Amari, the Bartender's Secret Weapon!
Vložit
- čas přidán 15. 06. 2024
- You may have a bottle of Campari in your bar, but have you met the rest of the family?
Amari are a wide family of bitter herbal liqueurs but that is where the similarities end. This video gives you a great introduction to what they are, their history, how they are made and what you can expect from different ones.
Make sure you check in again next week for our follow up Amaro Cocktails episode to see this amazingly diverse category put into action.
Get your Swag on with brand new Behind the Bar Merch!
teespring.com/stores/behind-t...
Chapters:
0:00 - Introduction
0:55 - What are Amari?
2:36 - How do you use Amari?
4:32 - Which Amari do you need?
4:58 - Suze tasting
7:47 - Amaro Nonino tasting
9:29 - Cynar tasting
12:02 - Merch update!
***
If you like this video please let us know with a thumbs up or share it with your friends.
If you have any questions or something to add please join the conversation with a comment, and if you haven't already, hit that subscribe button so you never miss an episode.
If you'd like to support us to keep making videos for you, you can by becoming a Patron through our Patreon page at / withcaradevine
or by visiting one of the many places you can find us online or IRL:
Website -
Facebook - / withcaradevine
Instagram - / withcaradevine
Twitter - / withcaradevine
Pinterest - www.pinterest.com.au/withcara...
and Bomba Bar (where I work) here - bombabar.com.au/
- / bombabar
***
Many thanks to all our Patreons who help keep this channel going, and especially our Local Fave & Top Shelf patrons:
Jay Gottschalk
Barclay Loftus
Edwin
James Kao
Jake
Colin Mann
Cara Marshall
Stephen Rawls
Sarah Cooper
Anurag Khandelwal
Jozefien Vergote
Tim A.
Joel Plavin
Wilson Skomal
Justin Thomas
Christine Cadorette
Jeffrey Piper
Gregory Kettle
Claes G
paranoiarodeo
Joel Belding
Paul Verberne
Tim Shulepov
Mr Andrew Price
Jess Bradbury
Gregory Mikesell
Sara Russell
ロコ Roco
Lee
Andrea Dudek
Micahel Schneider
Austin Liou
Yong Goh
Nicholas Fiennes
Jim Hutson
Bill
Mole Harris
Alys Gagnon
Carl Pullman
Maurizio Diaz
Anol Bhattacharya
Shawn Keith
Chris Weisel
Kyle Ellis
The World Needs Heroes
Øyvind
Ben Burch
Erin Simons
James Hendrix-Ward
Kevin McGlothlin
Jennifer Buchanan Rapach
John and Jeanna McCann
Will Brandon
Jim Hogan
Edward J. Wrzesniewski
Rish
Tim McNally
Tarang Mittal
Tim
Joey Lynch
Adam Cline
Don Proctor
Manuel Cervera
Stephen Gouze
Michele Martin
Ravi Kakarala
James Seidl
Christian Panhans
Anna Falk
Simon Hoenscheid
Joe Benigno
Mark Reedy
Larry Hyde
Nathan
Peter Kostap
Todd Fox
Jesse McGraw
Tom Garn
Marcos
Karen McKeown
Dave & Cheryl Rader
Chance Taureau
#amari #amaro #whatisamaro
#withcaradevine #booze #bar #bartending #behindthebar - Jak na to + styl
Visit the new Behind the Bar merch shop here - teespring.com/stores/behind-the-bar
will do!
As a bartender hobbyist, I subscribe to a lot of bartender and mixologist channels. Your's stands out, as you pack a LOT of good, actionable information into your videos without adding a lot of silly fluff that many of the other channels do. Thank you for all the great tips and information that you share!
I really appreciate that you do so much homework for these videos. You are so consistent with reporting what current popular wisdom says before going ahead with what's your favorite and why. So thank you for the multiple perspectives. :-)
Thanks Mark, that’s so nice to hear!
I am a heavy amaro drinker, apart from having it plain I also enjoy it with an espresso correto (try Fernet Branca with coffee, excellent). Montenegro, Nonino, Del Capo and Meleti my favourite (in that order). Nice video
Hi Cara! Here in Argentina we have a way of drinking Branca. It's lots of ice, 35% fernet and 65% Coca-Cola (some regions add more fernet). We use big glasses or even cut a big plastic Coke bottle in half and share it. You'll find lots of fernet at any party here. Also, a really good laxant lol.
