Whiskey Meets Amaro Nonino

Amaro Nonino begins as a grape distillate aged more than 1 year in French oak barriques and small sherry casks, before being infused with a secret blend of herbs, spices, fruits, and roots. The result is a bittersweet amaro to be sipped as a digestif or— better yet—mixed with whisky in a cocktail.

“When I taste Amaro Nonino I get bitter orange and stone fruit, spices, and herbs, followed by hints of flowers like violet and lavender, all with a nice sweetness and just the right amount of bitterness,” says Dave Castillo, bar supervisor at Marlena in Long Beach, California. “It’s sweet but not too sweet; bitter but not terribly bitter, as some amari can be. In a cocktail it adds complexity without being overbearing.”

The classic Paper Plane cocktail—featuring equal parts bourbon, Amaro Nonino, Aperol, and lemon juice—is probably the most well-known Nonino cocktail, but the amaro is versatile, and particularly so with whiskies, Castillo says. “Nonino pairs well with whiskies because they share many characteristics: In the case of bourbon, both have confectionary notes like caramel and sweetness; in the case of rye both have spiciness and finish dry; with scotch they share notes of flowers and heather. Nonino has all of these qualities while also having pleasant bitterness to add balance to a cocktail.”

Whisky and Amaro Nonino Cocktails

The Velvet Touch

By Dave Castillo

• 2 oz. rye whiskey
• 3/4 oz. Amaro Nonino
• 1/4 oz. Pedro Ximénez sherry
• Orange peel for garnish

Stir all ingredients with ice and garnish with an orange peel, expressing the peel over the drink first.

Improved Whiskey Sour

Photo and recipe by Dave Castillo

• 1/2 oz. bourbon
• 1/2 oz. Amaro Nonino
• 1 oz. lemon juice
• 3/4 oz. simple syrup
• Egg white
• Angostura bitters or dried lavender sprig for garnish

Dry shake all ingredients, then add ice and shake again. Strain into a chilled coupe and garnish wth your choice of a few drops of Angostura bitters or a dried lavender sprig.

Stable Sour

Ricky Yarnall, bartender at Marlena

• 1½ oz. Knob Creek or similar bourbon
• 1/2 oz. Amaro Nonino
• 1/4 oz. apricot liqueur
• 1 oz. lemon juice
• 1/2 oz. simple syrup
• Orange peel for garnish

Shalke all ingredients with ice and strain into an ice-filled Old Fashioned glass. Garnish with an orange peel, expressing the peel over the drink first.

Fall Back

Sasha Petraske for John Dory Oyster Bar, NYC

• 1 oz. bottled in bond rye whiskey
• 1/2 oz. Amaro Nonino
• 1 oz. bonded apple brandy
• 1/2 oz. sweet vermouth
• 2 dashes Peychaud's bitters
• Orange peel for garnish

Stir all ingredients with ice and strain into a chilled coupe. Garnish with an orange peel, expressing the peel over the drink first.