The Buildout Podcast: Amor y Amargo

This episode of The Buildout is brought to you by Farmer’s Gin. It’s brought to you by the same amazing people who brought you Michter’s, and it’s actually the gin that I use at home for my Martinis. It’s clean, crisp, unfussy — perfect for building any kind of Martini that you would like. Farmer’s Gin is made in Idaho at the first organic distillery in the United States. It’s made using Regenerative Organic Certified grain that’s grown on a family farm. It has notes of juniper, elderflower, lemongrass, coriander, rose and angelica root. It is good for the planet, and great for Martinis. You can learn more by following Farmer’s Gin on their socials — @FarmersGin — or heading to farmersgin.com to learn more.

In 2011, Ravi DeRossi and Sother Teague only envisioned Amor y Amargo as a six-month pop-up. Since they opened a permanent brick-and-mortar in the East Village shortly after that run, the bitters-and-amari bar has become one of New York City’s most celebrated cocktail bars of the 21st century. It is known for being the first spot dedicated to bitters and amaro in the U.S., a focus that sparked an industry-wide trend that many others continue to follow.

On this episode of “The Buildout,” Sother joins Adam to tell the story of Amor y Amargo. He explains why each drink is stirred — not shaken — and reflects on how the bar has endured for over 10 years.

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The Buildout Podcast
Amor y Amargo
Sother Teague
VinePair
Adam Teeter
Produced and edited by: Darby Cicci

*Image retrieved from Amor y Amargo

This Episode of “The Buildout” is brought to you by Farmer’s Gin.

The article The Buildout Podcast: Amor y Amargo appeared first on VinePair.