amaro

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.

The White Pumpkin Recipe

Ramazzotti Amaro

vodka

Kahlua

heavy cream

pumpkin butter (see note)

nutmeg

Fill a cocktail shaker with ice. Add Ramazzotti, vodka, Kahlua, heavy cream, and pumpkin butter. Shake until well-chilled, about 20 seconds. Strain evenly into two cocktail glasses and garnish with freshly grated nutmeg. 

Don't let the color fool you. With its gentle pink hue, the Jasmine may look as prissy and cute as a Hello Kitty armband, and its unassuming appearance and sprightly color has no doubt appealed to many drinkers of the once-ubiquitous Cosmo. But unlike that candy-colored alcopop, the Jasmine is all business, its alluring tint supplied not by the Cosmopolitan's innocuous red cranberry juice but by the intensely garnet Campari, an Italian aperitif famous for its powerful bitter flavor.

The Jasmine Recipe

lemon juice

Campari

Cointreau

Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a lemon twist.

Amaro is just a general name for a bitter, herbal liqueur traditionally served after a meal.

DIY Amaro Recipe

anise seeds

sage leaves

mint leaves

rosemary leaves (about 1 sprig's worth)

allspice berry

cloves

gentian root

151-proof neutral grain spirit (see note)

sugar

water

Grind the herbs and spices (including gentian root) with a mortar and pestle until roughly broken up. (Or pulse a few times in a food processor.) Transfer to a sealable glass jar and pour in the alcohol. Let steep at room temperature for 3 weeks, shaking frequently.

After the initial steeping time, bring sugar and water to a boil at medium heat. Cook until sugar is completely dissolved, about 5 minutes. Let cool completely.

Pour cooled syrup into the steeped mixture, reseal jar, and let rest for an additional 2 weeks, stirring frequently. After 2 weeks, open jar and taste. If stronger flavor is desired, re-seal jar and allow to steep for an additional week.

Strain through cheesecloth to remove solids, then filter through coffee filter or fresh cheesecloth into a selable bottle. Store at room temperature for up to 6 months.

This drink, run through with amaro, riffs on the endlessly adaptable sour template (spirit-citrus-sweetener). A maraschino cherry and half a grapefruit wheel are muddled with sugar early on, to sweeten and flavor the drink, while another cherry and half-wheel are added just before serving. That allows the fruit to slowly become infused with gin and amaro, creating garnish and boozy snack. Reach for a sweeter-leaning amaro, or throw caution to the bitter wind and grab something more intense. If you want to balance the amaro’s bitter edges with a touch more sweetness, add a dash or three of the maraschino cherry syrup to your shaker or serve with extra cherries for middrink pops of sweetness.

Amaro Sour

maraschino cherries

grapefruit wheel, halved

amaro,

In a cocktail shaker, add 1 cherry, 1 half-wheel of grapefruit and the sugar. Muddle until the sugar dissolves. Add the gin, amaro, lemon juice and ice. Cover and shake vigorously until well chilled, about 15 seconds. Strain into an ice-filled lowball glass, and garnish with the remaining cherry and grapefruit half.

Fernet-Branca Ice Cream

heavy whipping cream

milk

honey

espresso powder

Fernet-Branca

kosher salt

Prepare your ice cream maker according to manufacturer’s instructions.

Prepare your ice cream maker

In a 4-cup measuring cup, mix the cream, milk, honey, espresso powder and salt together until thoroughly incorporated.

Add the Fernet-Branca to the cream mixture - beginning with 5 teaspoons and increasing to 7 according to taste.

Pour the cream mixture into the ice cream maker and churn for 30 - 35 minutes or until it reaches the soft set stage.

Transfer the finished ice cream to the freezer to firm up for at least 2 hours before serving.

Prepare the ice cream

A mixture of rye whiskey and amaro, with the addition of bitters, sets this simply made cocktail on the road to a manhattan. But then there are detours: the chocolate liqueur to add a mellow accent, and the cardamom for a hint of spice. I also tried substituting coffee liqueur for the chocolate, with great success. It is from the 18th Room in New York, where it is called Before Night Falls.

Manhattan With Amaro and Cocoa

rye whiskey

amaro, preferably Averna

crème de cacao or other chocolate liqueur

Bittermens Burlesque or Angostura bitters

green cardamom pods,

Fill a mixing glass with ice cubes. Add the rye, Averna, crème de cacao or liqueur and bitters, and stir 20 seconds. Strain into a cocktail glass and garnish with cardamom.

A manhattan variant using a Frenet-style amaro

The Minkin Manhattan

Michter's bourbon

sweet vermouth

Fernet Pianta

lemon twist of clementine wedge

Combine the fluids in a mixing glass. Add ice, stir, and strain the cocktail into a chilled coup or over ice in an old fashioned.

