STN: Cocchi Americano Rosa, the perfect aperitif

Cocchi Americano Rosa, a brilliant, lively light claret red variation of the famous Cocchi Americano Bianco wine-based bitter aperitif, and that a corollary of the even more famous Cocchi Vermouth di Torino of the Piedmont region of Italy, is an irresistible combination of aromas and flavors designed to stimulate and delight even the most jaded palate.


Amazingly complex, Cocchi Americano Rosa is also hauntingly subtle. Using two different bittering agents, both gentian root and quinine bark (china) so as to expand the impact of bitterness throughout the entire palate, gentian sharp at the front and china milder and at the very back of the palate, the Rosa also contains a mellow, sweet touch to soften and attenuate the double shot of bitterness, citrus. florality and spice.

The base of Brachetto d’Acqui and Malvasia Nera (each somewhat unusual in an aperitif; even more unusual in companionship) provides a succulent, enticing platform. The addition of dried rose petals, tangy ginger spice, and bright citrus round out the aromas and flavors to startling effect.

Cocchi American Rosa is best served simple, on the rocks in a heavy tumbler and enhanced with an expressed twist of citrus peel, here orange, but grapefruit is sublime and lemon provides a sharper snap. It’s all good. The Rosa is an all grown up version of the college-kid Aperol, and endlessly delightful in a Spritz or lacing a glass of lemon-bubbly Prosecco.

Savvy bartenders also know how amenable it is as an ingredient in fresh and lively cocktails, adding both complexity and subtlety to any main ingredient. It is incomparable with gin, yet amazing in its affinity to fine bourbon whiskey. Rosa in an Americano cocktail (d’oh) or Negroni (also d’oh) is a natural fit. But think of a Boulevardier, or a Manhattan, or perhaps an intriguing variation of an Old Fashioned with Rosa as well.

Still have not picked up a bottle of this, but I'm tempted every time I see it. Thanks for the info!

I've never had this, but your description certainly intrigues. How would you compare it to Amaro?

Well, it IS an amaro, Bruce, so I'd have to ask which amaro you mean.

Don't know which ones you are familiar with or like, but I'd place the Cocchi Rosa...oh, probably between Aperol and Montenegro.

More complex and interesting than Aperol, not quite as heavy and rounded as Montenegro. The Cocchi is incredibly balanced and nuanced, but also has an exquisite balance specifically between the sweet and the bitter. Aromatics are off the chart, what with the grape varieties used.

So amongst amari, it's maybe a little sweeter than you like, but dilute with a little ice and add some citrus peel (grapefruit is awesome, but orange is good too), and I think you have one of the best aperitifs around.

Careful though. It is damned near habituating.

Well, it IS an amaro, Bruce, so I'd have to ask which amaro you mean.

There's my D'oh! moment, right there. As is evident, I'm still learning a lot about cocktails and their various ingredients. My most recent experience with Amaro is one made just a mile from my house (in D.C.) by an Italian immigrant who says he's using an old family recipe from the Amalfi Coast. (It's described as using 30 botanicals, emphasizing "eucalyptus, licorice, chicory, gentian & chamomile, aged for two months In french oak wine barrels,previously containing aglianico & piedirosso grapes, from Marisa Cuomo winery.") All I know is it's very bitter and I really like it, both on its own and mixed in cocktails. In my own experimentation, I've enjoyed it very much with gin and with rye. Sounds like it might be fun to get my hands on Cocchi Americano Rosa and compare the two.

Well, alrighty then!

"Amaro" just means bitter, so an amaro (or amari plural) can range from wine-based to spirit-based, fortified, aromatized, aperitif, digestif or cocktail ingredient. Covers a lot of sometimes amorphous territory and by nature each is a private formula.

Sounds like what you got there is a regional variation on the Chinato theme, where you take whatever the local wine is, then add some botanicals (heavy on the bitters) and let it steep. Most famous is Barolo Chinato, but there are others. (There's a local guy up here who makes a Nebbiolo Chinato from some nebb vineyards he sources in WA state. It's pretty awesome stuff---it's Cana's Feast Chinato di Erbetti. Love the stuff.

There's another, lighter style of a wine-based bitter concoction called Cardamaro, which came from the plagues in the Middle Ages. Supposedly a medical prevention for the plague..or at least it made you feel better when you were dying in agony...that is still around. They use Cardoons and 'Blessed Thistle', both cousins to the artichoke plant, steeped in a wine base. Good by itself; also good as a flavor ingredient in cocktails.

Now, I'm going to be in DC for a week (August 9---13) for the Society of Wine Educators Conference at the Mayflower Hotel. I'll be busy but mayhaps we can find time to get together.

Also, if you're a brandy fan, I'm doing a Master Class on Cognac vs. Armagnac at the Mayflower on August 10. Christine Cooney and I will be doing a head-to-head comparison tasting of Cognac and Armagnac. A Pineau de Charentes, a Floc de Gascogne, 8 armagnacs, 8 cognacs, and a vanilla-flavored armagnac liqueur on ice cream (!!!) for dessert.

Don't have to be a member of the Society. It's on their website.http://www.cvent.com/events/society-of-wine-educators-40th-annual-conference/fees-7cc520fc3a614ab38f71ca3617f12e58.aspx

Same day, also doing an Irish Whiskey Master Class, with twelve Irish Whiskeys tasted. Hubba Hubba!

Same day, also doing a formal tasting exercise on "Improve Your Ability to Analyze and Identify Spirits Master Class", where I can assure you I'll put in some great tasting selections.

That will be a busy day. But fun.

Wow -- looks like quite the event. Especially the Irish Whiskeys (for me anyway) -- I love 'em, but haven't strayed much beyond Jameson's and Old Bushmills. What a great gig -- though that is one hell of a day you've lined up!