Adding bitters to a drink is a classic way to make it more complex. To boost that complexity, though, you can swap out the bitters for an amaro.
. “Amari play with pretty much anything from bourbon to whiskey to gin to tequila to sherry and fortified wines,” says Tseng. Take bourbon, for example. “Choose whichever bourbon is your preference, and then if you want something that’s rich, dark, and bitter, add that to your cocktail. Add citrus and stir it with vermouth. Or, serve it over ice with orange oil essence to bring out the citrus notes,” she says.
While Tseng and Moore encourage home bartenders to have fun with amari, Tseng says the rule doesn’t apply to every single type of amaro. “A very fascinating exception to amari, that does give people pause, but at the same time bartenders swear by it, isUse them to add complexity to a drink. Tseng says, “If you’re using it in a cocktail, amari can play so well with bitter types of spirits and work with things like vermouth and sherry.” For example, she recommends stirring sherry into a Manhattan and swapping out the bitters with amaro. “When you have an aromatic-style cocktail that you would add bitters to, you can make it more bitter by adding amaro.”
Moore finds that Amaro Montenegro is especially useful for adding complexity to cocktails. “I like it stirred in Old Fashioned variations,” he says. “It sort of subs in for the sugar and the bitters in an Old Fashioned to get this great drink with a bit more complexity.” The Amaro Montenegro gives the drink notes of winter citrus.While most amari are considered digestifs and meant to be enjoyed after a meal, lighter amari also work as aperitifs.
Moore also likes Amaro Nonino. “It tends to be a little bit on the sweeter and less bitter side,” he says. “It makes it really easy and approachable, and delicious by itself.”Eater.com
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