Issue link: http://digital.copcomm.com/i/39104
Brooklyn Hipcode A hipster hangout in a pioneering artist’s neighborhood might be the last place you’d expect to find a storied brand like Amaro Montenegro. But when that place is Roberta’s—as beloved for revolutionary spirits as its locavore pizzas—nothing surprises. “There was a lot of attitude about that, which we don’t take too well,” said Eddie Diaz, one of Roberta’s four tattooed owners. “People would ask what we were doing with amaro, and I’d ask, ‘What century are you in?’” Diaz says he got into Amaro Montenegro a few years ago, using it as a digestive after a steady diet of heavy meals at his former place of employment, illustrious Italian eatery Otto—lightyears away from Roberta’s digs in Brooklyn’s Bushwick neighborhood. The restaurant, housed in a former garage with sprawl- ing add-ons, has its own backyard garden, rooftop apiary and home-grown foodie radio network (www.heritageradionetwork.com). But he praises it for more than its medicinal properties. “One of the coolest things about Montenegro is you never really know what’s in it; it’s a family recipe, protected for hundreds of years,” he said. “It’s so complex and has so many flavors—it’s one of the most rewarding things to get into.” Diaz uses Amaro Montenegro as the base of a cocktail called “Beginner’s Luck,” an aperitif he serves to VIP tables. “It’s the Roberta’s way of welcoming you to the table, but I leave it open to the interpretation of the bartender.” His twist? The perfect zest. “There are two ways to add citrus: You can complement the drink or contrast it,” says Diaz. “It’s very important to get the spray in the drink—that goes a long way and will really work for you.” —Lana Bortolot BEGINNER’S LUCK created by Eddie Diaz ■ ■ ■ ■ 1 dash of Angostura bitters 1 oz. Amaro Montenegro 4 oz. Prosecco Citrus zest ■ Line the glass with a dash of Angostura bitters. Add the Amaro Montenegro, then add Prosecco. Use a generous zest of either orange or grapefruit, squeezing the rind to release the oils before dropping it into the glass. august 201 1 / the tasting panel / 71