I was so confused the first time someone ordered this off me but then realised it’s such a thing in Argentina! I’ll have to feature it 😊
Ha. I bought some Fernet branca right after watching this episode just to try your national drink.
I think Greg at How To Drink did an episode on this. Sounds like something that would take some getting used to... 😅
@@BehindtheBar I´m Argentine too, and agree with Martín. A couple of tips for Argentine clients: 1- A "Beverly Hills" means (90210, the PO Box of Beverly Hills and a tittle of popular TV Show of 90s) 90% Coke, 10% of Fernet and 2 ice cubes.2- If, when you are serving it, the foam rises too quickly, you can avoid spilling with a few drops of fernet in the shape of a crown on it. Greetings from Argentina
@@BehindtheBar Actually we have a huge amaro/vermouth culture product of a large italian population (60-65% of argentinians are italian descendants), but our cocktail scene (except for the Cynar Julep) has not yet exploited it well, since the cocktails with amaro/vermouth are like very "homey" or traditional
Woohoo! Been eagerly awaiting an episode on this. Thanks for yet another great video.
Man, being around to -watch- amari take over bars has been such a trip. Used to be I'd get looked at like an animal for ordering chartreuse neat, now I'm seeing Amaro Lucano on the regular. Absolutely wild. I'm all for it!
😂
Ah, one of my favorites. Great overview. Love the research done and easy to understand explanation
Absolutely fabulous and information packed! I am learning a lot about Amari and I am enjoying the process very much!
Vecchio amaro del capo is a must try out of the freezer and straight! Fairly easy to find where Italians are. Any time I go back to Sicily i end up on an amaro binge because there are so many to try 🤤
Exactly, I was just going to say the same.
Can't talk about Amaro in Italy without mentioning Amaro del Capo.
In my experience it's actually more popular than Fernet.
Was at Mediterranean Wholesalers in Melbourne yesterday buying some Averna and the young Italian (of course) descended woman at the check out raved about Vecchio amaro del capo! Said she doesn't drink much, but was hooked on that stuff her father drank... straight out of the freezer. Getting home, couldn't wait for the bottle to chill, so poured a little glass to pop in the freezer and it was sensational! Teleported straight to Italy staring at the label on the cutest bottle of the lot.
Ooh it’s been a while since I’ve had that actually, I’ll have to revisit!
Thank you for this episode, was waiting for these kind of episodes. 👍
Awesome video and was just what I was looking for to review all these different amari! Got a bottle of Amaro Nonino for xmas a few years ago and it became my gateway amari for me. Cheers from Toronto, Canada.
So good. Thanks so much. What had been brewing in my head for some time. And now this episode! 😋
I’ve recently fallen in love with Amer China-China, and have used it in both cocktails and as a spritz. It’s so versatile and a great replacement for the long-gone Amer Picon.
Thanks for the great information. I have two in my bar, black Manhattan is one of my favorites. Like exploring adding these to other cocktails to find new flavors.
Thanks Ms Cara, Great video as always!!! Now there is merch, Way to go!!!
Love those videos. They are so entertaining and informative. Thank you for the nice video. Cheers!
Love how informative this video is! Great job guys!
I agree to!
Just had an awesome gin, amaro, and coffee drink yesterday. Looking forward to watching this!
And thank you! Another very well done and enjoyable video
As someone fond of Vermouth this was fascinating and explains observations of Italians ordering at the bar. Superb choice of content !
I agree
5:00 - I have all those bottles! :) I credit you (and Steve and Leandro) for getting me into cocktails, and amari specifically, during 2020.
Thank you guys for this! I really got more of an appreciation for the Amari spirits.
So informative, but never boring. And yes,the look of the bottle does influence choice!
Thanks Janet!
This is a great video! I just picked up the Amaro book, so I've been trying to expand my homebar game with the many (many!) amari that are out there. It's helpful to have another informative source out there, and this video fits the bill.
I was eyeing that book myself! What did you think of it?
An Italian chef in Chicago, shared his preferred way of drinking Cynar, which is to pour over the rocks with a twist of lemon. He prepared me one and have not looked back! You have two of my favorites, Averna and Montenegro.
