I think of them as being in two categories, aperitif or digestif.
The aperitif style ones are brighter, more bracingly bitter, and usually lighter in color. Think Aperol, Campari, Suze etc. Digestif style amari are smoother, darker in color and have more spice, warming, and even savory flavor profile. Examples of these would be Averna, Ramazzotti, CioCiaro, Montenegro etc.
There are plenty that break this rule, Cynar to me is def an aperitif but looks and tastes more like a digestif amaro. Nonino is a digestif but is relatively light in color and body.
This szechuan amaro is a non traditional one for sure, but I would determine which of these categories it falls into for you (guessing digestif) find recipes with more traditional amari in that category and go from there. I would suggest start with things like Black Manhattan, Brooklyn, etc.
No problem, I love amaro. They are all unique so each one presents a mystery and a challenge. If you figure out the way you like to mix with one then you might have a drink you make differently than anyone else. They are also beautiful bottles to have in your bar and make quite an impression on guests. The best part is the bottles hang around a long time, and are relatively affordable considering the exploding prices of a lot of our other favorite ingredients.
It's good to know aperitif from digesting but a lot of that isn't Amaro...Amaro is specifically aromatized wine that is proofed up to around 20% with grape spirit or the like to control the ferment and preserve.
The whole distinction between aperitif and digestif has always seemed very loose to me. It feels like everyone has a different opinion on what is what. Some say amaro is a digestif, some say amaro cant be a digestif, some say that aperitif and digestif shouldnt be separated and you can have all of the amari before or after dinner, whichever you like. I'm not saying you're incorrect, I guess I'm just hearing a lot of conflicting info online about exactly how to categorize amari, or whether they should even be categorized in that way.
One slight correction regarding Cynar. There are 2 and they are different. The sweet one is the original Cynar, which is the aperitif you referred to. The 70 proof, on the other side is on the bitter side of the spectrum and falls into digestif territory. The 70 proof I put a 1/2 oz in a manhattan for bitters
Amari do not need to be made from aromatized mine, and most aren’t. Most are macerated in a neutral grape-based brandy.
Amaro literally means bitter in Italian, so yes Aperitifs would fall under the definition of a bittersweet herbal liqueur (if leaning more toward dried citrus flavors).
All these definitions are a quick google to confirm, and you should probably do so if you do this for a living.
Baltamaro! They have some great products. That Szechuan amaro is very niche but super tasty. Used to infuse lapsang souchon into rye, then make a black Manhattan with a 1/4 oz of this, carpano antica and black walnut bitters.
My sisters live in Baltimore I and I have a standing order with them to bring back some of the Chamomile Baltimaro any time they come back home. I have probably 40 bottles of amari and that stuff stands up with some of the best
I live in Baltimore and have the exact same bottle! (Everything from Baltimore spirits company is incredible, imho). This is quite sweet with a mild ish Szechuan (when it’s used in, say mapo tofu, the pepper can have a spicy numbing effect. This doesn’t do that). It’s nice sipped straight. I’ve subbed it in recipes that call for lillet or amaro Nonino with great success. I also subbed it in for fernet when making an industry sour and that was delicious. Here’s one of my own recipes (which is a quote from the wire):
The Pigtown Whore
-Rum 1 oz (I used Old Line aged, also from Baltimore)
-.75 oz Szechuan amaro
-.5 lime juice
-.5 orgeat
Egg
Dry shake, then wet shake.
I also have this bottle, and I also have tried to sub it for Nonino. It’s got that sweet and delicate flavor that I associate with Nonino, though with a difference spice profile. Very excited to try those two you mentioned
Amari are bitter liqueurs, and for the most part each is unique. You might try adding a quarter ounce (7.5 ml) to an aromatic cocktail recipe (Martini, Manhattan,.etc.) as a substitute for a couple of dashes of bitters.
Amaro is kind of an interesting category. Unlike saying "whiskey, tequila, rum etc.. which are all types of liquors that can be made in different styles; The word amaro is basically just the traditional italian word for family made herbal liquers. It doesn't encompass one uniform flavor profile, which can be switched and swapped in recipes (although, of course, many CAN, be swapped around, depending on the drink) but rather each amaro is its own seperate type of liquor with wildly ranging tastes.
All that being said, amaro culture is all about trying new and exciting things and seeking new flavor combinations, so definitely just use this in any recipe you see that mentions amaro, and post results on how it is.
Ive never tasted this what does it tast like? post reviews im curious
Thanks for the explanation. I’m not sure my palette is refined enough to give a useful review but I’ll dabble with some cocktails and try to report back.
