The Amaro Highball Recipe

Photo by Tom Arena

Courtesy of Kevin Buckley, bar manager, Rucola, Brooklyn, NY

With the majority of its base herbs and botanicals found in and sourced from throughout Northern Italy, it’s no surprise that amaro works just as well alongside the area’s cuisine as it does following it. This cocktail, served at Italian-influenced Rucola in Brooklyn, New York, offers further proof that the liquor needn’t be saved for after-dinner sipping. Vanilla-accented Montenegro amaro, made in Bologna, is mixed with bubbly tonic water to yield a refreshing, low-alcohol highball that would be perfect as an aperitivo.

  • 1½ ounces Montenegro Amaro
  • Tonic water, to top
  • Lime wedge, for garnish

Pour Montenegro Amaro into Collins glass. Add ice to fill glass, and top with tonic water. Garnish with lime wedge.

Seven Bottles to Try

This versatile drink works with a wide range of amari. Select one that’s on the gentle, not-too-bitter end of the spectrum and mix with tonic or soda water. Here are some great choices.

Amaro Averna
Paolucci Amaro CioCiaro
Amaro Meletti
Amaro Nonino
Ramazotti Amaro

Published on August 17, 2020