Tim Ihde

I was at a cocktail dinner a few months ago where DeGroff was there and made several drinks that used this (and his bitters). By itself the amaro reminds me of Fernet-Branca, but more enjoyable at least to me. In cocktails (in small amounts) it is very nice . . . the bottle or the website has a mai tai variant using 1/2 oz of this that is surprisingly good.

Just had an earthquake centered about 6 miles from my house in New Jersey. Is it weird that this was one of the first things I looked for? Will absolutely try it tonight.

Made one of these tonight using Dubonnet in place of the vermouth, worked pretty well! A little less sweet. I like the combination of flavors.

Wow what I great list. I’ve got a couple I need to try in here. Last year I made it my mission to introduce that Southside to local bartenders (I think I called it a Southside Fizz to avoid scaring anyone). That went pretty well. Lots didn’t have Chartreuse on hand… maybe this year I’ll try for a Basil Smash and see how it goes!