Amaro Flip 2.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Spirits Feb 5, 2014

This velvety, rich, slightly nutty drink showcased by the Passenger’s Alexandra Bookless at a recent Museum of the American Cocktail seminar features Cardamaro, a wine-based amaro infused with cardoon and thistle.

Spirits columnist M. Carrie Allan found that a pasteurized egg didn't yield as good results as an untreated egg, but if you have concerns about the health risks involved in using raw egg, use a pasteurized brand such as Davidson’s Safest Choice.

Where to Buy: We found Cardamaro at Ace Beverage and MacArthur Beverages in the District. Both Averna (an amaro) and Cocchi Vermouth di Torino are available at many good liquor stores; this drink can be made with almost any good-quality sweet vermouth.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • 1 large egg (see headnote)
  • 2 ounces Cardamaro (see headnote)
  • 1 ounce Cocchi Vermouth di Torino (see headnote)
  • 1 ounce Averna (see headnote)
  • 1/2 ounce simple syrup (see NOTE)
  • Ice
  • Freshly grated nutmeg, for garnish


Crack the eggshell on the counter; break it open into a cocktail shaker.

Add the Cardamaro, Cocchi Vermouth di Torino, Averna and simple syrup. (You can also drop in the coil from a Hawthorne strainer to help break up the egg, but a good, hard shake should do the same work.) Seal and shake vigorously for 1 minute to fully emulsify the egg.

Fill the shaker with ice and seal it; shake vigorously for 30 seconds or until the mixture is cold and frothy. Strain through a fine-mesh strainer into two coupes or cocktail (martini) glasses.

Garnish with the nutmeg.

NOTE: To make simple syrup, combine 1 cup of very hot water with 1 cup of sugar, stirring until the sugar has dissolved. Cool before using; refrigerate in an airtight container for up to several weeks.

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Recipe Source

From Alexandra Bookless, bartender at the Passenger in the District.

Tested by M. Carrie Allan.

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