Category: Drinks

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Amaro: An Italian Liqueur

Fernet Branca Liscio Bassa

Fernet Branca Liscio Bassa

Amaro is a class of bitter liqueur that is made in Italy. They are bitter and are generally macerated with herbs, root, bark, citrus peels, sometimes flowers, and of course, alcohol. They are typically low in alcohol content and consumed as a digestif, after dinner, as the herbs and root mixture are thought to help aid in digestion. Although Amari have been around for centuries, they are probably one of the more obscure categories of liqueur out there. Partly shrouded in mystery, most people simply don’t know they exist or what is actually in them. Truth is, there may be many ingredients that make a particular brand, and some recipes are hidden with lock and key, only known to a select few individuals in the entire world. Or perhaps some people have drunk something similar to an Amaro without actually knowing it, probably because it goes by a different name, such as Jagermeister or Becherovka. While not technically an Amaro, because these are not produced in Italy, they are made in a similar style and manner of an Amaro.

A splash with Fernet BrancaAs with anything else, there are some that are better than others. And then there are some that are just incredible. The good ones are like a legendary army attacking your senses, as they march across the battlefield and unleash layers of flavor on your palette, such as sweet, bitter, spice, and citrus, to name a few. Indeed, the first time I ever tried Fernet Branca (which is now my favorite) it was akin to getting slugged in the face. The sudden burst of cardamom, anise, and menthol was too much for my senses. When I finally came to, I was forever a changed man. While I joke about getting knocked out by Fernet Branca, I truly was a changed man, after trying it for the first time. It sounds funny, but my eyes had been opened to a whole new world that was previously unknown to me, and I suspect, unfortunately, is still unknown to many others. While all Amari are not as assertive as Fernet Branca, they do all have some level of bitterness to them, thanks in part to the herbs and barks that make up the ingredients. The description of herbs, bark, and roots in a liquid may not sound appealing to many. In fact, I would be willing to bet that you would not find these on the back bar of any sports pubs or college bars around town, and that is ok. However, it is this mixture of herbs and bark that make up the liqueurs biggest asset.

Now is the time of year when the spices and herbs in Amaro make perfect sense. As mentioned earlier, the cardamom, anise, mint, cinnamon, and clove are a perfect match for the fall and winter months. You can imagine after having a hearty meal, sitting by the fire, and sipping on a cinnamon and cardamom laden cocktail. The good news is that they do not have to be drunk alone, as they make perfect compliments to other spirits, such as rye whiskey and scotch. However, they can prove to be quite the thirst quencher during warm weather months as well. Top off a couple ounces of Fernet Branca with your favorite ginger beer (or ginger ale) and you have a simple, yet wonderful, two ingredient cocktail. Or follow the lead of the Argentinean culture and proclaim Fernet and Coke as your national drink! As we come into the holiday season, I encourage you to purchase a bottle of Amaro, and sip on it after you eat that turkey dinner. However you choose to enjoy it, be sure to take a moment, sit back, and allow your senses to fully appreciate what you have before you. Try and identify some of the spices and herbs that hit your nose and your palette. I assure you, it will be an eye opening experience for you as well!

Some of my favorite Amari:

  1. Fernet-Branca
  2. Averna
  3. Amaro Nonino
  4. Ramazzotti

Fernet and Ginger Beer:

  • 2 oz Fernet Branca
  • Ginger Beer
  • Pour Fernet Branca in Collins glass filled with ice. Top with ginger beer. Enjoy

Nonino Manhattan

  • 2 oz Rye Whiskey
  • 1 oz Amaro Nonino
  • Couple dashes of Angostura bitters
  • Add ingredients to mixing glass. Stir with ice and strain into cocktail glass straight up. Garnish with Luxardo Maraschino cherry
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Talking About the Flavor Profile or Floral Notes… of Tequila.

Tequila - Partida Reposado

Tequila - Partida Reposado

Balance. Depth. Flavor. Three words that I never would have associated with Tequila. Until fairly recently, simply uttering the word Tequila would cause a strange phenomenon, whereby people would make a strange face and their skin would turn pale or even ghost white. Tequila, for many, would conjure up unpleasant memories of college shenanigans that would start out with a bottle named Jose, some salt, and some limes. Inevitably the night would take a wrong turn back at the intersection of ‘Common Sense Lane’ and ‘Caution To The Wind Boulevard.’ By the end of the night, many would find themselves praying to the great porcelain god, vowing to never touch Tequila again.

