An oblique twist on the classic Old Fashioned, where Don Carlo steps in for the usual bitters and sugars—offering a practical, no-fuss way to savor an Old Fashioned with a phenomenal touch of walnut husk.
Ingredients & Preparation
– 25 ml Don Carlo herbal liqueur with walnut husk
– 35 ml Bourbon Whiskey
– 25 ml Club Soda with maraschino cherry infusion
– Ice
The Don Carlo Sour is the perfect cocktail for a relaxing evening, where Don Carlo takes centre stage, offering a taste that lingers gracefully upon the palate.
Ingredients
– 60 ml Don Carlo herbal liqueur with walnut husk;
– 50 ml freshly squeezed lemon juice;
– 25 ml chickpea aquafaba.
Ingredients and Preparation
– 50 ml Don Carlo herbal liqueur with walnut husk;
– 150 ml Chinotto soda;
– Two drops of freshly squeezed lemon juice;
– Ice;
– Lemon peel for garnish.
The Don Paloma, our unique drink featuring the distinguished Don Carlo Amaro.
Ingredients and Preparation
– Don Carlo Amaro & Rustic Pink Grapefruit Wine;
– 45 ml Don Carlo;
– Rustic Pink Grapefruit Wine to top up.
Ingredients for 2 people
For the Venison:
– 400 g venison loin
– 10 g extra virgin olive oil
– 1 g garlic powder
– 3 g rosemary
– 3 g thyme
– 2 g bay leaf
For the Herb Crust:
– 80 g white bread
– 8 g mint
– 5 g marjoram
– 3 g thyme
– 10 g egg white
For the Glazed Carrot:
– 20 g carrots
– 20 g orange honey
– 30 g water
– 3 g sea salt flakes
– 1 g white pepper
For the Carrot Cream:
– 80 g carrots
– 30 g potatoes
– 10 g white onions
– 150 g vegetable broth
– 2 g salt
For the Don Carlo Reduction:
– 120 g Amaro Don Carlo
Other Ingredients:
– Nasturtium
– Extra virgin olive oil
– Sea salt flakes
Preparation:
Wrap the venison loin in cling film to shape it and marinate with all the ingredients for 50 minutes in a vacuum-sealed bag. Cook at 53°C for 120 minutes in a water bath, then chill.
For the herb crust, blend the bread with the aromatic herbs and salt in a food processor, then set aside. To glaze the carrot, blanch it for 3 minutes and then cool it immediately.
In a pan, heat the honey with water and white pepper, add the carrot, and glaze.
For the carrot cream, prepare a base with extra virgin olive oil and onions, add the potatoes and carrots, and sauté. Add the vegetable broth and cook. Season with salt, then blend for 3 minutes at 75°C.
For the Don Carlo reduction, reduce the liqueur by a third over low heat.
To assemble, regenerate the venison loin at 48°C for 20 minutes. Open the bag, remove the cling film, and blot the loin with kitchen paper. Brush with egg white and press the herb-coated bread onto it. Place the loin in the salamander at low heat for 4 minutes. Arrange the loin, cut in half, on the serving plate, and add the glazed carrot, carrot cream, and Amaro Don Carlo reduction. Garnish with nasturtium, extra virgin olive oil, and sea salt flakes.
Spedizioni gratuite per ordini superiori a 99€
Amaro Don Carlo
viale amendola, 137
Eboli, Salerno
p.iva 03300490657
tel +39 0828 365338
whatsapp +39 338 4735031
colonialigargiulo@pec.it
