8 Amaro Sazerac
By Mayur Subbarao, later spec by Sother Teague (@creativedrunk), Amor y Amargo, New York City
About
This cocktail was originally created by Mayur Subbarao for Amor y Amargo in New York City, using eight different amari to rework the structure of a Sazerac. The recipe evolved over the years, and this version was shared by Sother Teague. Each quarter-ounce pour brings something different to the mix, ranging from the intense alpine bitterness of Dell’Erborista to the softer citrus of Montenegro and the earthy bitterness of Cynar, with Peychaud’s, orange bitters, and a Green Chartreuse rinse tying everything back to the Sazerac.
When I spoke with Sother, he told me that Amère Nouvelle is no longer made, so Amor y Amargo eventually replaced it with China-China. That is the version currently served on the menu.Cheers y’all!
Ingredients
- ¼ oz · 7.5 mlAmaro Dell’Erborista
- ¼ oz · 7.5 mlVecchio Amaro del Capo
- ¼ oz · 7.5 mlAverna
- ¼ oz · 7.5 mlAmaro Ramazzotti
- ¼ oz · 7.5 mlAperol
- ¼ oz · 7.5 mlAmaro Montenegro
- ¼ oz · 7.5 mlCynar
- ¼ oz · 7.5 mlChina China (formerly Amère Nouvelle)
- 2 dashesPeychaud’s bitters
- 1 dashorange cream citrate bitters
- Green Chartreuse, to rinse
- lemon peel oil
Method
- 1
Rinse a chilled rocks glass with Green Chartreuse and discard the excess.
- 2
Add remaining ingredients to a mixing glass.
- 3
Add ice and stir until chilled.
- 4
Strain into the prepared rocks glass without ice.
- 5
Express lemon peel oil over the surface.
- 6
Garnish with a lemon twist.
anatomyofadrink.com/cocktails/8-amaro-sazerac