World of Amaro

Lover’s of Italian cuisine believe an Italian meal is not complete without pasta, wine and an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. Before M’tucci’s, my knowledge of these wonderful bitter-sweet beverages didn’t go beyond Campari (which I drank with club soda and lemon) and Jagermeister (which I hated and still do).

Brad Thomas Parsons, the author of the wonderful book “Amaro”, writes: “There’s so much weight, history and complexity packed into the word amaro. One thing that people can agree on is that amaro (plural: amari) is Italian for bitter. However, when it comes to production, appreciation, and consumption of amaro, we’re guided more by tradition than strict categorization and classification. Generally speaking, amaro refers to the collective class of Italian-made aromatic, herbal, bittersweet liqueurs traditionally served as a digestif after a meal.” BTW, if you have any interest in amari or cocktails, the book should be in your library.

After a short time working with the M’tucci’s family, I have discovered that there is one thing universally loved by management, the chefs and the bartenders - and that is Amari. Now I love them and you should, too!

Amanda Romero, the General Manager at M’tucci’s Bar Roma, says they are much more than just an aid to digestion.

“I love that each Amaro has different flavors and layers, mixing between bitter, herbal & nutty. Although I have my favorite brands, I will always order an Amaro that I've never tried to see what flavor combinations it has to offer. All Amaro are different which means you can order one no matter your mood! There are sweeter Amaro, extra bitter Amaro, earthy Amaro, the list is endless. My favorite Amaro has remained Cynar,” she said.

Spend some time at our bars, or at any bar that cares about the craft of cocktails, and you’ll notice the increasing number of amari on the shelf.

A centuries-old beverage, amari began as healing tonics or elixirs used for medicinal purposes. While there are an astounding number of styles and makers of amaro, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari are barrel-aged for complexity. The recipes are all closely guarded secrets.

The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern amari might use more citrus peels.

Humans are born with an aversion to bitter flavors and many of us (Americans) have more interest in the flavors: sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.

To an Italian a liqueur is an amari if it is consumed after dinner, which would leave Aperol, Campari and many vermouths off of the list.

Not sure which amaro to order as a digestif or which amaro cocktail you should order? Ask our bartenders, since they all have their favorites, but they will also pick the amaro that will fit your taste preferences.

Just don’t ask for Malört, because we don’t carry it. Why, you ask? Read Parson’s tasting notes of it: “Urinelike hue. Intensely bitter. Astringent and aggressive. Rocket fuel kick.” He also writes: “The fact that one is rarely charged for a shot of Malört is not without significance.

First-timers should start with Nonino Quintessentia or Meletti. All M’tucci’s carry both!

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Time for Awards!!

Please Vote for M’tucci’s Restaurants in the Following Categories for the Journal’s Peoples Choice:

Best Italian - Best Brunch - Best Happy Hour - Best Cocktails

Click the Button to Vote

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Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

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Weekend Specials

M’tucci’s Italian

Ravioli - Mushroom & Ricotta Filling - Beef Tips, Wild Mushrooms, Caramelized Onions, Porcini Taleggio Cream Sauce, Pecorino, Parsley $25

24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Glazed Balsamic Chicken - Kale Farro Orzo Warm Salad, Grilled Asparagus, Cherry Tomatoes, Italian Olive Oil, Feta, Basil, Garlic Dijon, Parsley $25

Weekend Cocktail

Mint Julep - Woodford Reserve Bourbon Whiskey, Angostura Bitters, Simple Syrup, Mint Leaves

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

Pan-Seared California Sea Bass - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $33

Sackett Farms Pork Tenderloin - Salt Water Potatoes, Roasted Artichokes, Dijon Lemon Butter Sauce $25

Weekend Cocktail

Smoke on the Water - Del Maguey Vida Mezcal, Blackberry Shrub, Blackberry Simple Syrup, Club Soda, Lemon Juice

M’tucci’s Twenty-Five

Garlic Smoked Sausage & Polenta - Garlic Smoked Sausage, Garlic Sautéed Green Beans, Creamy Polenta, Spicy Marinara, Pecorino, Basil $19

Pan-Seared Swordfish - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $42

Weekend Cocktail

Down & Derby - ​​Buffalo Trace Bourbon, Ramazzotti Amaro, Muddled Mint, Raspberry Syrup, Lemon Juice

M’tucci’s Bar Roma

Spaghettini Pimenton Osso Maile - Bone-In Sackett Farms Pork Loin, House Pimenton Spaghettini, Roasted Red Bell Peppers, Sautéed Asparagus, Caramelized Onions $23

