Del Sannio Imports - Recipe Ideas

BLACK MANHATTAN
Ingredients:

- 1 oz Amaro Santa Croce (from the freezer)

- 2 oz of your preferred whiskey

- 3-4 dashes of orange bitters

- Brandied cherry

Instructions:

- Traditional: Add ingredients to a mixing glass with ice. Stir and strain into a cocktail glass

- Alternate: Add ingredients over a giant ice cube in a rocks glass (some might call this a Busted Pipe)

- Add a brandied cherry with a splash of syrup, swirl and serve

SANTA CROCE OLD FASHIONED
Ingredients:

- 2 oz bourbon whiskey

- 1 oz Amaro Santa Croce

- 1 sugar cube/1 tsp sugar/1/2 oz simple syrup

- Orange twist for garnish

Instructions:

- Muddle the ingredients in an Old Fashioned glass

- Add ice

- Stir until well-chilled

- Garnish with an orange twist.

PAPER PLANE - Courtesy of Rupert's Restaurant at Hotel McCall
Ingredients:

- 1 oz Four Roses Small Batch whiskey

- 1 oz Amaro Santa Croce

- 1 oz lemon juice

- 1 oz Aperol

- Lemon twist for garnish

Instructions:

- Add the ingredients over ice into a shaker

- Shake well

- Pour over strainer into a martini glass

- Garnish with a lemon twist.

CRIMSON CREEPER - Courtesy of Forester's Bar McCall
Ingredients:

1/4 ounce Amaro

1/4 ounce Titos

1/4 ounce Dee’z beet juice

1/4 once lemon juice

1/4 ounce soda water

Instructions:

- Add the ingredients except the soda water in a shaker and mix

- Strain contents into a martini glass

- Top off with soda water and serve

AMARO CREAM SODA
Ingredients:

- 2 oz Amaro Santa Croce

- 4 oz Club Soda

- 1-2 Tablespoons cream

Instructions:

- Pour the Amaro Santa Croce into an ice-filled highball glass

- Stir in the cream

- Slowly pour in the club soda

THE BONE WARMER
Ingredients:

- 2 oz Amaro Santa Croce

- 4 oz Half & Half

- Cinnamon

Instructions:

- Pour the cream into a heater/frother and whip until foamy and hot

- Add the Amaro Santa Croce into the heater/frother, whip until hot

- Pour into coffee cup

- Sprinkle cinnamon lightly on the foam

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THE CRAFT LOUNGE CORNER: Thanks to Britt and Team at the Craft Lounge, Caldwell ID (info@craftlounge.com)

Britt's Favorite Drink: IN THE SHADOWS:

Ingredients:

- 1.5 oz Blanco Tequila

- 1 oz Amaro Santa Croce

- 4 Drops of Saline

- 2 Dashes Orange Bitters

Instructions:

- Add the ingredients to a shaker and stir

- Pour into Baby Coupe glass

- No garnish needed

COFFEE AND CIGARETTES:

Ingredients:

- 1 oz mezcal

- 1 oz Amaro Santa Croce

- 1 oz Mr. Black or Grind Coffee Liqueur

- .25 oz blanco tequila

- 2 Dashes Mole Bitters

- 1 Dash Angostora Bitters

Instructions:

- Combine the ingredients into mixing glass

- Stir with ice for 30-40 seconds

- Strain into a chilled stemmed cocktail glass

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AMARO SPRITZ
Ingredients:

- 2 oz Amaro Santa Croce

- 1 oz Club Soda

- 3 oz Prosecco

Instructions:

- Pour the Amaro Santa Croce into an ice-filled wine glass

- Add Soda and Prosecco

- Garnish with orange slice

DISGRUNTLED BEE - Courtesy of Heads and Tails Distillery, Idaho Falls ID
Ingredients:

- 1 oz Heads & Tails Red Fern Gin

- 1 oz Amaro Santa Croce

- .75 oz lemon juice

- .75 oz honey syrup

Instructions:

- Combine all ingredients in a shaker

- Shake until well-chilled and pour over ice into a Nick & Nora glass

- Garnish with a lemon twist

AMARO NEGRONI
Ingredients:

- 1 oz Amaro Santa Croce

- 1 oz Gin

- 1 oz sweet vermouth

- Orange twist for garnish

Instructions:

- Combine all ingredients in a rocks glass over ice.

- Stir until well-chilled.

- Garnish with an orange twist.

AMARO HIGHBALL
Ingredients:

- 2 oz Amaro Santa Croce

- 4 ounces club soda

- Lime wedge, for garnish

Instructions:

- Combine all ingredients in a highball glass over ice.

- Stir until well-chilled.

- Garnish with a lime wedge

AMARO HOT TODDY
Ingredients:

- 2 oz Amaro Santa Croce

- 4 oz hot water

- Lemon juice, to taste

- Honey, to taste

- Lemon slice, for garnish

Instructions:

- Garnish with a lemon twist.

- Combine all ingredients in a mug.

- Stir until well-combined.

- Garnish with a lemon slice.

AMARO COLLINS
Ingredients:

- 2 oz Amaro Santa Croce

- 3 oz lemon juice

- 1 oz simple syrup

- 4 oz club soda

- Lemon twist, for garnish

Instructions:

- Combine all ingredients, except for the garnish, in a shaker with ice.

- Shake until well-chilled.

- Strain into a chilled Collins glass over fresh ice.

- Garnish with a lemon twist.

AMARO BOULEVARDIER
Ingredients:

- 1 ounce amaro

- 1 ounce bourbon

- 1 ounce sweet vermouth

- Orange twist, for garnish

Instructions:

- Combine all ingredients in a rocks glass over ice.

- Stir until well-chilled.

- Garnish with an orange twist.

SANTA CROCE MULE
Ingredients:

- 3 oz Amaro Santa Croce

- 1 oz vodka

- Ginger beer

- Mint leaves

- Lemon slice, for garnish

Instructions:

- In a mixing glass, add a sprig of mint leaves, ice, and the vodka.

- Muddle and shake

- Pour into Mule Mug and add Amaro Santa Croce

- Mix with a spoon and add ginger beer to taste

- Garnish with a lemon slice, and ginger.

Amaro Amaretti Cookies

(Base recipe from Linday Landis, LoveandOliveOil.com)

Ingredients

2 ¼ cups / 200 g almond flour or very finely ground almonds , sifted
1 cup / 200 g granulated sugar
pinch salt
2 large / 60 g egg whites
¼ teaspoon lemon juice
½ teaspoon almond extract
confectioners’ sugar, as needed
½ cup Amaro Santa Croce

Instructions

Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.
In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.
In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
Add the Amaro Santa Croce to the dry ingredients. (We have played with using less, but we much prefer the flavor achieved when using 1/2 cup. It takes a little longer to bake and makes the final batter a little wet and slightly harder to work with than usual, but the final taste is worth it!)
Add the beaten egg whites and almond extract to the dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we're not making macarons. ;)
Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.
Bake for 35 minutes or until tops are cracked and bottoms are just barely golden (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25-30 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.
Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.