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Entries tagged with 'amaro'

A More Complex Scotch and Soda: Zucca Sprezzatura

Elana Lepkowski 1 comment

The slightly smoky side of Zucca makes it a perfect companion to Scotch in this delicious cocktail made fizzy with bitter lemon soda. More

Zucca Sprezzatura (Amaro and Scotch Highball)

Serious Eats Elana Lepkowski Post a comment

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. More

Architects and Kings

Serious Eats Lizz Schumer Post a comment

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. More

The White Pumpkin

Serious Eats Autumn Giles 2 comments

In this sweet dessert drink the old duo Kahlua and cream get a fall update with pumpkin butter. The wildcard ingredient here is Ramazotti, an amaro with strong notes of orange and cinnamon that goes fantastically well with pumpkin. More

Apricot and Averna Bourbon Sour

Serious Eats Autumn Giles Post a comment

This bourbon sour has a nice bitter bite from the Averna to balance the sweetness of the apricot liqueur. More

Jeff Faile's Negroni Caceras

Serious Eats Brian Oh Post a comment

A pisco based negroni from Jeff Faile of Fiola in Washiongton, DC. More

Basin Street Blues

Serious Eats Maggie Hoffman Post a comment

This cocktail, adapted from Domenica in New Orleans, is pretty low in alcohol, but not at all low in flavor. It reminds us of caramel and lemon drops, with an essential smoky addition from a few drops of Scotch. More

Apple Bloody Splatter Cocktail

Serious Eats Rachel Tepper Post a comment

The cocktail is a sweeter, less tart drink, perhaps thanks most to the rhubarb syrup that streaks across the top. More

The Paper Plane

Serious Eats J. Kenji López-Alt 1 comment

Bourbon, Aperol, Nonino, and fresh lemon juice come together in equal proportions for a drink that's a little sweet, a little bitter, a little fresh, and a little too easy drinking. More

Dark Skies Ahead

Serious Eats The Serious Eats Team Post a comment

Brown ale adds a grainy richness to this lightly spiced fall cocktail from Adam Robinson of The Bent Brick in Portland, OR. More

Bitter Pumpkin #2

Serious Eats The Serious Eats Team Post a comment

This recipe is adapted from one by by Rhiannon Enlil of Cure in New Orleans. More

The Spice of Life

Serious Eats Michael J. Neff Post a comment

Sometimes a bit of spice in a cocktail is just the right thing to remind you that you're still alive. Here's a simple drink that can be adjusted to suit both those who crave heat, and those who like it a bit more mild. It's dynamite with tequila, but you can also make a smoky version with mezcal or a more herbal version with gin. More

Vermouth on Tap at Amor y Amargo, NYC

Drinks Maggie Hoffman 1 comment

I'm always excited to find a truly nerdy cocktail destination that manages to share esoteric drinks without any pretension. Amor Y Amargo, the latest addition to the Cienfuegos/El Cobre complex on the corner of 6th Street and Avenue A in the East Village, is a prime example. More

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

Drinks 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

Averna Buena

Serious Eats Maggie Hoffman Post a comment

The Averna Buena balances a few drops of Godiva chocolate liqueur with the amaro Averna and a hit of reposado tequila. It's a spin on bartender Thomas Waugh's Hierba Buena, which was a finalist in the 2008 Averna cocktail competition. More

Lower-Alcohol Cocktails Catch On

Drinks Paul Clarke 8 comments

Often made with a base of vermouth or another aperitif wine, low-octane cocktails are popping up around the country. Aromatized wines such as vermouth and quinquinas have an elaborate complexity of flavor, so a cocktail based on these wines can have a robust character without the alcoholic firepower to knock you off your barstool. More

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