Root down from Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas (page 184) by Brad Thomas Parsons

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Notes about this recipe

  • TrishaCP on January 08, 2017

    This was a great use of Art in the Age Root Liqueur- it really highlighted the bitter and herbal aspects of the product. We made several substitutions- Peychaud's for mole bitters, a Jamaican aged rum for Demerara rum, and we used MacAllan 10 year as the scotch. I do not enjoy scotch and usually avoid it, but it is barely used here- just adding some complexity and smokiness to the drink.

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