St. Patrick's Day is coming up. But as a kid growing up in Rhode Island, I experienced another holiday when my Irish Catholic school burned down under suspicious circumstances (it wasn't that great of a part of town) and I transferred to an Italian parochial school.
'amaro' on Serious Eats
This St. Patrick's Day-appropriate cocktail is way better than green beer. The whiskey is light and almost floral, and the amaro is spicy and rich. Fresh lemon gives the drink a punch of refreshing sour flavor, and the drink finishes up with the whiskey's bite and a little bitterness from the amaro.
I feel pretty strongly that hot toddies should not be an excuse to just take whatever brown spirit you have around the house and pour some hot water on it. You can do better.
Move over, whiskey, Averna is the star of this delicious hot toddy.
Here's a guide to some of the fun and curious spirits I'll be bringing to Thanksgiving dinner this year. Some of these make stellar partners for your beautifully roasted bird, while others work to ease the digestive system after the annual
stuffing eating contest feast.
The slightly smoky side of Zucca makes it a perfect companion to Scotch in this delicious cocktail made fizzy with bitter lemon soda.
Rabarbaro Zucca Amaro, or 'Zucca' for short, leans toward the sweeter end of the bitter amaro spectrum, with a slightly smoky, earthy flavor that is the perfect companion for a little Scotch in this refreshing cocktail.
In hot weather, you'll want to batch up this sophisticated frozen cocktail.
This drink won't convert anyone who hates either Fernet Branca or Campari, but if you love either or both, you should try this.
If you like the flavors of a Dark and Stormy, Moscow Mule, or Mojito, you'll love the Mojalisco.
This bitter and refreshing amaro-laced tequila cocktail from Aaron Joseph of Wit and Wisdom in Baltimore, MD gives a nod toward the Negroni
Smoky mezcal is a wonderful pairing for elderflower and ginger liqueurs in this frothy egg-enriched cocktail.
Pairing smoky mezcal with briny sherry and vegetal Cynar makes for one tasty drink with a great tobacco-laced scent. A pinch of salt and a grapefruit twist help bring out the flavors.
A simple mix of muddled cucumber, gin, and Aperol makes for a cooling and refreshing cocktail.
Bartender Josh Relkin developed this recipe for Sable Kitchen & Bar in Chicago. It plays on the bitter side of coffee, adding herbal amaro and spicy bitters. Topped with whipped cream, it's a great way to wind down after dinner.
This variation on the classic Irish Cocktail uses genever instead of Irish whiskey, and herbal genepy instead of absinthe. Rather than sweetening with orange curaçao, this one calls for rich, citrusy Amaro Nonino.
This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly.
This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background.
Audrey Saunders of Pegu Club in New York created this fruity and bittersweet drink to introduce customers to the flavor of Aperol. The cocktail is citrusy and mildly herbal, with a subtle undercurrent of bitterness.
An easy going cocktail with an herbal effervescence that'll take you somewhere warmer...