As you know (or may not) from my Italian Inspired, Washington Made post a while back, I have a Fernet style amaro that was produced by broVo Spirits here in Seattle. There were also 6 other bartenders that participated in the project as well. As such, it makes sense to showcase their amari and how to use them in a cocktail. One of my personal favorite ones is broVo Amaro #4 crafted by Patrick Haight, who is currently the Food & Beverage Director for Snoqualmie Casino, boasts a lovely eucalyptus, hibiscus, rose geranium and citrus notes with a bit of fiery kick from some African cayenne pepper. Think of it as St. Germain but with a bit of citrus and spice.
Patrick’s amaro is a great liqueur, especially because its flavor profile is pleasant to mix with, and can be used with a wide range of cocktail styles and ingredients. For me, I thought it would be perfect with some Applejack and lemon and I decided to use those flavors as a template. I’ve had some cocktails that featured Aperol when using a spicy component and it seemed appropriate here as well. If you don’t know, Laird’s is one of the oldest distilleries in the United States and hales from New Jersey. They also make a fantastic bonded apple brandy for those whom want a more serious and traditional Calvados style spirit. I can’t wait to try a few more experiments with this wonderful amaro from a great industry person, and an all around great guy. Cheers Patrick!
1 1/2 oz Applejack
3/4 oz broVo Amaro #4 (by Patrick Haight)
1/2 oz Aperol
1/2 oz Lemon Juice
1/4 oz Pineapple Gum Syrup
Apple Fan for Garnish
Shake with ice, strain into a chilled cocktail glass. Garnish and enjoy.
Color: Light orange and reddish tones
Flavor: Apple, spiced floral notes, lemon and sweetened pineapple
Texture: Smooth and light