I never gave any thought to Averna, let alone making cocktails out of it. But after a trip to Huckleberry Bar in Brooklyn, all preconceived notions went the way of Hot Toddys come Easter. This Italian amaro, a blend of herbs, roots and citrus rind, has a distinct caramel note, thanks to the late addition of natural caramel in the distillation process. It works wonders in cocktails. I tried making a cocktail at home, and I'm sure there will be a round two. Try a recipe!
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