Brad Thomas Parsons. (2016). Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas. Clarkson Potter/Ten Speed.

Brad Thomas Parsons. 2016. Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, With Cocktails, Recipes, and Formulas. Clarkson Potter/Ten Speed.

Brad Thomas Parsons, Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, With Cocktails, Recipes, and Formulas. Clarkson Potter/Ten Speed, 2016.

Brad Thomas Parsons. Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, With Cocktails, Recipes, and Formulas. Clarkson Potter/Ten Speed, 2016.

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1. • value: mixology
2. • value: cookbooks
3. • value: italian
4. • value: bittersweet
5. • value: cocktails
6. • value: Travel
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8. • value: Cocktail
9. • value: Italy
10. • value: cocktail book
11. • value: drink recipe book
12. • value: Negroni
13. • value: campari
14. • value: bitters
15. • value: bar book
16. • value: cocktail shaker
17. • value: cocktail recipe book
18. • value: amari
19. • value: aperol
20. • value: fernet branca
21. • value: jagermeister
22. • value: luxardo
23. • value: amaro
24. • value: drink book
25. • value: cocktail books
26. • value: bartender book
27. • value: bartending books
28. • value: cocktails book
29. • value: mixed drinks recipe book
30. • value: mixology book
31. • value: bartending book
32. • value: bourbon gifts
33. • value: alcohol gifts
34. • value: bartender gifts
35. • value: whiskey gifts for men
36. • value: whisky gifts for men
37. • value: luxardo cherries
38. • value: bourbon cocktail book

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1. • role: Author
   • fileAs: Parsons, Brad Thomas
   • bioText: Brad Thomas Parsons is the author of Amaro: The Spirited World of Bittersweet, Herbal Liqueurs and Bitters: A Spirited History of a Classic Cure-All, which was the winner of the James Beard and IACP Cookbook Awards, and a finalist for the Tales of the Cocktail Spirited Awards. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit, Lucky Peach, Food & Wine, Travel + Leisure, Punch, and more. He lives in Brooklyn, New York. Visit www.btparsons.com.
   • name: Brad Thomas Parsons

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publishDate

2016-10-11T00:00:00-04:00

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title

Amaro

fullDescription

Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional.
The European tradition of making bittersweet liqueurs—called amari in Italian—has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country’s best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available—from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.
Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro’s spiritual home, Brad Thomas Parsons—author of the James Beard and IACP Award–winner Bitters—will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you’ll be living (and drinking) la dolce vita.

reviews

1. • premium: True
   • source:
   • content:

     July 4, 2016
     Europeans have been enjoying bittersweet liquors for hundreds of years, but Americans have only recently begun to appreciate the flavor profiles of this class of liqueurs. Collectively known as amari in Italian, they display a broad range of flavors, and Parsons (Bitters: A Spirited History of a Classic Cure-All) does a terrific job of showcasing them in this collection of over 100 recipes. Parsons begins at the beginning, recounting the history of amaro and highlighting some of the genre’s most passionate bartenders and their respective bars before digging into specific brands: Campari, Luxardo, Cynar, Jagermeister, and dozens of lesser-known but equally interesting varieties. Parsons’s recipes are painfully specific in regard to ingredients and preparation for the book’s cocktails, but once readers have a shelf of amari and a few good bottles of gin, bourbon, or rum on hand, they’ll find that the vast majority of the book’s recipes come together with a minimum of fuss. Classics such as the boulevardier and negroni are hard to mess up and can serve as a gateway to more nuanced cocktails such as the cynara, a mix of bourbon, Aperol, and Cynar cooled with an ice cube infused with bitters. And if that isn’t enough, Parsons closes with a chapter on crafting one’s own amari and tips for incorporating the liqueurs into milkshakes and other desserts.

2. • premium: True
   • source:
   • content:

     September 1, 2016
     

     American tastes in food and beverage can often veer toward obvious and sweet. James Beard Award-winning author Parsons opens a door to the bitter and nuanced flavors of the variety of (mostly) Italian liqueurs known as amaro. Digging into what this somewhat imprecise label encompasses, he introduces and extols a range of beverages that draw on such disparate ingredients as rhubarb, orange peel, wormwood, and gentian root. As for when and how to drink amaro, he suggests multiple options, from a typical use as a postmeal digestif to incorporating the liqueurs into cocktails. He follows up with an abundance of recipes capped by noncocktail alternatives such as milkshakes and a variation on rum balls, and even includes information about making versions of the beverages at home. Some recipes are specialized, but readers should be able to manage many of them. VERDICT Bitter flavors may not be for everyone, but Parsons succeeds at opening up exciting possibilities to try at home or seek out at bars.--Peter Hepburn, Coll. of the Canyons Lib., Santa Clarita, CA

     Copyright 2016 Library Journal, LLC Used with permission.

popularity

53

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Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional.
The European tradition of making bittersweet liqueurs—called amari in Italian—has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country’s best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available—from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.
Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro’s spiritual home, Brad Thomas Parsons—author of the James Beard and IACP Award–winner Bitters—will open your eyes to the rich history and...

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The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

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