The Hot Buttered Amaro Recipe



The Hot Buttered Amaro Recipe

The Story Behind The Hot Buttered Amaro

Those hoping to combine their love for amaro with utter indulgence need look no further than this riff on hot buttered rum. Nicole Battle, president of the Pittsburgh chapter of the United States Bartenders Guild (USBG), created the Hot Buttered Amaro using Vecchio Amaro del Capo, a bitter Calabrian liqueur.

Battle tends bar at DiAnoia’s Eatery, an Italian-accented, family-run bar and café in Pittsburgh’s Strip neighborhood. Her Hot Buttered Amaro is served all winter long in adorably retro glassware. (Feel free to substitute a coffee mug, thermos, or any heat-safe glassware at home.)


Ingredients In The Hot Buttered Amaro:

  • 1 ounce batter (recipe below)
  • 1 ½ ounces Vecchio Del Capo Amaro
  • 2 ½ ounces hot water
  • Nutmeg for garnish

Hot Buttered Amaro Directions:

  1. Combine batter, amaro, and hot water in a steam pitcher.
  2. Steam for 10 seconds on an espresso machine wand.
  3. Garnish with shaved nutmeg.  

Batter

Ingredients In The Batter:

  • 2 cups vanilla ice cream
  • 2 cups butter
  • 2 cups brown sugar
  • 3 cinnamon sticks
  • 5 cloves

Batter Directions:

  1. Cook on low for 30 minutes.
  2. Strain out cinnamon sticks and cloves.
The Hot Buttered Amaro Recipe
Yield: 1 cocktail, 1 quart batter Published By: Developed By: Nicole Battle Published: 2018-02-12

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