Instructions
Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with expressed orange swath.
Notes
For the tequila choice, I prefer this with a strongly flavored, earthy tequila (such as the 92 proof flavor bomb Astral). Amaro Cinpatrazzo is a locally produced amaro from the Chicagoland area whose primary ingredient is arugula; it also has notes of blueberry and coffee. I haven't had any other amari that are any easy substitute, perhaps a split of Zucca + Caffe Amaro.
I have tried this before with the Cinpatrazzo and it was good, although not quite enough to make it into regular rotation (more like a solid 3+ rather than 4.) I recently picked up the best known arugula amaro, Ischia Sapori Rucolino and wondered how it would fare in this cocktail. Comparing Ischia Sapori vs Cinpatrazzo directly is akin to Zucca vs Sfumato Rabarbaro: Ischia is pleasantly sweet for sipping and not nearly as intense in arugula character as the Cinpatrazzo. The sweetness from the Ischia Sapori was simply too much for this cocktail, while I noted the Cinpatrazzo version was balanced. I might try again with a mix of the two Rucolino amari (probably 2 parts Cinpatrazzo to 1 part of the other to hold the balance.) Might switch to a red grapefruit peel for that combination.