The Amante Amaro at Heritage Tavern in Madison, WI. Cynar, Cynar 70, housemade artichoke tincture, guajillo pepper and porter syrup, lemon, fir tips.
Though I didn’t sip the Amanate Amaro until August 2016, I’d first craved it in January, when someone sent me an image of its description on the menu.
Artichoke enthusiasts will note the layers here. Cynar AND Cynar 70? (Equal parts, I eventually learned.) Artichoke tincture boosts the flavors in the famously artichoke-inspired amaro — especially helpful if, like me, you find Cynar to taste inadequately of artichokes.
Upon learning of this drink I reached out to Heritage Tavern to ask about their housemade artichoke tincture. The detailed response underscored my firm belief that bartenders are the friendliest artists that an enthusiast can speak with. Here are some selections from the information that Bar Manager Clinton told me: Continue reading →