| 1⁄4 | oz | Amaro Meletti |
| 1⁄4 | oz | Aperol |
| 1⁄4 | oz | Amaro dell'Erborista, Varnelli (or Lazzaroni Amaro) |
| 1⁄4 | oz | Ramazzotti |
| 1⁄4 | oz | Campari |
| 1⁄4 | oz | Amaro Sibilla, Varnelli |
| 1⁄4 | oz | CioCiaro |
| 1⁄4 | 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
I think that the recipe for
Submitted by yarm on
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
I updated the recipe and
Submitted by applejack on
I updated the recipe and authorship based on a recent article in Punch: https://punchdrink.com/articles/making-sense-of-maximalist-cocktail-reci...
6 of the amari used were what I originally posted, with 2 alternates.
It's sad that Avery & Janet
Submitted by yarm on
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).