The Roman
My Christmas libation of choice this year is "The Roman". The recipe is courtesy of Osteria Rossa in Grand Rapids, MI. One of the key ingredients is somewhat new to me, Amaro. Amari (the plural of amaro, the Italian word for “bitter”) are a class of bitter Italian liqueurs principally employed for their digestive qualities, either before or after a meal (aperitivo/digestivo). What I didn't realize is that Campari and Aperol are both types of Amaro. I really took to Campari after the many trips Cindee and I have taken to Italy and enjoy a Negroni from time to time. When I had "The Roman", I enjoyed it so much I had to craft my own version of it based on the ingredients used at Osteria Rossa. My recipe is below. Enjoy!
- 3 Parts Vanilla Infused Bourbon (regular bourbon does just fine too)
- 2 Parts Montenegro Amaro Italiano
- Splash of Black Walnut Bitters
- 2 x Bada Bing Cherries
- Mix over crushed ice
- 3 Parts Vanilla Infused Bourbon (regular bourbon does just fine too)
- 2 Parts Montenegro Amaro Italiano
- Splash of Black Walnut Bitters
- 2 x Bada Bing Cherries
- Mix over crushed ice
P.S. Amaro is quite nice by itself in a small snifter . . . . .
