For bartender Max Green, amaro has become a bona fide staple. “I can’t imagine a world where bitters aren’t part of a cocktail,” says Green. “Amaro is invaluable.” The name of Green’s bitter highball-spritz combination is a nod to Valtellina, the Northern Italian valley where Braulio is made, and a key travel route between Italy and Germany. The pronounced bitterness and complex flavors of Braulio are rounded out with a “subtle sweetness” from vermouth; meanwhile, “the menthol and woody notes evolve, and the essential oils of citrus add a bright undertone,” he says.
Max Green | New York
- 1 1/2 ounces Cocchi Americano Rosa
- 1 ounce Braulio
- 1 dash 1821 Earl Grey Bitters
- soda water, to top
Garnish: grapefruit twist
- Combine all of the ingredients, except for the soda water, in a highball glass filled with ice and stir to lightly chill.
- Top with soda, and garnish with a grapefruit twist.