Pan-Seared Icelandic Cod - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Amarorita - M’tucci’s El Tesoro Reposado, Triple Sec, As Above So Below Aradia Aperitivo Liqueur, Pineapple Juice, Lime Juice

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Live Music for May

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

5/5 Eryn Bent

5/8 Ceekay Jones 

5/12 Johnny Lloyd

5/15 Shane Wallin

5/19 RJ Perez 

5/22 Chris Dracup

5/26 Lani Nash

5/29 Myles Chavez

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday  

5/3 Melissa Rios 

5/9 Ceekay Jones

5/10 Eryn Bent

5/16 Javier Ortega 

5/17 Chris Dracup 

5/23 RJ Perez 

5/24 Jaimie Harrison 

5/30 Shane Wallin 

5/31 Matt Jones 

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday     

5/3 Cali Shaw

5/9 RJ Perez 

5/10 Ceekay Jones 

5/16 Matt Jones

5/17 Shane Wallin

5/23 Maiya Dominguez 

5/24 Gilbert Uribe 

5/30 Jhonny Lloyd 

5/31 Marty York

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Thanks for reading. See you next Friday. Ciao!

Italian Amaro

La Gazzeta’s Editor is on vacation and we are bringing back a story from January 2020, with a few updates. All of the specials and news below is current.

To most of us familiar with Italian cuisine, an Italian meal is not complete without pasta, wine and an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. A little more than a year ago, my knowledge of these wonderful bitter-sweet beverages didn’t go beyond Campari (which I drank with club soda and lemon) and Jagermeister (which I hated).

After a short time working with the M’tucci’s family, I have discovered that there is one thing universally loved by management, the chefs and the bartenders - and that is Amari (plural of Amaro, which means bitter in Italian). Now I love them and you should, too!

Amanda Romero, the General Manager at M’tucci’s Moderno, says they are much more than just an aid to digestion.

“I love that each Amaro has different flavors and layers, mixing between bitter, herbal & nutty. Although I have my favorite brands, I will always order an Amaro that I've never tried to see what flavor combinations it has to offer. All Amaro are different which means you can order one no matter your mood! There are sweeter Amaro, extra bitter Amaro, earthy Amaro, the list is endless. My favorite Amaro has remained Cynar,” she said.

Spend some time at our bars, or at any bar that cares about the craft of cocktails, and you’ll notice the increasing number of amari on the shelf. There is an Amaro list at Moderno and you can expect to see one at the new M’tucci’s Twenty-Five.

A centuries-old beverage, amari began as healing tonics or elixirs used for medicinal purposes. While there are an astounding number of styles and makers of amaro, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari are barrel-aged for complexity. The recipes are all closely guarded secrets.

The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern amari might use more citrus peels.

Humans are born with an aversion to bitter flavors and many of us (Americans) have more interest in the flavors: sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.

To an Italian a liqueur is an amari if it is consumed after dinner, which would leave Aperol, Campari and many vermouths off of the list. Is a vermouth an amaro? Technically it’s not, but you would have to consider them bitter cousins, vermouth is usually the lower alcohol cousin. Vermouths are a subject for their own future blog post.

For cocktail history and recipes, I refer a lot to the book, “Death & Co. Modern Classic Cocktails” by David Kaplan, Nick Fauchald and Alex Day. Death & Co. is a popular cocktail bar which first opened in Manhattan (NY) and now has locations in Denver and LA. They list a few popular amari and their flavor profiles:

APERITIVO AMARO

Meletti 1870 Bitter: Balance of sweet and spice with mild bitterness.

Aperol: less bitter and more sweet than Campari, probably the most popular in the US

Campari: is versatile as a sipper or a mixer. You couldn’t have a Negroni without Campari, which has a higher alcohol content and a stronger flavor profile than Aperol.

DIGESTIVO AMARO

Amaro Averna: Described as tasting like Coca-Cola.

Amaro Meletti: Produced in Ascoli Piceno since 1870, it has a distinctive nose of violets with flavors of saffron and anise.

Amaro Nardini: has a menthol flavor similar to Fernet-Branca, but isn’t as bitter

Amaro Nonino Quintessentia: Subtle and approachable, the grappa based amaro is flavored with alpine herbs and is my favorite - so far.

Cynar: though there is an artichoke on the bottle, it really doesn’t taste like artichokes, but has a flavor profile that transitions from sweet to sharp and citrusy with some vegetal notes.

