Quite a lot can happen in two months time, I’ve come to find out. This past April I settled on a fairly complex recipe for housemade amaro after a few weeks of tweaking proportions and ratios of ingredients and differing lengths of time for steeping processes. The "green" amaro was packed full of... Read more
Like most bartenders from the recent past, my sordid introduction to amari came in the form of a courageous pour of Fernet Branca. Menacingly bitter and bracingly medicinal, it attacks not just your palate, but also your entire nervous system, with a fierce one-two punch.
This was about five... Read more