- You’ve Never Tasted Anything Like Baijiu
- Gentiane Can Give Your Negroni a Makeover
- Start Your V-Day by Getting Whacked in the Face With a Dozen Roses
- Ski into a Pine Tree with Zirbenz
- The Best Thing to Come Out of Vermont Since Maple Syrup
- Cool Down with Fiery Water
- Who Wants to Get Punsched?
- Napa’s Other Export
- Can’t Get Malört? Drink Bësk
- If Chartreuse and Absinthe Had a Baby
Everything you need to know about Cardamaro.
What It Is: Cardamaro is an atypical amaro: Its base spirit is Moscato wine instead of the usual grain alcohol. Made in Italy’s Piedmont region, Cardamaro is flavored with two members of the thistle family: cardoons, an artichoke-esque plant with a nutty flavor, and blessed thistle, an extremely bitter plant that was used in the Middle Ages to treat the bubonic plague.
What It’s Like: Unlike many of its stronger cousins, Cardamaro is supremely sippable. It has a tawny port quality to it, thanks to its wine base, with a light vegetal quality and a bright, slightly bitter finish—that’s where the thistle and cardoon show themselves.
How to Drink It: Cardamaro is too mild to fight with stronger spirits. Drink it on its own over ice, or add soda water to make a super-refreshing, low-proof cocktail.