Roman Highball
Recipe:
- 45ml Averna Amaro
- 22.5ml ginger liqueur
- 15ml fresh lime juice
- top up with soda
Shake first three ingredients on ice, strain into a ice-filled, pre-chilled highball/collins glass, top up with soda water, stir it until it's mixed, (candied) ginger as garnish, or mediterranean herbs & lime.
A simple, but thanks to the deep flavors of the Amaro, nevertheless full-bodied and not too flat long drink.
In my opinion, the Jeez Louise wins in a direct comparison here, the Cynar and dry orange liqueur resulted in a somewhat more complex flavor spectrum than the simple addition of ginger liqueur here, which adds simply another spicy note to the amaro. Nevertheless, a nice Averna drink for everyday drinking, to a meal, etc. I replaced the candied ginger from the original recipe with some mediterranean garnish for the nose, just because candied ginger often has not special aroma anyway.
Source: Diffordsguide
