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Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

Think of this as a bible for amaro-lovers. Written by James Beard award-winning writer Brad Thomas Parsons, “Amaro” dives deep into the centuries-old traditions of digestifs. A staple of cocktail menus, Amaro can be found in Aperol Spritz, Americano, and Paper Planes. Amari can vary in flavours from bright and easy-going (like the orange-heavy Aperol) to bracingly menthol (Fernet-Branca and Branca Menta lead that category). This book runs the gamut, demystifying the broad category for home enthusiasts and bar professionals alike. Parsons provides more than 100 recipes (both for cocktails and food) and dives into the flavour profiles and histories of each amaro

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Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional.

The European tradition of making bittersweet liqueurs–called Amari in Italian–has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to centre stage in the United States, and become a key ingredient on cocktail lists in the country’s best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available—from familiar favourites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.

Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro’s spiritual home, Brad Thomas Parsons—author of the James Beard and IACP Award–winner Bitters—will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you’ll be living (and drinking) la dolce vita.

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