Sunday, 24 June 2012

What an affogado!

Last night we made pizza and had the Gabbiano Classico Riserva to go with it.  What I failed to mention was that we made affogados for desert.  They were magnificent!  Using a scoop of vanilla ice cream and shot of espresso plus a shot of liqueur made for a most pleasant way to finish the meal.  Two of us had it with Frangelico, a hazelnut liqueur, while two of us had the affogado with the RL Buller & Son Rare Liqueur Tokay.  While Frangelico is the standard liqueur to make a very fine affogado, the Buller Tokay was something special.

I had a sip of the Buller Tokay about six months ago, thought it was special, and bought three bottles to have on hand with the intent of making an affogado with it some day, and yesterday was that day.  It was incredible.  Previously, I have never found a Tokay I enjoyed as much as a very good Port or good Rutherglen Muscat.  But the Buller Tokay is something else.  Unfortunately, since Robert Parker reviewed it and scored it 100, the price has doubled.  I was able to get a decent deal on it from Nick's Direct, who are my favorite online wine agent.  If you want to call them, ask for Alex - he has been serving us for over a decade now and provides great service.

I doubt I will ever have an affogado again with anything other than the Buller Tokay!  Which means I will probably only do so when eating at home.  And that's not a bad thing - an affogado in a typcial Italian restaurant costs about $10 - $12 to have with the Frangelico.  But since I can make or buy a great vanilla gelato or ice cream, make a great shot of espresso and have a bottle of the Buller Tokay sitting around, I am set!  To do that for four of us, I will be saving $30 or so that I would otherwise be giving some restaurant.

If you want to step outside the normal boundaries to establish a truly sensual eating and drinking experience, make an affogado with the RL Buller & Son Rare Liqueur Tokay!

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