I can’t claim to have had much familiarity with the Italian herbal liqueur known as Amaro (“bitter” in Italian) before tasting a sample of Amaro Lucano recently for the purpose of reviewing it here and sharing a few recipes certain to enliven your Easter meal. Commonly sipped after a meal as a digestif, its complex flavor profile makes it highly adaptable to being enjoyed in a variety of ways.
The liqueur offers pronounced aromas influenced by botanicals and roots as well as citrus peels, caramel, and herbs. On tasting, I found that its sweetness spoke first and loudest, coming off almost (but not quite) syrupy. This was followed quickly by a creeping bitterness that joined the sugary element to express strong flavors of anise, coriander, orange peel, chicory, and other herbaceous, rooty flavors. Its wide-ranging array of flavors and aromatics makes it easily the most compelling recent addition to my home bar.
The following three recipes make for just a sampling of the many ways in which this beverage can be enjoyed. Whether taken as part of a cocktail, straight up or on the rocks, it’s a unique and broadening tasting experience that you won’t soon forget. Learn more about Amaro Lucano at http://www.amarolucano.it/
And now, on to the recipes and their best-suited meal courses…
For an Apéritif:
- 1.5 oz. Amaro Lucano
- 3 oz. red wine
- 0.5 oz. tonic water
- 0.5 oz. sugar syrup
Mix the drink directly in the glass and serve with a slice of lemon and orange, a sprig of mint, fruits of the forest and ice.
- 3 white sugar cubes
- 0.5 oz. of still water
- 2 scoops of cream flavour ice cream
- 3 bar spoons of Amaro Lucano
Put the sugar cubes in the shaker and add 25 ml of still water, add two scoops of cream flavour ice cream. Then add three bar spoons of Amaro Lucano and shake.
For a Digestif:
- 1 long espresso
- 0.5 oz. liquid sugar
- 1 oz. Amaro Lucano
Pour ingredients into a glass. Mix and serve.
[Recipes and related images courtesy of Amaro Lucano]