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9 Amaros to Try Right Now, According to Bartenders

Chilled Magazine

A favorite of bartenders, Amaros are wildly versatile, low ABV, and typically have a great story. They are layered—bitter, sweet, herbal, citrusy, spicy—all in one bottle, so bartenders can add a ton of flavor to their concoctions. Keep scrolling to see our picks so you can up your digestif game.

Bartender 144
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9 Amari to Try Right Now, According to Bartenders

Chilled Magazine

A favorite of bartenders, Amaros are wildly versatile, low ABV, and typically have a great story. They are layered—bitter, sweet, herbal, citrusy, spicy—all in one bottle, so bartenders can add a ton of flavor to their concoctions. Keep scrolling to see our picks so you can up your digestif game.

Bartender 144
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5 to Try: Melon Liqueur

Imbibe Magazine

But a recalibrated formula, launched in 2012, has found favor among bartenders looking to experiment, as we explore in our September/October 2024 issue. Matty Clark, Dutch Kills, New York City The post 5 to Try: Melon Liqueur appeared first on Imbibe Magazine. Launched in the U.S. Stir to chill and strain into a chilled coupe.

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Italians Love G&T—Here Are 4 Italian Gins to Try

Chilled Magazine

Each performs well in a classic G&T with Italian bartenders revealing their unique characters in a classic G&T. The post Italians Love G&T—Here Are 4 Italian Gins to Try appeared first on Chilled Magazine. While it began with vermouth, Del Professore soon extended into the liquor’s notorious partner in crime: gin.

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National Absinthe Day: Celebrating the Mystique of the Green Fairy

Chilled Magazine

Absinthe is formally a Digestif, defined by Wikipedia as an alcoholic beverage served after a meal, traditionally believed to aid digestion even though there is not strong evidence to support this. Ask your favorite bartender and liquor store owners to carry the products you like. As long as you don’t light it on fire.

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Drink of the Week: Char & Stave Cafe Amaro

Imbibe Magazine

As we explored in our holiday drinks feature , bartenders are experimenting with the ingredient in multiple forms, from concentrates and syrups to the many excellent coffee liqueurs on the market. Personally, I’d prepare it as a shakerato (simply shake with ice, then strain) for a delightful, one-ingredient digestif cocktail.

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8 to Try: Giftable Liqueurs

Imbibe Magazine

For the aspiring home bartender or all-around bon vivant, a bottle of liqueur is truly an inspired gift, sparking experimentation and adding aesthetic flair to the back bar. It’s a natural match with brown spirits or sipped solo after dinner as a digestif. Because we couldn’t pick just five, here are eight of our faves.

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