One of the hottest trends in 2016 is Amaro. What is Amaro, you ask? According to Food Republic Amaro is, “The term amari (amaro when singular) encompasses a number of bitter, herb-infused liqueurs. Traditionally, they’re made by infusing grape brandy with a super secret blend of herbs and aromatics. The bitter brew is then sweetened and aged. The end result will have between 16 and 35 percent alcohol by volume.”
Why is it so big right now? Well, the Italian liquor has us head over heels. America has now started making their own and they are hot, hot, hot! The Wine enthusiast explains, “Thick, harsh and often with an overpowering black-licorice note, it’s easy to see why amaros were once prescribed to the sick. Today in Italy, they’re still considered quasi-medicinal, and are almost exclusively poured neat as a digestivo—a drink meant to soothe the stomach after scarfing down too much at dinner. The American versions that are beginning to hit shelves are far more approachable than their Italian counterparts and, keeping in line with our love for complex cocktails, they’re inherently mixable. Seattle-based BroVo recently released 17 variations (simply labeled Nos. 1–17), and taken as a whole, the collection captures this emerging American style.”
I think it sounds a bit like drinking Robutussin, ugh….but, I will try everything once. Maybe this is the next drink that will take over my taste buds.
If you like a Margarita: La Regina Oscura
One of Fischer’s favorite pairings is Zucca (an amaro made with rhubarb) and reposado tequila. As for the Ancho Reyes liqueur, “Everyone loves spicy margaritas right now,” he says.
Food & Wine: Amaro Cocktails at Rossopomodoro
© Lauryn Bodden
1 1/4 ounces reposado tequila
3/4 ounce Ancho Reyes
1/2 ounce Zucca
1/2 ounce grapefruit juice
1/2 ounce lime juice
1/4 ounce agave syrup
Shake all of the ingredients with ice, then double-strain into a coupe and serve.