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Brad Thomas Parsons told us all about about Amaro, his favorite makers, and the history behind the spirit. We prepared four cocktails with recipes from Parsons’ books, so get out your happy hour gear!

Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All (winner of the James Beard and IACP Cookbook Awards), Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, and Distillery Cats: Profiles in Courage of the World’s Most Spirited Mousers, and Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit, Food & Wine, Travel + Leisure, Lucky Peach, and PUNCH, among others. He lives in Brooklyn, New York.

Amaro Sour, from Amaro

1-1/2 ounces amaro
3/4 ounce bourbon
1 ounce freshly squeezed lemon juice
1/4 ounce simple syrup
1 egg white
Garnish: lemon zest and cocktail cherry

Autumn Sweater, from Bitters

2 ounces rye
1/2 ounce Averna
1/2 ounce Amaro Nonino
1/4 ounce maple syrup
1 dash maple bitters
1 dash orange bitters
Garnish: thick clove-studded strip of orange zest

Little Italy, from Amaro

2 ounces rye
1/2 ounce Cynar
3/4 ounce sweet Vermouth
Garnish: 3 cocktail cherries, skewered

Follow Brad online:

Website: btparsons.com
Instagram: @btparsons
Facebook: @BTPWriter

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