The bitter-sweet life
Aperitivo zamaro is an aperitif-style amaro created by Kiki Braverman. It is inspired by the bounty of botanicals found in the northern alpine environment of her home country Bavaria, Germany.
The perfect amount of bitterness is balanced by subtle sweetness, astringency, acidity, floral and herbal notes to create optimal balance.
It took several years to perfect the composition of aperitivo zamaro: Researching prescriptions that date back to the renaissance, experimenting with local botanicals, arriving at the perfect recipe at a time of renewed interest in amari and the aperitif culture. Just like all pür•spirits distillates, it does not contain artificial ingredients and is colored with the bright red of real natural cochineal only.
'Amaro' is Italian and means 'bitter liqueur'. Bitter liqueurs have a long tradition south and north of the European alps. They were carefully composed by alchemists, pharmacists and in monasteries. The idea was to extract bitter components from plants to improve digestion. Before distillation arrived in Europe in the late middle ages, the medicinal properties of botanicals had to be extracted in hot water. Through distillation much more potent elixirs could be made by steeping herbs, roots, berries, flowers, barks and spices in high-proof alcohol. Honey was added to make the bitter potions more palatable and the bitter liqueur ‘amaro’ was born.
Amari remain very popular in Europe and come in two styles: The aperitivo is served before the meal and the digestivo after. Both are quintessential cocktail ingredients and are back in the focus of the international bartending community.
23% alc./vol. (46 proof)
- ice, soda water & a slice of lemon
- lemon/lime/grapefruit/orange/pomegranate juice…
- old pal
- negroni sbagliato
smokey negroni by Suzanne Long, Longitude, Oakland
- 1 part gin
- 1 part pür•spirits aperitivo zamaro
- 1 part sweet vermouth
- 0.25 parts pür•spirits blackthorn sloe gin
Light a cinnamon stick and place on a plate. Cover with a cocktail glass. Let smolder for a minute. In the meantime, stir all ingredients with ice and then pour into the ice filled, smoked cocktail glass. Garnish with grapefruit peel.
office lady by Louis Riviera, Palio, San Francisco
- 1 part vodka
- 0.5 parts pür•spirits aperitivo zamaro
- 0.5 parts pür•likör elderflower liqueur
- 0.5 parts fresh squeezed grapefruit juice
Shake all ingredients with ice, strain into an ice filled collins glass and top with a splash of tonic water.