Amaro cocktails

What amaro is

Amaro is a bittersweet herbal liqueur, traditionally Italian, made by steeping herbs, roots, bark, citrus peel and spices in alcohol or wine, then sweetening the result. Recipes are often closely guarded. Alcohol content varies widely, from around 16 percent for light styles to 40 percent or more for the most intense. Many amari were originally sold as digestifs to be sipped after a meal.

Styles at a glance

• Light and aperitivo-style: orange, gentian and rhubarb notes, lower alcohol. Aperol and Campari are related bitter aperitivi.
• Medium: balanced bittersweet amari with caramel, orange and herbal notes, such as Amaro Nonino or Averna.
• Alpine: made with mountain herbs, often lighter and floral.
• Carciofo: based on artichoke, for example Cynar, earthy and vegetal.
• Fernet: intensely bitter, minty and dry, such as Fernet-Branca.

Amaro in cocktails

Amaro can play many roles: replacing sweet vermouth in a Manhattan (the Black Manhattan uses Averna), splitting the base with a spirit, or adding a small bitter accent. The Paper Plane uses equal parts bourbon, Aperol, Amaro Nonino and lemon juice. The Hanky Panky combines gin, sweet vermouth and a small amount of Fernet-Branca.

Choosing a bottle

If you only buy one, choose a medium-bodied, versatile amaro such as Averna or Montenegro. Add a Fernet for accents. Taste each amaro neat before mixing; their sweetness and bitterness differ a lot, so recipes often need small adjustments.

Serving tips

Amaro is also excellent on its own after dinner: neat, over one large ice cube or with a splash of soda and an orange peel.