Amaro is an Italian herbal liqueur with a bittersweet taste, made by infusing alcohol with botanicals like herbs, citrus peels, spices, and flowers. It's sweetened and aged to create a complex flavour. Originally crafted as medicinal tonics by monks in the 13th century, it evolved into a popular Italian drink enjoyed after meals to aid digestion.
Today, amaro is used in cocktails, aperitifs, or sipped neat. Its flavour varies widely, from light and citrusy to dark and intensely bitter. British producers, like Asterley Bros, have also embraced this tradition, blending Italian techniques with local ingredients like elderflower and sloe berries.
To enjoy amaro:
- Sip it neat or over ice.
- Mix it into classic cocktails like the Negroni.
- Try lighter styles as aperitifs or darker ones as digestifs.
Prices range from £20 to £50, and proper storage ensures it stays fresh for months.
Characteristics of Amaro
Flavour Profile
Amaro is best known for its bittersweet harmony, a delicate balance between bold bitterness and a gentle sweetness that creates a layered and intriguing flavour. The bitterness originates from botanicals like gentian root, wormwood, or cinchona bark, which form the backbone of its taste.
Sweetness plays an equally key role, softening the bitterness and making the drink more approachable. This is typically achieved with sugar or caramel, added after the botanical infusion. The level of sweetness varies widely - some amari lean into their bitter side, while others strike a more even or even sweeter tone.
But amaro isn’t just about bitterness and sweetness; it’s also packed with aromatic depth. Citrus peels such as orange, lemon, and grapefruit bring bright, zesty notes. Warming spices like cinnamon, clove, and star anise add richness, while herbs like mint, thyme, or chamomile introduce a fresh, earthy quality. Some even include floral touches, like elderflower or rose, for a delicate, perfumed finish.
The result is a flavour journey that evolves on the palate - from lively citrus to herbal and spicy warmth, finishing with a lingering bitterness. This complexity is what makes amaro so captivating, and why no two bottles taste exactly the same. It’s also what leads to the wide variety of styles within the amaro world.
Different Styles
Amaro comes in a range of styles, each suited to different moments and preferences. Knowing these categories can help you pick the perfect bottle.
- Light aperitivo amari: These are designed to whet the appetite before a meal. With a lower alcohol content (11%–18% ABV), they focus on citrus and herbal notes rather than heavy bitterness. Their refreshing nature makes them ideal for sipping chilled or over ice on a sunny afternoon.
- Medium-bodied amari: Sitting in the middle of the spectrum, these offer a balance between bitterness and sweetness, with an alcohol content of 20%–30% ABV. They’re versatile - great as aperitifs or digestifs - and work well both neat and in cocktails. These are the go-to bottles for many cocktail enthusiasts.
- Dark digestif amari: At the intense end of the scale, these fuller-bodied options often range from 30%–40% ABV. They feature deep, rich flavours, with a colour palette that spans from amber to nearly black. Bitterness takes centre stage, complemented by warming spices and occasional notes of liquorice, cola, or dark chocolate. Traditionally sipped after meals to aid digestion, they’ve also become popular in bold, spirit-forward cocktails.
Regional traditions also play a role in shaping amaro styles. Some regions highlight alpine herbs, others focus on citrus-forward profiles, and some even incorporate unique local ingredients like artichokes or rhubarb.
How Amaro is Made
The variety in amaro styles stems from a meticulous production process, rooted in tradition and skill. It all starts with botanical selection, where distillers carefully choose a mix of herbs, roots, spices, citrus peels, and flowers. These botanicals are what define the bitterness and add aromatic layers.
The heart of the process is maceration - steeping the botanicals in a base alcohol, which could be anything from neutral grain spirit to grape brandy or even wine. This process can last anywhere from days to months, allowing the alcohol to extract the flavours, colours, and aromas. Some producers macerate different groups of botanicals separately to control flavour extraction, blending them later for a more nuanced result.
Temperature is a key factor in maceration. Cold maceration preserves delicate floral and citrus notes, while warm maceration draws out deeper, richer flavours from roots and barks. Many producers use a combination of both techniques to achieve a balanced profile.
Once maceration is complete, the liquid is filtered to remove solids. At this point, the amaro is intensely bitter. To achieve the signature bittersweet balance, sweetening is introduced, using sugar syrup or caramel. The amount of sweetener depends on the style - lighter aperitivo amari get more sugar, while digestifs remain more restrained.
