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A bartender-shaped Piemontese amaro: twenty-five botanicals, citrus rind, and chocolate underneath.
Piemonte, Italy, modern
A contemporary collaboration rather than an inherited family recipe. Alfredo Sconfienza, trained in pharmacy at the University of Genoa and at the Alba School of Enology, formulated it with Leo Robitschek, the bar director behind the NoMad cocktail programs, advising on the blend.
More than twenty-five botanicals, among them angelica root, gentian, marjoram, sage, oregano, cinnamon, ginger, chamomile and hibiscus, steep in a spirit base infused with the scented rinds of mandarin oranges and Italian lemons.
A sweet, nutty nose opening onto a rich bittersweet body with chocolate and burnt sugar, dried herbs behind it, and a clean bitter finish that never turns sharp.
Did you know
Its bittersweet weight suits the swap bartenders call a Black Manhattan: an amaro dropped into the sweet vermouth slot of a whiskey cocktail, which comes out darker and drier without losing the drink's shape.
Also known as: foro amaro