If you’re not already convinced of an amaro’s restorative properties, you may be after reading Amaro: The Spirited World of Bittersweet, Herbal Liqueurs. In his follow up to Bitters, author Brad Thomas Parsons details the varied styles, from the bracing Fernet category to brighter aperitivi like Aperol and Campari, as well as the many distinctive bottlings now coming out of the US. Written in Parson’s trademark brisk, engaging style, the cocktail section may inspire you to experiment at home or to plan a field trip a to specialist bar like Barnacle in Seattle or Chicago’s Billy Sunday, where bartenders are taking amari far beyond the after dinner drink notion.
Brad Thomas Parsons
Ten Speed Press, October 2016
Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.
This story appears in the print issue of October 2016.
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