8 Amaro Sazerac

14 oz Amaro Meletti
14 oz Aperol
14 oz Amaro dell'Erborista, Varnelli (or Lazzaroni Amaro)
14 oz Ramazzotti
14 oz Campari
14 oz Amaro Sibilla, Varnelli
14 oz CioCiaro
14 oz Amaro Montenegro (or Averna)
4 ds Peychaud's Bitters
1 ds Orange cream citrate, Bittermens
1 rinse Green Chartreuse
Instructions
Stir, strain into an old fashioned glass rinsed with Green Chartreuse
Notes
Though I don't believe this was part of the original recipe, I usually express the oil from a lemon peel per a traditional Sazerac
From other users
  • Found it! — ☆☆☆☆☆
  • Used Fernet, and 2 vermouths — ☆☆☆☆☆
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3 Comments

yarm's picture

I think that the recipe for

I think that the recipe for the 8 Amaro Sazerac is a moving target -- the one in AlcoholProfessor from 2019 lists only 3 overlaps, 1 similarity, and 4 differences in the amari build. It does include the lemon twist that was in question. The drink was on the opening menu of Amor y Amargo so that would put its genesis at 2011 (or earlier).

https://www.alcoholprofessor.com/blog-posts/give-some-amore-to-italian-liqueurs

yarm's picture

It's sad that Avery & Janet

It's sad that Avery & Janet Glasser (then of the Bittermens) and Mayur Subbarao have been written out of the history by the current owners/managers of Amor y Amargo. The original articles only mention those three names, and they are the ones that found the space, developed the bar, and built out the amaro and vermouth programs.

Also, this addition is the 3rd recipe for this one drink. It's a moving target especially that they need to batch this and it depends on what they have enough of on hand (or by what they are newly fascinated by).