Amaro fans, this is for you. Reminiscent of Italian-style bitter liqueurs, the tannins from the pomegranate juice and teas in the cordial offer a dry mouthfeel, leaving a beguiling finish. Fruity on the nose and palate, the cordial is dry and designed to be sipped over time, rather than finished at once. Enjoy it served over ice with just a spritz of freshly expressed lemon zest, or you can top it off with tonic for a charming zero-proof drink brimming with style and enchanting depth.
Pairs well with: Dark chocolate, cheese boards, on its own before or after dinner.
Make the Amaro. In a medium saucepan, bring water to a gentle boil. Add remaining Amaro ingredients and reduce heat to very low. Cover and let infuse for 15-30 minutes. Remove from heat and set aside to cool completely. Once cool, strain solids and pour into a clean container. Cover and let cool to room temperature before using. Refrigerate if not using immediately. Note: This stovetop method will have more round, tart, pomegranate-forward notes upfront, and will be slightly less dry than the sous vide method (see Alt method below).
Make the Aperitivo. Add ice to a rocks glass. Pour over 2 oz chilled POM Wonderful Amaro. Express lemon zest across the glass to scent the drink, then discard. Optional serve: Top with tonic water, to taste.
Prep tip: Keep fresh ice cubes on hand made with high-quality water such as FIJI water.
Alternate Method for Amaro:
For a drier amaro: In a medium saucepan, bring water to a gentle boil. In a mason jar or plastic bag, combine all Amaro ingredients. Seal and gently cook in a water bath (sous vide) for two hours. Water should be hot and gently boiling; keep the heat at the lowest temperature, and check often that the water covers the mixture at all times. Remove from heat and proceed with remaining steps, as above.
For the Aperitivo:
For the Amaro (can be made ahead):