Hi Cara! I`m from Argentina as well and one historic way of drinking fernet is the "Ferroviario". It`s served in a collins glass, 2 ices and 60 mills of fernet. Then a generous splash of seltzer ("soda") and then we "kill" the thick foam with sweet vermouth. Historically, we have use Cinzano, although Martini will work as well. Hope you try it and greetings from the other big´n´southern country!
I love Amaro Nonino straight almost as a snack. Just an ounce in an aperitif glass is perfect. For an upset stomach, or as a digestif, I'll mix 1 oz Fernet-Branca with 1/4 oz demerara syrup. Those are two ways to drink Amari as simple or straight.
I followed your advice for my Vesper, it was wonderful.
great episode! keep up the good work. May be a next video covering Ramazzotti, too. cheers!
If you came here to Italy I would definitely offer you an “amaro” after dinner ! Love how you explain perfectly !
Great work as always, Cara
One of my favorite local bartenders introduced me to a kind of amaro called China-China, from France. It's on the less bitter side, but has a ton of wonderful deep orangey-citrus zest, but it isn't a light, bright, or summery flavor either -- it still goes well in something dark and rich. So good!
I agree!
Very nice selection, almost entirely overlapping with my own, except Averna is still on my shopping list. I would also mention CioCiaro, which is closest to Montenegro, and Zucca, which is rhubarb based and likely to be appreciated by anyone who also likes Cynar. Looking outside Italy, Jägermeister and Becherovka, while typically not thought of as amari, can play the same role for an interesting twist. And then of course we have the crazy Amaro Angostura, which is like the long format version of the aromatic bitters.
Great video. Thanks for the explanations
Awesome video. Really getting into Amari lately
Stuff You Should Know podcast brought me here. Did not disappoint ! A super helpful primer for someone new to this element of cocktail architecture. Wish I had found your channel sooner ! thanks for some engaging and informative viewing
Thanks so much pal, glad you enjoy it!
Love, love, love the 3 you picked to taste! My go-to last summer was a Cynar Spritz - so refreshing. Looking forward to plunking down a chunk of change on a beautiful bottle of Nonino - well-designed labels always get me 😍 I also get so excited when I see a substantial amari collection at a bar or liquor store, so thanks for covering this one. Would love to see more. Cheers! ☺️
I forgot to mention that if you can get your hands on it, St. George Distillery in Alameda, California makes my absolute favorite amaro, Bruto Americano. The label is sublime and it makes my Negroni 💃🏻
The design of them is half the appeal to be honest! Ooh I’ll have to keep an eye out, thanks 😊
Excellent educational video - thx!
fantastic video, thanks!!
Great episode! Would love a similar episode on Sherry as well.
Seconded! Please and thank you
Pretty sure there already is one
czcams.com/video/0xzggTA1aa4/video.html
@@VolkerTrue I had a feeling I had seen that video title before 😊 thanks for sharing
Haha thanks guys, got there before me!
Here in Oregon, we have an American bitter called Cascadia Liqueur made by New Deal Distillery that feels very heavy on gentian, lavender, and juniper. It's quite worth trying if you can find it.
Been trying to get more experience with my Amaro game this is a great video
Yes! So happy to see a video featuring amari! One of my favorites is Rucalino. It’s from Ischia, an island outside of Naples. Hard to find, but such a treat!
Is that based on rocket/arugula?
@@BehindtheBar yes, arugula!
There is (or at least was, a couple of years ago) an Italian street food place in the centre of Bristol (UK) that had rucalino on the shelf behind the counter. Which I just had to try, of course.
Nice video Cara. I can’t really say there is a favorite for me in your line up. All of them are right up my alley.
LIVIO!!!!!!!!
@@TheSpiritoftheCocktail Tim! Amaro baby!
@@MasterYourGlass YESSSSSSSS!
I like a ‘pony’ of Suze as an aperitivo or in a White Negroni, as well (Plymouth Gin, Suze, bianco vermouth and grapefruit bitters). Cynar is fantastic in recipes that normally call for Campari. I have yet to try a Black Manhattan.
Absolutely awesome episode! I've really struggled as a home bartender during this time taking the plunge on amari since there are so many and they're so different that recipes which call for a specific one are not worth it financially for me to obtain it just for one or two cocktails. I do have a bottle of Fernet Branca and Campari though, and the Campari gets used much more frequently for Negronis and Boulevardiers.
