If there's one cocktail trend I want everyone to experience in 2017, it's the flavorful world of amari (amaro, Italian for bitter, when singular). We featured the category in January's Cocktail Issue — and as recently as a couple of weeks ago, when we talked about Negroni Week and the resurgence of that popular cocktail featuring Campari, perhaps the most popular amaro around but not the easiest for beginners to swallow.
On the real: I drink at least one Negroni, aka perfection in a glass, a week. I'm out of Campari at the moment, which is actually giving me anxiety. That's how bad this has gotten.
While the cherry-red Italian liqueur is a staple every bar must have, Montenegro makes my favorite amaro. The beauty of Montenegro is that it plays nice with everything. Add an ounce to your Old Fashioned and the traditional amaro transforms what is already another perfect cocktail into something magical. It's been around since 1885, which means the stuff has lasted for more than 130 years of changing tastes and trends. That says a lot.
The second amaro in our latest drink recipe is also a popular choice here in the states: Aperol. Often compared to Campari, Aperol has a more mild flavor, though a similar gorgeous color. A splash is all you need to balance out the sweetness of Montenegro and guava juice (pro tip: check the juice aisle of your grocery store) in this week's cocktail.
Prepare for a drinkable and all-around really good sipper fit for weekend day-drinking, or that after-work wind-down. Omit the vodka if you had a fucked-up day, but not that fucked up of a day. So, yes, I included it because my day was that fucked up.
Until Two Amaro Comes Today
Makes 1
1 ounce Amaro Montenegro
1 ounce vodka
1 ounce fresh squeezed orange juice
1/2 ounce Aperol
1/2 ounce guava juice
Fill a coupe glass with ice and water. Set aside to chill. In a cocktail shaker filled with ice, add all ingredients and shake vigorously until well-chilled. Discard ice water from coupe glass and strain in cocktail. Garnish with an orange twist.
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This article appears in Jun 15-22, 2017.