Fernet-Branca: “This is amaro on crack with an aggressive medicinal, mentholated flavor profile.” Comment from the Death & Co. cocktail book.

Try this recipe, a riff on an Old-Fashioned, from Death & Co.’s book “Cocktail Codex”. It uses two amari, so you don’t need to use bitters or sugar.

1.5 oz. Amaro Nonino

3/4 oz. Germain Robin Brandy

1/4 oz. Amaro Meletti

6 drops of a salt solution

Stir ingredients over ice, strain into an Old-Fashioned glass over 1 large cube. Express an orange twist over the glass, gently rub it on the rim and place it into the drink.

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Weekend Specials

M’tucci’s Italian

24 oz Hand Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asperagus, Balsamic Reduction $36

Pan-Seared Corvina: Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce $29

Pesto Ricotta Ravioli: Red Onion, Cherry Tomatoes, Green Beans, Spinach, White Wine Butter $21

Braised Pork Shank Ossobuco: Creamy Garlic Herb Risotto $23

Weekend Cocktail

French Dahlia: Lemon Juice, Simple Syrup, Apple Juice, Dahlia Christalino Tequila

M’tucci’s Moderno

Sackett Farm Pork Loin: Stuffed With Spinach Prociutto And Mozzarella, With Marscapone Polenta, Grilled Asparagus, Lemon Dijon Butter $19

14 oz. Ribeye: Saltwater Potatoes, Grilled Asparagus, Salsa Verde $32

Pan Seared Atlantic Sea Scallops: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $31

Weekend Cocktail

Brandied Berry: Brandy, Lillet Blanc, Cassis, Lemon Juice

M’tucci’s Twenty-Five

Surf & Turf: 6oz Beef Tenderloin, Grilled Shrimp, Roasted Garlic Mashed Potatoes, Grilled Broccolini, Served With Cajun Burerre Blanc $35

Pan-Seared Ruby Trout: Grilled Escarole, Seared Artichokes, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $21

M’tucci’s Famous Slow Roasted Five Pork Lasagna: Aged Mozzarella, Roasted San Marzano Tomato Sauce, Garnished With Pecorino And Basil $18

Sorbet: Blood Orange

Gelato: Basil Mint Stracciatella With Berry Swirl

Weekend Cocktail

Simple Highball: 1792 Small Batch Bourbon (“High Rye” Recipe), Ginger Ale, Soda

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Live Music - September at M’tucci’s Moderno and M’tucci’s Twenty-Five

Thursday from 7:00 - 9:00 and Friday from 8:00 - 10:00

9/2

Eryn Bent @ Moderno

Amy Faithe @ 25

9/3

Kirk Matthews @ Moderno

9/9

Cali Shaw @ Moderno

Eryn Bent @ 25

9/16

Kirk Matthews @ Moderno

Cali Shaw @ 25

9/23

Lani Nash @ Moderno

Melissa Rios @ 25

9/24

Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25

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Before we go: M’tucci’s Italian Chef Cory Gray will be a guest on New Mexico Living this coming Monday, August 30, at 9:00 a.m. The show is on KRQE. Gray will be demonstrating our unique preparation of Pasta Della Forma. Please tune in!

Thanks for reading. See you next Friday. Ciao!

Amaro - Italy's Digestivo

While we at M’tucci’s take pride in our many house made products and creative takes on Italian classic dishes (I had the Duck Duck at M’tucci’s Twenty-Five last night and it was incredible), we also consider it our mission to introduce real Italian recipes and products to our guests. One of these is the bittersweet Italian liquor, amaro, which means bitter in Italian.

The labels are as varied as the flavors!

A centuries-old beverage, amaro began as a healing tonic used for medicinal purposes. While there are now an astounding number of styles and makers of amaro, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari (plural of amaro) are barrel-aged for complexity. The recipes are all closely guarded secrets among the family producers, some of whom have been producing one of Italy’s favorite beverages for more than four generations.

The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern Amari might use more citrus peels.

Humans are born with an aversion to bitter flavors, since we were genetically programmed to treat a bitter flavor as toxic, or even poisonous. Many of us (Americans) have more of a palate for sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.

Amari were initially created by medieval friars and monks for their health benefits, which includes stimulating the appetite and aiding in digestion. The bitter flavors trigger saliva and gastric juices, activating the digestive system.

