This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet.
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Amaro is just a general name for a bitter, herbal liqueur traditionally served after a meal.
This refreshingly bitter aperitif cocktail from The Modern in NYC is a variation on the Americano. It calls for saffron-tinted Strega, an herbal liqueur produced in Benevento, Italy (for which this cocktail is named.)
Amaro Montenegro and Aperol extend the flavors of fresh orange juice so naturally you could imagine you're just sipping the nectar of the best oranges you've ever encountered.
Amaro adds rich, complex flavor and sweetness to this tangy cranberry cocktail. Be sure to use a less-sweet tonic water, like Q Tonic, for the best balance.
While you can't go out and buy a bottle of Big Star's own Kentucky Spirit, try making a High Time Manhattan at home using the Kentucky Spirit you find at your liquor store, or your favorite premium, high-proof bourbon.
The Bitter cocktail, from the Aviary in Chicago, is served in a glass that's been smoked over a piece of smoldering bourbon barrel stave, which is custom-cut by the cocktail lounge's industrial designer. Fear not—we love this cocktail with or without the touch of smokiness! But if you're feeling adventurous and want to truly re-create this drink at home, used small-format, seasoned barrels are available for purchase online from New York's Tuthilltown Spirits, makers of Hudson whiskey.