There are whiskey bars. There are rum bars. There are even vodka bars. Bar Mia is the first amaro-focused bar that I can recall ever visiting.
Housed in San Francisco’s Mission District, Bar Mia only just opened, the libation side of Nostra Spaghetteria, the Italian-focused eatery which it shares space with. Under the direction of barmeister Adam Mardigras (his real name!) — that’s him with his back turned in the photo — Bar Mia has taken an Italian classic, amaro, and built a line of cocktails around them. If you’re not into the bittersweet stuff (what’s wrong with you?), there’s a number of delightful, non-amaro cocktails on the list too. (I highly recommend the Cable Car Sour, with bourbon, Benedictine, green Chartreuse, falernum, and kumquat juice.)
Mardigras recently took us on a trip through the amaro cocktails on the list, on the first Friday Bar Mia was open. His goal: Offer a little something for everyone, but spin cocktails in a slightly different direction.
Case in point: the Cold & Foggy, a distinctly San Francisco cocktail that spins the Dark & Stormy by mixing ginger beer, lemon juice, and IPA beer with an Averna float. The hoppy notes in the beer work a lot better with the ginger and bittersweet amaro than you’d think — but it’s the candied ginger garnish that really caps off a neat drink.
If you like your cocktails much more amaro focused, try the Fernet me Not, which blends Jameson, Fernet Angelico, Averna, ginger liqueur, egg white, and orange bitters to create a foamy, Fernet-driven, slightly gingery concoction that looks positively beach-like. Another solid beverage with a heavier amaro weighting is the Monkeys in Manhattan, a spin on the Manhattan that uses Monkey Shoulder scotch, nonino, and Fernet Branca to create a big, menthol-driven, slightly smoky concoction that will likely knock more than one patron on his ass in short order.
I save the best for last, and that’s Mardigras’ crowning cocktail achievement, The Night Cap. An avowed after-dinner drink, it blends spiced rum, amaretto, chocolate-chili syrup, and amaro with a Port-infused coffee, topped with whipped cream. Decadent and addictive, it isn’t overdone in any of its constituent elements, the coffee balanced by chocolate-covered cherries and a hint of bitter edge. It’s the best White Russian meets Hot Buttered Rum meets Irish Coffee you’ve ever had, I promise.
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