2019-06-01_Market_Watch

JUNE 2019 | MARKETWATCHMAG.COM | MARKET WATCH 55

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Mixable Modifier

With any cocktail, balancing flavors is

important. Italian spirits are particularly

useful because, depending on the style

of drink, they can be added in large or

small amounts to achieve that balance.

Additionally, they mix well with other

spirits. “As I’ve stepped out of my comfort zone when creating

cocktails, I’ve thoroughly enjoyed blending amaro with agave

spirits and citrus,” Pikoh’s Clark says. Her El Jimador’s Day Off

($14) features Yuu Baal Espadín mezcal, Montenegro amaro,

Bénédictine herbal liqueur, Drambuie Scotch whisky liqueur, and

fresh lemon juice. “My favorite brand right now is Montenegro,”

she adds. “It’s not as heavy as some other Italian spirits, and the

nose is floral, with some lingering baking spices.”

Urbana’s Mathews, meanwhile, has a preference for mixing

Italian spirits in cocktails that feature Bourbon, gin, or spar-

kling wine. Her Hive Mind ($13) comprises Basil Hayden’s

Kentucky Straight Bourbon, Don

Ciccio & Figli Limoncello liqueur,

lemon juice, aquafaba, honey syrup,

cayenne pepper, and Angostura

bitters, while her Face With a View

($13) mixes Jack Daniel’s Tennessee

Straight rye, Plymouth Sloe gin, Dopo

Teatro Cocchi vermouth amaro, Pasubio Vino amaro, and

Scrappy’s Black Lemon bitters. “Italian spirits work well in

more spirit-forward cocktails where the nuanced flavors of

each ingredient can be appreciated,” she adds.

Though most Italian amari, vermouths, and liqueurs are

lower in abv than traditional distilled spirits, their bold and

complex flavors enable them to stand up to higher-proof ingre-

dients. At The Keep Liquor Bar in Columbus, Ohio, the Vieux

Carré ($15) comprises Osocalis Rare Alambic brandy, Mich-

ter’s US*1 Kentucky Straight rye, Carpano Antica Formula,

Bénédictine herbal liqueur, and Angostura and Peychaud’s

SONDER

By Nick Kokonas

Ingredients:

2 ounces Montenegro amaro;

¾ ounce Wild Turkey 101 Bourbon;

½ ounce John D. Taylor’s Velvet Falernum

liqueur;

¾ ounce lime juice;

Grapefruit peel.

Recipe:

In an ice-filled cocktail shaker, combine

amaro, Bourbon, liqueur, and lime juice.

Shake and strain into a coupe glass.

Garnish with a grapefruit peel, expressed

and inserted.

BREAKFAST IN BED

By Natasha David

Ingredients:

2 ounces Carpano Antica Formula sweet

vermouth;

1 teaspoon Branca Menta amaro;

¾ ounce lemon juice;

½ ounce simple syrup;

1 bar spoon orange marmalade;

Mint bouquet.

Recipe:

In an ice-filled cocktail shaker, combine

vermouth, amaro, lemon juice, syrup, and

marmalade. Strain into a double rocks glass

filled with crushed ice. Garnish with a

mint bouquet.

BITTER GIUSEPPE

By Stephen Cole

Ingredients:

2 ounces Cynar amaro;

1 ounce Carpano Antica Formula sweet

vermouth;

¼ ounce lemon juice;

6 dashes Regans’ No. 6 Orange bitters;

Lemon peel.

Recipe:

In an ice-filled mixing glass, combine

amaro, vermouth, lemon juice, and bitters.

Stir and strain onto fresh ice in an Old

Fashioned glass. Garnish with a lemon

peel, expressed and inserted.

Italian Spirit-Based Cocktail Recipes

JUNE 2019 | MARKETWATCHMAG.COM | MARKET WATCH 55

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Amaro-based drinks, like the Sonder (left) from Heri-

tage in Forest Park, Illinois are now on many drinks

lists, as are low-abv cocktails like the Breakfast In

Bed (center) from New York City’s Nitecap and Bitter

Giuseppe (right) from The Violet Hour in Chicago.