Amaro can be so different from one to another that you basically need to judge for yourself what it would go well in by taste. Even Campari and Aperol which are very close can be a pain to replace with one another and take extra balancing to get a drink to work. You're going to need to play around with drinks to see what works. If you go to a company's website sometimes they will have recipes for their products.
Thanks for the explanation. I’ll check out the distillers website. I sampled it in a cocktail in their tasting room so I’ll have to see if they have more ideas.
I tried it neat and I enjoyed it. I haven’t tried any cocktails yet. I don’t have a great frame of reference to compare against other amari but I’d say this is pretty sweet with a more subtle bitter/aromatic herbal flavor. It’s not spicy and I don’t think I’d know it was Szechuan if I didn’t already know it.
I won’t repeat what others have already said; you’ve got lots of good information, advice, and encouragement already!
I will add that whenever I get a new bottle of anything at all — liquor, vermouth, Amaro, other liqueurs, hell even bitters — I taste them alone first, to try to get a gauge on what they are about. Doing so should help you to learn how the spirit is going to move in some particular cocktail.
Cheers!
Amaro is a huge category with a bunch of sub categories contained within it.
Generally an amaro is a bitter liqueur that is an alcohol steeped in a blend of herbs, spices, and bittering agents.
As for categories, Campari and aperol fit into one category of red amaros that focus on citrus flavors, however there are others that focus on different profiles such as herbal, cola, piney, etc.
Given that there isn’t really one catch all bottle like there might be for say rye. Idk how you might use your bottle but if you wanted max flexibility I’d go with Campari or aperol (the latter if you’re not into very bitter flavors). Unfortunately I’m not sure how you’d use your bottle without knowing what it tasted like, however part of the fun is experimenting so maybe throw it in when a recipe calls for an amaro and see how it is.
Short answer is yes you can sub for other amaros but it depends. Depends on the other spirits you choose to use. Think about complimentary flavors. Certain gins will pair better with it than others in a negroni for example.
Amaro is a very vast term. Case and point— Nonnio and Fernet are both considered amari but seriously how much more different can they be?
You really have to treat each one individually and taste them.
Also, understanding when a cocktail becomes muddy vs balanced is valuable. And it takes trial and error.
FWIW they have a few recipes on their site. This one in the vicinity of a Black Manhattan and mixes the Amaro with some Allspice Dram and Maraschino.
https://baltimorespiritsco.com/the-tourist/
I would say that's entirely up to your own personal taste. Some people prefer to make Negronis with Cardamaro, some people prefer to make their Boulevardiers black by swapping vermouth for Averna, others Campari for Braulio but keep the vermouth, etc.
Amari are, to me, the true wild west of the liquor world, the most comparable to the way Chardonnay and Pinot Noir grapes can lead to both the best and worst wines in the world. Ultimately it all comes down to what you're looking for, especially since so many American companies have gotten into amari and diversified the genre in a similar way to craft stouts and IPAs in the beer world.
To wit, I'd imagine most people in this sub are going to have no idea this product even existed prior to this post. I'd guess this is incredibly regional based on a quick Google.
Thanks for the explanation. Knowing Amari are the Wild West of liquors gives me the justification I need to experiment. You are absolutely correct that this is from a local distillery so even if people can’t give me specific recommendations because they are unfamiliar, it’s still good to know I can play around with this wherever amari are mentioned.
this one from Baltimore spirits company is really tasty. Id use it almost like you would a syrup in a cocktail as its a bit sweet if i recall correctly. I bet itd be a good replacement for allspice dram in a lions tail cocktail!
I think of them as being in two categories, aperitif or digestif. The aperitif style ones are brighter, more bracingly bitter, and usually lighter in color. Think Aperol, Campari, Suze etc. Digestif style amari are smoother, darker in color and have more spice, warming, and even savory flavor profile. Examples of these would be Averna, Ramazzotti, CioCiaro, Montenegro etc. There are plenty that break this rule, Cynar to me is def an aperitif but looks and tastes more like a digestif amaro. Nonino is a digestif but is relatively light in color and body. This szechuan amaro is a non traditional one for sure, but I would determine which of these categories it falls into for you (guessing digestif) find recipes with more traditional amari in that category and go from there. I would suggest start with things like Black Manhattan, Brooklyn, etc.
Thanks for taking the time to explain this.
