Amaro translates to “bitter” in Italian, but the category of bittersweet herbaceous liqueurs is far from one-note. It spans a range of flavors and styles, from light and citrusy to bracing and minty, not to mention countless artisanal brands you may have never heard of.
If it’s your first visit, you have to start somewhere. And if you’re an amaro aficionado, there’s likely still plenty to learn.
What Is Amaro?
An amaro is a bittersweet herbal liqueur that is made by infusing an alcoholic base, such as a neutral spirit, grape brandy, or wine, with botanical ingredients that include herbs, citrus peels, roots, spices, and flowers; the exact recipes are often closely held secrets. The resulting liquid is sweetened and then aged.
Amari (the plural of amaro) can be produced anywhere, but they’re a cornerstone of Italian culture. Monasteries started making bittersweet liqueurs as far back as the 13th century, touting their healing properties and digestive benefits, and in the 1800s Italian producers such as Averna and Ramazzotti took amari to the masses. Today, amari are most often sipped as pre-dinner aperitivi to whet the appetite or post-dinner digestivi to aid in digestion. “Amaro is a part of every Italian’s life,” says Matteo Zed, the author of The Big Book of Amaro.
Because there is no governing body of amaro, the liqueur defies neat categorization. However, every amaro will include a bittering agent (such as the gentian flower, wormwood, or cinchona) and a sweetener. Regional variations will often infuse the alcoholic base with local ingredients, such as bittersweet oranges in Sicilian amari or mountain sage in an alpine amaro. “Amaro is the business card of a territory,” says Zed.
How Do You Drink Amari?
It is recommended to first try an amaro neat, on its own, before mixing it into a cocktail. Italians will typically serve a one-and-a-half to two-ounce pour, says Zed. Once you’re acquainted with a particular amaro’s flavors, you can serve it on ice or add seltzer water for a low-ABV and sessionable drink. Cocktails that feature amari run the gamut, from classics like the Negroni to more modern creations like the Black Manhattan, the Paper Plane, or a Last Word variation that calls for two types of amaro.
You can easily incorporate amari into your favorite cocktails, too. Zed notes that lighter amari work particularly well for mixing: a wine based amaro makes it a good substitute for sweet vermouth in Negronis and Manhattans, while one with orange notes work well in citrusy drinks like a Margarita.
Some Common Types of Amari
There are no technical classifications for amari, but a rough breakdown by category may be helpful.
Alpine
Herbaceous alpine amari are often made with pine, fir, gentian, and other plants that are native to mountainous regions. They are typically light in body.
Carciofo
Carciofo amari are made with artichoke leaves, which impart bitter and vegetal notes. They are usually used in tandem with other herbs and barks, meaning most members of this category won’t actually have a noticeable artichoke taste.
Fernet
Fernet is a category of amari defined by intensely bitter and medicinal flavors. These amari are usually consumed as post-meal digestivi thanks to their strong flavors and viscous texture. Beet molasses historically has been used as the base distillate or sweetener, but according to Teague, amaro producers have begun experimenting with different ingredients in the past 10 years.
Because the world of amaro is so expansive, you’re bound to find a bottle that suits your palate. These are common amaro bottles you might find on a back bar, including light-bodied gateway amari and intense digestivi. Although our list mainly covers Italian producers with storied histories, Zed say that many American companies are doing great work.
