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Dolcevita
A riff on a classic Amaretto Sour benefiting from a touch of pineapple fruitiness and rabarbaro bitterness
Simon Sedgley
23rd August at 05:58
This has really lovely balance but is a bit on the sweet side for our taste. So we simply reversed the volumes of the Amaretto and Rabarbaro and reduced the Agave to 5ml. Gives a slightly sharper edge to the original recipe. And we served it in a Rocks Glass over ice.
18th April at 15:06
I don't currently have Sfumato at home. I do have dell'Etna and Cynar. How much of a difference would it make to use either of those amaros and which would you recommend? Second question, how much am I missing out in general by not having Sfumato?
19th April at 08:20
Perhaps try Bergia Rabarbaro or Zucca Rabarbaro.