8 amaro sazerac

1/4 oz Averna
1/4 oz Amaro Ramazzotti
1/4 oz Aperol
1/4 oz Amaro Meletti
1/4 oz Campari
1/4 oz Amaro Ciociaro (Torani Amer)
1/4 oz Amaro Sibilla (Fernet Branca)
1/4 oz Amaro Lazzaroni (Cynar)
4 dash Peychaud's Bitters
1 dash Orange Citrate Bitters (Angostura Orange)

Stir with ice, strain into a rocks glass pre-rinsed with Green Chartreuse, and garnish with a lemon twist.

Two Wednesdays ago, I decided to make the 8 Amaro Sazerac recipe that I had spotted on the Kindred Cocktails database. Mayur Subbarao created this recipe for the opening menu at Manhattan's Amor y Amargo in 2011, and it has remained on the list there ever since. To confirm the ingredients on the database, I found a secondary recipe on the Alcohol Professor site that had only three exact matches in the eight amari, so perhaps the 8 Amaro Sazerac was a drifting target as different liqueurs came in and out of fashioned at the bar. I had previously made my own 2 Amaro Sazerac as I took a Ferrari shot (equal parts Fernet and Campari) in the direction of a Sazerac to craft the Diamonds & Spades, but I found the 8 amari content of Sother's to have rounded out the rough elements of individual liqueurs much better.My 8 Amaro Sazerac utilized mostly the database's spirit calls with some substitutions taken from the later post. In the glass, this Sazerac proffered lemon, caramel, minty-menthol, and anise aromas to the nose. Next, caramel and citrus elements on the sip led into a complex swallow of gentian, citrus, vegetal, menthol, and anise flavors to name but a few.