Amaro: Italy's Bitter Elixir

Amaro (Italian for "bitter") is more than just a drink — it’s a ritual, a piece of cultural heritage, and a surprisingly versatile addition to the modern bar. With roots in ancient herbal medicine and a stronghold in Italian tradition, amaro is a liqueur that defies simple categorization. Earthy, floral, citrusy, spicy — every sip is a blend of history, terroir, and craftsmanship.

What Is Amaro?

At its core, amaro is an herbal liqueur traditionally consumed as a digestivo, or after-dinner drink. It’s made by macerating herbs, roots, flowers, bark, and citrus peels in alcohol, then sweetening the mixture and aging it. The result is a complex beverage that ranges in flavor from gently bitter to bracingly medicinal. Alcohol content typically falls between 16–40%, depending on the brand and style.

A Drink with Deep Roots

The tradition of infusing herbs in alcohol dates back to ancient times — monks, apothecaries, and folk healers used these concoctions for medicinal purposes, especially for aiding digestion. In the 19th century, many of these herbal tonics evolved into commercial products, and the amari (plural of amaro) we know today began to emerge.

Many iconic brands, like Averna, Fernet-Branca, and Ramazzotti, originated as family recipes and have remained largely unchanged for over a century.

Not All Amari Are Created Equal

Amaro isn’t a single formula — it’s a category. The diversity is immense, and no two bottles are exactly alike. Some popular types include:

• Fernet: The boldest, most bitter style. Fernet-Branca is the best-known, with flavors of myrrh, saffron, and menthol.

• Rabarbaro: Made with Chinese rhubarb root, lending earthy, smoky tones (Zucca is a popular brand).

• Alpine amari: Often lighter, made with mountain herbs and pine (like Braulio or Amaro Nonino).

• Citrusy amari: Such as Amaro Montenegro, with orange peel, coriander, and vanilla.

• Sicilian styles: Sweeter and more syrupy, often with citrus and Mediterranean herbs (Averna is a classic example).

How to Drink Amaro

Traditionally, amaro is sipped neat after a meal to help with digestion. But there’s no rule against enjoying it over ice with a slice of orange, or even using it in cocktails.

Here are a few ways to explore amaro:

• Neat: Sip slowly in a small glass at room temperature.

• On the rocks: With an orange twist, it becomes a refreshing aperitivo.

• In cocktails: Try a Black Manhattan (rye + amaro instead of sweet vermouth), or mix it into a spritz with sparkling wine and soda.

Amaro in the Modern Bar

In recent years, bartenders around the world have embraced amaro for its depth and complexity. It brings balance to sweet cocktails and adds intrigue to simple mixed drinks. With the cocktail renaissance in full swing, amaro has gone from obscure digestif to a beloved staple of the modern bar.

Final Sip

Whether you’re new to amaro or a longtime fan, there’s always something new to discover. Every region of Italy — and increasingly, other countries — has its own version, its own story. Drinking amaro isn’t just about flavor; it’s about culture, tradition, and the slow, contemplative pleasure of bitter things.

Curious to try amaro for the first time? Start with Amaro Montenegro for something approachable, or Fernet-Branca if you like bold flavors. But fair warning: amaro can be an acquired taste — and once acquired, it's hard to let go.