So this is a twist on the Boulevardier.


1oz rye

1oz Antica sweet vermouth (I don’t think regular sweet vermouth will be quite right)

1oz cherry amaro (instead of campari)

Dash of chocolate bitters

Home made maraschino cherry

Expressed orange peel


The vanilla in Antica really sets off the cherry in the amaro and the chocolate bitters.

Might try with coffee rum next and see if that really makes the chocolate shine.

  • @[email protected]OP
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    411 months ago

    Alright. Poured the Stambecco Italian amaro into a glencairn whiskey glass. Nose is very cherry, sweet and bitter. Maybe even rosey.

    The taste is very floral and cherry which quickly gives way to sweet, bitter and a mild burn kn the after taste.

    Definitely a hint of herbal/medicinal throughout.

    If you like cherry and amaro, it’s a must have. Not really the best amaro out there, but definitely a good way to get cherry into a craft cocktail.

    • @distantsounds
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      111 months ago

      That’s for the feedback & notes! I’m always on the hunt for more :) cheers!

        • @distantsounds
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          311 months ago

          I used to work for a liquor company so it was really put of control and I’ve been ‘downsizing’ it…but always looking to try new ones! lol I currently have Fernet Branca, Branca Mente, Montenegro, Averna, Brualio, Caffo del Capo, Letherbee Fernet, Foro, Fernet Vallet, Nonio, Lucano, Ramazzotti, Meletti, Luxaro, Sfumato Rabarbaro, Cocchi Dopo Teatro, Angostura, dell’Etna, Francoli Antico, Campari, Aperol, Chartruse (green, yellow, vep), Genepy, Meletti Fernet, Jelinek Fernet, Bigallet Viriana China China, Carpano Apertivo…I think that’s all atm, spellcheck be damned lol

          • @[email protected]OP
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            111 months ago

            Most liquor stores near me stock about seven amaro. I’ll have to keep looking for new ones. Sometimes a restaurant will have one I haven’t had before…