Amaro, By Brad Thomas Parsons
The Spirited World of Bittersweet, Herbal Liqueurs
The European Tradition of making bittersweet liqueurs – called amari in Italian has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country’s best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available – from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.
Amaro is the first book to demystify this every-expanding bittersweet world, and a must have for any home cocktail enthusiast or industry professional. Starting with a rip-roaring tour of bars, cafes and distillers in Italy, amaro’s spiritual home Brad Thomas Parsons – author of the James Beard and IACP Award winner Bitters – will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you’ll be living (and drinking) la dolce vita.
In Italy Amaro has been the way to go forever, but here in the United States the bittersweet herbal liqueurs are just now catching on. This leads to a whole lot of confusion, and some mixing mishaps, that Brad Thomas Parsons tries to alleviate in his book. Throughout Amaro there is a variety of recipes, that are easy to make and authentic to the original tastes and traditions. The whole book is fantastic for any entertainment or spirits enthusiast, I only wish there were more photos throughout, the ones there are are great for giving more insight on serving. If you like Southern Spirits or Spritz you’ll for sure be interested.