How to Survive Holiday Eating

'Tis the season for over indulgence

The key to eating is . . . drinking?

It happens every year – the extra large helping of stuffing, the mashed potatoes with obscene amounts of butter and sour cream, the second slice of apple pie (and the slice of pie for breakfast) – and then the aftermath; the feeling and looking like Jabba the Hut. Enter the amaro.

Amaro means bitter in Italian but when talking about amaro here I'm speaking of the Italian-made herbal, aromatic and bittersweet liqueurs frequently served as a digestivo after a meal.  Amaro is my key to surviving the overindulgent eating this holiday season.

This Thanksgiving I made the Cynara, from my favorite book Amaro by Brad Thomas Parsons. It's noted in the book the Cynara was created by Maggie Early. It's a simple cocktail with a large Angostura bitter ice cube. The flavors change as the ice cube melts and makes this a great cocktail for sipping after a large meal and enjoying with family. Also, I appreciate building the cocktail in the glass – I already have enough dishes to clean.

That's really a bitters ice cube - I promise!

Cynara

1.5 oz bourbon
1/2 oz. Cynar
1/2 oz Aperol
Bitters ice cube*
Orange twist

Build the bourbon, Cynar and Aperol in a double old-fashioned glass. Add bitters ice cube and garnish with orange twist.

*To make the bitters ice cube, use a silicone 2-inch ice cube tray filled with water and add 7 drops of Angostura bitters into each cube before freezing.

The Final Course

Along with holiday eating, there is holiday drinking. There is before dinner drinks, perhaps a champagne toast, then wine throughout the meal. At the end sometimes the only thing I want is a lower-alcohol amaro cocktail – and I think this is where the Bitter Giuseppe is best.

Just say "yes" to Cynar.  

Bitter Giuseppe

2 oz. Cynar
1 oz. Carpano Antica Formula sweet vermouth
1/4 oz freshly squeezed lemon juice
6 dashes orange bitters

Combine all ingredients in a mixing glass with ice. Stir until chilled and strain into a double old-fashioned glass over a large ice cube.

Packs a Punch

Underberg to the rescue!

And then sometime you just need to take out the big guns and have an Underberg. No sipping here – just a straight shot of the ultimate digestif. Underberg is produced in Germany and made from aromatic herbs from 43 different countries. This herbal digestif has been around since 1846, and in their signature single-serving bottle since 1949. It has a strong licorice flavor and more of a slight burn than most amari, since the ABV is 44%. Typically, a glass is served next to it so you can pour out the contents and knock it back.

Side notes:  I typically hate making special syrups, infused anything or speciality ice-cubes with one exception these bitters ice cubes.  Super easy and useful for not only the Cynara but also just spicing up a glass of soda water. 

Lastly, I can't speak highly enough of the Amaro cocktail book. I love Brad Thomas Parsons. I've loved him since his Bitters book. Hell, I've loved him since I made my first batch of bitters using his  figgy-orange bitters recipe nine years ago. His Amaro book has taught me so much – if you are just a little interested in amari (or you know someone that is) get it! I go back to it time and time again. I feel like I have my own personal amaro Jedi helping me take down Jabba.


By Nicola