Author Jason Tesauro writing in The New York Times said, “After a decadent meal, amaro is like Harvey Keitel in Pulp Fiction. It’s the cleaner that wipes away any evidence that you overdid it.”

To an Italian an Amari is consumed after dinner, which would leave Aperol, Campari and other aperitivos off of the list. Other Italians believe that if it is bitter, it is an amaro regardless if it is a aperitivo or digestivo. Is vermouth an amaro? Technically it’s not, but you would have to consider them bitter cousins, vermouth is usually the lower alcohol cousin.

A negroni, the classic Italian cocktail made with Campari.

We offer a selection of Italian amari (and a couple from France). Since there are no rules governing the ingredients of amari, sampling and the advice of a knowledgeable bartender are the keys to understanding the wonderful world of amari. The variety and complexity of this beverage is part of the charm, but it can be a daunting task to find the one you like. We recommend tasting without ice to get an idea of what you like. A starting point is to understand the classifications of amari: Aperitivo, Light, Medium and Dense. Maybe you start with Light? These categories come from the indispensable cocktail book, Cocktail Codex by Death & Co.

Aperitivo: Campari, Aperol, Capelletti & Suze

Light: Meletti, Montenegro & Nonino Quintessentia

Medium: Averna, CioCiaro & Bigallet China-China, Cynar & Ramazotti

Dense: Fernet-Branca & Luxardo Amaro Abano

Amari are used in several different cocktails, but can also be used as substitutes in some classics. When Trey Godwin was creating the cocktail list for brunch at M’tucci’s Italian, he was experimenting with different spirits & amari in the coffee drink. Instead of using an orange or lemon peel, and sugar, he added Campari for the combination of bitter and sweet and then added the French amaro, China China, which adds a citrus flavor to the Italian Iced Coffee.

Italian Iced Coffee

Partner/Beverage Manager Austin Leard said you could use an amaro in place of sweet vermouth when making a Manhattan or a Boulevardier. When making the Manhattan, omit the bitters and experiment with your amaro/rye whiskey proportions. Instead of using the traditional bourbon, Campari & Carpano Antica Sweet Vermouth for the Boulevardier (cousin to the Negroni), try a combination of Rye, Cappelletti (an aperitivo amaro) and Punt e Mes (an Italian Vermouth).

Writer Brad Thomas Parsons interviewed several Italian families for his book “Amaro: The Spirited World of Bittersweet”. When discussing how to consume amaro, Leonardo Vena from the Amaro Lucano family said that there are disagreements even within his own family, “I like it chilled - either from a cold bottle or served with one ice cube. My father drinks it neat and my grandfather likes it warm with an orange zest.”

Ask one of our bartenders which amaro you should try during your next visit. After tasting a few styles of amari at any M’tucci’s, pick up a bottle at Jubilation or Total Wine (usually 6-10 different labels). Try them at home in a variety of ways (cold, neat, etc.), since there is no “one way” to enjoy amaro.

Nonino is considered a “gateway” amaro, since it has softer bittersweet profile and a grappa base. It’s a good introduction to amaro, but it is one of the more expensive bottles.

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Weekend Specials

M’tucci’s Italian

Hand Cut 24oz Porterhouse - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Rockfish - Garlic Mashed Potatoes, Grilled Artichoke, Sauteéd Arugula, Lemon Caper Sauce $21

Ravioli - Pesto Ricotta, Sautéed Pink Shrimp, Roasted Butternut Squash, Caramelized Onion, Sun-Fried Tomato, Arugula, Light Lemon Cream Sauce $23

Gelato: Dark Chocolate

Sorbetto: Strawberry, Pineapple

Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27

M’tucci’s Moderno

6 oz Hand Cut Filet Mignon - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $26

Pan-Seared Yellowtail - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce, Capers, Prosciutto Powder $23

Beef Tortellini - Beef Tips, Cajun Seasoning, Diced Tomatoes, Green Onion, Gorgonzola Cheese $21

Gelato: Lemongrass

Sorbetto: Raspberry Lemon

Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. $16 (it’s large)

M’tucci’s Twenty-Five

Pan-Seared Rockfish - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $23

24 oz Hand Cut Porterhouse - Grilled Asparagus, Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $37

Gelatos: Lemongrass

Sorbetto: Mango

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Shrub of the Month

In addition to our regular flavors, we are going to introduce a new seasonal flavor that will be available for that month. You will be able to buy a bottle or get a special cocktail at all three locations. This month we are featuring the Roasted Apple Spice Shrub. If you would like to buy a bottle and make a cocktail at home, here is the recipe:

1/2 oz Lemon 

1/2 oz Simple Syrup 

1/2 oz Apple Liqueur 

1 oz Roasted Apple Spice Shrub 

1.5 oz Aged Apple Brandy

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Holiday Pies

Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream - $17

Apple with Oat Almond Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

The toppings will come packaged separately, so you can add them when you are ready for dessert (or breakfast). Please call the restaurant closest to you to place your order and to arrange a pick up time. Add a pint of House Made Salted Caramel Gelato for only $7.

