Something Bitter This Way Comes

Rye, Amaro, Sweet vermouth, Fernet Branca, Bitters, Salt
Stir, strain, cocktail glass. Orange peel garnish.
Cocktail summary
Created byChuck Taggart
AuthenticityAuthentic recipe
Posted by
christina in tacoma's picture
christina in tacoma on 10/26/2011


Made with 2oz Templeton Rye, Ramazzotti, and Antica Formula. A lovely drink to read with on a cool night.

mahastew's picture

I just mixed a version with Amer Picon in place of the CioCiaro and it is divine. Not too sweet in the least. 5/5.

christina in tacoma's picture

Um, I'm jealous :) I have been thinking about ordering the Bittermens Amere Nouvelle... Wonder how similar they are?

mahastew's picture

Hmm, dunno! Would like to hear about it if you find out.

Zachary Pearson's picture

I don't think they're similar - Amer Picon is heavy and caramelly, like Ramazzotti or other dark amaro. The Amer Nouvelle (IIRC) is a lighter spirit designed to show off the orange and gentian in a more neutral base. I'm getting them when they come to Texas, and will taste them side by side.



christina in tacoma's picture

I had my bartender make this for me tonight since I don't have the vermouth (but will soon, since it is absolutely delicious!)- I enjoyed this quite a bit and will make it again. I think it might also be good with a bit less CioCiaro so that the vermouth has more of a presence.

Dan's picture

A bit sweeter than I prefer. I added 1/2 oz dry vermouth (and I used Punt e Mes). I think I'd try it with just the dry vermouth next time, or scale back the sweet quantities.

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