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.

Course Drinks

Cuisine Italian

Keyword Amaro, Amaro Montenegro, Rum

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 1 drink

Author Yvonne Langen

Ingredients

¾ oz Amaro Montenegro
¾ oz aged amber rum
½ oz gingerbread syrup
3½ oz hot water
Garnish: gingerbread cookie

Gingerbread Syrup

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

Instructions

Charge a heatproof mug with hot water.
Discard boiling water, add amaro and gingerbread syrup, top with 3½ oz hot water. Stir to combine.
Garnish with a gingerbread cookie.

Gingerbread Syrup

Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
Remove from heat and let cool to room temperature.
Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.