Some amari undergo ageing to enhance their flavours. This can take place in stainless steel tanks, glass containers, or even wooden barrels. Ageing helps the flavours meld together and develop a smoother, more cohesive profile. The duration can range from a few weeks to several years, with longer ageing often leading to a richer taste.
In some cases, producers use distillation as part of the process, either distilling the macerated botanicals or adding distilled botanical essences to the final blend. This step can create cleaner, more refined flavours while maintaining depth and complexity.
Finally, the alcohol content is adjusted with water to reach the desired strength, and the amaro may be filtered once more before bottling. Every step of this process requires a skilled hand to achieve the intricate balance that defines a high-quality amaro.
AMARO 101: Beginners Guide ★ What is Amaro?
How to Drink Amaro
Amaro is a drink that adapts beautifully to different occasions. Whether you're winding down after a meal, gearing up for dinner, or experimenting with cocktails, there’s a way to enjoy this complex liqueur that fits the moment perfectly. The trick lies in knowing how the method of serving can highlight its unique characteristics.
Neat or Over Ice
Traditionally, amaro is enjoyed as a digestif, helping to settle the stomach after a meal. Rich, dark amari with bold spice and bitterness are particularly fitting for this purpose.
Drinking amaro neat is the best way to savour its intricate flavours. Pour 30–50ml into a small wine glass and sip slowly to let its aromatic profile unfold. However, if the flavours feel a bit intense, serving it over ice can tone down the bitterness and reveal subtler notes. Medium-bodied varieties like Averna are especially suited to this, as the ice softens the edges and allows their sweetness to shine through.
For an added twist, a squeeze of citrus can brighten the herbal notes and add a refreshing touch. If you’re just starting out with amaro and find its intensity a bit much, chilling it can make it more approachable.
As an Aperitivo
Amaro isn’t just for after meals - it’s also a fantastic aperitif. Lighter styles, often labelled as "aperitivo", are designed to stimulate the appetite. These versions tend to have a lower alcohol content and focus on zesty, herbal, and citrus-forward flavours rather than heavy bitterness.
For a simple and refreshing option, mix amaro with soda water and a splash of citrus juice. Feeling festive? Try an Amaro Spritz: combine amaro with prosecco, a splash of soda water, and garnish with an orange slice.
In Cocktails
Amaro’s complexity makes it a favourite in the cocktail world, where it adds depth and character to a wide range of drinks. Each type of amaro brings its own unique flair, allowing for endless creativity behind the bar.
The classic Negroni is a prime example, blending bitter amaro (usually Campari) with gin and sweet vermouth for a perfect balance of bitterness, botanicals, and sweetness.
You can also swap amaro for sweet vermouth in cocktails like the Manhattan or Boulevardier to introduce a herbal twist. A great example is the Black Manhattan, which combines rye whiskey with a dark amaro like Averna or Amaro CioCiaro, creating a rich, layered drink with a pronounced bitter edge.
For something modern, the Paper Plane cocktail - created by Sam Ross in 2007 - uses equal parts bourbon, Aperol, Nonino Quintessentia amaro, and fresh lemon juice. This drink showcases how amaro’s bittersweet profile can harmonise beautifully with citrus and whiskey.
When mixing cocktails with amaro, achieving balance is key. Pair its bold flavours with ingredients that add brightness (like citrus), sweetness, or even a touch of fizz. Fresh juices and high-quality spirits can elevate your creations. Experiment by substituting traditional ingredients to discover new layers of complexity in your drinks.
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Regional Variations and British Amaro
Italian Origins and Global Influence
Amaro, a bitter liqueur with deep Italian roots, carries the essence of its homeland's diverse landscapes. In the north, producers often lean on Alpine herbs like gentian root, while in the south, Sicilian amari burst with the brightness of citrus peels and the aromatic touch of wild fennel. Each region's unique environment shapes the flavour profiles, making every bottle a reflection of its origin.
This regional diversity has sparked a global fascination. Producers around the world are now exploring their own local botanicals, reimagining amaro through the lens of their own landscapes. What began as an Italian tradition has grown into an international phenomenon, with countries adding their own twist to the category. In the UK, this Italian legacy has inspired a new wave of creativity, blending tradition with British ingenuity.
