From the picturesque Amalfi Coast in Southern Italy to historic Washington D.C., an Italian family’s legacy steeped in rich tradition lives on through the launch of Don Ciccio & Figli. Francesco ‘Ciccio’ Amodeo, President and Master Distiller, began his journey in the hospitality industry as a young boy growing up in the quaint town of Furore, Italy along the Amalfi Coast where the majority of his family members served as some of the most celebrated and respected chefs, winemakers, and artisanal liqueur purveyors. Francesco’s career in the hospitality industry began in earnest at a resort in his hometown. Rising quickly through the ranks, Amodeo went on to acquire specialized industry certifications.
Armed with this training and a wealth of family history, Francesco left Italy for D.C. to make his mark in the American hospitality industry. Amodeo broke into the D.C. hospitality industry with coveted management positions at prestigious culinary establishments including Butterfield 9, Hook, and Bibiana. Rather than limit himself to one restaurant, Amodeo took a leap of faith, and left Bibiana so that he could concentrate all of his time and energy into creating his artisanal ‘Rosoli’ and Amari line featuring sweet and savory seasonal flavors, aperitivi and Amari giving way to the birth of Don Ciccio & Figli in Washington D.C.
20 special cocktail recipes from 10+ renowned bar experts and celebrated cocktail bars across the U.S
THE RELIEF & RESOURCE CO. (FENTON, MI) – JON FOLEY
1) A Good Beginning
1.5 oz Don Ciccio & Figli Amaro Donna Rosa
.5 oz Mount Gay XO
.25 oz Rare Wine Co. Boston Madeira
.5 oz lemon juice
.25 oz vanilla bean syrup
Do a reverse dry shake (with ice, and then without) and fine strain into an 8oz cocktail glass. Decorate with bitters atop the foam.
ROSES LUXURY (WASHINGTON, DC) – KEVIN ZIEBER
(1) Etruscan Flower
2 ounces bourbon, 3/8oz creme de cacao (pref marie brizard), 3/8oz Don Ciccio Nocino, 2 dashes orange bitters, orange peel garnish. Combine all ingredients except for orange peel in a rocks glass, stir with a large rock if you have one, express the orange peel and leave on top of the drink.
(2) La Italiana
1.5oz aged rum, 1/2oz Don Ciccio & Figli nocino, 1/2oz coffee liqueur, 1/2oz creme de cacao (again pref marie brizard) whipped sweet cream float. Combine the rum, nocino, coffee liqueur and crime de cacao in a mixing glass and add ice. Separately in a shaker, combine one crushed white sugar cube with 2-3oz of cream and one small piece of ice and shake thoroughly until whipped. Strain the mixture chilling in the mixing glass into a chilled coupe and top with a thin layer of hand-whipped sweet cream.
JON FEUERSANGER – BEAST + BOTTLE/COPERTA – DENVER CO
1) “honey made me do it” (Beast + Bottle)
Don Ciccio Finocchietto 1.5oz
Lemon 1 oz
Honey Syrup 3/4 oz
Aquafaba 1/4 oz
Matcha Green Tea 1/4 teaspoon
Method of Preparation: Combine all ingredients together into shaker tin. Add Ice shake. Double Strain into tea cup.
Glassware: Tea Cups
Garnish: bee pollen +
BAR BIANCO (PHOENIX AZ) – JUSTIN VARGO
1) THE POLARIZING EXPRESS
1 oz Amaro Tonico (Ferro-Kina)
1/2 oz St George Terroir Gin
1/2 oz olive oil washed St George Terroir Gin
1/2 oz black pepper and bay shrub
Combine all ingredients in an ice filled shaker. Shake for 30 seconds. Strain into chilled cocktail coupe. Garnish with fresh cracked black pepper.
Olive oil washed gin:
Combine 1 part olive oil to six parts gin in a wide mouthed mason jar. Shake to combine. Leave for 24 hours. Put jar in freezer until oil solidifies and then remove oil puck from gin (or skip the freezer if using a fat separator).
Black pepper and bay shrub:
3/4 cup sugar
3/4 cup water
2 teaspoons black pepper corns
3 bay leaves (fresh from tree if possible)
Bring water and sugar to boil. Add peppercorns and bay and cover. Turn burner off and let steep for 15 minutes. Strain out solids and bottle.
Stir in 1 oz red-wine vinegar.
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