When I was planning out the blog for this year, Spring is the season I most struggled with by many, many miles. I’ve always loved Spring (partially because my birthday is in Spring); I grew up in the Midwest, so Spring is when we could reliably say goodbye to snow, start seeing some green and growth, and there was always Spring Break to look forward to. It was also track season*, which was by far my best sport, so that helped too. But what ingredients really speak to Spring?
Mostly, bitter, stringent plants and pretty flowers. April bring artichokes, bok choy, cauliflower, chard, lettuces of all kinds, spring onions, and green garlic into season. Through May we get rhubarb, asparagus, and hints of fruit with strawberries and apricots. Does any of that really speak to booze, though?
With the very notable exception of Cynar, which I now have a full liter of and will be exploring in and out over the next few months…no, not really. At least, not directly. But spirits and liqueurs can be bitter, stringent, and floral and those are the profiles I’ll be diving into. Lots of gin, amaro, and chartreuse, with hints of fruit coming through in some strange ingredients like falernum.
So, that’s what this blog will focus on through May, and likely into June, until we really start getting some excellent in-season fruit. I’m personally stoked to make it through this liter of Cynar and be forced to start getting really creative to keep it interesting. Until then, here’s a quick drink to tide you over.
Italian Navy Wargames
I wish I was randomly aware of some kind of historical anecdote to make the name relevant, but I’m not. The idea is that a small amount of navy-strength gin is used to give the flavor and heat of a hard gin without taking up much volume, and then it gets intentionally watered-down and lightened so it’s not the real deal like a Cynar Negroni.
The gin does come through right at the start of the drink, but it gives way to a syrupy sweetness on the palate that seems like it may be too much until it finishes extremely bitter. You get a ton of classic juniper-y, woody botanicals and a ton of Italian herbs and roots all at the same time. But, since it’s interspersed with bubbly water, you get to taste them all more individually and pick them out more than if you just increased the booze and made this as a Negroni. This will give you a good feel for what’s coming on the blog – hope you like it!
*I remember being a lot faster that season, but the public records seem to be limited to the big meets so…2:01 800 it is.