Lightly effervescent and full of apple goodness, this cider cocktail captures the crisp acidity of Spanish sidra and finishes with amaro’s bittersweet complexity.
1 oz. bourbon
1 oz. Ramazzotti
¾ oz. fresh lemon juice
¾ oz. brown sugar syrup (1:1)
2 dashes Basque or Angostura bitters
Spanish cider to top (Urdaneta uses Trabanco)
Garnish: Amarena cherry
Combine the bourbon, amaro, lemon juice, syrup and bitters in an ice-filled shaker. Shake until chilled. Pour into an ice-filled highball, top with cider and garnish.
Melissa Bennett, Urdaneta, Portland, Oregon
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