Amari and liqueurs have a broad spectrum of flavours, the uniting theme being use of sugar for balance and structure. Many have strong bitter components, as well as herbal, floral and sometimes savoury elements. Sugar is the element that allows these other elements to shine, whether it be as a standalone drink meant as an aperitif / digestif, or as an ingredient in cocktail creation. The beautiful thing about creating amari as part of the broader Night Works lineup is that many of the botanical and other flavouring ingredients in amari behave in similar ways to botanical use in gin.
Through application of our cross-pollinating approach, some flavours can be re-used, upcycled or otherwise interact between our ongoing recipe creation in both categories. The same is true of techniques used in crafting both of these beverages, such as infusion mechanics and distillation isolates. By constantly refining our recipes and approaches, as well as building new recipes, we are able to integrate our bootstrap learning in new and exciting contexts for your drinking pleasure.
