Amaro Guide for Beginners

Amaro, Italian for bitter, covers a wide family of herbal liqueurs made by steeping roots, barks, herbs, citrus peel and spices in alcohol, then sweetening the result. Some are orange-bright and gentle, some taste like dark caramel and cola, and a few hit like a mouthful of mint and medicinal herbs.

This guide groups amari by style so you can choose a first bottle that suits your taste, explains how strength and sweetness vary, and shows how amaro works in classic and modern drinks. The plural is amari, and Italy has hundreds of them, with similar bitter liqueurs made across Europe.

What amaro is

Amaro producers macerate or infuse botanicals in neutral alcohol or wine, add sugar or syrup, and often age the result. Common bittering agents include gentian root, cinchona bark, wormwood and rhubarb root. Citrus peel, saffron, cardamom and mint add aroma, and caramel often supplies color.

Recipes are usually closely guarded, and each brand has a distinct balance of bitter, sweet and aromatic. Because there are so many styles, it helps to think in families rather than individual bottles.

Light and aperitivo styles

Bright red and orange bitters such as Campari and Aperol are often served before dinner and are generally called bitter aperitifs rather than amaro in the strict sense. They are lighter, citrusy and well suited to spritzes and the Negroni family.

Lighter amari like those with orange or floral emphasis also suit pre-dinner sipping with soda and ice.

Medium amari for sipping and mixing

This broad middle ground includes bottles with flavors of caramel, orange, cola and baking spice. Averna, Montenegro, Nonino and Ramazzotti are well-known examples, each with its own lean toward citrus, vanilla, herbs or root beer notes. They are smooth enough to sip neat or on a large ice cube after dinner.

They are also friendly in cocktails. Amaro Nonino is one of the four equal parts in a Paper Plane, alongside bourbon, Aperol and lemon. A caramel-forward amaro can replace sweet vermouth in a Manhattan for a darker, richer drink.

Alpine, artichoke and rhubarb styles

Alpine amari use mountain herbs such as pine, gentian and mint and taste fresh and resinous. Carciofo amari, with Cynar the best known, use artichoke leaves and taste vegetal and bittersweet. Rabarbaro amari center on Chinese rhubarb root for a smoky, earthy bitterness.

These styles are a little more challenging neat but add complexity to stirred drinks. Cynar with soda and an orange slice is a simple aperitif, and a small amount of rabarbaro can deepen a Boulevardier.

Fernet

Fernet is the most intense amaro family: dark, very bitter, minty and high in alcohol. Fernet-Branca is the best-known brand. It is often served as a small shot, and in cocktails it is used sparingly, a barspoon to 7.5 ml, to add a cool herbal edge.

The Hanky Panky uses two dashes of Fernet-Branca with gin and sweet vermouth, a good example of how a tiny amount transforms a drink.

Using amaro in cocktails

The easiest approach is substitution. Try amaro in place of sweet vermouth in Manhattan and Negroni templates, splitting it half and half at first. Add 15 ml of a medium amaro to a whiskey sour for a bittersweet twist, or float a little fernet on a highball.

Because amari contain sugar, adjust sweeteners. If you add 15 ml of amaro to a drink, consider reducing the simple syrup slightly. Taste as you go.

• Paper Plane: Amaro Nonino, bourbon, Aperol, lemon in equal parts
• Black Manhattan: rye with a medium amaro instead of vermouth
• Amaro spritz: 60 ml amaro, 90 ml soda or sparkling wine, citrus slice
• Hanky Panky: a small measure of fernet with gin and sweet vermouth

Common questions

Which amaro should I buy first?

A medium-bodied amaro with caramel and orange notes, such as Averna, Montenegro or Nonino, is a gentle start. Sip a small pour over ice, and if you enjoy it, branch out to alpine or artichoke styles.

Is amaro meant to be served cold?

It can be served neat at room temperature, over a large ice cube or with a splash of soda. Chilling mutes bitterness and sweetness slightly, so try it a couple of ways to find what you like.

Does amaro go bad once opened?

Thanks to its alcohol and sugar, amaro keeps for a long time after opening. Store it upright, tightly capped and away from heat and sunlight. Flavor may fade slowly over many months.