Saturday, December 24, 2016

yesterday, today, & amaro

2 oz Wild Turkey 101 Rye (Jim Beam Rye)
1/2 oz Cynar
1/2 oz Averna
1/4 oz Benedictine

Stir with ice, strain into a cocktail glass or coupe, and garnish with lemon oil from a twist.
After work on Saturday night, I was in the mood for a nightcap, so I reached for Brad Parson's Amaro book, and found something bitter, brown, and perhaps served down called Yesterday, Today, and Amaro. The drink and the pun name stem from the bar at the Abe Fisher restaurant in Philadelphia. Once prepared, the drink's lemon oil brightened the caramel, herbal, and whiskey aroma. Next, the caramel continued on into the sip where it mingled with the whiskey's malt, and the swallow shared the rye, funky herbal notes, and a hint of cherry.

No comments: