Bitter Spritz

(Dean McHong, Cincinnati)

Build over ice in double rocks glass:

1 oz Cocchi Americano Bianco

1 oz Comoz Blanc Vermouth de Chambèry

0.5 oz Amaro Alta Verde

1 oz club soda

2 oz dry sparkling wine

Garnish with a grapefruit wedge.

Diamond in the Rough

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

1.25 oz Bonal Gentiane-Quina

0.25 oz Amaro Alta Verde

2 dashes orange bitters

Strain into a coupe.

Garnish with a grapefruit peel.

 

Gone Camping

(Michelle Sordi, NYC)

Stir with ice:

1 oz high proof rye

1 oz Zirbenz Stone Pine Liqueur

0.75 oz Cocchi Americano

0.25 oz Dolin Genepy le Chamois

1 barspoon Amaro Alta Verde

Strain into a rocks glass filled with ice.

Garnish with an orange peel and a rosemary sprig

The Good Word

(Kelly O’Hare, Austin, TX)

Shake with ice:

0.75 oz Smith & Cross

0.75 oz Benedictine

0.75 oz Amaro Alta Verde

0.75 oz lime juice

Strain into a coupe.

Gregorian Chant

Stir with ice:

1 oz Hayman’s Sloe gin

0.25 oz Amaro Alta Verde

0.25 oz Benedictine

Strain into a flute.

Fill with sparkling wine.

Garnish with a grapefruit peel.

Into the Woods

(Lindsay Matteson, The Walrus and the Carpenter, Seattle)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1 oz Cocchi Americano

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

1 tsp Amaro Alta Verde

2 dash Scrappy’s Aromatic Bitters

Strain into a coupe.

Garnish with red-vein sorrel.

Kina Préparé

Build in a highball glass filled with ice:

2.5 oz Mattei Cap Corse Blanc Quinquina

0.5 oz Amaro Alta Verde

Fill with club soda.

Garnish with a grapefruit peel.

Land Ahoy

(Based on a drink by Rob Ficks, The Hawthorne, Boston, MA)

Flash blend with crushed ice:

1.5 oz Hayman’s Old Tom Gin

0.5 oz John D. Taylor’s Velvet Falernum

0.5 oz Amaro Alta Verde

0.5 oz vanilla syrup

1 oz grapefruit juice

Pour into a tiki mug.

Lavender Haze

(Lee Edwards)

Shake with ice:

1.5 oz vodka

0.25 oz Amaro Alta Verde

1 oz lavender syrup

1 oz lemon juice

1 teaspoon rich syrup

2 dashes peychaud's

Fine strain into cocktail coupe.

Light the Coals

Build in a highball glass filled with ice:

2.5 oz Byrrh Grand Quinquina

0.5 oz Amaro Alta Verde

4 oz tonic water

Garnish with a lemon peel.

Little Corporal

(Andy Arrington, Texas)

Stir with ice:

1 oz rhum agricole blanc

1 oz Mattei Cap Corse Blanc Quinquina

1 oz Amaro Alta Verde

Strain into a rocks glass filled with a large lump of ice.

Garnish with a lemon twist.

Model Plane

(Adapted from Sam Ross’ Paper Plane)

Shake with ice:

0.75 oz Aperitivo Mazzura

0.75 oz bourbon

0.75 oz Amaro Alta Verde

0.75 oz lemon juice

0.25 oz simple syrup

Fine strain into coupe

Express and discard grapefruit peel

Repairer of Reputations

(Ty Williams, Sisters, Brooklyn)

Shake with ice:

1 oz Hayman’s London Dry Gin (or mezcal)

.75 oz lemon juice

.75 oz Amaro Alta Verde

.75 oz sage syrup

.25 oz orange curaçao

Strain into a coupe.

Garnish with a lemon wheel.

Garnish with a sage leaf.

Salt of the Earth

Build in a highball glass filled with ice:

1.5 oz Amaro Alta Verde

1.5 oz Mattei Cap Corse Blanc Quinquina

1 small pinch salt

Top with 3 oz Fever Tree Indian Tonic Water.

Garnish with a grapefruit peel.

Sourboard

Shake with ice:

1 oz Amaro Alta Verde

1 oz Bonal Gentiane-Quina

1 oz simple syrup

0.75 oz lemon juice

Strain into a rocks glass filled with ice.

Verde & Tonic

Build in a highball glass filled with ice:

1 oz Amaro Alta Verde

.75 oz lemon juice

4 oz tonic water

Stir to combine

Garnish with lemon wedge

Verde on Ice

Build in a rocks glass filled with ice:

3 oz Amaro Alta Verde

Garnish with a large squeeze of lemon