Amaro Recipe

Chill glass

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you build the cocktail so the final drink stays cold longer.

Add 2 oz Italian amaro, 1 oz bourbon or rye, 0.25 oz fresh orange juice, 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters to a mixing glass or shaker filled with plenty of ice.

Stir the mixture briskly for 20–30 seconds (about 15–20 full turns) until well chilled and slightly diluted. If you prefer a slightly brighter result, you can shake briefly for 8–10 seconds, but stirring preserves clarity and texture.

Discard the ice or water from the chilled rocks glass. Place one large ice cube into the glass.

Strain the chilled cocktail into the prepared rocks glass over the large ice cube using a julep strainer or fine mesh strainer to catch small chips of ice.

Express and garnish

Take an orange peel and hold it about 6 inches above the glass, skin side down. Give the peel a firm twist to express the oils over the surface of the drink, then run the rim of the glass with the peel and drop it in as a garnish.

Optionally, add a second small spritz of orange bitters on top or a light grate of lemon zest for contrast. Serve immediately.