See the Elephant Amaro Di Rucola

Amaro di Rucola is an herbal bitter liqueur from Campania, sold under the See The Elephant label, and its defining ingredient is rucola, the Italian name for arugula. Most amari lean on gentian, rhubarb root or citrus peel for their bitterness. This one takes its edge from a peppery salad green, so expect a greener, more vegetal bitterness than in the classic Italian bottles. A peppery, slightly mustardy lift is the likely result, with spice and other botanicals rounding it out. The distributor describes the blend as complex herbs and spices with a bold, refreshing finish. As with most amari, expect it to be sweetened enough to balance the bitterness, though the exact sweetness level isn't specified. Served neat, it works as a digestif. Pour a small measure into a rocks glass or a small stemmed glass, lightly chilled or at cool room temperature, and sip it after a meal. The bitterness sits comfortably beside rich or fatty food. Think cured meats, aged pecorino, or a plate of roasted vegetables. Over a large ice cube, the dilution softens the bitter edge and shows more of the herbal side. For a lighter, aperitivo-style drink, build it tall over ice with soda water or tonic and add a lemon or orange peel. A grapefruit twist suits the green, peppery character well. The same logic carries into cocktails. Amari like this can stand in for the bittersweet component in a Negroni-style mix with gin and a dry or blanc vermouth. They also work in a Paper Plane-style sour with bourbon, lemon and an aperitivo, or as a half-ounce modifier in a Manhattan variation. Citrus, gin and light whiskey tend to pair best, since they give the vegetal bitterness something bright to push against. Start with small measures when mixing, because a rucola-forward bitterness can dominate a drink quickly.