Cook­ing crys­tal­lizes amaro into an herba­ceous drink ac­ces­sory

SAVEUR - - Test Kitchen -

While ex­per­i­ment­ing be­hind the bar at Mer­can­tile in Charleston, Michael Mai re­al­ized that boil­ing down an aper­i­tif like Cy­nar—a ro­bustly bit­ter Ital­ian amaro—could re­duce it to a bit­ter­sweet syrup that would

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