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Amaro ( Italian for "bitter") is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe.
Amari are made via maceration and/or distillation using seeds, spices, citrus, botanicals, flowers, barks and more. They are rested for a period of time, which varies depending on the substance, so that the flavors can meld. Some of the more common bittering agents include wormwood, angelica root, cinchona bark, gentian root.
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- What Is Amaro?
- How Do You Drink Amari?
- Common Types of Amari
- Aperol
- Averna
- Braùlio
- Campari
- Cardamaro
- Ciocaro
- Cynar
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) ...
Teague recommends trying 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...
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 ...
You’ve almost certainly heard of Aperol, thanks to the ubiquitous Aperol Spritz. In 1919, brothers Luigi and Silvio Barberi took over their family’s company and launched the vivid orange-red liqueur in Padua with ingredients that include bitter and sweet oranges and rhubarb. (Drinkers also speculate that gentian and cinchona bark are in the secret ...
This sweet amaro was the first licensed spirit of Sicily. In 1868, a monk gifted his secret recipe to textile merchant Don Salvatore Averna. The resulting 60-ingredient recipe has been passed down for more than 150 years and has since come to define Sicilian amaro, which is known for its prominent citrus notes. Although the recipe is closely guarde...
Perhaps the most well-known alpine amaro, Braùlio dates to 1875, when pharmacist Francesco Pauloni developed a recipe using ingredients from the landscape of Bormio, Italy, near the Swiss border. The closely guarded recipe includes more than 20 local herbs and botanicals, which are steeped in a neutral spirit and aged in Slovenian oak barrels for t...
Beloved by bartenders for its mixability, Campari is an essential component of several classic cocktails, including the Negroni and its many variants, as well as more contemporary additions to the canon such as the tropical-inspired Jungle Bird. Gaspare Campari invented the liqueur in 1860 near Milan. Like most amari, its recipe is a closely held s...
Piedmontese scholar and herbalist Rachele Torlasco Bosca was inspired by the health benefits of the cardoon (a relative of the artichoke with an edible celery-like stalk) to create this light-bodied amaro with a base of moscato in the 1950s. The aromatic and gentle recipe has evolved to include 23 other herbs, including calumba, cloves, licorice ro...
Created by Vincenzo Paolucci in 1873 and bottled by Paolucci Liquori, this amaro is named after an old moniker for central Italy and has an ABV of 30%. Its secret recipe likely includes gentian, cinnamon, and bitter oranges, and the dark-hued and syrupy amaro also has a distinctly cola-like taste, says Teague. Swap it for rum in a CioCaro and Coke,...
Despite the prominent artichoke on the label, this dark-brown and medium-bodied amaro does not taste like artichokes. But artichoke leaves are the only known component of the secret 13-ingredient recipe. Venetian businessman Angelo Dalle Molle (who also designed a series of electric cars) patented the amaro in 1952, touting the health benefits of t...
- Audrey Morgan
Apr 30, 2021 · The history of “Amaro”. Amaro is a traditional Italian drink. After aperitifs, “bitter” alcoholic beverages is the second most flourishing industry: Italians like to drink amaro after their coffee, at the end of a meal or even during the day, as an invigorating drink with a strong flavor. But have you ever wondered what an amaro really is?
Apr 5, 2024 · The ultimate guide to amaro: the bittersweet liqueur of the summer. From Aperol to Zucca, this is why Italians love this bittersweet and herbaceous liqueur. By Melanie Giandzi Published: 05 April ...
- Melanie.Giandzi@hearst.co.uk
- Senior Food & Drink Writer
May 2, 2020 · Tartufo amaro is produced in Umbria, Italy, which is a region known for truffles. The truffles act as a defining ingredient, and the resulting bottles usually have an ABV of about 30%. China amaro is made using the bark of a South American plant called Cinchona calisaya. Rabarbaro amaro is made using Chinese rhubarb. How to Drink Amaro
Nov 20, 2023 · Amaro is an Italian drink that’s typically used as an after-dinner drink, so when your tummy is full, there’s usually enough room for some bittersweet amaro. The beverage has been popular for a long time and the Italians that immigrated to the United States in the 1900s blessed us all with this Italian herb liqueur .
