Brad Thomas Parsons is no stranger to bitter herbal liqueurs. He took the craft cocktail scene by storm with his 2011 book Bitters: A Spirited History Of A Classic Cure All, and taught the common drinker how to properly use those little brown bottles behind the bar. Not happy with showing only one side of the spectrum, he now delves into drinkable bitters in his new book Amaro: A Spirited History Of Bittersweet, Herbal Liqueurs. It is a guide to the complex area of aperitifs, fernets, and herbal based spirits that explains how these once medicinal tonics have become some of the most consumed alcoholic beverages around the world.
Parsons first explores the origins of these pungent beverages, which can be traced back to the medieval age where monks and friars were experimenting with the restorative powers of herbs and other botanicals. In preparation for the large list of examples in the book, a short course on how to appreciate the various styles goes over the many ways one can drink them. The list itself is broken into sub-categories for ease of reference, and includes plenty of tasting notes, exploratory histories, and information about ingredients and recipes.
A large section of the book focuses on the vast amount of cocktails being made with these restorative tonics around the world. The negroni and other classic amaro-based drinks are covered, as well as a whole series of modern-day concoctions that include spirits such as mezcal and single malt whisky. Parsons also injects his own musings and stories into the descriptions of the 91 individual recipes that explain the inspiration behind many of them.
The book ends with a do it yourself section that explains the finer points of making your own amaro at home, and a how to guide for using herbal liqueurs in the kitchen. The DIY portion offers four seasonally inspired recipes that are easy to follow, and mimic different styles of amari. Parsons walks the reader through some of the uncommon ingredients and the best way to acquire them, and discusses the materials you will need and some different techniques to use. The kitchen section offers several amaro-based recipes that focus on dessert items, which plays towards the digestif aspect of these liqueurs and shows the versatility their flavors have to offer. Many of the ingredients are easy to find, and the instructions are simple to follow, which allows the reader to play around with different styles of amari.
Overall, this book is a wonderful introduction to the world of herbal liqueurs. Parsons guides the reader through a dizzying amount of information that demystifies the complex world of amaro, and describes the best ways to enjoy them. He also provides a human element throughout the book that pulls the reader into the lives of those that make and enjoy these eclectic beverages, and sets it apart from a typical cocktail recipe guide.
A / $26 / BUY IT NOW FROM AMAZON