Salumeria Sour

The best charcuterie board deserves a drink that can hang with all that fat, salt, and funk. Most cocktails wilt next to a good salami, but this amaro-forward sour was built specifically to stand up to cured meats. Montenegro brings bitter orange and herbal complexity that cuts through richness like a palate reset button. The rye adds just enough spice to echo black pepper and fennel in your salumi, while nocino (a dark, earthy walnut liqueur) provides an almost umami-like depth. Lemon and demerara syrup balance everything out without going too sweet. If you want that silky texture, add the egg white, but it works beautifully either way. That crack of fresh black pepper on top isn't just for show; it ties the whole thing to what's on your board. Pour this when you're hosting a proper aperitivo hour or settling in with some prosciutto and aged manchego on a Friday night. The bitterness cleanses, the whiskey warms, and suddenly you've got a drink that actually makes your charcuterie taste better.