Buzz
I'm all for savoring an amaro or two on its own, as they tend to be so flavorful that they don’t need much else. I also enjoy them with a splash of soda. However, my amaro-centric viewpoint sometimes overlooks the fact that these herbal, sweet liqueurs work wonderfully in full cocktails, especially those crafted with darker spirits.
We've tried amaro in a Manhattan before, with a bit of vermouth added, and it turned out great. So you can imagine my surprise when I realized I was out of vermouth. I quickly scanned my collection of bottles to see if any of my beloved amari could step in and, noticing that Cardamaro, with its cardoon flavor, is wine-based like vermouth, I chose that one.
Then I realized I was out of rye whiskey. While initially frustrating, I didn’t let it bother me for long because I had some dark rum in stock. I’m not sure what to call this mix of rich spirits, other than 'extremely delicious.' It's strong, flavorful, and surprisingly transportable. To recreate this concoction, you will need:
1 3/4 ounces dark rum
3/4 ounce Cardamaro
1/2 ounce Cynar
Combine all ingredients in a mixing glass filled with ice, and stir until thoroughly chilled. Strain into a coupe glass. If you're in the mood for an extra touch, garnish with a strip of lemon zest.
