Rye, Drambuie, & Montenegro Amaro | OLD SAZERAC

The progress bar and today I continue my series Autumn in Love with Amaro with one that you likely know well—Amaro Montenegro So stay alert because we're about to get going Amaro Montenegro was created in Bologna Italy in 1885 by Stanisław Kobiaczi after his travels across the world and gathering the most magnificent plants he could find Stan as I’ll call him ultimately He returned to his home in Italy where he experimented with alchemy and soon created o what was originally called the elixir of life A decade later when the princess of Montenegro married Upon her husband's ascension to the throne she became Queen of Italy and the nation celebrated the occasion by renaming its elixir of life To the new queen greeting him as Amaro Montenegro In the bottle you'll find a blend made from 40 plants including spices dried fruits citrus peels herbs and more On the palate Montenegro begins sweetly evolving into a gentle bitter sweetness with notes of skin orange caraway and cherry A great introduction to the world of Amari Now listen up folks so the first cocktail we're making is Today from Montenegro it's called Oumy Ward This cocktail was created by Sadern Tertig Bitter Love in New York Let's take a look at what's in our sauce for our cocktail The first thing which we'll need is three-quarters of an ounce of our Mons Negro Alright cool Now from about I didn't have a good riff for Last Word so I'm really excited about this one Hey I can't wait to get into it Try it Give it a go The next thing we'll need is three-quarters of an ounce of Old Tom gin I'll use Haymons Teraz Old Toms is a sweeter kind of gin Hey very tasty stuff and I think Hamus is probably the best cocktail you'll ever find Good Now we need three-quarters of an ounce of gree Chartreuse in smooth gold as it' s called today So three-quarters of an ounce of green Chartreuse And if you can't find the green one Chartreuse is now just one of many great alternatives people are using so feel free to find one that suits you Alright Now we need ¾ ounce of Luxado Maraschino This thing is incredible and adds an incredibly delicious touch to the cocktails Good And finally we'll add 2 drops orange chunks One two three Bowens always do more luckily Then we'll add a little ice to the glass Oh dear these are coming through with herbal notes They're already emerging Now we'll mix this for abou 25 to 30 seconds Alright folks I think we've messed with that poor boy enough Oh yes come on ak That'll be that'll be a cocktail Right Let's set that aside and mix it up We'll do it in Nikonoro where I've been hiding like a criminal Come on let 's pour this bad boy down Oh yes that’ll be lovely What a beautiful beautiful shade We have a nice line of laundry there And just like with the last word there's very little decoration there So here it is folks Oh my goodness Alright So before we move on to our next cocktail let's go and give this a try The naughty boy gets a surprise sip I mean again in the nose you feel it so many herbal notes especially from the green chart It's just really beautiful beautiful oh and the nose To your health Oh this is delicious You know it's interesting There's more greenness on the nose Szartuzy but up in the heavens one truly feels the presence of Marościno Lor which is not merely It's intriguing—I mean that's exactly how it is with the last word Marino is defined as marino mariszino however you want to call it It's a flavor that tends to dominate That's really really nice guys If you love the final words you'll adore this cocktail Let me take another sip Oh Wow a massive herbal one Definitely sweeter but bold and really hits you in the face I like it I love final words If you love last words you'll adore this cocktail Now we move on to our next one e cocktail known as Battle Annie This cocktail was created by Fabio Steven Gonzales in at the Park Hyatt hotel in New York Alright folks let's take a closer look at the ingredient for our cocktail's sauce First we'll need three-quarters of an ounce of Montenegro Well here we go again three-quarters of an ounce of this delicious delicious Ammo Good then next We'll do it well 1.5 ounces of bourbon I'll use the bourbon Mackenzie which is here in the state New York So we'll add 1.5 ounces but feel free to boldly use your favorite Bourbon Good We'll add half an ounce of Mesa I'll use Madre Mascale Well then You can use what you already have on hand again Right So half an ounce of Mesa I pour in delightful smoky notes to the cocktail Add 0.5 ounce of cinnamon syrup I'll use the Savage Kitchen Provisions syrup This syrup is made by my good friend Jessica from Savage Kitchen I'll include link if you want to buy a bottle of this stuff—it's absolutely delicious Okay then we'll add two drops of Anga Stura Bitters One two three you know how we do it Then we'll add a bit of ice to the glass