Garnish with lemon or orange.

A gin and sweet vermouth cocktail seasoned with a bitter amaro

The Hanky Panky

tsp Fernet-Branca

orange twist

Combine the fluids in a mixing glass, add ice and still until well-chilled. Strain into a chilled coup and garnish with an orange peel.

Witbier, an unfiltered white beer made with wheat and spiced with coriander and citrus, lends its bready, citrusy and spicy tones and smooth texture to this Calvados-laced cocktail. To best play off the citrus notes of both the beer and orange juice, choose a citrus-forward amaro. Bonus points for saving the orange wheel to savor after you finish drinking: The cocktail’s flavors will slowly seep into the fruit, providing a refreshingly boozy snack to end on.

To Wit

Cognac

orange juice

Belgian-style witbier,

orange wheel

In a shaker, combine the Calvados, amaro and orange juice. Add ice, cover and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and top with beer. Add the orange wheel and serve.

The drink, invented by the New York bartender Sam Ross, who created the classic modern cocktail the penicillin, has slowly been gaining steam since it was introduced in 2007, showing up on cocktail menus in numerous time zones. It is a rich, immediately likable whiskey sour lent plenty of culinary complexity by the amaro and the Aperol.

Paper Plane

bourbon

Aperol

Amaro Nonino

Combine ingredients in a cocktail shaker three-quarters filled with ice. Shake vigorously for 15 seconds. Strain into a coupe glass.

Get Tanglad

½ fl oz Lemongrass Gin (recipe at right)

½ fl oz Carpano Bianco (any dry vermouth will also do!)

½ fl oz Amaro Angeleno (Could substitute Suze. Aperol also works nicely!)

salt

<b>To make Lemongrass gin:</b> Clean and cut up 3 stalks of lemongrass into 4-inch strips and add to a 750ml bottle of London Dry Gin in an airtight container. Stir and cover. Let sit for 1 hour then refrigerate overnight (8-10 hours). Strain and store in gin bottle in the fridge when not in use. 

<b>To make cocktail:</b> Add all Ingredients to a mixing glass filled with ice and stir well. Strain into a chilled coupe and garnish with lemongrass. 

This cocktail gets its fluffy froth from egg whites and its soft smoky-tangy-sweet flavor from a mix of mezcal and amaro. 

Mezcal Sour

lime juice

Yola Mezcal

Amaro Montenegro

light agave nectar

Angostura bitters and lime twist (for serving)

This tangy-sweet cocktail gets its lofty, fluffy froth from egg whites and a two-step mixing technique. The first shake, without ice, helps create the foam. After adding ice, the second shake chills the drink and further aerates the whites. This recipe is from Honey's in NYC.

Bon Appétit

Shake lime juice, mezcal, amaro, agave, and egg white in a cocktail shaker (or in a tightly lidded 1-qt. glass jar) until frothy, about 1 minute. Fill shaker with ice, cover, and shake again until outside is frosty, about 30 seconds. Strain through a fine-mesh sieve into a coupe glass. Garnish with a few drops of Angostura bitters (drag a toothpick through drops to create a swirly pattern if you wish). Top with lime twist.

Combine chocolatey, mocha flavor notes from Foro amaro with Michter’s rye and sit back for a smooth and velvety ride. The combination of Michter’s rye, smooth, yet complex, and Foro amaro are a magical match. Add a little bit of sassafras and sorghum and chocolate bitters and you’re done.

Best Black Manhattan

oz Michter’s rye

oz Foro amaro

Sorghum and Sassafras bitters

chocolate bitters

orange peel and star anise

Combine rye, amaro and bitters in a mixing glass. Add ice and stir until well chilled and diluted. Strain into a chilled coupe and garnish with expressed orange peel and a whole star anise. Try to sip slowly.

Provate la zuppa delle Ardenne in una giornata fredda e uggiosa: è la zuppa semplice, economica e casalinga che vi farà amare l'inverno!

Top 14 amaro recipes from across the web

The most viewed amaro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The White Pumpkin Recipe

The Jasmine Recipe

DIY Amaro Recipe

Amaro Sour

Fernet-Branca Ice Cream

Manhattan With Amaro and Cocoa

To Wit

Paper Plane

Get Tanglad

Mezcal Sour

Best Black Manhattan

Zuppa delle Ardenne

Top 14 amaro recipes from across the web

The most viewed amaro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The White Pumpkin Recipe

The Jasmine Recipe

DIY Amaro Recipe

Amaro Sour

Fernet-Branca Ice Cream

Manhattan With Amaro and Cocoa

To Wit

Paper Plane

Get Tanglad

Mezcal Sour

Best Black Manhattan

Zuppa delle Ardenne

The most viewed amaro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine