Alpine amari

If you’ve paid attention to anything I’ve ever said about amaro, you’ll know that Amaro Braulio is my favorite–it has been for the past ten years. And, as a result, I see it as typical of the alpine category, but that isn’t strictly correct! “Alpine” just denotes the region of origin and the Italian Alps span several regions, from Lombardy, Valle d’Aosta, and Piedmont in the east to Friuli-Venezia Giulia and Trentino-Alto Adige in the west.

AMARO CALDO

For Amaro Caldo, pour 2 oz. of Braulio or other suitable amaro (not Alta Verde!) into a small pre-heated mug (ideally 7-8 oz.). Top with 4 oz. hot water. Stir briefly and garnish with an expressed lemon twist or orange twist.

CAFFÈ CORRETTO

For a Caffè Corretto, preheat a demitasse cup and brew a moka pot (or use an espresso machine if you have access to one!). Pour 1 oz. Braulio or similar into demitasse cup and top with about 2 oz. espresso. Serve with a demitasse spoon and an orange twist on the saucer. Alternatively, you can serve the coffee and amaro side by side; your choice!

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ABV LEVEL

Here are a few examples of the category:

• Braulio dates to the 1870s and is produced in Bormio. It has a perfect balance of bitter and sweet and features a strong base of pine and mint with notes of chamomile and spice.

• Pasubio is a wine-based amaro from Cappelletti. It mixes a balanced bitterness with alpine herbs, pine, gentian, wormwood, yarrow, and unexpected, delicious blueberry notes.

• Amaro Sfumato Rabarbaro–see Chapter 2: Rabarbaro.

• Amaro Alta Verde and Elisir Novasalus–see Chapter 8: Super-bitter amari.