The first one is inspired by a low ABV drink named Corretto from Death and Co. Denver. Instead of Nardini, I used Amaro Montenegro as the base. It tasted different from the one I had there, but it was delicious. I ended up having two after my daily nap.
Read MoreHere is a recipe I designed for Disaronno to celebrate #DisaronnoDay on April 19th, and it has already gotten my friend’s approval because he asked for the recipe the next day. It is bittersweet, many layers of flavors rounded with the amaretto from Disaronno. I am pretty proud of this one, very original and I hope you give this a try!
Read MoreHailing from the small town of Pisticci in Lucania, Italy, Amaro Lucano is made from a secret blend of 30-plus herbs and essential oils. Established in 1894, it remains as a family run business. It does a great job to achieve a complex taste profile and remain pretty modest in sweetness and bitterness. The most noticeable nose and the flavor is the subtle minty profile along with herbal finish such as cardamon and curry leaf.
Read More“Cynar got a vegetal earthiness hidden under its dark herbal hood. Artichokes also have the ability to temporarily suspend over our perception of sweetness, so when using Cynar in cocktails, it pays to pair it with sweeter items.
Read MoreThis is my riff on the wehavethelastword campaign and I call it First Word Morning Edition.
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