Italian for 'bitter,' Amari are herbal liqueurs that typically drunk after dinner. It usually has a bitter-sweet flavour, sometimes syrupy, and an alcohol content between 16% and 40%. There are specific types of amaro, this is a place holder for a general 'pick and choose' amaro. You can make your own! There are plenty of recipes online but a good source for is the book 'Amaro' by Brad Parsons. One down side: they all generally require 20-30 ingredients and a lot that are hard-ish to source.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.
Combine all ingredients and dry shake, without ice, to fully incorporate the egg. Add ice and shake again until chilled. Strain into a double old-fashioned glass with ice. Garnish with a lemon zest and cherry.
“I recommend a lighter, user-friendly amaro, like Amaro Luciano, Amaro Abano, or Averna...” -Jeffrey Morgenthaler
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