So glad you found it useful! Definitely worth picking one or two faves and just adapting recipes 😊
@@BehindtheBar yeah I may try that. I made a drink last night called The Black Stallion Sets Sail from PUNCH. Basically a Kingston Negroni with Ferrari which was new to me (half Fernet half Campari) that was awesome.
Hi Cara! Italian fan here!
First thing: I love your videos! Thanks for meaking this one about amari!
My favourite amaro is Braulio. I know it's not easy to find outside Italy, well it's not easy to find in some regions of Italy too, but I racomend it to everyone. I usually drink it neat, but i always wanted to try it in a cocktail. I've tried mixing it to chinotto and I think the flaovur is interesting, but I was not really satisfied with the result. I can't wait for the cocktails video!
braulio has a jaeger-ish flavor i think. not an insult - jaeger is an underrated cordial
While on vacation in Croatia a few years ago, I discovered a few liqueurs made by a local distillery called Darna. Darna is located near Rovinj and has become fairly popular in my area of Indiana (US). They make a number of different ligueurs, like Pelinkovac, Kruskovac and another called Teranino. All of these are tasty, althoug quite different.
Ooh cool, haven’t come across them yet!
Cara, a great local amaro in the southeast US is Southern Amaro by Highwire Distilling Co in Charleston. They also make a fantastic gin (Hat Trick). Both are made from local herbs and ingredients from the Carolinas. I put a teaspoon into an Old Fashioned or Manhattan. Great stuff. My fave amaro right now is Abano, with a heavy cardamom flavor, still trying to make the perfect cocktail with that one. Also try Amaro Sfumato (smoked rhubarb) by Cappelletti, with bourbon, makes a great Manhattan.
There are so many good ones being made elsewhere now!
Looking forward to the episodes that use Amari. :D
Looking at the line-up at the start and I counted 8/10 for me so I guess I am off to a good start... :)
I guess I better give Suze a try, as Nonino and Cynar are my two go-to amari, too, along with Campari, of course (which I do like in a tequila highball).
great info
Absolutely SWEAR by Cynar, the effects of the artichoke on the palate are so interesting in cocktail creation!
I’m 100% with you! I could - and lately I do - drink Cynar mixed with Capi pink grapefruit soda every day. It’s THE most refreshing drink on the planet. he only down side being the slightly unappealing muddy olive colour, but the supermodels can keep their pornstar martinis, because beauty is only skin deep😉
@@nicola3540 Oooh Cynar and Pink Grapefruit that's a combo I've never tried! Putting it on the list! Haha yes 'muddy' isn't the most attractive, we always put those coloured drinks in tiki mugs or copper cups to keep peoples eyes happy!
Cynar martinez = bliss.....
@@TheSpiritoftheCocktail ummm GENIUS Tim! All these recommendations, you're spoiling us with your knowledge!
@@DrinkInDigital HA! I only have like 10.6 brain cells!!!
10:06 based on the length you took to finish that sip I think I will stay away from that one :) Excellent content as usual. Thank you for the primer for us uninitiated folks in Amari.
That's because Cynar is wonderful IN things, but not very tasty on it's own.
I really love Sfumato Rabarbaro and Lucano! I tend to use Sfumato with darker spirits and Lucano is delightful with tequila in particular. A simple Mahattan-ish 1-1 1/2oz* tequila, 1/2-1oz* sweet vermouth, 1oz Lucano is really good. *Depending on your taste preferences.
Herbal bitters are also big in Denmark and we have a host of major brands of them, traditionally drunk as shuts with celebratory breakfasts, but also on older social occasions.
Check out the brands Gammel Dansk and Arnbitter and related families of bitters around those.
That’s a good episode idea actually!
Great video! Love amaro
Great video!
It’s not just alcohol, it’s what you do with it. It’s not just life, it’s how you live it. It’s all the fine little nuances you find in everything different and unique, like the thoughtful drinks you mix and the experience you share. You are a bit of everything you share with us: sophistication and joy, refined but edgy, serious while fun, simple yet captivating. You are as interesting as the subtle notes you mix. :)
Mmmm...Amaro Nonino...elixir of the gods!
