At Clemente Bar in New York, beverage director Sebastian Tollius makes a tahini-infused Cardamaro that can easily be replicated at home, requiring nothing more than tahini paste, a bottle of the popular wine-based amaro and 10 minutes. This versatile infusion can enhance classic cocktails or be savored on its own, offering a savory note that elevates the post-meal experience.
Tollius suggests trying it in an equal-parts Negroni in lieu of Campari or in place of Amaro Nonino in a Paper Plane. The tahini Cardamaro stands out not just as a cocktail ingredient, but also as 'delicious on its own,' embodying a unique blend of flavors suited for winter.
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