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Amaro Toddy: The Ultimate Winter Warmer

Turn your favorite amaro into a cozy cold-weather quaff.
By Published Nov. 23, 2021

Among the many ways to make a hot toddy, the most common is to mix whiskey or brandy with hot water, lemon, and sweetener. But amaro, an herbal liqueur made by infusing spirits or wine with botanicals ranging from herbs and flowers to bark, spices, and citrus peel, also makes a great spirit base for toddies. (“Amaro” means “bitter” in Italian.)

While amaro is commonly consumed on its own as a digestif, the botanicals open up when mixed with hot water, creating an aromatic brew that is as invigorating as a whiskey-based toddy but boasts a more complex, moderately bitter flavor. Also, thanks to the diverse range of amaro brands available, there are near countless flavor profiles to choose from. While not every amaro will take to the toddy treatment (some brands, such as Aperol, we found too sweet, while Fernet-Branca proved to be assertively bitter), amari with modest amounts of bitterness balanced with a touch of sweetness shine in this application. A few of our favorites are Amaro Nonino, Averna Amaro, Amaro Montenegro, Amaro Lucano, and Campari.

How to Make It

  1. To mix an amaro toddy, place 2 ounces of amaro in a warmed glass or mug.
  2. Add ½ teaspoon of honey and a 2-inch strip of orange zest (and, depending on the liqueur’s profile, two or three pieces of a whole spice such as clove, coriander, or cardamom).
  3. Pour in 5 ounces of boiling water and stir to combine.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.