Caffè Amaro Recipe
Forthave Marseille, Ramazzotti Amaro, Kalani Coconut, Stumptown Cold Brew
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Ingredients
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Cocktail
Method
Cocktail
Chill glass
Place a rocks glass in the freezer or fill it with ice water while you build the cocktail to chill it.
Combine liquids
In a mixing glass or cocktail shaker filled with ice, add 1 oz Forthave Marseille, 1 oz Ramazzotti Amaro, 0.5 oz Kalani Coconut Liqueur and 2 oz Stumptown Cold Brew. If you prefer a slightly sweeter, softer drink, add 0.25 oz simple syrup.
Stir
Stir the mixture for 20–30 seconds with a bar spoon until well chilled and slightly diluted (you want the cold brew integrated and the amaro smoothed out). If you used a shaker, a gentle shake for 8–10 seconds is also acceptable, but stirring preserves clarity.
Prepare glass
Dump the ice water from the chilled rocks glass (if used) and add 1–2 large ice cubes or one large cube (or 3 pieces of large ice).
Strain
Double-strain the cocktail from the mixing glass into the chilled rocks glass over the fresh ice to remove any small shards of ice.
Garnish & express
Take the orange peel and express the oils over the surface of the cocktail by holding it over the drink and giving it a firm twist, then rub the peel on the rim and drop it into the glass as garnish.
Serve
Serve immediately. The drink balances botanical/vermouth-like notes from the Forthave, bitter herbal depth from Ramazzotti, a soft coconut sweetness from Kalani, and coffee bitterness from the cold brew.