This legendary bitter was crafted over a century ago by a French expat who had settled in Mexico. The inclusion of rhubarb and cinnamon in the recipe give the finished product a cherry wine-like quality with additional notes of quinine, red hots, and dry, bitter herbs. Excellent for mixing!
Do you enjoy more bitters in your cocktails than the wimpy “couple dashes” formula? Do you drain those puny 200 mL bottles too fast? Do you just want something wild and crazy that you’ve never had before? Look no further than Amargo-Vallet, the most compelling Mexican spirit not made from agave I have ever tasted. The fruit of a truly historic producer--the French-emigré firm of Vallet dates back to the late 19th century--this beautifully carmine-colored elixir uses Angostura bark as the primary botanical (unlike Angostura bitters, oddly enough). It smells like opening an ancient cedar chest filled with precious dried Silk Road spices, and packs a potent bitter wallop. I can imagine glugging this into just about anything. Add it to your Manhattans, obviously. Add it to your gin. Add it to your soda. Add it to your Coca-Cola. Go crazy.
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Astor Wines & Spirits 399 Lafayette St. New York, NY 10003
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