A cardamom based amaro that has a fresh floral bitterness while also hitting that perfect after-dinner craving of dried figs and dates. Great to sip on after a large meal!
Cocktail: The Portsmouth (By Owen Wolfertz, originally created at Moxy, NH)
2oz Rye
1oz Carpano Antica Sweet Vermouth
0.5oz Cardamaro
Stir in a glass till at its preferred dilution. Strain into a martini glass. Peel a swath of orange skin for a garnish and carefully light a match and lightly torch the outside of the peel (Be careful-oils can get very hot and are flammable). Express over drink. Enjoy!
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