A Romagnian Breakfast

Our next recipe is something a little different: it’s got booze in it. Not too much, but just enough to make it qualify as a solid brunch-time drink. Montenegro is an Italian Amaro, distilled in Bologna – a type of herbal liqueur that’s a little bitter, a little sweet, and very complex. When combined with the right coffee, we think it tastes like a cola with orange and coffee – a quaffable combination, to say the least.

The Romagnian Breakfast will require:

• 40 ml espresso
• 40 g ice
• 15 g simple syrup
• 40 ml Montenegro
• 3-4 dashes Angostura bitters
• Orange or grapefruit twist
• 60 ml soda

Start by pulling a shot and immediately adding the ice. Stir until the ice is fully melted and the shot is quite chilled.

Add the mixture to your glass with another big ice cube, the syrup, bitters, and Montenegro. Stir until thoroughly combined. Top up with soda, then express a citrus peel over the glass and garnish (we particularly like grapefruit, but orange works as well). This drink is meant to be a little on the bitter side, but feel free to sweeten more to taste, or omit the orange bitters. Cin cin!


“Cento Di Questi Giorni”