Amor y Amargo (Love and Bitters) is the invention of DeRossi Global, the cocktail gurus behind East Village bars Mayahuel, Death and Co. and Cienfuegos. Teaming up with Bittermens, the artisanal bitters makers, they focus here on the joys of bitterness, whether in the herbal edge of beverage director Mayur Subbarao’s homemade sweet vermouth poured from tap or in the pungent bite of habañero schrub doled out by the drop from hand-labeled medicine bottles. Spanish-inflected small plates such as fried garbanzo beans with morçilla or an almond and artichoke salad provide a good base from which to contemplate different takes on the Negroni; or delve directly into the depths of bitterness through a tasting of bitters and chocolate. The team also regularly offers classes on vermouth, amari and bitters.
This review appears in the print edition of the April 2012 issue. Like what you just read? Subscribe now.
This story appears in the print issue of April 2012.
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