The
evening — side
of amaro

Italian Cola

• 45 ml Amernoir
• 1642 cola

Instructions :

In a hiball glass filled with ice, pour Amermelade and top with
1642 cola.
Garnish with citrus wheel of your choice.

Black Soda

• 45 ml Amernoir
• Sparkling water

Instructions :

In a hiball glass filled with ice, pour Amermelade and top with
1642 cola.
Garnir with orange wheel.

Boulevardier d’Orléans

• 30 ml Whiskey (preferably rye)
• 15 ml Amernoir
• 15 ml Cassis Monna & Filles

Instructions :

Pour all three ingredients in a rocks glass filled with ice and
stir gently.
Garnish with orange twist.

Black Coffee

• Coffee
• Amernoir

Instructions :

Add 30 ml of Amernoir to the coffee of your choice. Espresso,
Cappuccino, Lattes, or even Tim Horton’s.

Limonata Nera

• 30 ml Vodka
• 30 ml Amernoir
• 45 ml fresh squeezed lemon juice
• 15 ml simple syrup
• Mint leaves
• Sparkling water

Instructions : 

Shake all ingredients except sparkling water in a shaker with
ice and strain onto new ice in a Highball glass. Top with
sparkling water.
Garnish with mint sprig bouquet and lemon wheel.

Black blood

*IBRV signature cocktail created in collaboration with Pork Shop
in October of 2017.

• 45 ml Vodka
• 15 ml Amernoir
• 1 dash hot sauce
• 3 dashes Worcestershire
• Celeri salt, Montréal steak spice, smoked paprika (rim mix)
• Clamato
• Pork Shop meat cartridges (optional)

Instructions :

First blend rim mix. Then wet rim of tall service glass with
lemon juice and dip into rim mix.
Pour all ingredients except Clamato onto ice in service glass.
Stir gently. Top with Clamato and stir again.
Garnish with Pork Shop’s meat cartridge of choice.

Hot buttered Amernoir

Yields about 5 liters. Perfect for parties and the Holidays.

• 500 ml de rum
• 500 ml d’Amernoir
• 500 gr brown sugar
• 1 tea spoon ground cinnamon
• 1 tea spoon ground cardamome
• 1 tea spoon ground ginger
• Salted butter

Instructions :

Set 4 liters of water to boil. Add brown sugar and spices.
Stir until sugar is dissolved. Shut heat off. Add rum
and Amernoir.
Serve in a mug of your choice adding a small spoonful of salted
butter on top.

Luciano

*IBRV signature cocktail created at Trattoria Luciano in
Montréal in May 2016.

• 30 ml Amermelade
• 15 ml Amernoir
• 15 ml lemon juice
• 15 ml olive brine
• Prosecco
• Olives

Instructions :

Shake all ingredients except Prosecco in a shaker with ice.
Fine strain into chilled champagne coupe. Top with prosecco.
Garnish with two green olives.