Amaro, the Italian bitter liqueur, has been used as a digestive in Italy and produced for hundreds of years, and has had a resurgence due to the craft cocktail revival. And yet, outside of Italy and this niche-y industry, the Amaro category is still fairly unknown, and often misunderstood. To be fair, the category can be confusing to even seasoned spirits experts. James Beard award winning author and spirits & bitters expert Brad Thomas Parsons to the rescue!
In our deep dive into all things Amaro in this week’s Bit by a Fox Podcast, we discuss what exactly makes an Italian bitter liqueur an Amaro, and whether or not Campari, Fernet Branca or Jagermeister fall under that umbrella.
This week’s featured cocktail recipe is the Negroni Spagliato from BT Parson’s book – Amaro: The Spirited World of Bittersweet, Herbal Liqueurs
1 oz. sweet vermouth
1 oz. Campari
1 oz. lightly sparkling wine
Garnish: orange slice or peel
Combine vermouth and Campari in an ice-filled rocks glass. Top with sparkling wine, stir to combine and garnish.
Author and cocktail photos: Ed Anderson
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