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Epicurious

Amaro Cocktail

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Photographs by Yudi Ela, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

Traditionally, orgeat is almond syrup, but Joseph Stinchcomb, beverage director at Saint Leo in Oxford, MS, has made it with everything from walnuts to pistachios. “It gives a beautiful toasted nut flavor to a cocktail,” he says. “Here I used pecans because they remind me of the family pecan tree at my grandparents’ house in Fayetteville, GA. Roasted pecans. Warm baking spices. Citrusy, caramelly Amaro Montenegro. A bit of spicy rye whiskey. They all work well together to create a cocktail that feels toasty. That’s what I love in a winter drink.” A second shake with an egg white creates a velvety texture and foamy top.

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