LOUNGERATI: What We’re Drinking: Averna Amaro in Cocktails

Nov 22, 2010 | | Say something

via LOUNGERATI: What Were Drinking: Averna Amaro in Cocktails.

Tuesdays with Mole
by Damon Dyer

1oz Gosling’s Black Seal rum (I used Cruzan Black Strap)
1 oz VSOP cognac (I used Remi Martin)
3/4 oz Averna Amaro
1/2 oz  lemon juice
1/2 oz demerara syrup
one egg white
Bittermens Xocolatl Mole bitters
Damon’s instructions: “Shake with large cubes, after 5 seconds, stop, and hand the shaker to the nearest attractive woman, let her shake it for another 10 seconds. Trust me. Strain into a coupe or footed sour glass. Drop 5-6 drops of Bittermens Xocolatl Mole bitters on top of foam and run a thin straw through them.”

Damon’s commentary on the flavor profile: “The recipe specs are fairly straight ahead. The rum and cognac are spirits that play well together, while the lemon acts simply to separate the Averna’s earthy complexity from its caramel sweetness. The egg white, meanwhile, softens any hard edges, and brings the amaro’s aromas to the top”

I would add one modification to the above, dry shake the ingredients first and then add ice.

Where to get it: Clover Club in Brooklyn or Lani Kai in SoHo when Damon is rolling drinks and preferably on a Tuesday.

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