Amaro is having more than a moment. The bittersweet digestif is popping up on menus across the country—and not only as an after dinner sipper. Complexly spiced and both sweet and bracingly bitter, amaro is also a surprisingly versatile cocktail ingredient. At Rossopomodoro in New York City, director of operations Damon Kornhauser has stocked the bar with 30 amari, a few of which beverage director Leland Fischer uses in his cocktail program.
You’ll often find amaro cocktails that are stirred, boozy and strong. It makes sense; the bittersweet spirit is a great replacement for bitters and/or vermouth in Manhattan-esque cocktails (in fact, that’s how Kornhauser makes his Manhattan). But Fischer’s amaro cocktails are surprisingly light and bright. They’re a great way for amaro neophytes who are more likely to get a Pimm’s Cup than an Old-Fashioned to experience the digestif. Here, three of Fischer’s terrific amaro cocktail recipes for people who don’t drink amaro.
If you like a Pimm’s Cup: Gonzalo
Fischer came up with this drink when he was looking for a way to use chinotto-flavored soda, an Italian favorite that tastes a bit like non-alcoholic Campari.