Tacos al Pastor
Julia Moskin, Gabriela Cámara
780 ratings with an average rating of 4 out of 5 stars
780
45 minutes, plus marinating
Wright Flyer
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 cocktails
- ¼teaspoon Demerara sugar
- 6dashes bitters, such as Angostura or apple
- 1ounce applejack or apple brandy
- Ice
- 1½ounces fresh (unsweetened) grapefruit juice
- 1½ounces Italian amaro, such as Nonino or Fernet-Branca
- 1½ounces Aperol
- ½ounce dark rum, such as Gosling’s
- 2apple slices, for garnish
Preparation
- Step 1
In a shaker, combine sugar, bitters and applejack; shake to dissolve.
- Step 2
Fill shaker with ice and add grapefruit juice, amaro, Aperol and rum.
- Step 3
Shake well and strain into two coupe or martini glasses. Garnish each with an apple slice and serve immediately.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
SL
Hard to take seriously a recipe that is as happy with Amaro Nonino as with Fernet-Branca. Imagine a Manhattan recipe that suggests subbing vodka if one is out of rye.
Drew Furlough
The original recipe uses Nonino. The recipe was adapted, as noted, to allow some flexibility for home readers who may not have Nonino on hand. I hope that helps. -df
Lucy Tirk
Subbed Calvados for applejack. Subbed a mix of blood orange and lemon juice for grapefruit juice. Subbed light brown sugar for Demerara. Used Myers's Original Dark for rum. A more intense version of a Paper Plane, but a rather fussy concoction compared to the original of equal parts bourbon, amaro, Aperol, and lemon juice. I might make a quart of it and save for a cocktail party, but under present conditions, that's not happening any time soon.
Clayton
Made a single by halving the recipe. It’s a lil sweet so I’ll try slightly more grapefruit or even grapefruit bitters to balance. Used lairds applejack
Suzanne
Used 1/4 tsp brown sugar, calvados and Braulio a
Patressa
I made this and loved it. Actually, I made this three different times (over two different nights). First time, I used Nonino; second time, I used Ramazotti; third time, I used Fernet-Branca. The rest of the recipe I stayed true to. My favorite was the Nonino, but the cocktails made with Nonino and Ramazotti were nice, too. Amari are different from one another, true, but they all carry that characteristic bitterness that runs through amari. Not at all the same as subbing vodka for rye.
KatieKate77
The author’s note *does* help! Thank you!
Christine
I think if you don’t have Nonino, I’d sub Amaro Montenegro instead. Would be closer from a flavor profile without bringing all the same complexity to the table. I agree...it’s hard to beat the simple brilliance of the Paper Plane but I’d be willing to give this a try on a chilly night!
tenforks
Apparently Drew did not want to give away all the goods with his recipe. Any Asheville locals seen this mixed to tell us what amaro is used?
Drew Furlough
The original recipe uses Nonino. The recipe was adapted, as noted, to allow some flexibility for home readers who may not have Nonino on hand. I hope that helps. -df
SL
Hard to take seriously a recipe that is as happy with Amaro Nonino as with Fernet-Branca. Imagine a Manhattan recipe that suggests subbing vodka if one is out of rye.
Lucy Tirk
Subbed Calvados for applejack. Subbed a mix of blood orange and lemon juice for grapefruit juice. Subbed light brown sugar for Demerara. Used Myers's Original Dark for rum. A more intense version of a Paper Plane, but a rather fussy concoction compared to the original of equal parts bourbon, amaro, Aperol, and lemon juice. I might make a quart of it and save for a cocktail party, but under present conditions, that's not happening any time soon.
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