8 Amaro Sazerac

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 Herbal liqueur, 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

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Mayur Subbarao, Amor y Amargo, New York, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Great for batching
  • Found it!
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yarm commented on 10/15/2020:

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 commented on 4/15/2021:

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).

yarm commented on 5/11/2021:

The current lineup according to yesterday's Instagram is "8 Amaro Sazerac is the result of mixing Varnelli Dell' Erborista, Vecchio Del Capo, Averna, Ramazotti, Aperol, Montenegro, Cynar, Amer Nouvelle, Peychauds, Orange Cream Citrate, and Green Chartreuse Rinse." https://www.instagram.com/p/COsm_jMLUNK/

Alabama Stammer

1 oz Bourbon
1⁄4 oz Peychaud's Bitters
1⁄4 oz Maraschino Liqueur
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Apricot liqueur, Giffard
1 oz Orange juice
Instructions

Shake, strain over crushed ice, garnish with a cocktail flag and nutmeg.

Yields Drink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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The Seymour

1 1⁄2 oz Mandarin orange liqueur, Mandarine Napoleon
3⁄4 oz Fernet Branca
1 oz Lemon juice
1⁄2 oz Ginger syrup
Instructions

Shake, strain, sugar-rimmed coupe.

History

Original calls for mint sugar on the rim.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Alex Strauss, Grandpa Johnson’s, Los Angeles, CA
Source reference

http://imbibemagazine.com/the-seymour-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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1⁄2 oz Allspice (whole)
2 oz Jamaican rum, Appleton V/X
2⁄3 oz Lime juice
2⁄3 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Molasses (Pineapple molasses)
Instructions

Muddle allspice, mix, shake, strain in rock glass, ice. Straw.
Garnish: dried lime wheel, 3 allspice berries

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Tasted at Maria loca cocktail bar, Paris, France
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Flor de Pomelo

1 1⁄2 oz Nicaraguan Rum, Flor de Caña Gold 4
1⁄3 oz Campari
1⁄3 oz Lime juice
1⁄3 oz Elderflower syrup
1 sli Grapefruit (as garnish)
1 spg Mint (as garnish)
Instructions

Shake hard, strain in rock glass with crushed ice.
Garnish with sprig Mint + grapefruit slice.

Notes

Not sure measures are accurate (original recipe)

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Tasted at Maria Loca cocktail bar, Paris, France
Curator rating
Not yet rated
Average rating
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Golden Parachute

1 oz Egg white
2 oz Spiced Rum (Chairman or maca)
2⁄3 oz Lime juice
1⁄3 oz Orgeat
1⁄4 oz Simple syrup
2 dr Orange flower water
4 lf Mint
1 1⁄2 oz Brut Champagne (to top)
Instructions

Dry shake, shake, strain in coupe.
Top with champagne.
Garnish with one Mint leaf over foam.

Notes

Juste so smooth and "perfect"

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Tasted at Maria loca cocktail bar, Paris, france
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Genever Daisy

1 3⁄4 oz Genever, Bols
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Orgeat
3⁄4 oz Lemon juice
Instructions

Shake all ingredients with ice, then strain into a chilled coupe glass.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Alex Smith for Whitechapel in San Francisco
Source reference

http://imbibemagazine.com/genever-daisy/

Curator rating
Not yet rated
Average rating
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Getting In Tune

2 oz Bourbon, Bulleit
3⁄4 oz Cynar
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3 ds Bitters, Bittermens Burlesque
Instructions

Add to shaker with ice and stir. Strain into Coupe glass.

Yields Drink
Authenticity
Unknown
Curator rating
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Average rating
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Esplanade Mezcal Swizzle

1 oz Mezcal
1 oz Amontillado Sherry
3⁄4 oz Lime juice
1⁄2 oz Falernum
1⁄2 oz Ginger syrup
1 spg Mint
Instructions

Colins, crushed ice, swizzle, garnish.

Yields Drink
Year
2016
Authenticity
Unknown
Creator
Danny Shapiro, Sink/Swim, Chicago
Source reference

http://imbibemagazine.com/esplanade-mezcal-swizzle/

Curator rating
Not yet rated
Average rating
4 stars
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Spicy Collins

3 lf Basil
1 sli Ginger
2 oz Gin, Beefeater
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄4 oz Aperol
3⁄4 oz Simple syrup
5 oz Soda water (to top)
Instructions

Muddle ginger+ basil. Shake all except soda, fine strain, Collins glass. Top with soda.

Notes

Fresh long drink.

Yields Drink
Year
2017
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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