| 2 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1/2 fl oz | Cynar or other carciofo amaro |
| 1/4 fl oz | Bénédictine D.O.M. liqueur |
| 1/4 fl oz | Amaro (e.g. Averna) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
Review:
Bittersweet and spiritous with herbal and subtle chocolate notes. Beware, "boozy" is an understatement, so perhaps split this recipe between two small stemmed glasses rather than one coupe and share the experience with a friend.
History:
Recipe created by Brian Kane while Beverage Director at Abe Fisher Restaurant in Philadelphia, USA. This recipe adapted from Brad Thomas Parsons' 2016 book Amaro which includes the following explanation by Brain, "The name pays homage to the history of passing down recipes for amari production from one generation to the next."
Nutrition:
One serving of Yesterday, Today and Amaro contains 207 calories.
Alcohol content:
- 2.1 standard drinks
- 32.94% alc./vol. (65.88° proof)
- 29.6 grams of pure alcohol
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