Yesterday, Today and Amaro

Bryan Kane

May 3

Yesterday, Today and Amaro cocktail — Yesterday, Today and Amaro by Bryan Kane

Reflecting back on ten years of writing about puzzle boxes and cocktails requires a special sort of toast, one that calls to mind the past, where we have been; the present, how far we have come; and the future, hopefully, where we might be headed on this journey together. In addition to a perfect name, this cocktail is yet another variation on perhaps my most favorite of all cocktails, the classic Negroni, which seemed appropriate. Ostensibly it is billed as a Manhattan riff in Brad Thomas Parson’s Book Amaro, but let’s not get bogged down by semantics when there are drinks to be had. Philadelphia bartender Bryan Kane created this modern classic … wait for it … ten years ago, in May 2015, while working at the restaurant Abe Fisher.

Rye whiskey is also my favorite type of whiskey, full of flavor and spice that can be missing from bourbon at times. I’m not sure I have a favorite amaro, there are far too many and they are all delicious. Even better that this cocktail uses two, an amaro blend of dark amaros - so that’s nice! Finally, vermouth will round out any decent cocktail, and sweet vermouth in particular helps soften the bitterness in a classic Negroni or Boulevardier. Here, there is the sweet herbal liqueur Benedictine, always a surprising ingredient in place of vermouth, bringing unexpected herbal honeyed notes. It is technically not a vermouth, of course, which is an infused wine, while Benedictine is an infused beetroot grain spirit, but again, semantics! The drink is lovely when made as indicated, chilled and served over ice, but also works as a moody scaffa, served at room temperature. Here’s to the past, it got us here somehow, so that’s worth remembering. Here’s to the present, because every new day is indeed a present, and it’s easy to forget that. And here’s to amaro, because who knows what the future holds, so let’s raise our spirits instead. Cheers!