I am not against simply sipping on an amaro or five, as they are usually so full of flavour that they don’t need much. I also enjoy them with a little carbonated water. But my amaro-focused worldview sometimes makes me forget that these sweet and herbal little numbers go great in full-fledged cocktails, particularly those made with darker spirits.
We’ve used amaro in a Manhattan before, but we left a little vermouth in there, and it was good, so you can imagine my dismay when I realised I was out of vermouth.
I surveyed my collection of bottles to see if one of my treasured amari could step in and, seeing that the cardoon-flavoured Cardamaro is in fact wine-based (like vermouth), I settled on that.
Then I realised I was out of rye. This upset me, but not for long, because I had some dark rum. I’m not sure what I would call this collection of dark alcoholic elixirs, except for “extremely delicious”. It’s very strong, very shippable and very flavorful.
To make it yourself, you will need:
- 50ml dark rum
- 20ml Cardamaro
- 15ml Cynar
Add all ingredients to a mixing glass filled with ice and stir until well chilled. Strain into a coupe glass. If you feel like adding a fourth ingredient by way of garnish, go with a strip of lemon zest.