Here`s a couple of exotic spirit syrups, they are made by Cent´Anni Spirit Syrups, created by Victoria D’Amato-Moran who hails from San Fransisco. I first met her at the Tales of the Cocktail in New Orleans back in 2009 and now seven years later I hold her new syrups in my hand ready to try them out, see how Tales brings people together!
She`s the daughter of a local bartender and started her career in the restaurant business and her family, the D’Amato-Moran’s family owned D’Amato’s Bar on the historical Broadway strip, and with her grandparents – who were talented chefs themselves – making wine, grappa, liqueurs and vinegars.
Victoria managed her cousin’s bar, Tony Nik’s, in North Beach in 2000, where she knew classic bartending and cocktail design would be her art, along with creating innovative syrups to compliment.
She entered and won her first drink competition in 2003, and voted the Best Sidecar Cocktail in 2005 by San Francisco Magazine, and now 21 successful winning competitions later, which includes the most recent WSWA Las Vegas 2014, the Las Vegas Nightclub & Bar Show’s, Battle of the Mixologists 2012 & 2013.
Victoria has created cocktail portfolios for a whole number of companies including Square One Spirits, Pur Spirits, Campari USA, Preiss Imports, Iconic Brands, Arta Tequila, and started from the ground up the bars and cocktail menus for among many more, the Michael Chiarello’s Bottega, Yountville, Gaston Acurios’ and La Mar Cebicheria San Francisco and currently working in Half Moon Bay at the historical San Benito Ale House.
She has been recognized for her work in many noteworthy magazines such as the Examiner, Gary Regans’ 2011 & 2012 Bartenders Guide, Tasting Panel Magazine, San Francisco Magazine, The San Francisco Chronicle, The Don Julio Recipe Book 2011, Natalie Bovis’ Garden Cocktails 2012, Pur Spirits Cocktail Book and many more and was assistant to Tim Federle’s Tequila Mockingbird.
Cent’Anni Spirit Syrups started in 2004 and were used in both cocktail menus and cocktail competitions. Getting these syrups to bottling has been a long journey and with the support of many fans, and 10 years in the making!
Cent’Anni Spirit Syrups will initially launch these three signature syrups: Lemon Spice, Pineapple Spice and Chocolate Chili Spice, offered in 750 ml. size bottles. Her syrups were created for ease of cocktail preparation behind the bar, for the home bartender, helping cocktail enthusiasts create delicious cocktails at home, and for culinary recipes. The syrups can be used with any base spirit as well as in cooking.
The complex flavor profiles will create innovative cocktails and enhance the classics as well as create wonderful non alcoholic beverages. These syrups are an exotic blend of spices, real juice, and pure cane sugar. The three new syrups are these:
Lemon Spice – Lemon juice and spices and tastes like concentrated lemon juice, very “zingy”!
Pineapple Spice – Pineappple juice, vanilla extract and lemon juice, has a mildly spicy pineapple flavor.
Chili-Chocolate Spice – Dark cocolate chips, orange juice, cocoa beans, cane sugar and dried cloves. It has a mild chili bite and hints of cloves and chocolate.
Here are three cocktails I made with these amazing syrups!
Saffron Sour (Recipe by Victoria D’Amato-Moran)
1 oz Cent’Anni Lemon Spice Syrup
1.5 oz Old Raj 92 Gin
1.5 oz Fresh Orange Juice
0.5 oz Velvet Falernum
4-5 Spanish Saffron Threads
Egg White from 1 Organic Egg
Add ingredients in cocktail shaker. Shake hard 20 times. Add ice. Shake hard 20 more times. Strain into chilled cocktail glass. Garnish: Saffron threads
Well, I didn`t have saffron threads but I did have powdered saffron, it was still nice and added a lovely saffron flavor on the silky/creamy/foamy top of the drink…very rich and lush!
0.5 oz Cent´Anni Lemon Spice
0.5 oz Pineapple juice
0.5 oz Aperol
1 oz Fresh Lime Juice
2 oz Aged Rhum Agricole
Dash Zulu Orange Bitters
Garnish Cinnamon dust and dried Pineapple slice
Glass: Daniel Gallardo
My take on Victorias “Rumway” which was named for the airport runway near the beach in Half Moon Bay. Well, this drink is named for the rum it contains which may lead you into the way of rum….
Chili-Chocolate Banana Daiquiri
0.5 oz Cent’Anni Chocolate Chili Spice
0.5 oz Cent’Anni Pineapple Spice
1 oz Fresh Lime Juice
1/2 Banana, well mature and thinly sliced
2 oz Appleton Extra Jamaican Rum
4 oz Crushed Ice
Blend in blender at high speed for 30 sec and pour unstrained into a fancy glass with ice.
Garnish banana slice cut diagonally.
1 oz Cent’Anni Chocolate Chili Spice
1.5 oz Ron Abuelo 12
2 oz Coconut Milk
Squirt of fresh lime
Add ingredients, to cocktail shaker with ice. Shake until frothy. Pour into a glass with ice. Garnish with a tropical orchid.
This is a twist of Victorias Chili-Spice Cream Soda but i didn`t have half and half or cream soda (not available here) so instead I used coconut milk. The drink tastes creamy rummy and coconutty with a hint of spice.
Conclusion: These are well made organic syrups fit for everything from cocktails to tikidrinks to culinary adventures!