That means a glass Technically speaking it's a glass And we'll stir for about 25 to 30 seconds Alright people I think we've messed him up enough Oh this is delicious It really tastes great Well then I'll grab a glass We'll serve it with ice Now let's get started We have a nice A vintage glass filled with ice at the bottom And there it is Now we pour in this Oh okay It looks nice Very very nice And I can smell the smoky scent of mascara Good Just glass Okay Beautiful Then you'll decorate it with orange peel which I already have here preliminarily sliced and selected You'll squeeze it Lemon oil Orange oil And then we'll simply place it right here From me And here we have it folks Our cocktail battle Annie Alright So before we move on to our final cocktail Let's go and give that mischievous boy a good splash from the beak I'll just add a decoration to the glass To your health Straight to the nose—you can really sense all that citrus The intensity I felt pouring it— cocktail in reality isn't quite so clear once it settles a bit Cheers Oh It's a very pleasant cocktail You know you can really taste the genuine vanilla notes I think this might be from a bourbon Well it definitely has that flavor Also in Montenegro Well you know the kind of sweetness it brings It's a very good cocktail Very good You know after the second sip I felt a slight warmth from the spirits but clearly it's not exactly Too noticeable more so at the end Well it's a very good easy-to-drink cocktail Good people let's now move on to our final cocktail called Hunter's Verdict This cocktail was created by Jason Clappam at Edwards MCR in Oxford England Alright folks let's take a look So what's in the sauce for our cocktail And once again just as in the case of the two For the previous cocktails we'll use ¾ ounce of your Montenegro So very Thank you for your service sir This is the last time we'll be using your services Today but certainly not the last time we'll see each other again on this channel Alright folks So here's your Montenegro Then we'll add 60 ml Jamaican rum I'll use Appleton Very I hesitated to use Smith & Cross but I thought it might overwhelm the Cocktail so I'll take Appleton one of my favorite rums In any case everything will be fine folks We're in good hands Oh I absolutely love that Jamaican funk Alright folks Now we'll add a quarter Leor's ginger extract Got it I'm using King's Ginger so ¼ ounce of our Leor ginger extract To give the cocktail a bit of a spicy kick Then we'll add a few drops of angostura bitters That's one That was it Almost one and a half It's kind of like a light drip from the back of the nose We're adding one ounce okay 28 grams of orange bitters Now let's add a little ice to the glass Alright Mix it for about 25 to 30 seconds Alright folks I think we've scattered that scoundrel enough That's right Alright Now let's take out the glass I'll put it in the cooler I've been keeping here which is cooling down like criminal Good Pouring Yes A beautifully presented cocktail Lovely color Good Perfect After that we'll cover it with the orange peel I ate here Good We'll spread some of it Luckily we have some oil We'll place it on top And here we have it folks Our hunter's verdict Alright So let's take our last Montenegro cocktail Straight in the face Once again you taste those citrus notes of course from orange peel Cheers Oh that's very sweet It looks like this is definitely a cocktail made with Jamaican rum You know feel those funky banana notes from the Jamaican rum and remember I was a little hesitant to use smith and cross because I thought I'd overwhelm him and I'm certainly glad I didn't because it would have been disastrous oo overwhelming I don't taste much if any ginger at all which is a bit disappointing given tha I love feeling him in the cocktails Let me take another sip Yes this is a delicious cocktail I like it but it seems to me that the rum is significantly more pronounced now Two ounces I understand Hey I'm just not sure whether the other ingredients were appropriate to use Blend them with a Jamaican rum style Truth is you can definitely feel A touch of bitter notes from Amaro Some of those herbal notes are present Fortunately It gives it a touch of sweetness that the cocktail needed Otherwise it would just be plain A cocktail based on rum I love it I absolutely love Jamaican rum I had no idea It's for everyone Alright folks listen up you know everything I can say right now at these are three cocktails that definitely appealed to me I hope you give them a try at least one of them Let us know what you think about them If you have a favorite one please share A cocktail from Montenegro you'd like me to try—share the details in the comments Either way if you like this video please give it a like subscribe and share it with family and friends Remember sharing is care and when Life gives you lemons make yourself a cocktail Cheers