Amaro Gorini
This amaro is named for my grandmother, Lena Pianta. She loved southern Italian spirits and we think this one would’ve made her bar cart. A blend of 13 botanicals including gentian, rhubarb root, fennel seed, and sweet and bitter orange rest for 3 weeks in non-GMO neutral grain spirit. The mixture is proofed down to 40% abv and barrel aged in used whiskey barrels for a minimum of 3 months. When we feel it’s ready to go, we filter from the barrels and sweeten with organic cane sugar as well as organic caramel color. We add further fresh orange peel and let that sit another several days. It’s strained again and bottled. We love it on the rocks with an orange peel but it shines in a Paper Plane cocktail.
Use for these classics:
Black Manhattan
Roman Highball
Details:
22% alc./vol
And why not try these cocktails?
Sawtooth
Sawtooth
with
AMARO ALPINO
Ingredients:
2oz bourbon
1/2oz Alpino
sugar cube
Angostura bitters
lemon and orange peel
Directions:
Build ingredients in a rocks glass and stir with large format ice. Garnish with both orange and lemon peels.
Black Manhattan
Black Manhattan
with
AMARO GORINI
Ingredients:
2oz rye whiskey
1oz Gorini
dash Angostura bitters
dash orange bitters
Luxardo cherry garnish
Directions:
Stir well with ice, strain into a chilled cocktail glass, and garnish with a cherry.
Toronto
Toronto
with
FERNET PIANTA
Ingredients:
2oz rye whiskey
1/2oz Fernet Pianta
1/4oz simple syrup
dash Angostura bitters
Directions:
Combine rye, Fernet, simple syrup, and bitters in a mixing glass and fill with cracked ice. Stir for 20 seconds and strain into chilled cocktail glass. Squeeze a piece of orange peel over the drink and use as garnish.