Amaro, and a handful of other bitter liqueurs, are having a renaissance and showing up outside of the post-dinner digestif. I’ve been using the local-to-me Granor Farm Blue Corn Amaro as a component in lower-ABV cocktails to start the night, like my take on the Lumberjack, which is usually made with cognac or whiskey. I kept it a bit classic with plenty of freshly pressed apple cider (mine is from Mick Klüg Farm). Thankfully, their cider freezes perfectly, so the drink can be made any time of year. It can also be made in batches and then simply topped up with the soda water to serve.

Admittedly, the burnt orange and rosemary can be a bit cumbersome, but the char really lends itself to the drink. I find the easiest way to give the garnish a quick char is by lighting it on the burner of a gas stove or under the broiler.