From the Varnelli’s long herbal experience This intriguing amaro derives from a decoction of selected botanicals over a wood fire and is sweetened with honey. It is unfiltered and does not contain colorings or flavorings.
To the Eye - Tobacco colour with brick red shades, cloudy, expressive.
To the Nose - Latent smokiness. It offers aromas of nearly stewed ripe fruit and sultana, with scents of gentian, rhubarb, sandalwood and honey.
On the Palate - Dry, despite to pleasant and warm notes of honey. Its tannic structure is powerful: somewhat drying to the palate, it is countered by intense salivation at the side walls of the mouth. Lastingly bitter.
Serving Suggestions: can be enjoied at any time of day. It is perfect after a meal, neat at room temperature, on the rocks or mixed with water and ice. It can also be served warm, garnished with orange rind or a vanilla pod or cloves. It is an innovative ingredient for cocktails
Amaro dell’Erborista can be enjoyed at any time of day. It is perfect after a meal, neat, on the rocks or mixed with soda. It can also be served a bit warm, with or without orange rind, vanilla pod, cloves. Bartenders choose Amaro dell’Erborista as the distinctive ingredient in their signature cocktails.
- Dell’Erborista Spritz by SAVEUR Magazine - 1 oz Amaro dell’Erborista - 4 oz prosecco.
Grapefruit twist, for garnish Pour Amaro dell’Erborista into a chilled champagne flute. Top with prosecco. Garnish with a grapefruit twist.
- San Valentín Sangriento by The Alcohol Professor - New York - 2 oz straight rye whiskey - ½ oz Barolo Chinato Cocchi - ¼ oz Amaro dell’Erborista - ½ oz fresh blood orange juice - 1-2 bar spoons of good quality maple syrup - 3-4 drops mole bitters - ½ wheel of the blood orange for garnish.
Combine all ingredients in a shaker with ice. Shake until its heart runs cold. Strain into chilled cocktail glass. Attempt to balance the half orange wheel on the rim, but it’s OK to let it fall into the glass. The greatest love is never perfect.