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Cheers, Sept, 2002
Is what we are after a boo-boo in our July issue. In our piece on cordials, we mistakenly referred to Campari as a French concoction, when any first-year bartender knows that the bright red bitters comes from Milan, Italy. Thanks to Ellstrom Calder of General Beverage Sales Co., Madison, WI, among others, for pointing it out. However, others also claimed we were wrong to call anisette a French creation. To those Italian restaurateurs up in arms, we say "Relax." Anisette, while extremely popular in Italian, especially southern Italian, restaurants in the US, IS of French origin, like most popular (absinthe, Herbsaint, Pastis, Pernod) anise-flavored liqueurs. Sambuca is the major Italian anise spirit.
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Our cover also brought out some calls and letters. What were those red things skewered on the Martini pic, at right, people asked? Figs? Raw beef? Curious readers demand to know. The answer: marinated dried cherries.
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