Caffè Amaro

By Rebekah Peppler

Updated Oct. 22, 2024

Caffè Amaro
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Rating
5(39)
Comments
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The caffè amaro takes a lighter, lower-in-alcohol approach to caffeinated cocktails. Made with cold brew coffee, amaro, vermouth, lemon and a brown sugar simple syrup, the drink is rich in both flavor and texture. Opt for a lighter, more citrus-forward amaro and be sure to shake the cocktail firmly — served up, the drink’s layer of creamy froth harkens to its full-proof, also caffeinated cousin: the espresso martini.

Featured in: The Espresso Martini Has Nothing on These 2 Drinks

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Ingredients

Yield:1 drink
  • Ice
  • 2ounces quality cold brew coffee, chilled
  • 1ounce amaro, such as Amaro Nonino, Montenegro or Averna
  • ¾ounce sweet vermouth
  • ½ounce fresh lemon juice
  • ¼ounce rich brown sugar simple syrup (see Tip)
  • 1lemon peel
  • Maraschino cherry (optional)
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Place a Nick and Nora or coupe glass in the freezer for at least 15 minutes before you’re ready to serve the drink.

  2. Step 2

    In a cocktail shaker filled with ice, combine the cold brew, amaro, vermouth, lemon juice and rich brown sugar simple syrup. Shake vigorously and strain into the chilled glass. Garnish with the lemon peel and maraschino cherry, if using and serve immediately.

Tip
  • To make rich brown sugar simple syrup: In a small saucepan, combine 1 cup dark brown sugar and ½ cup water. Place over low heat and warm, stirring frequently, just until the sugar dissolves. Remove from the heat and cool completely before using.

Ratings

5 out of 5
39 user ratings
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Comments

Hande

These were absolutely amazing! Made them yesterday for our Canadian Thanksgiving aperitifs - huge hit with everyone! Wish I could post a pic but we served them with dried blood oranges slices and they were so pretty and tasty!

Karl

Delicious with some Faccia Brutto Amaro I have at home! Lemon was a bit strong for this, so I'd suggest toning it down.

Philly

Very nice drink. The lemon juice was a little too prominent so next time I will use a little less.

Mead

To my dismay, when I went to make this, I discovered I was out of lemons. But I went ahead and made the drink anyway, without lemon juice, and reduced the rich syrup a little. Turns out it’s delicious this way, and decidedly autumnal.

Hande

These were absolutely amazing! Made them yesterday for our Canadian Thanksgiving aperitifs - huge hit with everyone! Wish I could post a pic but we served them with dried blood oranges slices and they were so pretty and tasty!

Karl

Delicious with some Faccia Brutto Amaro I have at home! Lemon was a bit strong for this, so I'd suggest toning it down.

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