One of the cool things about this “Cocktails from Quarantine” journey has been the discovery of new ingredients and techniques. While I have no practical, real world way to use these new skills, unless someone is looking for a guest lecturer to teach their cocktail classes, I have really enjoyed expanding my horizons and trying new things. I was already digging on bitters and liqueurs, but over the past year, I have learned way more about the bitter amaros than I ever expected to. For the most part I did not like them. I understood the concepts and I got why other people enjoyed them, but they just weren’t my thing. It is kind of like wine, I often enjoy wine, but I don’t really understand it the way true aficionados do. I get why terroir matters, in all things, but I am lost when it comes to the nuts and bolts of pairings and why this grape brings that flavor. My early experiences with amaros were mostly centered around bartending buddies who all seem to eventually gravitate toward the bitter side of the table and delight in creating “handshake” drinks made to turn the tongues of unsuspecting dilettantes inside out. My own tentative steps into amaros have only served to show me the depths of my ignorance, but I am beginning to get it. There is something really lovely hiding just beyond the sorrow in the depths of bitterness. So, in the spirit of expanding our horizons, won’t you please join me as we stand and make the Braulio Sour.
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