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I first tried this smoky rhubarb amaro while sitting at the bar of a restaurant near my apartment. A woman next to me was celebrating her 50th birthday alone and told me that Sfumato was her favorite drink and we should have one together. The bartender told me that it was not for everyone, just like this woman sitting next to me was not for everyone. The woman next to me agreed to both. Unfortunately this meant that I HAD to try it. Good on its own or as a spritz.
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Jan 31, 2024

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My boy David gifted me a bottle of Forthave’s amaro for my birthday a year or two ago and since then, I always have two bottles on deck: one at the office and one at home. For those who haven’t had amaro before, I suppose it’s a bit of an acquired taste. I grew up taking this Chinese herbal cough syrup called Pei Pa Koa and amaro reminds me a lot of it: herby, minty, and super soothing with notes of honey and cinnamon. I like to drink it over a cube of ice after dinner to settle the stomach, but as I write this in the late afternoon I kinda feel like having one now so I will.
Nov 19, 2020
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Smooth, complex, and an excellent nightcap. Worth investing in the ingredients to make at home; by the 4th you make you’ll save money vs the fancy cocktail bars. The fernet isn’t overpowering, but still present enough for fans of the taste, and it only gets better as your ice dilutes. 2oz rye whiskey 1/2oz fernet branca 1/2oz Benedictine D.O.M. 1/6th oz (a dash) of Luxardo maraschino liqueur Stir with ice and strain over a big cube (the molds for which are $5 online and makes every drink feel fancy) or up in a chilled glass Cheers!
Sep 7, 2024
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Make a spritz with it. Said better than I ever could ā¬‡ļø
Jan 23, 2024

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