Ambro Recipe

Cocktail Prep

1. 1

   Make honey syrup

   Combine equal parts honey and hot water (for this recipe 1/2 oz honey + 1/2 oz hot water). Stir until honey dissolves and cool slightly. Measure 1/2 oz for the drink.

2. 2

   Add the aged rum (2 oz), Dolin Blanc (3/4 oz), Averna (1/2 oz), allspice dram (1/4 oz), honey syrup (1/2 oz) and fresh lime juice (1/2 oz) into a mixing glass.

3. 3

   Add Angostura bitters (2 dashes) and orange bitters (1 dash) to the mixing glass.

4. 4

   Fill the mixing glass with large stirring ice until nearly full. Stir briskly but smoothly for 20–30 seconds (about 15–20 full turns) until the mixture is well chilled and slightly diluted — this harmonizes the spirits and rounds out the honey and amaro.

5. 5

   Prepare a chilled coupe or Nick & Nora glass. Fine-strain the mixture from the mixing glass into the chilled glass using a julep or fine mesh strainer to remove small ice chips and any pith.

6. 6

   Express the oils of the orange peel over the surface by holding the peel with the outer skin facing down about 3–4 inches above the glass and giving it a firm squeeze, then rub the rim with the peel and drop it into the drink as garnish.

7. 7

   Optionally grate a light dusting of fresh nutmeg over the top for aromatic warmth. Serve immediately.