Matt
21st November 2024 at 03:34
One of my favorite things with cocktails is how they can tease out different flavor notes from the components. The amaro caldo concept is probably the purest example - it is like using chromatography to separate colors from ink - sipping this you get to taste individual components of Braulio (or other amaro) in detail. Excellent! Something any cocktail fan should try, whether with amaro or maybe some other favorite liqueur (or liquor).
14th February 2024 at 23:21
Made one with Cynar and one with Braulio. Both were good and show off the botanicals in amari differently when stretched out and warm.
7th October at 07:48
I used Cynar and I definitely concur. I find that Cynar on its own is a bit too sweet and rich actually, whereas here, I'm getting what I think is the right amount of intensity of the Amaro. I wonder how Jager would fair in this treatment.
26th October 2023 at 00:26
One of my favorite drinks. I feel like this presentation in a way reveals more about the character of different brands of amari. I seem to prefer darker, more aggressive herbal-bitter varieties here. My favorites to use are Cynar, Averna, Jagermeister. CioCiaro and Nonino are okay. Fernet Branca was a no-go. You may feel differently, depending on your inclinations.
20th December 2023 at 11:35
I’m a bit confused. Fernet Branca is much more herbal and bitter than Cynar, Averna or Jagermeister. That’s not to say it doesn’t taste worse heated.
Tried it with Jagermeister and the fumes coming off it were something else. Definitely warms the cockles of your heart though.
Tried it with Jagermeister and the fumes coming off it were something else. Definitely warms the cockles of your heart though.