Thankfully, those days are gone (well, regrettably, not for everyone). Over the last 10 years, Tequila has moved out from behind the black veil of “has-beens,” to the forefront of today’s spirit revival. Never before would anyone dream of *gasp* sipping tequila neat, or talking about the flavor profile or floral notes of the tequila in your glass. Stepping into any respectable cocktail bar today you will see several varieties and colors of tequila, not just the yellow and black label of the Cuervo bottle that likely had been there long enough to gather fruit flies in the bottom.

Partida Blanco MargaritaThe amount of quality tequila that is being made these days is a welcome change, to say the least. In fact, finding tequila-centric bars running tequila tastings and tequila dinners is becoming more and more commonplace. It would not be unusual for a modern tequila bar to boast 100 or more quality tequila offerings. And this doesn’t even take into account tequila’s sultry and smokey cousin, Mezcal (for which Mezcal Tequila Cantina derives their name) which is distilled from the same Blue Agave plants and is smoked for hours in huge clay pots underground, imparting fantastic flavors and nuances to the spirit.

I never even knew you could actually sip tequila until one afternoon, years ago, by the direction of the bartender at Mezcal in Worcester, did I sip a fantastic aged Tequila known as Partida Reposado. This single experience changed my entire outlook on tequila from that point forward. Before getting into the actual experience, we should probably touch on the various styles of tequila known as blanco (aka white or silver), reposado, and anejo.

Mexican laws state that tequila can only be produced in the state of Jalisco. The plant used to distill tequila, the blue agave, grows best in the volcanic soil of that region. However, depending on the actual locale of the plants, the soil may impart sweet flavors or earthier tones. This is a similar concept to terroir in wine, whereby the differences in soil or climate of a certain region can cause big differences in the nuances of particular wines.

Silver tequila is simply unaged tequila. However, it must go through 2 distillations to be considered silver. The Partida Blanco is crisp and refreshing, perfect for a margarita. When sipped neat, you will get hints of citrus and fruit in there.

Reposado means that the tequila has been aged at least 2 months. This is usually done in oak casks that will impart richness and flavor to the tequila. Partida ages their reposado for 6 months in used whiskey barrels. The result, as I mentioned, is completely transforming (for both the tequila and for the consumer!). By aging in used whiskey barrels, the tequila takes on hints of vanilla and hazelnut. For me, the Partida also has a slightly sweet side to it, which makes it extremely approachable.

The third category to consider is anejo. This is a tequila that has been aged for at least 12 months, again, usually in oak barrels. When I was tending bar, this was always a nice segue to convert the tequila drinker to whiskey and vice a versa. Partida ages their anejo for a total of 18 months. The result is an incredibly rich and complex tequila, with hints of cherry and dark chocolate. The length of time the tequila spends in the barrel gives it a deep, robust finish. You can really sip this tequila however you like, but it reminds me of sipping on a glass of bourbon on the rocks, it has that much depth and character to it. Once the ice begins to melt, the tequila opens up nicely, and you start to get those hints of chocolate.

Before you started reading this article on tequila, I guarantee a good portion of readers never thought we would be talking about hints of vanilla and chocolate, barrel aging, and transformative experiences, but we did it. I promise you, next time you are at your favorite establishment, or liquor retailer, see if you can spot a bottle of the Partida (or other quality tequila), and enjoy the transformation that is about to take place. Enjoy!

Margarita:

  • 2 oz Partida Blanco
  • 0.5 oz fresh squeezed lime juice
  • 0.75 oz Cointreu (or triple sec)
  • 0.5 oz simple syrup or agave syrup
  • Combine with ice, shake thoroughly, and serve in Collins glass

El Pimiento Rojo

  • 2 oz Partida Reposado
  • 0.5 oz Agave syrup (heat water with agave nectar and stir until dissolved. Let cool and store in air tight container in fridge for up to 2 weeks. Use a 2:1 ratio of water and agave nectar due to sweetness of agave nectar.)
  • 0.5 oz fresh squeezed lime juice
  • Red bell pepper
  • Muddle red bell pepper with agave syrup. Add tequila, ice and lime juice. Shake vigorously. Strain over ice in short rocks glass