Amaro Amorino Cocktails

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With its backbone of Seville orange peels and layers of spice, floral notes, vanilla, and earthy character, Amaro Amorino is an exceptionally versatile cocktail amaro.

Broken Fence

This variation on the increasingly popular “Paper Plane” cocktail is a little bit more assertive, a hair more bitter, and a skosh spicier. Enjoy on a hot day (or a cold day in a warm house!).

0.75 oz. bourbon
1 oz. Amaro Amorino
0.5 oz Aperol

0.75 oz. lemon juice

Combine ingredients in a cocktail shaker and shake with lots of ice. Strain into a cocktail glass.

Variation: Add an egg white to the mixture and shake for a full minute before adding ice and shaking to chill. This will create a nice frothy layer on top. Top with a few drops of Peychaud’s bitters.


Mezzo e Mezzo

“Mezzo e mezzo” in Italian translates directly to “half and half,” which gives you a good idea of what the recipe is for this easiest-of-any cocktail. The end result is a spicy turn on an Old Fashioned.

1.5 oz. Amaro Amorino
1.5 oz. bourbon
(seriously, that’s it)

Combine ingredients in a mixing glass and stir with ice. Strain into a double old fashioned glass/tumbler full of rocks or one large ice cube.

Garnish: Cherry (and an orange peel, if you’d like)


Biggest Little Love

This was the first cocktail ever made with our amaro. The small amount of sweet vermouth serves to tie the gin and the amaro together and round out the drink.

1.75 oz. gin
1 oz. Amaro Amorino
.25 oz. sweet vermouth (preferably something assertive like Carpano Antica or Yzaguirre Rojo Reserva, but whatever you have will do)

Combine ingredients in a mixing glass with ice and stir. Strain into a cocktail glass.

Garnish: Lemon peel


Boulevardi-YAY!

This drink was invented when I went to batch Aperol and gin for another cocktail at an event and accidentally batched bourbon and Aperol. Well, we couldn’t let a liter of THAT go to waste, so I made a version of the Boulevardier for some friends and it was a huge hit!

1 oz. Amaro Amorino
1 oz. bourbon or rye
1 oz. Aperol

Combine ingredients in a mixing glass and stir with ice. Strain into a double old fashioned glass/tumbler full of rocks or one large ice cube.

Garnish: Lemon peel


Nog Gonna Lie…

Created on the fly one night by Seattle bartender Nathan Layman, this drink has quickly become one of our favorites. We don’t generally call our specific base spirits, but the brandy finished in sherry casks lends a unique creamy and chocolatey note that really makes this cocktail shine. Sure, it’s a stirred, brown-spirit drink in a coupe glass, but there’s some strange alchemy at work here and we defy you to take a sip and tell us that the aftertaste doesn’t make you think you just had eggnog.

2 oz. Lustau Solera Reserva brandy (or other sherry-finished brandy)
.75 oz. Amaro Amorino
.25 oz. dry curacao

Combine ingredients in a mixing glass and stir with ice. Strain into a coupe glass.

Garnish: Lemon peel