Pizzaiolo's cocktail: amaro, campari, tonic, lime: recipe?
Finally dined at Pizzaiolo. Liked food, atmosphere but LOVED the Pizzaiolo cocktail. Menu lists ingredients: amaro, campari, tonic & lime. So I gathered all the ingredients and realized I had no clue how to put this together. Any ideas?
I spent a Thanksgiving playing with this, to the point that I couldn't remember how Pizzaiolo's own version tastes. However, I would suggest the following order while experimenting to taste:
1) Balance the Campari and Amaro (I am assuming you have a dark brown version like Averna) to something you like, paying attention to moderating the Amaro's bitterness. I realize the Campari is also bitter but I'm sure you'll see what I mean. Remember you need the sweetness to balance the lime.
2) add lime to taste
3) bring up with tonic.
I think I ended up with something like 1.5:1:1:1 Campari, Averna, lime, tonic
Thank you, twocents--your proportions were just right.
Pizzaiolo's bartender, Cate Whalen, was named one of five 2009 Bar Stars by the SF Chronicle today.