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Recipes: Drinks and cookies with amaro

February 19, 2014 at 7:46PM

Marly's Ghost, photographed at the Marvel Bar on 2/14/14. Mad about amaro": Basically a sweeping introduction to the amaro category of liqueurs. This family of bittersweet Italian liqueurs shows up on cocktail menus across town, but they're largely foreign to the average guest. With help from local bartenders, the story would look at the variety of flavors found within the category -- from the lighter/sweeter Amaro Nonino to the potent cult favorite Fernet Branca, aka the "bartenders handshake" -- with tips and examples of usage. It's an easy way to spruce up, say, a Manhattan. Freelancer Michael Rietmulder.] Bruce Bisping/Star Tribune bbisping@startribune.com Matthew Voss/source. (The Minnesota Star Tribune)

Amaro-Spiked Amaretti Cookies

Makes about 3 1/2 dozen cookies.

Note: Amaro flavors vary by type; Rabarbaro Zucca is one option. Pearl sugar is a coarse sugar for decorating. From foodandwine.com.

• 1 (7-oz.) pkg. pure almond paste, broken up

• 1 c. sugar

• Pinch of salt

• 2 tbsp. amaro liqueur (see Note)

• 2 egg whites

• Pearl sugar, for decorating (see Note)

Directions

Preheat the oven to 375 degrees and position the racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.

In a food processor, process the almond paste, sugar and salt until very finely chopped. Add the amaro and egg whites and process until smooth.

Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe scant 1-inch mounds of batter onto the prepared baking sheets, 2 inches apart. Sprinkle generously with pearl sugar.

Bake the cookies for about 15 minutes, until risen and lightly cracked; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool completely on the paper (the cookies will stick to the paper). Invert the paper onto a work surface and carefully peel it off the backs of the cookies. Repeat with the remaining batter and bake cookies.

Billy Sunday's Old Fashioned √

Serves 1.

Note: From Billy Sunday, Chicago.

• 1 sugar cube

• 1 tbsp. (1/2 oz.) Rabarbaro Zucca (rhubarb-flavored amaro)

• 2 tbsp. (1 oz.) water

• 1/4 c. (2 oz.) high-proof bourbon

• Thin slice of orange peel

Directions

Muddle sugar cube with Zucca and water. Then add bourbon and stir without ice. Serve in a lowball glass with ice. Twist the strip of orange peel over the drink (to express the oils) and drop the peel in the drink.

Nutrition information per serving:

Calories180Fat0 gSodium1 mgSaturated fat0 g

Carbohydrates7 gCalcium1 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Marvel Bar's Paper Plane √

Serves 1.

Note: From the Marvel Bar, Minneapolis.

• 2 tbsp. plus 4 tsp. (1 2/3 oz.) rye whiskey

• 4 tsp. (2/3 oz.) lemon juice

• 4 tsp. (2/3 oz.) Amaro Nonino (caramel and orange flavored)

• 4 tsp. (2/3 oz.) Campari

Directions

Shake ingredients and strain into cocktail glass.

Variation: Use bourbon and Aperol instead of rye and Campari.

Nutrition information per serving:

Calories220Fat0 gSodium1 mgSaturated fat0 g

Carbohydrates14 gCalcium3 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Marvel Bar's Toronto Cocktail √

Serves 1.

Note: To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool before using. From the Marvel Bar, Minneapolis.

• 1/4 c. (2 oz.) rye whiskey

• 2 tsp. (1/3 oz.) Fernet-Branca (mint-flavored amaro)

• Dash of simple syrup (see Note)

Directions

Combine and serve over ice.

Nutrition information per serving:

Calories170Fat0 gSodium1 mgSaturated fat0 g

Carbohydrates8 gCalcium0 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Marvel Bar's Marley's Ghost √

Serves 1.

Note: The bartenders at Marvel Bar blend the three rums and the amaro together and let them sit for a few days for the flavors to marry. The vermouth is added right before serving. The recipe indicates the brands of liquor used by the bar.

• 1 tbsp. plus 2 tsp. (1 1/3 oz.) Appleton VX (rum)

• 2 tsp. (1/3 oz.) Smith & Cross (rum)

• 2 tsp. (1/3 oz.) Myers's Dark (rum)

• 1 tbsp. (1/2 oz.) Caramaro (cardoon amaro)

• 1 tbsp. (1/2 oz.) Punt e Mes (sweet vermouth)

Directions

Either mix the three rums and amaro together in advance and let the flavors marry, or mix all the ingredients together and serve.

Nutrition information per serving:

Calories190Fat0 g

Sodium2 mgSaturated fat0 g

Carbohydrates7 gCalcium1 mg

Protein0 gCholesterol0 mg

Dietary fiber0 g

Toronto cocktail, photographed at the Marvel Bar on 2/14/14. Mad about amaro": Basically a sweeping introduction to the amaro category of liqueurs. This family of bittersweet Italian liqueurs shows up on cocktail menus across town, but they're largely foreign to the average guest. With help from local bartenders, the story would look at the variety of flavors found within the category -- from the lighter/sweeter Amaro Nonino to the potent cult favorite Fernet Branca, aka the "bartenders handshake" -- with tips and examples of usage. It's an easy way to spruce up, say, a Manhattan. Freelancer Michael Rietmulder.] Bruce Bisping/Star Tribune bbisping@startribune.com Matthew Voss/source. (The Minnesota Star Tribune)

Paper Plane, photographed at the Marvel Bar on 2/14/14. Mad about amaro": Basically a sweeping introduction to the amaro category of liqueurs. This family of bittersweet Italian liqueurs shows up on cocktail menus across town, but they're largely foreign to the average guest. With help from local bartenders, the story would look at the variety of flavors found within the category -- from the lighter/sweeter Amaro Nonino to the potent cult favorite Fernet Branca, aka the "bartenders handshake" -- with tips and examples of usage. It's an easy way to spruce up, say, a Manhattan. Freelancer Michael Rietmulder.] Bruce Bisping/Star Tribune bbisping@startribune.com Matthew Voss/source. (The Minnesota Star Tribune)

mixed drink made with amaro #4 (The Minnesota Star Tribune)