I'm fairly green when it comes to amari. I've tasted a plethora and have only just come to understand the basics. In the early 1800s, before we were blessed with pills and sprays, the drink was used as medicine to settle the stomach and ease digestion.
Today, amaro is used as an apértif, a cocktail base, or as an after-dinner drink. I usually pour one to bring me back to my adolescence, when I would belly up to my hometown diner counter and coolly order a vanilla Coke.
This amaro is incredibly refreshing and well-structured. A charming nose of cinnamon, nutmeg, and preserved rhubarb will remind you of warm fruit pies and mulled wine. The palate brings you back to the soda fountain with a dark cola taste, vanilla extract, sweet tree bark, and powerful spearmint.
No longer is our fair state synonymous with Concord grapes and Manischewitz. New York winemakers have embraced international varieties and hit the ground running. The Hudson River Valley is home to the oldest vineyards in New York State. Lake Erie is still dominated by bulk production for grape juice, though a few small, serious wineries are beginning to crop up. Long Island’s maritime climate...
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