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This bittersweet cocktail is great on its own but makes an equally delicious match for food, like rich duck, pheasant or squab.
1 1/2 oz. amaro (such as Amaro Mio, Ramazzotti or Averna)
3 oz. cola (such as Boylan)
1 cube of frozen lime juice
Glass: flute or tulip
Combine all ingredients in a glass, stir and serve.
Greg Best, Restaurant Eugene, Atlanta
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For more on pairing cocktails with food, read “Dinner With a Twist” in the March/April 2008 issue.
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