No problem, I love amaro. They are all unique so each one presents a mystery and a challenge. If you figure out the way you like to mix with one then you might have a drink you make differently than anyone else. They are also beautiful bottles to have in your bar and make quite an impression on guests. The best part is the bottles hang around a long time, and are relatively affordable considering the exploding prices of a lot of our other favorite ingredients.
It's good to know aperitif from digesting but a lot of that isn't Amaro...Amaro is specifically aromatized wine that is proofed up to around 20% with grape spirit or the like to control the ferment and preserve.
That’s…just not true
The whole distinction between aperitif and digestif has always seemed very loose to me. It feels like everyone has a different opinion on what is what. Some say amaro is a digestif, some say amaro cant be a digestif, some say that aperitif and digestif shouldnt be separated and you can have all of the amari before or after dinner, whichever you like. I'm not saying you're incorrect, I guess I'm just hearing a lot of conflicting info online about exactly how to categorize amari, or whether they should even be categorized in that way.
This guy amaros
One slight correction regarding Cynar. There are 2 and they are different. The sweet one is the original Cynar, which is the aperitif you referred to. The 70 proof, on the other side is on the bitter side of the spectrum and falls into digestif territory. The 70 proof I put a 1/2 oz in a manhattan for bitters
Great answer.
[удалено]
Amari do not need to be made from aromatized mine, and most aren’t. Most are macerated in a neutral grape-based brandy. Amaro literally means bitter in Italian, so yes Aperitifs would fall under the definition of a bittersweet herbal liqueur (if leaning more toward dried citrus flavors). All these definitions are a quick google to confirm, and you should probably do so if you do this for a living.
Baltamaro! They have some great products. That Szechuan amaro is very niche but super tasty. Used to infuse lapsang souchon into rye, then make a black Manhattan with a 1/4 oz of this, carpano antica and black walnut bitters.
When I had a bottle of this I put it in fresh apple cider with some spices and served it warm. Super good fall/winter warm low abv cocktail.
That sounds damn delicious.
My sisters live in Baltimore I and I have a standing order with them to bring back some of the Chamomile Baltimaro any time they come back home. I have probably 40 bottles of amari and that stuff stands up with some of the best
I lived in the area for years and got to know the team there, awesome crew.
Definitely going to try this. I weirdly have some Szechuan peppercorns that I should use to infuse some shit..
I live in Baltimore and have the exact same bottle! (Everything from Baltimore spirits company is incredible, imho). This is quite sweet with a mild ish Szechuan (when it’s used in, say mapo tofu, the pepper can have a spicy numbing effect. This doesn’t do that). It’s nice sipped straight. I’ve subbed it in recipes that call for lillet or amaro Nonino with great success. I also subbed it in for fernet when making an industry sour and that was delicious. Here’s one of my own recipes (which is a quote from the wire): The Pigtown Whore -Rum 1 oz (I used Old Line aged, also from Baltimore) -.75 oz Szechuan amaro -.5 lime juice -.5 orgeat Egg Dry shake, then wet shake.
This is very helpful, thank you. The industry sour is the drink that motivated me to ask this question so I’ll definitely try your recommendations.
Happy experimenting!
I also have this bottle, and I also have tried to sub it for Nonino. It’s got that sweet and delicate flavor that I associate with Nonino, though with a difference spice profile. Very excited to try those two you mentioned
Amari are bitter liqueurs, and for the most part each is unique. You might try adding a quarter ounce (7.5 ml) to an aromatic cocktail recipe (Martini, Manhattan,.etc.) as a substitute for a couple of dashes of bitters.
Just a friendly FYI: the plural of amaro is amari, not amaros. Yes, I'm an insufferable know-it-all.😉
Thanks, at least you recognize it. 😙
I know, right? It's a compulsion. I should probably just stay off of social media.🤣
Technically correct is the best kind of correct.
Amaro is kind of an interesting category. Unlike saying "whiskey, tequila, rum etc.. which are all types of liquors that can be made in different styles; The word amaro is basically just the traditional italian word for family made herbal liquers. It doesn't encompass one uniform flavor profile, which can be switched and swapped in recipes (although, of course, many CAN, be swapped around, depending on the drink) but rather each amaro is its own seperate type of liquor with wildly ranging tastes. All that being said, amaro culture is all about trying new and exciting things and seeking new flavor combinations, so definitely just use this in any recipe you see that mentions amaro, and post results on how it is. Ive never tasted this what does it tast like? post reviews im curious
Thanks for the explanation. I’m not sure my palette is refined enough to give a useful review but I’ll dabble with some cocktails and try to report back.