British Amaro Producers
In recent years, the UK has embraced the amaro tradition, crafting liqueurs that pay homage to Italian methods while celebrating British ingredients. The country's rich hedgerows and herbal heritage provide a treasure trove of inspiration. Botanicals like sloe berries, elderflower, hawthorn, and dandelion root - long used in British folk remedies - are now taking centre stage in amaro recipes. These ingredients lend British amari a distinct character, often showcasing earthy, floral, and subtly bitter notes that evoke the countryside.
What makes British amaro stand out is its innovative spirit. Producers respect the time-honoured Italian techniques but aren't afraid to experiment. By blending these traditions with local flavours and sensibilities, they’ve created amari that feel both familiar and refreshingly British. Whether enjoyed neat or as part of a cocktail, these liqueurs offer something unique for those who appreciate the complex, bitter allure of amaro.
Asterley Bros London
Asterley Bros, founded by Rob and Jim Berry in London, has become a leading name in the British amaro scene. Their handcrafted English amaro reimagines the Italian classic, infusing it with the essence of English botanicals.
The brothers are committed to sourcing ingredients that reflect the British landscape. Their amaro strikes a balance between the bitterness that defines the category and the layered complexity brought by herbs, roots, and citrus. The result is a spirit that honours Italian tradition while delivering a flavour profile that is distinctly English.
Asterley Bros takes a small-batch approach, combining traditional methods with a uniquely British touch. From selecting botanicals to the maceration and blending processes, every step reflects their dedication to quality. Their amaro offers the depth and balance you'd expect from an Italian counterpart but with flavours shaped by English ingredients and craftsmanship.
This amaro shines in various settings - whether sipped neat as a digestif, served over ice with a twist of orange, or as the backbone of a classic Negroni. It also excels in modern cocktails, where its herbal complexity and measured bitterness enhance the overall mix without overpowering it. For anyone curious about British-made amaro, Asterley Bros provides an excellent introduction, combining authenticity with a distinctly local flair.
Buying and Serving Amaro at Home
Amaro's rich traditions and versatility make it a standout addition to any home bar. Here's how to choose the right one and enjoy it to its fullest.
Selecting an Amaro
When picking an amaro, the label can tell you a lot. Look for the botanical base: ingredients like gentian or wormwood suggest a more bitter profile, while citrus or chamomile point to a lighter, gentler style.
Alcohol content is another key factor. Most amari range from 16% to 40% ABV. Lower-proof options are often sweeter and softer, ideal for sipping neat or as an introduction to the category. Higher-proof versions deliver a bolder punch, making them perfect for cocktails where the amaro needs to stand up to other strong flavours.
Think about how you'll use it. For a post-dinner digestif, a traditional Italian-style amaro with a pronounced herbal bitterness is a great choice. If you're planning to mix cocktails, opt for something versatile with a balance of bitter and sweet notes. Whether you're after a classic digestif or a modern cocktail ingredient, there's an amaro to suit your needs.
Prices vary widely, from around £20 to over £50 per bottle. A mid-range option, priced between £25 and £35, is a smart starting point - offering quality without a big commitment. As your palate develops, you can branch out into more specialised or premium bottles. For tailored advice, visit a specialist spirits shop; knowledgeable staff can guide you based on your tastes and how you plan to use the amaro.
Serving Ideas
Amaro isn't just for sipping - it shines in cocktails too. Here are a few classic recipes to try at home:
- Negroni: Combine 25ml each of gin, sweet vermouth, and amaro. Stir with ice, strain into a rocks glass over fresh ice, and garnish with an orange twist. Using Asterley Bros amaro adds a distinctively English botanical twist to this Italian favourite.
- Amaro Spritz: Mix 50ml amaro with 75ml prosecco and a splash of soda water in a wine glass filled with ice. Garnish with a slice of orange or grapefruit. This refreshing drink is perfect for warm evenings.
- Amaro Hot Toddy: For a cosy winter option, blend 50ml amaro with 150ml hot water, a teaspoon of honey, and a squeeze of lemon juice. This warming drink highlights the herbal complexity of the amaro in a comforting way.
