Amaro Highball: The Good, the Bad, the Ugly - Imbibe Magazine Subscribe + Save

The Good, the Bad, the Ugly: An Amaro Highball

The Good, The Bad, The Ugly mezcal and amaro highball from Julep Houston

A bittersweet, herbaceous highball.

At Houston’s Julep, bartender David Kubiak sought to create a cocktail that highlighted Amaro Montenegro while serving as a delicious intro to mezcal. “For the longest time, I was working with lemon, mezcal, Montenegro, agave syrup, and soda, and I just needed something to tie it all together,” he says. Cynar turned out to be the answer. The result is a bittersweet and herbaceous highball with a subtle smokiness.


  • 1 1/2 oz. Amaro Montenegro
  • 1/2 oz. mezcal
  • 1/4 oz. Cynar
  • 1 oz. fresh lemon juice
  • 1/2 oz. agave syrup
  • 2 oz. soda water
  • Tools:shaker, strainer
  • Garnish:olive and dehydrated lemon


Add all of the ingredients, except the soda water, to a shaker filled with ice. Shake and then strain into an ice-filled glass. Top with the soda. Garnish.

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