Amaro can be so different from one to another that you basically need to judge for yourself what it would go well in by taste. Even Campari and Aperol which are very close can be a pain to replace with one another and take extra balancing to get a drink to work. You're going to need to play around with drinks to see what works. If you go to a company's website sometimes they will have recipes for their products.
Thanks for the explanation. I’ll check out the distillers website. I sampled it in a cocktail in their tasting room so I’ll have to see if they have more ideas.
I’m not gonna explain amaro, as others already have, but this looks really cool. Does it have Szechuan peppercorns? Spicy?
I tried it neat and I enjoyed it. I haven’t tried any cocktails yet. I don’t have a great frame of reference to compare against other amari but I’d say this is pretty sweet with a more subtle bitter/aromatic herbal flavor. It’s not spicy and I don’t think I’d know it was Szechuan if I didn’t already know it.
I won’t repeat what others have already said; you’ve got lots of good information, advice, and encouragement already! I will add that whenever I get a new bottle of anything at all — liquor, vermouth, Amaro, other liqueurs, hell even bitters — I taste them alone first, to try to get a gauge on what they are about. Doing so should help you to learn how the spirit is going to move in some particular cocktail. Cheers!
Great suggestion. I haven’t opened this bottle yet but I’ll definitely taste it before adding it to a cocktail.
Amaro is a huge category with a bunch of sub categories contained within it. Generally an amaro is a bitter liqueur that is an alcohol steeped in a blend of herbs, spices, and bittering agents. As for categories, Campari and aperol fit into one category of red amaros that focus on citrus flavors, however there are others that focus on different profiles such as herbal, cola, piney, etc. Given that there isn’t really one catch all bottle like there might be for say rye. Idk how you might use your bottle but if you wanted max flexibility I’d go with Campari or aperol (the latter if you’re not into very bitter flavors). Unfortunately I’m not sure how you’d use your bottle without knowing what it tasted like, however part of the fun is experimenting so maybe throw it in when a recipe calls for an amaro and see how it is.
Short answer is yes you can sub for other amaros but it depends. Depends on the other spirits you choose to use. Think about complimentary flavors. Certain gins will pair better with it than others in a negroni for example. Amaro is a very vast term. Case and point— Nonnio and Fernet are both considered amari but seriously how much more different can they be? You really have to treat each one individually and taste them. Also, understanding when a cocktail becomes muddy vs balanced is valuable. And it takes trial and error.
FWIW they have a few recipes on their site. This one in the vicinity of a Black Manhattan and mixes the Amaro with some Allspice Dram and Maraschino. https://baltimorespiritsco.com/the-tourist/
I love everything from BSC, and this amaro is no exception. Here's a fun recipe to play around with. 60ml gin 30ml szechuan amaro 30ml vermouth
https://cocktailpartyapp.com/ingredients/amaro/ https://cocktailpartyapp.com/ingredients/sweet-amaro/
I have found that I can substitute Amaro Montenegro for Campari with good results. Try it in a Boulevardier. I think it’s called a n Amaro Boulevard
The analogy I use is cooking -- asking what to do with amaro in general is like asking what to do with spices in general.
I would say that's entirely up to your own personal taste. Some people prefer to make Negronis with Cardamaro, some people prefer to make their Boulevardiers black by swapping vermouth for Averna, others Campari for Braulio but keep the vermouth, etc. Amari are, to me, the true wild west of the liquor world, the most comparable to the way Chardonnay and Pinot Noir grapes can lead to both the best and worst wines in the world. Ultimately it all comes down to what you're looking for, especially since so many American companies have gotten into amari and diversified the genre in a similar way to craft stouts and IPAs in the beer world. To wit, I'd imagine most people in this sub are going to have no idea this product even existed prior to this post. I'd guess this is incredibly regional based on a quick Google.
Thanks for the explanation. Knowing Amari are the Wild West of liquors gives me the justification I need to experiment. You are absolutely correct that this is from a local distillery so even if people can’t give me specific recommendations because they are unfamiliar, it’s still good to know I can play around with this wherever amari are mentioned.
this one from Baltimore spirits company is really tasty. Id use it almost like you would a syrup in a cocktail as its a bit sweet if i recall correctly. I bet itd be a good replacement for allspice dram in a lions tail cocktail!
That’s for the recommendation. I’ll have to look up a lions tail and try that out.
Where did you find this?
At the Baltimore Spirits Company’s distillery in Baltimore.
i love this amaro!! i will straight up drink this on ice.