Simple glassware works best. Rocks glasses are versatile for most serves, wine glasses suit spritzes, and small tumblers or Nick and Nora glasses are ideal for stirred cocktails. You don't need fancy tools - a bar spoon and a basic strainer will handle most preparations.
Storage and Shelf Life
Store your amaro upright in a cool, dark place, ideally between 10–21°C. Keep it away from direct sunlight, radiators, or windowsills, as heat and light can degrade its herbal flavours.
Most spirit-based amari don’t need refrigeration, thanks to their alcohol and sugar content, which act as natural preservatives. However, if you enjoy a chilled sip, refrigerating an open bottle is fine and can enhance the crispness. Always recap the bottle tightly after use to maintain freshness. If your bottle is nearly empty and you don’t plan to finish it soon, transfer the remaining liquid to a smaller container to reduce oxidation.
Wine-based amari, however, need special care. Like vermouth, these should be refrigerated after opening and consumed within about two weeks. Check the label - if it mentions a wine base or has an alcohol content below 20% ABV, treat it like vermouth rather than a traditional amaro.
With proper storage, a spirit-based amaro can stay enjoyable for months, even up to a year. Take care of your bottle, and it will be ready to elevate your next digestif or cocktail experience.
Conclusion
Amaro carries with it centuries of tradition, evolving from its early days as a monastic medicinal concoction to becoming a beloved spirit enjoyed worldwide. Its distinct bittersweet flavour offers incredible versatility - whether savoured neat as a digestif, stirred into timeless cocktails like the Negroni, or brightened up in a spritz for aperitivo hour. This rich history has naturally led to the diverse range of styles we see today.
From bold, intensely bitter varieties to lighter, citrus-infused options, there’s an amaro to match every taste and occasion. Understanding its flavour profiles, regional nuances, and serving techniques can open up a world of possibilities for both curious newcomers and seasoned enthusiasts. While amaro’s roots are firmly grounded in Italian tradition, its influence has spread globally, with British producers adding their own local spin to its artisanal legacy.
Blending its historic charm with modern creativity, amaro brings together tradition and innovation in every pour. Whether you’re experimenting with serving styles or exploring how temperature and dilution affect its character, amaro offers a rewarding experience. Properly stored, your bottle will always be ready to add a touch of elegance to quiet evenings or lively gatherings with friends.
FAQs
What determines the flavour profile of amaro?
Amaro’s flavour is a harmonious mix of bitterness, sweetness, and herbal depth, often accented by spicy or floral undertones. Its unique taste comes from a blend of ingredients like herbs, roots, flowers, bark, and citrus peels, each contributing to its intricate character.
The influence of regional traditions is equally important. Italian amari, for instance, often showcase the local botanicals and reflect the preferences of the area where they’re made. This regional touch results in a wide range of flavours, making amaro an endlessly intriguing liqueur to discover.
How do regional production methods influence the flavour of amaro?
Amaro's flavour is deeply tied to the region where it’s made, with each area drawing on its own local ingredients, traditions, and climate. In northern Italy, you'll often find amaro crafted with alpine botanicals, giving it a crisp, herbal edge. Central Italy leans towards spices like cinnamon and cardamom, creating rich, warming aromas. Down south, the focus shifts to citrus and Mediterranean herbs, resulting in lively, zesty profiles.
This regional diversity makes amaro an endlessly intriguing category, offering a taste of its roots in every sip. Whether you prefer it neat, over ice, or mixed into a cocktail, exploring different amari is like taking a flavourful tour through Italy’s varied landscapes.
How can I use amaro in cocktails if I’m new to it?
Amaro is an ingredient that can bring a rich, bittersweet flavour to cocktails, making it a great addition to your home bar. If you're just starting out, an easy way to incorporate it is by swapping it for vermouth in classics like the Negroni or Manhattan. This simple tweak adds a new layer of complexity to these well-loved drinks.
For something a bit lighter, you can create an Amaro Spritz. Just combine amaro with prosecco and a splash of soda water over ice for a refreshing and slightly bitter sip.
Feeling a bit more daring? Try mixing up an Amaro Sour. Shake together amaro, lemon juice, sugar syrup, and egg white to craft a smooth and tangy cocktail with a velvety texture. These ideas are a great starting point for exploring the distinctive flavours of amaro while adding a touch of sophistication to your cocktail repertoire.