Amaro is an Italian herbal liqueur made by infusing alcohol with various herbs. It has an alcohol content ranging from 16% to 50% and is typically enjoyed as a digestif.
How it is made
Amaro is produced by steeping alcohol in a mixture of herbs, which can number in the dozens. Different brands use unique combinations of herbs to create their distinct flavors.
History
Many popular amaro brands began industrial production in the mid-19th century. Some manufacturers claim their recipes originated from monastic traditions, though this is often marketing rather than historical fact.
Types and styles
Amaro varieties range from softer styles similar to vermouth to the bitterest type called Fernet. Almond or apricot kernel-infused versions are known as Amaretto.
How it is served
Amaro is commonly served neat as a digestif after meals. It's also used in cocktails such as Spritz, Old Pal, Paper Plane, and many others.
Adapted from the Russian Wikipedia article Амаро, available under CC BY-SA 4.0.
Kinds of amaro
- Campari (48 cocktails)
- Fernet (27 cocktails)
- Ramazzotti (4 cocktails)
- Amaro Sibilla (1 cocktails)
- Amaro Montenegro
Other styles
- Amaro Lucano
- Zucca
Well-known brands
- Amaro Averna