Amaro Sour

Amaro Sour

History of the Amaro Sour

The Amaro Sour is a modern twist on the traditional whiskey sour, using Amaro, the bittersweet Italian herbal liqueur, as the base spirit. Amaro, which translates to "bitter" in Italian, is typically made from a variety of herbs, spices, roots, and citrus peels, giving it a complex flavor profile that is both bitter and aromatic. It is a beloved digestif throughout Italy, often enjoyed after a large meal to aid digestion.

The Amaro Sour combines the bitterness of Amaro with the sweetness of a sour mix (which includes lemon juice and sugar), creating a balanced, tangy, and refreshing cocktail. This variation allows the herbaceous and complex flavors of the Amaro to shine, offering a unique aperitivo experience that is both rich and bright at the same time.

Recipe: Amaro Sour

Ingredients:

• 2 oz (60 ml) Amaro (such as Averna, Montenegro, or Cynar)

• 1 oz (30 ml) fresh lemon juice

• 0.75 oz (22 ml) simple syrup

• 1 egg white (optional, for frothiness)

• Ice

• Lemon twist or slice (for garnish)

Method:

1. Prepare the cocktail shaker: Add the Amaro, lemon juice, and simple syrup to a cocktail shaker.

2. Dry shake: If using egg white, first dry shake (shake without ice) the ingredients for 15 seconds to create foam.

3. Shake with ice: Add ice to the shaker and shake vigorously for another 15-20 seconds until well chilled.

4. Strain and serve: Strain the cocktail into a chilled coupe glass or old-fashioned glass.

5. Garnish: Garnish with a lemon twist or a slice of lemon for a refreshing touch.

Appetizer Pairing: Crostini with Ricotta and Honey

The rich, bittersweet complexity of the Amaro Sour pairs beautifully with a simple yet flavorful appetizer like Crostini with Ricotta and Honey. The creaminess of the ricotta and the sweetness of the honey balance the herbal bitterness of the Amaro, creating a harmonious pairing.

Crostini with Ricotta and Honey Recipe:

• Ingredients:

  • Fresh ricotta cheese (200g)

  • 4 slices of crusty Italian bread (such as baguette or ciabatta)

  • 2 tablespoons honey (preferably chestnut or acacia)

  • A pinch of sea salt

  • Fresh thyme or rosemary leaves (optional)

• Method:

  1. Toast the bread: Toast the slices of bread until golden and crispy.

  2. Spread the ricotta: Spread a generous layer of ricotta on each slice of toasted bread.

  3. Drizzle with honey: Drizzle honey over the ricotta, and sprinkle a pinch of sea salt on top.

  4. Garnish: Optionally, garnish with fresh thyme or rosemary leaves.

  5. Serve: Serve immediately with your Amaro Sour.

Wine Pairing: For a wine that complements both the bitterness of the Amaro and the richness of the appetizer, a Prosecco would pair beautifully. Its effervescence cleanses the palate between sips and bites, refreshing the taste buds for the next round.

By Master Chef Gianluca Deiana Abis