Demystifying Amaro with Brad Thomas Parsons - Context Travel

Demystifying Amaro with Brad Thomas Parsons


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Join James Beard Award-winning author Brad Thomas Parsons to discover the world of amaro or bittersweet Italian liqueur. This classic end-of-meal digestif is in the midst of a bartending Renaissance: no longer gathering dust on the back of the bar shelf, amaro is taking center stage on cocktail menus worldwide. Together we will learn its history and find out how it can be used to create creative cocktails today. 

A centuries-old elixir, we will start with a deep-dive into the history of this herbal liqueur. Then we will cover the basics of amaro including how it’s made and who are the best producers. We’ll break down the various styles of amari along with demonstrating several cocktails that feature different amari in their recipes.

Led by an expert on cocktails and liqueurs, Brad Thomas Parsons, this interactive seminar will help demystify this often confounding category of Italian liqueurs. Designed to inform curiosity as well as future travels, participants will come away with an increased understanding of the various styles of amari and ways to use them in modern cocktails.

Many brands of amaro will be discussed, including but not limited to:

  • Amaro Lucano
  • Amaro Meletti
  • Amaro Montenegro
  • Amaro Nardini
  • Amaro Nonino
  • Averna
  • Braulio
  • Cappelletti Amaro Sfumato Rabarbaro
  • Cardamaro
  • Cynar
  • Fernet-Branca
  • Ramazzoti
  • Zucca

Featured Cocktails

Amaro and Soda

  • Light- or Medium-Style Amaro (Averna, Cynar, Lucano)
  • Soda Water (chilled)
  • Lemon or Orange Twist/slice (for Garnish)
  • Glass: Highball or Double Old-Fashioned (Chilled)

Amaro Sour

  • Bourbon
  • Medium-Stye Amaro (Averna, Nonino, Lucano)
  • Simple Syrup (1:1 | Sugar: Water
  • Lemon Juice
  • Egg White
  • Lemon Twist and Luxardo Cherry (for Garnish)
  • Glass: Double Old-Fashioned (Chilled)

Little Italy

  • Rye 
  • Sweet Vermouth
  • Cynar
  • Luxardo Cherry (for Garnish)
  • Glass: Coupe (Chilled)

San Francisco Treat

  • Fernet-Branca
  • Averna
  • Blanc or Bianco Vermouth
  • Orange Twist (for Garnish)
  • Glass: Double Old-Fashioned (Chilled)

Tools

  • Jigger (for measuring)
  • Mixing Glass
  • Cocktail Shaker
  • Fine Strainer
  • Barspoon
  • Knife 
  • Vegetable peeler
  • Juicer or Reamer
  • Ice (standard size for mixing and serving, large ice cube for serving optional; freeze ahead in a Ziploc bag)

    Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All (winner of the James Beard and IACP Cookbook Awards), Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, Distillery Cats: Profiles in Courage of the World's Most Spirited Mousers, and Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time (James Beard Book Award Finalist, Tales Spirited Award winner). Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit, Lucky Peach, Food & Wine, Travel + Leisure, Imbibe, PUNCH, TASTE, and more. Parsons has collaborated and consulted on writing and editing, digital marketing and social media, content creation, promotional events, and special projects with major companies and brands including Gruppo Campari, Campari America, Amaro Lucano, Amaro Nonino, Angostura Limited, Moët Hennessy, West Elm, Distill Ventures, Carrot Creative, Hanna Lee Communications, and Slow Food. He has conducted spirited talks, tastings, seminars, and masterclasses on bitters, amari, and cocktails at bars, restaurants, and venues across the United States and in Italy.

    This conversation is not suitable for children under age 16

    90 minutes, including a 30 minute Q&A.

    Customer Reviews

    Based on 15 reviews
    100%
    (15)
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    L
    L.S.
    Great class!

    Great class. Lots of information and Great delivery. Really enjoyed both brad’s personality and knowledge. Thanks!

    K
    K.H.
    Demystifying Amaro with Brad Thomas Parsons

    He was very engaging and even though I was a newbie to amaro, I learned a lot and wasn't overwhelmed. BTP is an entertaining host.

    B
    B.
    Awesome class discussing Amaro!

    This was an awesome presentation by one of my favorite Amaro, bitters, and liquor writers of today. I follow all his work on IG and have throughly enjoyed his work on Amaro. I can't wait to check out his others works and to see what other classes and presentations he might offer in the future!

    S
    S.S.
    Amaro

    Knowledgeable, insightful, fun!

    K
    K.H.
    No title

    It was just a delightful way to spend a couple of hours on a winter afternoon ! His talk was well organized with informative graphics and his personality was most congenial. As a lover of amaro there was much more to learn than I ever would have imagined. I look forward to buying and trying some of his suggestions.

    Customer Reviews

    Based on 15 reviews
    100%
    (15)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    L
    L.S.
    Great class!

    Great class. Lots of information and Great delivery. Really enjoyed both brad’s personality and knowledge. Thanks!

    K
    K.H.
    Demystifying Amaro with Brad Thomas Parsons

    He was very engaging and even though I was a newbie to amaro, I learned a lot and wasn't overwhelmed. BTP is an entertaining host.

    B
    B.
    Awesome class discussing Amaro!

    This was an awesome presentation by one of my favorite Amaro, bitters, and liquor writers of today. I follow all his work on IG and have throughly enjoyed his work on Amaro. I can't wait to check out his others works and to see what other classes and presentations he might offer in the future!

    S
    S.S.
    Amaro

    Knowledgeable, insightful, fun!

    K
    K.H.
    No title

    It was just a delightful way to spend a couple of hours on a winter afternoon ! His talk was well organized with informative graphics and his personality was most congenial. As a lover of amaro there was much more to learn than I ever would have imagined. I look forward to buying and trying some of his suggestions.