Amaro Sibilla is an Italian herbal liqueur made from an infusion of herbs and roots, pure honey, and alcohol. It originates from Pievebovigliana in the Marche region of Italy and has an alcohol strength typical for amaro liqueurs.
How it is made
Amaro Sibilla is produced by infusing herbs and roots from Monti Sibillini in wood fire, blending with pure honey from the same region and alcohol. The mixture is then decanted and aged for several months before being bottled.
History
Created in 1868 by herbalist Girolamo Varnelli, it was historically recognized for its medicinal properties. During the 19th century, it gained popularity as an anti-malarial remedy due to its high content of Gentian and Cinchona Calisaya. The liqueur was awarded first prize in Rome in 1902.
How it is served
Amaro Sibilla can be served neat or used in cocktails. It is featured in the 8 Amaro Sazerac cocktail on this site.