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Ask a Bartender: How Do I Get Into Bitter Drinks?

Ask a Bartender Carey Jones 4 comments

Fernet and Cynar, Negronis and Boulevardiers—bitter amari, and the cocktails that showcase them, are all the rage these days. But to drinkers unaccustomed to those powerfully bitter flavors, a first sip can be off-putting. More

What Alcoholic Drinks Do You Hate?

Maggie Hoffman 78 comments

Are you into sherry and mezcal and aquavit? Will you take shots of Becherovka or Fernet? When you order a drink, is there one spirit or cocktail ingredient that's on your do-not-choose list? More

BroVo Creates Bartender-Designed Amari

Anthony Todd Post a comment

BroVo has teamed up with bartenders all over the country to make small batches of customized amari. In Chicago, bartenders Stephen Cole (of Barrelhouse Flat) and Mike Ryan (of Sable) are among the chosen few. More

Ask a Bartender: What's Your Favorite Bitter Liqueur or Amaro?

Ask a Bartender Carey Jones 4 comments

Campari, Cynar, the ever-popular Fernet: bitter liqueurs have never been bigger. But which ones should you try? We asked some of our favorite bartenders about their favorites; here's what they had to say. More

We Chat Amari with Maialino's Bar Manager, Erik Lombardo

Where to Drink: New York Maggie Hoffman 3 comments

You might have experienced a cheese cart or a chocolate cart, but what about a tableside basket of after-dinner bitter liqueurs? At Maialino in the Gramercy Park Hotel in NYC, bar manager Erik Lombardo recently introduced amari service, including a 16-bottle list and a few digestif bottles offered tableside for post-dinner sipping. We asked Lombardo a bit about the program and his picks for amari novices, plus the weirdest bottles and his personal favorites. More

3 Cynar Cocktails to Make at Home

Recipe Roundups Autumn Giles 4 comments

Just like the bitter greens that start showing up at greenmarkets this time of year, Cynar is a delicious palate refresher. Although it's often consumed alone or with a splash of soda, it can also make cocktails much more interesting. Here are three great recipes to try. More

Amaro You Should Know: Nardini

Maggie Hoffman 2 comments

It's hard to keep track of all the amari on the shelves at your local cocktail bar. Where once there was caramel-toned Averna and menthol-bright Fernet, there's now barely room for all the herbal tonics and digestifs. I love tasting them—the luscious, fruity grappa-based Nonino is a frequent after-dinner sipper in my house, and I'll try any cocktail with Cynar. But at a certain point you wonder: do I really need to buy all these bottles? Do they really each offer something different? More

San Francisco: 6 Bitter Cocktails We Love

Where to Drink: San Francisco Lauren Sloss Post a comment

Let's get one thing straight: I am not a fan of Valentine's Day. Single, taken, it doesn't matter. So today strikes me as the perfect time to sample cocktails that make use of truly tasty bitter flavor combinations. Here are 6 great bitter drinks you can sip now in San Francisco. More

5 Amari to Try This Thanksgiving

Cocktail 101 Michael Dietsch 16 comments

Thanksgiving evening. You push back from the table feeling satisfied but a little bloated. You know there's a beautiful pie waiting in the kitchen, but you can't look it in the pie eye, you just can't. You need a break, a walk around the block or the entire city, and possibly some Alka-Seltzer. Or, here's a thought: Try a digestive. More

Have You Tried These Other Fernets?

Spirit Reviews Maggie Hoffman 9 comments

Fernet Branca is an acquired taste: that mentholated scent, the sweet richness. It's oddly bitter and syrupy, reminding some people of mouthwash (though for others, it's a celebrated secret handshake.) As Nate Cavalieri wrote in SF Weekly, this herbal Italian quaff "most often gets compared to Campari and Jägermeister, though by measure of accuracy, it's equally similar to Robitussin or Pennzoil." But Branca's just the most widely available brand of Fernet, and there are other options in this family of amari. We recently hit two other bottles to investigate. More

DIY vs. Buy: How to Make Amaro

DIY vs. Buy Marcia Simmons 1 comment

Amaro is yet another item from behind the bar that started out as a way to cure what ailed us—it was once a treatment for everything from an upset stomach or colicky baby to cholera. Really, "amaro" (or amari, in the plural) is just a general name for a bitter, herbal liqueur. More

That's The Spirit: Bitter Truth E**X**R Kräuter Liqueur

Spirit Reviews Andrew Strenio Post a comment

From the suburbs of Munich, bartenders Stephan Berg and Alexander Hauck of The Bitter Truth have been creating various flavors of cocktail bitters since 2006. They've come a long way from the orange bitters that launched their product line. With the release of their E**X**R Kräuter Liqueur, they're branching out into the other kind of bitters—the digestive liqueurs Italians call amari. More

An Introduction to Cynar

Paul Clarke 7 comments

Let's get this out of the way at the start: Cynar doesn't taste like artichokes. The edible thistle is only the most prominent name in an array of more than a dozen botanical ingredients that make this liqueur so memorable. More

Cocktails and Spirits with Paul Clarke: Paying More Attention to Aperitifs

Paul Clarke 13 comments

Unlike much of Europe, aperitifs have never fully caught on in America's restaurants and drinking establishments. With the debut of two new aperitif wines, and a newfound enthusiasm for aperitifs among craft bartenders and drink aficionados, the landscape of the preprandial tipple may be changing. More

After the Thanksgiving Binge: Drink Amaro

Paul Clarke 5 comments

Italian amari (the plural of amaro) can be as mild as Averna or Amaro Nonino, or a bit more assertive in flavor and bitterness as with Ramazzotti or Montenegro. Or they can pack a bracingly bitter slap, such as with the familiar Fernet Branca. More

Averna, Averna Everywhere

Paul Clarke Post a comment

With a recipe dating to the 1860s, Averna is a much different style of bitter spirit than the more familiar Campari. Where Campari is sharp and bright (essential elements for an aperitivo), Averna is deep and rich, with a gentle, slightly sweet bitterness and a full, firm body that makes it great as an after-dinner drink. More

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