2023 Let’s Get Blitzen: Cocktail Advent Calendar – Day 5 – Amaro Caldo. Amaro Caldo literally translates to “hot bitter” which is the perfect description for this simple serve. I’ve created a split base with rum and added some gingerbread syrup to temper the bracing medicinal quality of the amaro but feel free to adjust the amount of syrup to suit your palate.
I was craving an alternative to the standard winter warmer fare – hot toddies, mulled wine, hot cocoa, mulled cider, etc. Luckily, I stumbled across an exceedingly recipe for amaro caldo, just two ounces of amaro and four ounces of boiling water.
The effect was bracing and medicinal but also soothing. The recipe I found didn’t specify which type of amaro to use; a risky business considering how vast and varied this category of herbal Italian liqueurs really is.
I experimented with a few different styles of amaro but ultimately landed on Amaro Montenegro and felt the drink would appeal to a wider audience by splitting the base with aged amber rum. The aged rum brings sweetness, along with caramel and vanilla notes to complement the selection of herbs, spices, and other botanicals in the amaro. To make it even more easy-drinking, I added a splash of gingerbread syrup.
While this interpretation is a far cry from the original iteration I sampled, I think it still succeeds in presenting a balanced winter warmer with herbal, sweet, and spicy notes.
Given the herbal properties of the amaro, this would be a great alternative to after-dinner tea, as a kind of digestif.
Whereas boozy hot chocolate, mulled wine, and hot toddies are the calling cards for winter drinking, the amaro caldo is a lesser-known tipple equally worthy of your affection, even if she is a bit bitter.
Be sure to tune into my Instagram Stories tonight at 5 p.m. so we can stir up this cocktail together.
Amaro Caldo
Amaro Caldo literally translates to “hot bitter” which is the perfect description for this simple serve. I’ve created a split base with rum and added some gingerbread syrup to temper the bracing medicinal quality of the amaro but feel free to adjust the amount of syrup to suit your palate.
- ¾ oz Amaro Montenegro
- ¾ oz aged amber rum
- ½ oz gingerbread syrup
- 3½ oz hot water
- Garnish: gingerbread cookie
- 1 cup demerara sugar
- 1 cup water
- 2 tbsp molasses
- 2 tbsp fresh ginger thinly sliced
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
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Charge a heatproof mug with hot water.
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Discard boiling water, add amaro and gingerbread syrup, top with 3½ oz hot water. Stir to combine.
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Garnish with a gingerbread cookie.
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Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
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Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
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Remove from heat and let cool to room temperature.
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Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.
