Brovo’s Bartender Amaro series finds the distillery collaborating with some of their favorite local bartenders to develop recipes for modern, cocktailable amari. Bartender Patrick Haight wanted to make an “accessible amaro”: one that combines floral, citrus, and spice flavors. This is certainly bright and more on the aperitivo side than the digestivo, begging to be used in a Negroni.
It starts with a hibiscus note, followed by a three-stage citrus infusion–orange, lemon, and grapefruit–followed by eucalyptus simple syrup and a spicy cayenne finish. The finish builds sip to sip.
