Cocktail Corner: Amaro

An Old World Classic Rediscovered.

By Rose Andres, WAC Bartender

Today’s cocktail culture harkens back to classics of the past. Amaro, an herbal Italian liqueur, is making an appearance in the craft cocktail scene. Amaro means “bitter” in Italian and is traditionally consumed before or after a meal for its digestive properties. Amaro recipes date to early 19th-century Europe and consist of intricate combinations of herbs and roots.

In Europe, bitter drinks are popular, and these complex flavors are gaining a following stateside. The most common amaro in the U.S. is Campari. The classic negroni cocktail—made with Campari, gin, and sweet vermouth—is a bar staple. Another well-known amaro is Jägermeister, a German digestif. There are many ways to enjoy amaro, but the most traditional is to sip it neat. If your palate isn’t quite ready for a medicinal spirit-forward drink, try this recipe for an on-trend spin on the classic Manhattan.

The Brooklyn

  • 2 oz. whiskey or rye
  • 2 oz. Luxardo or Maraska maraschino liqueur
  • 2 oz. Amaro Ramazzotti
  • Add all ingredients to an ice-filled cocktail shaker, stir, and strain into a martini glass. Garnish with a brandied cherry. Cheers!

As published in the November/December 2016 issue of WAC Magazine.

—Posted November 16, 2016

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