Amaro Alpino

This amaro is a bittersweet distillation of 14 alpine botanicals including cinchona, rhubarb root, spruce buds, elecampane root and eucalyptus. They rest in non-GMO neutral grain spirit for two and a half weeks, are strained and proofed down to 40% abv. They’re aged in used whiskey barrels for a minimum of 3 months. When it’s time is up we strain out of the barrel and filter. It’s then sweetened with a blend of organic dark clover honey and organic cane sugar and bottled. Delicious neat with lemon peel and equally enticing in a Saw Tooth cocktail.

 

Use for these classics:
Palpable Apathy
Saw Tooth


Details:
35% alc./vol

And why not try these cocktails?

Palpable Apathy

Palpable Apathy

Palpable Apathy
with
AMARO ALPINO

Ingredients:
1oz Alpino
1oz rye whiskey
1oz sweet vermouth
lemon peel

Directions:
Add sweet vermouth, Alpino and rye to a mixing glass and stir with ice until well chilled, about 20 seconds. Strain into an ice-filled rocks glass, garnish with lemon twist, and serve.

Rum Walnut Alexander

Rum Walnut Alexander

Rum Walnut Alexander
with
NOCINO

Ingredients:
2oz aged rum
1oz Nocino
1oz heavy cream

1/2oz simple syrup
grated nutmeg garnish

Directions:
Add all ingredients to a shaker with ice and shake vigorously. Fine strain into a chilled cocktail glass and garnish with a generous amount of nutmeg.

Roman Highball

Roman Highball

Roman Highball
with
AMARO GORINI

Ingredients:
1 1/2oz Gorini
3/4oz ginger juice
1/2oz lime juice
1oz simple syrup
3oz soda water
candied ginger


Directions:
Shake Gorini, ginger juice, lime juice, and simple syrup until chilled, 15 seconds. Strain into chilled highball glass over ice, top with soda water and garnish with a slice of candied ginger.