Lumberjack
Amaro, and a handful of other bitter liqueurs, are having a renaissance and showing up outside of the post-dinner digestif. I’ve been using the local-to-me Granor Farm Blue Corn Amaro as a component in lower-ABV cocktails to start the night, like my take on the Lumberjack, which is usually made with cognac or whiskey. I kept it a bit classic with plenty of freshly pressed apple cider (mine is from Mick Klüg Farm). Thankfully, their cider freezes perfectly, so the drink can be made any time of year. It can also be made in batches and then simply topped up with the soda water to serve.
Admittedly, the burnt orange and rosemary can be a bit cumbersome, but the char really lends itself to the drink. I find the easiest way to give the garnish a quick char is by lighting it on the burner of a gas stove or under the broiler.
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What you’ll need
Paring Knife
$10 At Amazon
Cocktail Jigger
$6 At Amazon
Tongs
$21 At Amazon
Recipe information
Total Time
5 minutes
Yield
Makes 1
Ingredients
1
1
2
1½
1
2
Preparation
Step 1
Using a small knife, trim edges of 1 wide strip orange zest to tidy, then wrap around a chopstick and let sit 2 minutes (this will help it hold its shape). Make a hole on each end of orange twist with knife. Wrap around 1 sprig rosemary, securing each end to sprig by threading rosemary through holes in twist. Holding larger end of rosemary sprig, pass over the flame of a gas stovetop burner until orange and rosemary are lightly charred and just starting to smoke. (Alternatively, you can heat broiler and char sprig with twist on a baking sheet on the top rack.)
Step 2
Pour 2 oz. apple cider, 1½ oz. Amaro Nonino, and 1 dash orange bitters into a glass filled with ice, then top off with 2 oz. club soda. Stir with rosemary sprig with orange twist to combine, then set sprig on top of glass to garnish.