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.
'nardini' on Serious Eats
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?