Cocktail bar
Unclaimed profileAmor y Amargo
New York, NY · $$$
Inebrious
Beverage Program Score
The editorial take
Amor y Amargo opened in 2011 as the first bitters-based bar in America, helping to revive interest in bitters used in cocktails. Its long-running identity centers on bitter and botanical ingredients, with a spirits side built around amari and fortified wine. Several of bartender Sother Teague's signature cocktails have become new classics poured by mixologists worldwide. Drinks are described as delicious, stiff, sophisticated, and creative, with a polarizingly-creative character; the bar reportedly does not use juice or shakers, so cocktails are not fruity or sugar-loaded.
- What should I order?
- Start with one of Sother Teague's signature cocktails that became a new classic, then compare it with a pour of Fernet for the bitter, botanical side of the program.
- Who will enjoy this place?
- Drinkers who favor bitter, botanical, and spirit-forward cocktails over fruity or sugar-loaded drinks, and those curious about amari and bitter spirits.
- What makes the beverage program distinctive?
- It opened in 2011 as the first bitters-based bar in America and has maintained a bitters- and amari-focused identity since, with several of Sother Teague's signature cocktails becoming new classics poured by mixologists worldwide.
Beverage categories
We only score what a venue sets out to do. Categories a venue doesn't attempt are left unscored rather than penalized.
Cocktails
A bitters-focused cocktail program with a long-running identity since 2011, when it became the first bitters-based bar in America. Drinks are described as delicious, stiff, sophisticated, and creative, with a polarizingly-creative character; no juice or shakers are reportedly used, so cocktails are not fruity or sugar-loaded.
Menu strengths
- — First bitters-based bar in America, opened in 2011, helping to revive interest in bitters used in cocktails.
- — Several of bartender Sother Teague's signature cocktails have become new classics poured by mixologists worldwide.
- — Cocktails are described as delicious, stiff, sophisticated, and creative, with a polarizingly-creative character.
Standout selections
- — Amor y Amargo opened in 2011 as the first bitters-based bar in America and helped usher in a resurgence of interest in bitters used in cocktails.
Spirits
Reviewers highlight specialization in amari and bitter spirits, noting it as a niche specialty that staff make approachable; one credits the bar with sparking their love of amari and cocktails.
Menu strengths
- — Helped usher in a resurgence of interest in bitters, botanically-accented Italian amari, and fortified wine.
- — Reviewers highlight specialization in amari and bitter spirits, noting it as a niche specialty that staff make approachable.
- — One reviewer credits the bar with sparking their love of amari and cocktails.
Standout selections
- — Fernet; Malort; Amor y Amargo helped usher in a resurgence of interest in bitters, described as high-proof botanical seasonings, as well as botanically-accented Italian amari and fortified wine.
Community reviews
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