Amaros (and digestifs)

those vermouth amaro things are funny b/c i feel like they're all separated from regular sweet vermouth by a few degrees of bitterness at best. yet i have ruined a cocktail or two using one of them as a straight replacement for a normal sweet vermouth.

mmm unexpectedly found a bottle of Amaro Lucano at a store I don't usually go to, drinking some on rocks now

Prompted/inspired by erstwhilXor Tep, I've been infusing amari with coconut. I have a large tub of unrefined, very coconutty coconut oil that I wasn't sure what to do with, and this works perfectly. I did some Campari first. A Jungle Bird with pineapple rum and coconut Campari is some good-ass drinking, let me tell you.

Now I've moved on to Amaro di Angostura, which I infused for 3 days and strained this morning. The amaro is delicious, not coconutty until the swallow and then BAM, and will pair up well with rum; but what I'm really looking forward to is the banana bread I'm going to make with Angostura-infused coconut oil instead of vegetable oil.

what ratio of oil to campari did you use?

About 1:3 or 1:4, 3 days of infusing. I put the jar in the oven on Bread Proof setting for about 30 minutes at first so the oil would liquefy and gave it a swirl several times a day. Since then the weather has gotten cold, but I'm not sure if that will slow the flavor transfer on future batches.