A local favorite is Forthave Spirits in Brooklyn, NY
After tasting my way through all Italian amari on my last trip to Italy, I found Unnimaffissu to be hands down the best in the herbal/heavy/bitter category. (Which obviously is a matter of taste, but especially if you dont like anise too much, this is your choice) with Montenegro and the popular Averna being close seconds.
Unnimaffissu is hard to obtain so I'm not surprised it's not included here, but it is actually very affordable.
I haven’t come across it, will have to search!
I do enjoy my Suze "just" with a couple of ice cubes, a dash of sparkling water, and a wedge of lemon.
By the way, Suze originally comes from Switzerland and just 12 kilometers from where I live, also we still have a slightly higher abv version than the french one.
This makes me think that I never tasted both of them side by side, I will have to try!
Finally, as my first comment on the channel: Thanks! It's very interesting and informative.
Thanks, I'm glad you enjoyed it!
My favorite is Zirbenz, an Austrian 'liqueur' made from Stone Pine.
I have all the Amari in that lineup minus Suze which i am in the process of getting. Cynar is my absolute fave out of the bunch drunk on a big ice cube
Thanks Cara to bring to the world some of the characteristics of my country bitters. You covered a lot of interesting points. Once again 👍 well done!
Ciao 💚🤍❤️
I was curious about the inclusion of punt e mes in the lineup as I thought it was a vermouth, but it wasn't talked about. I think I understand a bit better now after reading a reddit on vermouth, punt e mes, vermouth amaro and amari. Since I like my bitter elements it explains why I've been gravitating to it more over antica in my cocktails.
Exactly, it’s sort of a hybrid which brings an amazing bitterness to vermouth based cocktails without quite the astringency of some other amari- wonder ingredient!
Our landlord in Sicily introduced us to grappa after dinner. I agree that Nonnio is the bomb.
I have every bottle in the opening sequence!!! I’m proud for some strange reason!!
Good taste!
You read my mind. I was just thinking about which amaro to get.
Perfect timing!
A close up of the bottles would be nice!!
Great video! I'm a huge amari fan. Have you tried Amaro Dell'etna? It is very good. It tastes like dried fruit, dates and raisins...CHEERS!!!!
Oooh yum!
I love your videos. They are a must-see. And I love amari, so that's perfect. I have been looking for a comparison of various amari that talks about sugar and sweetness. I like those that have less sugar, both for health and because I like them on the dry side. Can you perhaps name some amari that are relatively low in sugar, or point to a resource that has that information? Thanks!
Hmm I honestly don’t think it’s something amaro producers worry too much about to be honest! Your Fernet styles have less than e.g. Campari, and I’d imagine your more craft-y ones would have less than bigger commercial ones but there’s not too much nutritional information available on them I’m afraid!
@@BehindtheBar Thanks, Cara! It sounds like I should try Fernet, which I haven't tried before. I had a bottle of Amaro Pasubio in the past, which was less sweet, but I can't buy it where I am now. Keep your videos coming. I love watching them.
Yet another great video. One question. I am really allergic to quinine, even cinchona bark which is a botanical ingredient in some Amari. Do you have any ideas to identify which do and don't contain cinchona? Most don't list ingredients. Thanks.
I’m really sorry pal, I wouldn’t be able to tell you (and wouldn’t want to risk being wrong!). Your best bet might be to reach out to individual brands about it?
You're the best!
Amaro di Angostura! It changed my life. Maybe the best sour I've ever had. (Like a Trinidad Sour)
Agreed! Try it in a daiquiri and tell me that it ain’t delicious!
@@aaronpermen5430 You know, it's a nice afternoon for a daiquiri. Cheers!
Autonomy Amaroa and Okar of course for Aus
I got into Amari while trying to recreate the original Brooklyn cocktail. I have several in the collection now, and have found that I prefer the darker and sweeter Amari. I really like Black Manhattans, and Averna is a super star for my palate. Amaro Cia Ciaro is another. I dislike Fernet though, I taste mint in it which I despise.
I don’t love citrusy Amaro Montenegro and most of its peers (Mandarine Napoleon, etc.), though I do like the bitter liquors- Aperol especially.
