S. Maria Al Monte Amaro Recipe

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and hot water (for example, 1/4 cup honey + 1/4 cup hot water). Stir until fully dissolved and cool before using.

Add 1.5 oz amaro, 0.75 oz gin, 0.5 oz fresh lemon juice, 0.25 oz honey syrup, 0.25 oz jasmine liqueur (or 0.25 oz cooled concentrated jasmine tea if using), and 2 dashes ginger-ginseng or aromatic bitters into a cocktail shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted.

Double-strain the mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any tea particles.

Express the oils of a lemon twist over the drink by holding the twist over the glass and pinching to release the oils, then run the twist around the rim and drop it into the drink.

Garnish with a freshly slapped mint sprig or a small sprig of rosemary. Slap the herb between your palms once to release menthol/evergreen aromas before placing it in the drink, positioning the sprig so the tines protrude for aroma.

Serve immediately. This cocktail is intentionally on the bitter side with floral and ginseng notes; adjust sweetness by adding an extra 0.25 oz honey syrup if desired.

If you prefer a slightly milder bitterness, reduce the amaro to 1.25 oz and increase gin to 1 oz to retain body.