Amari and the Shift Drink in the Tribune

The online edition of today’s Chicago Tribune (the print article ran in December) has a story about the’ increased use of the Italian bitter liqueurs known as amari in craft cocktails. I’m quoted a few times, and they included the recipe for my Shift Drink, a cocktail made in honor of West Coast bartenders’ love of Fernet-Branca. (For the record not all of my cocktails use Fernet-Branca or Branca Menta, but sometimes it does seem like it!).


  1. Dante says:


    I’m sure you’ve heard of it before, but I must make a plug here for Jeppson’s Malort – the bitterest of bitter liqueurs. It’s positively unbearable by itself, but with a little craftiness I’m sure you could make something useful with it. The Drawing Room in Chicago has managed to find one combination. I’m sure most don’t dare to try.

  2. Jacob Grier says:

    @Dante: That’s a new one for me. Would love to try it when I get a chance!

  3. Dante says:

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