I’m also not a fan of the mintiness sod Fernet!
you have the greatest job in the world
I came to Amaro in an odd way, via coffee! A coffee-related CZcamsr (James Hoffman) had a video discussing making coffee-infused spirits and shared a recipe for an amaro. Being home coffee roaster with coffee to spare, I had to give it a try. Doesn't get more local than ones own home! It's bourbon-based and uses gentian and bitter orange peel as the bittering agents with several other spices like nutmeg, vanilla, cassia bark, allspice, and some sugar for balance. It came out delicious and is amazing on rocks with a big orange twist. My love of this led me to try amaro drinks like the Negroni (in a number of varieties), black manhattans, etc.
Mr Black's coffee amaro (Australia - one for the next video?) is great. Quite soft and light on the bitterness compared to many amari, but still with that herb and spice complexity.
@@YogicBear I've seen Mr. Black, and it's on my list of things to try, but they describe themselves as liqueur (at least in the US), not amaro.
@@fretless05 Their main offering is the liqueur - but they also do an amaro.
Yup, Mr Black have both (I don’t think the amaro is available overseas yet but could be wrong). Your homemade one sounds awesome though!
It doesn’t sound like you are a huge Fernet fan, but if you ever have a chance to taste (and mix) Denver, Colorado’s (USA) Leopold Bros. Fernet Leopold, go for it. Especially in an Old Timber cocktail.
I’m sure I can be convinced!
I love your video's
According to Sother Teague at Amor y Amargo in NYC, there’s not really a distinction between “aperitif and digestif” with amari. They all “function” the same way. When ingesting amaro your body says “this isn’t something I should be drinking” and activates your digestive system to move things along. Whether that happens before or after a meal is irrelevant.
One of my favorite oddball drinks = Campari // Grapefruit Liquor // Orange Juice // Splash o Soda
Not oddball, that sounds great!
I loved Campari before they changed something that was natural to artificial.
When natural, the best fresh juice mixer was tangelo.
I think it was the taurpines that resonated.
Found that orange or grapefruit didn't do it
I loved the video! Thank you very much! I have a question: do you think it's possible to use Amaro Ramazzotti in the Brooklyn, instead of using Amer Picon?
Definitely, I’d maybe add a couple of drops of orange bitters too to bring out that juicy 🍊 note 😊
@@BehindtheBar So I'll try it this weekend! :) Thank you again!
@@belfragelli That sounds like a great sub! How'd it come out?
@@Barprints It came out great! I really loved it. In case you can't find Amer Picon in your country (I couldn't find it in Brazil), you can really trust this option
I find it fashinating that you like Suze! I like most stuff but I dont know what to do with my Suze bottle =P
Have you seen this yet? It might be the answer to your problems…
czcams.com/video/S-0ezE0t_gA/video.html&feature=sharec
Thanks so much! Where did you get that Black Manhattan glass? The closest one I found was Denver & Linley. But that’s not it.
Unfortunately I’m not sure, I think it was an op shop one…
Picking the exact three bottles i don’t own =)
Time to get them, I guess? ;)
Haha sorry, I don’t tend to be good for the bank balance...
Salud🍻from mexico
The accent or the knowledge, not sure what I enjoy more. Regardless, fun to listen to, better to explore. Thanks!
I say why choose when we thankfully get both! 😋
Unicum is the best I've tried ever... and I've tried many. It´s original from Hungary and the red cap is better than the black one, which is perhaps a tad too bitter, almost like Fernet.
Agree - Zwac Unicum is my favorite too - nothing like getting Zwac'ked in the face.
@@mr.a7070 Unicum was the first amaro I tried. At the first sip I thought I might die. At the second I thought I might survive. At the third I was in love.
Cynar is very popular (and really cheap!) in Brazil. It is used on a traditional cocktail called "rabo de galo" (literally cock tail in portuguese), with cachaça and vermouth.
Ooh I need to try this!
woud you mind doing a caipirinha episode? i would love to see how such an expertise would do such a tradicional brazillian summer cocktail
Definitely on the list!
Hey Cara why do Burbons usually come in a square/ four sided bottle while scotch & Irish whiskey usually have a bottle with round sides?
I'd have to do some research to know for sure but I've always thought it was simply that they (either Jim Beam or Johnnie Walker) worked out they could ship more bottles per case if they were square.
Try amaro Lucano.
Hmmm.... maybe a little Cynar in my coffee. I may test that.
Finally!!!
Haha took us long enough!
@@BehindtheBar It was great! Thanks so much
Not sure I need to admit this...but I literally have had all those in my bar.