Amaro Montenegro

And so these wealthy royals or families or certainly upper class would feast and feast and feast and feast and then get too full.

And so they would have these digestive something like Fernet Bronca or Calvados or Amaro Montenegro, which has got lots of herbs and, you know, different botanicals in it that are sort of designed to work straight.

And we used to say to people they're designed to ease the feeling of fullness, not add to it.

Absolutely.

Their Amari selection was like 14 Amari deep.

Usually, y'all are phoning it in with Amaro Montenegro and like one other thing.

No, these guys have like fucking Nocino on there.

Nocino is... is a walnut derived amaro that is so bitter it basically makes your lips do an inverted somersault it is that bitter puckers your lips to high heaven but it's delicious especially with a sweet sweet dessert

So I drink Select Spritz only.

It's the red bitter liqueur [laughs] of Venice, although it's now owned by a Bologna-based company, the Amaro Montenegro company.

I love that hashtag spritz life as long as there's Aperol nowhere near it.

[laughs]

...

Fernet, Montenegro, so that's, like, the anise I'm assuming.

We're gonna have to get more specific than that.

Is it giving Fernet or is it giving Montenegro? 'Cause very different profiles.

Yeah, but it's not giving, like, full...

I'm just giving it's, like, it's the Amari, kind of like anise, vegetal kind of thing.

Of course.

A little Montenegro, just to help me go down.

Oh, and of course, somewhere along the way, there's a Negroni or two.

Okay, sure, sure,

It was created by Eddie Boyd in Columbus, Ohio.

Um, and to make this cocktail, you need one and a half ounces of Amaro Montenegro, which is like an Italian herbal liqueur-type thing.

Mm.

Half an ounce of mezcal, three-quarters of an ounce of pineapple juice, half an ounce of lime juice, and a quarter ounce of o- Orgeat.

Well, so I-

[laughs]

I s- I did not have Amaro Montenegro, so I went today-

Uh-huh

We're doing something a little different.

So essentially, we're taking three ounces of cooled espresso, two and a half ounces of Licor 43, a half ounce of Amaro Montenegro, a pinch of salt.

We're throwing all of that together with two dashes of chocolate bitters.

And we're doing a new technique.

They are, they're delicious.

Delicious.

I think that the Amaro Montenegro that we add in, like, does a lot of heavy lifting to kind of make it more interesting.

Yeah, that makes sense.

like –

you know, after dinner having like a sambuca or, you know, Montenegro or something like that.

We

don't at home, but it is a thing when you go, obviously when you go out for dinner, yeah, you do it.