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Catering

View our Fall/Holiday catering menu by clicking here. Call Taña to arrange for your holiday lunch or small gathering. 505-350-0019.

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Thanks for reading. See you next Friday, Ciao!

Amaro - An Italian Tradition

To most of us familiar with Italian cuisine, an Italian meal is not complete without pasta, wine and an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. A little more than a year ago, my knowledge of these wonderful bitter-sweet beverages didn’t go beyond Campari (which I drank with club soda and lemon) and Jagermeister (which I hated). After a year with the M’tucci’s family, I have discovered that there is one thing universally loved by management, the chefs and the bartender’s - and that is Amari (plural of Amaro, which means bitter in Italian). Now I love them, too!

Chef/Partner Shawn Cronin brought back four bottles from Italy last summer and says amaro might be one of his favorite beverages. He said if you can find Amaro Nardini - buy it!

The lineup of Amari at M’tucci’s Moderno.

Amanda Romero, the manager at M’tucci’s Moderno, says they are much more than just an aid to digestion.

“I love that each Amaro has different flavors and layers, mixing between bitter, herbal & nutty. Although I have my favorite brands, I will always order an Amaro that I've never tried to see what flavor combinations it has to offer. All Amaro are different which means you can order one no matter your mood! There are sweeter Amaro, extra bitter Amaro, earthy Amaro, the list is endless. My favorite Amaro has remained Cynar,” she said.

David Duran at M’tucci’s Italian created the Pirate’s Cruise, which is based on Cynar, adding Pyrat XO Rum, Frangelico, fresh orange and lime juice, and a bit of cane syrup.

Trey Godwin, manager and bartender at M’tucci’s Italian created a signature coffee drink, the Italian Iced Coffee, using two amari, Campari and Bigalett China China. It’s not just for breakfast!

Spend some time at our bars, or at any bar that cares about the craft of cocktails, and you’ll notice the increasing number of amari on the shelf. There is an Amaro list at Moderno and you can expect to see one at the new M’tucci’s Twenty-Five.

A centuries-old beverage, amari began as healing tonics or elixirs used for medicinal purposes. While there are an astounding number of styles and makers of amaro, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari are barrel-aged for complexity. The recipes are all closely guarded secrets.

The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern amari might use more citrus peels.

Humans are born with an aversion to bitter flavors and many of us (Americans) have more interest in the flavors: sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.

To an Italian a liqueur is an amari if it is consumed after dinner, which would leave Aperol, Campari and many vermouths off of the list. Is a vermouth an amaro? Technically it’s not, but you would have to consider them bitter cousins, vermouth is usually the lower alcohol cousin. Vermouths are a subject for their own future blog post.

For cocktail history and recipes, I refer a lot to the book, “Death & Co. Modern Classic Cocktails” by David Kaplan, Nick Fauchald and Alex Day. Death & Co. is a popular cocktail bar which first opened in Manhattan (NY) and now has locations in Denver and LA. They list a few popular amari and their flavor profiles:

APERITIVO AMARO

Meletti 1870 Bitter: Balance of sweet and spice with mild bitterness.

Aperol: less bitter and more sweet than Campari, probably the most popular in the US

Campari: is versatile as a sipper or a mixer. You couldn’t have a Negroni without Campari, which has a higher alcohol content and a stronger flavor profile than Aperol.

DIGESTIVO AMARO

Amaro Averna: Described as tasting like Coca-Cola.

Amaro Meletti: Produced in Ascoli Piceno since 1870, it has a distinctive nose of violets with flavors of saffron and anise.

Amaro Nardini: has a menthol flavor similar to Fernet-Branca, but isn’t as bitter

Amaro Nonino Quintessentia: Subtle and approachable, the grappa based amaro is flavored with alpine herbs and is my favorite - so far.

Cynar: thought there is an artichoke on the bottle, it really doesn’t taste like artichokes, but has a flavor profile that transitions from sweet to sharp and citrusy with some vegetal notes.

