Amarguinha with Gin - How to Prepare at Home

The combination of Amarguinha with gin is not the most obvious, but it is one of the most interesting. Both have their own character, both have bitterness, and together they create something more complex than either one separately.

The key is balance. The bitter almond of Amarguinha and the botanicals of gin share the same flavour family: dry, aromatic, with depth. They don't cancel each other out; they reinforce each other. The result is a gin recipe with bitter almond liqueur that surprises from the first sip.

It's also a very versatile combination. It works as an aperitif before a meal, as an alternative to the classic gin and tonic for those looking for something with more personality, or simply as a way to discover Amarguinha in a different way. After trying it, a simple gin and tonic will seem incomplete.

The Recipe

Ingredients (1 serving):

3 cl Amarguinha Original
3 cl dry gin (London Dry)
10 cl tonic water
Plenty of ice
Lemon peel for garnish

Preparation:

Fill a balloon glass to the top with ice.
First add the gin, then the Amarguinha over the ice.
Slowly pour the tonic in a thin stream to preserve the fizz.
Stir only once and gently.
Twist a lemon peel over the glass to release the aromatic oils. Place it inside for decoration.

Which gin to choose.

A dry London Dry gin with citrus or floral notes works better than a very spicy one. The goal is for the gin and Amarguinha to complement each other; both bring bitterness, but of different natures, and that difference is what makes the combination interesting.

Why equal parts.

The 1:1 ratio between gin and Amarguinha ensures that neither overpowers the other. If you want to give more prominence to the bitter almond, use 4 cl of Amarguinha and 2 cl of gin. If you prefer the gin to dominate, reverse the proportions.

Tonic is optional.

Without tonic, the mixture of Amarguinha and gin becomes a shorter, more intense drink, served in a low glass with a large ice cube. It's an excellent alternative for those who prefer more concentrated flavours and want the bitter almond liqueur to be the true star.

When to serve:

It is a natural aperitif before a fish meal or with aged cheese. It also works perfectly as a digestif after a long meal, when the usual gin and tonic gets boring and you're looking for something with more character. It's not a drink for just any moment, but rather for occasions when it's worth doing things right.