cube and 2 dashes of water or 2 dashes of demerara syrup (saves time). Add to a mixing glass the bitters and sugar+water/syrup. Muddle the cube until it is mostly dissolved. Add ice and the bourbon, and stir until mixed and chilled. Strain into a rocks glass with an ice cube(preferably a clear ice block), then twist an orange peel over the drink and drop it in. You can also add a cherry if you like, but I would recommend only using a Luxardo maraschino or Toschi amarena cherry since they aren't cloyingly sweet like the red-hot colored maraschino cherries and actually have a complex flavor that melds well with other ingredients. I know this might seem like I'm overdoing it, and trying to get this at many bars is a huge headache sometimes, but it's seriously way better than the typical old fashioned served with a bunch of small ice cubes, orange slice, and dyed candy cherry.