“Ever since I began working in decent cocktail bars many moons ago, bartenders have been trying to push the dark, bitter and overtly aromatic onto unsuspecting customers, who for the most part, were just looking for a glass of boozy juice and a good time.”
Here’s a Whiskey Sour with a difference — a good measure of Amaro di Angostura gives the palate length and most importantly, a load of character. This recipe is one we picked up from James Irvine of Shady Pines Saloon.
Amari are bitter-sweet Italian digestifs and while they are not to everyone’s liking, there are a few bar industry folks that are obsessed with these flavoursome, old-school gems. We asked Jackson Thornton, Amaro Montenegro’s Australian brand ambassador some questions about his brand and the craft spirits industry in general.