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!).


3 thoughts on “Amari and the Shift Drink in the Tribune”

  1. Jacob,

    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.

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