Its bitter reputation is not only well-deserved but evergreen. Amaro (whose name is indeed the Italian for the adjective bitter) is Italy’s signature liqueur, a spirit that offers much more than its intense taste and syrupy texture. It’s a proper end to every Italian meal, an after-coffee combination of creativity, affability, and tradition. The Bel Paese is one of the world’s top producers of amaro, but the United States has seen a huge trend of outstanding bitters being produced domestically, from Minnesota to Brooklyn.
In Italy, skillful mixtures of medicinal herbs were historically used as a digestive aid, and various recipes have been carefully guarded over the centuries by local monks and pharmacists. In medieval times, monasteries had extensive herb gardens to produce healing concoctions of herbs or roots and alcohol, and bitters were used to fight smallpox, malaria, and other diseases. The Italian Renaissance, the Age of Discovery, brought far sweeter connotations to amaro, and it soon evolved into a popular digestif enjoyed daily by nobles.
After being sipped primarily in monasteries and at court, amaro has become popular again and is now one of the “musts” on the mixology scene. From spices to berries, from citrus peels to hundreds of botanical ingredients, amaro is made from so many different recipes that it’s no wonder many producers still keep their formulas a secret.
A thoughtful tasting and our guide will help you join the club of amaro enthusiasts.
1. Après-ski? Oh yes!
Created in 1875 by chemist Francesco Peloni, Braulio was named after the Braulio Valley surrounding the spa town of Bormio. The ingredients behind its bouquet are top secret. All we know is that the original recipe contained gentian, wormwood, and musk yarrow.
2. The Milanese
Born in 1845 in Milan, Fernet-Branca takes a special journey through 27 herbs, roots, and spices. Its formula has been handed down through the generations and revealed only to the head of the company.
3. Such a blend!
The Bologna-born Stanislao Cobianchi had a passion for exploration and alchemy. After traveling the world, he created Amaro Montenegro with its 40 botanical ingredients. The 4-ingredient blend has remained secret and unchanged since 1885.
4. Mad!
Our U.S. pick Made in Michigan, Amaro Pazzo is a blend of herbs and spices, such as wormwood, gentian, chicory, orange peel, and myrrh.
Article originally published on La Cucina Italiana print magazine #1