Monday, August 20, 2012

Amaro Cora

I suspect we'll have to skip a couple here and there due to availability of ingredients. Bitters is one of the common culprits - especially the more esoteric ones. Happily, many of them are being revived due to the popularity of mixology.

I did manage, after much searching, to find a source that claims to let me order Amaro Cora, the heart of the next but one cocktail, the Amarosa. (Two of the sources referenced in the book didn't work: one is out of business, and the other is out of stock.) An Italian site I read claimed it was no longer being made. Crossing my fingers that the place I ordered, raederswine.com isn't just teasing about the availability.

Of course, the vendor had a $75 minimum order, so I took the opportunity to pick up the some other ingredients that I'll be needing for the future, including Cherry Heering, Applejack, and Plymouth Gin. I did tell them to contact me if they aren't able to fill the order for the Amaro Cora, since that's the point of ordering from them.

We'll see how long it takes to arrive. In the meantime, we'll just put a sticky note there and return to it when the ingredients arrive.


2 comments:

  1. Here are a few more to try:


    Curari (Ted Haigh)

    2 ounces rye whiskey
    3/4 ounce Amaro Cora
    3/4 ounce ruby Port
    2 dashes Regans’ Orange Bitters No. 6

    Stir & strain, cinnamon stick garnish.


    Golden Dahlia (Wesly Moore)

    2 ounces aged rhum agricole (Neisson Élevé Sous Bois)
    1 ounce Amaro Cora
    3-4 dashes Bittermens Xocolatl Mole Bitters

    Stir & strain, large lemon peel garnish (express oil onto surface of drink)

    Guaraldi (Wesly Moore)

    2 ounces Bourbon (Four Roses Small Batch)
    1/2 ounce Amaro Cora
    1 tsp simple syrup
    4 dashes Miracle Mile Toasted Pecan Bitters

    Hope you enjoy!!

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  2. Oooh - the Curari sounds fantastic. I'll have to try that tonight.

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