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The Fabled Pour

Amaro

Also called amari, Italian bitter liqueur, digestivo

The Italian family of bittersweet herbal liqueurs, from gentle orange and caramel styles to fierce fernets, made by steeping roots, barks, herbs and citrus in spirit, then sweetening and resting. Traditionally sipped after dinner; in the bar a half ounce adds backbone and bitterness to stirred drinks.

  • gentian bitterness
  • bitter orange
  • caramel
  • dried herbs
  • cola spice
  • saffron
  • root and bark
  • menthol in fernet styles

Origin

Amaro simply means bitter. The style was first sold by monasteries and pharmacies as a tonic in the 1800s and became a national habit in the 20th century. Producers steep a usually secret blend of botanicals in neutral spirit, brandy or wine, filter, sweeten with beet sugar and age in cask or bottle, often for years; strength runs from about 16% to over 40% ABV. Sub-styles include fernet (very bitter), rabarbaro (rhubarb) and carciofo (artichoke); Averna, Montenegro, Nonino, Meletti and Fernet-Branca are well known houses.

Common uses

  • a Black Manhattan (amaro in place of vermouth)
  • amaro and soda or tonic as an aperitivo
  • Paper Plane with Nonino
  • a split base in a Negroni
  • neat or on ice after dinner

Sources

  1. Amaro (Difford's category page), Difford's Guide ยท secondary source, retrieved 2026-10-11