The holidays are the best time to experiment and create festive cocktails. This is our first holiday season with Amaro Bilaro in the bottle, and we had a fabulous time riffing on some classics and collaborating with friends, all in the goal of creating a more perfect holiday cocktail.
First, we joined forces with our friends at Gus and Grey, a fabulous jam company based in Detroit. We've been buying Tara Grey's jams for years (FYI, they make great holiday gifts), and we loaded up on a few new ones in the beginning of December to work into cocktails.
1/2 oz Death's Door Gin; 1/2 oz Amaro Bilaro; 1/2 oz Don Ciccio Cinque Aperitivo; 1 barspoon Gus & Grey Oh My Darlin' Cranberry-Clementine Marmalade; 3 wedges satsuma (lightly muddled); 2 dashes Regans' Orange Bitters.
Combine ingredients in a cocktail shaker with ice. Shake vigorously and double strain into a coupe glass and garnish with brandied cranberries (see prior post for instructions on how to brandy cranberries).
The Bitter Floozie:
1.5 oz Bourbon (you can use any kind on hand, we used Buffalo Trace); 1/2 oz Amaro Bilaro; 3/4 oz lemon juice; 2 dashes peach bitters; 1 barspoon Gus & Grey Floozie (peach bourbon vanilla jam).
Combine all the ingredients in a cocktail shaker with ice; shake hard. Double strain into a glass with crushed ice; garnish with a lemon twist.
And of course no holiday would be complete without eggnog! The addition of Amaro Bilaro adds a bitter twist to a traditionally sweet holiday drink. We combined 1/2 oz each of Amaro Bilaro, Brandy and Coffee Liqueur and 4.5 oz eggnog in a cocktail shaker with ice. Shake hard, and strain into a glass of your choice. Don't forget to grate fresh nutmeg on top!