Amaro is the first book to demystify the bittersweet world, and a must-have for any home cocktail enthusiast or industry professional.
Who would you recommend this book to?
– Bartenders, home cocktail enthusiasts, cocktail experts, amari lovers and after office cocktail adventurers.
When was this book published?
– October 2016
Who is the author?
– Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All, which was the winner of the James Beard and IACP Cookbook Awards, and a finalist for the Tales of the Cocktail Spirited Awards. Parsons received an MFA (Master of Fine Arts) in writing from Columbia University. He lives in Brooklyn, New York.
So, what’s so special about this book?
– Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, Amaro, will open your eyes to the rich history and vibrant culture of the European tradition in making bittersweet liqueurs. Although those bitter liqueurs have been around for centuries, it is only recently that these herbaceous digestifs and aperitifs have moved from the dusty back bar to center stage in the United States. Today amari have become a key ingredient on cocktail lists in the country’s best bars and restaurants. With more than 100 recipes for amari-centric cocktails, DIY amaro, and even amaro-spiked desserts this book really celebrates this amazing category. Parsons’ passion for the history and culture behind all the herbaceous combinations around the world, make Amaro a must have guide to the bitter side of drinking evolution. The book is enriched with Ed Anderson’s photography, adding more life in Parsons’ words. The book presents the classic aperitivos and essential amaro cocktails (like Aperol Spritz, Negroni, Boulevardier) but it also teaches you on how to make a lot of modern amaro cocktails (and more stuff in the kitchen).