I got fancy with this recipe and called for cardamom bitters, but you could honestly just use regular Angostura bitters and ignore my pretentious ways. There are many many liquors that fall under the label of ‘amaro’, so see if you can try a few and decide what undercurrent of flavour you like. Some tend to be quite medicinal, while others can be sweeter and almost floral. For this recipe I used my very favourite amaro, the Amaro Nonino, a super orange-forward and beautifully mellow version of the delicious liquor whose name literally just means ‘bitter’.
Adapted from David Lebovitz
Serves 2 if using teeny fancy glasses like I did, otherwise it’s 1 generous pour
2 oz bourbon
1 oz amaro of choice
3 drops cardamom (or regular) bitters
Orange zest and cherries, to garnish
Fill a large cocktail shaker or mixing glass halfway up the side with ice. Pour all the liquid ingredients over the ice and stir until very cold (~30 seconds). Strain the cocktail into chilled cutesy cocktail glasses or over a single large cube of ice in a tumbler (if doing single serving). Garnish with orange zest and cherries.