Fernet-Branca: “This is amaro on crack with an aggressive medicinal, mentholated flavor profile.” Comment from the Death & Co. cocktail book.

Try this recipe, a riff on an Old-Fashioned, from Death & Co.’s book “Cocktail Codex”. It uses two amari, so you don’t need to use bitters or sugar.

1.5 oz. Amaro Nonino

3/4 oz. Germain Robin Brandy

1/4 oz. Amaro Meletti

6 drops of a salt solution

Stir ingredients over ice, strain into an Old-Fashioned glass over 1 large cube. Express an orange twist over the glass, gently rub it on the rim and place it into the drink.

The interesting, but also frustrating thing about amaro is that there are no regulations or rules about what constitutes an amaro. So, in order to discover what you like, you’ll have to experiment with different labels. Or come see us, we have a growing collection and we’re always happy to steer you in the right direction.

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NEWS FROM M’TUCCI’S

M’tucci’s Twenty-Five

M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS

4949 Pan American Highway NW, Albuquerque, NM - Next to Tomasita’s - South of Jefferson

THIS WEEKEND

Saturday, January 11 from 10:00am - 4:00pm * Sunday, January 12 from Noon - 5:00pm

We are looking for skilled and motivated servers, kitchen staff and bartenders. You can apply for a position at any of our locations online by clicking here. Applicants should come to the job fair with a resume and should have completed the online application.

It’s Penne Bolognese, but a new look for a new restaurant!

M’tucci’s @ Lava Rock Brewing Company

You are going to love the new eggplant parmesan sandwich. Pair it with the new Birra M’tucci’s, an Italian lager. A refreshing new beer, made in the international pilsner style with Perle and Saphir hops.

Another beer in the works is a Red Ale, which will be aged in the bourbon barrel in which the M’tucci’s Maker’s Mark Private Select was aged.

Happy Hour Monday - Friday 3:00 - 6:30

Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, . $1 off all pints. You can catch your favorite team on one of our large five screens.

Saturday - Monday Football Special. Growler/Pizza Deal! Free growler bottle when you pay for the beer, plus $7 Margherita & Pepperoni Pizzas TO GO ONLY!⁠

$5 basket of Wings all day for the NFL Playoffs Saturday and Sunday

Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

January Live Music - Thursdays @ 6:00 and Fridays @ 8:00

1/10 - David Vigil

1/16 - Stanlie Kee & 1/17 - Kyle Martin

1/23 - Melissa Rios & 1/24 - Cali Shaw

1/30 - Oscar Butler & 1/31 - Mario DeHuerta

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction 

Pan-Seared Fish - Mahi Mahi, Garlic Mashed Potatoes, Grilled Artichoke, Arugula, Lemon Caper Sauce 

Braised - Slow-Roasted Fennel/Orange Duck, Sautéed Asparagus, Caramelized Onion, Kale, Fennel Cream Sauce, Pappardelle Pasta

Ravioli - Lamb & Goat Cheese Ravioli, Sun Dried Tomatoes, Shallots, Wild Mushroom Rosemary Cream Sauce

M’tucci’s Moderno

Weekend Specials

Fried Chicken and Risotto 

Carnaroli risotto, wild mushrooms, carrots, celery tossed with wild mushroom soup and topped with Italian fried chicken.

Pairing -Tormaresca, Chardonnay, Abruzzo,  Italy Scents of pineapple and peach, floral notes of daisy and jasmine with a balanced acidity and fruity aftertaste.  

 
Pan-Seared Swordfish

It has a medium firm texture with a sweet nutty flavor.  Pan-seared and served with creamy garlic mashed potatoes, sautéed organic arugula and grilled artichokes.  Topped with a lemon caper butter sauce and smoked prosciutto powder.    

Pairing - Ruffino, Sparkling Rose, Italy Crisp bubbly texture with notes of strawberry and hints of rose petals.

Cut of the Day is a Chianina Flat Iron Steak

Chianina is a breed of cattle only raised in a few areas of Italy, prized for its marbling and flavor.  Grilled to perfection and served with our crispy saltwater potatoes, grilled asparagus and a traditional Italian Salsa Verde. 

Pairing - Tercos Malbec, Mendoza, Argentina, Aromas of blackberries and black cherry, great volume and depth with a long finish of soft tannins

Live Music

Tonight 8:00: Cali Shaw

1/16: RJ Perez

1/17: Leah Leyva