Amaro Montenegro and Italy’s Bittersweet Amaro Tradition

What is amaro?

Amaro (plural amari) means “bitter” in Italian. It is a herbal liqueur made by infusing roots, herbs, spices and citrus peel in alcohol, then sweetening the result. The flavour is bittersweet, ranging from light and floral to dark and intensely herbal.

Most amari are traditionally served as a digestivo, a small glass after a meal to aid digestion. Many recipes are closely guarded family secrets and date back more than a century.

What does Amaro Montenegro taste like?

Amaro Montenegro is one of Italy’s most popular amari. Created in Bologna in 1885, it is light and approachable, with notes of orange peel, vanilla, rose and gentle herbs. It sits at around 23 per cent ABV, so it is easy to drink.

It is a good first amaro because the bitterness is balanced by sweetness and aroma. Try it over ice with an orange slice or with soda for a longer drink. See Amaro Montenegro in our amaro collection.

Explore: Shop amaro

What are Averna and Amaro del Capo like?

Averna comes from Sicily and dates to 1868. It is dark, sweet and rich with caramel, cola, orange and herbal notes, and it is a good choice if you like a smoother, more dessert-like amaro. It is also excellent in cocktails.

Amaro del Capo comes from Calabria and is made with a long list of herbs and citrus peels. It is bolder, more peppery and more bitter, and it is often served very cold. Try Amaro Averna or Caffo Amaro del Capo.

Where do Lucano, Nonino and Chartreuse fit in?

Amaro Lucano comes from Basilicata and has a sweet, orange-and-spice character. Amaro Lucano is a popular after-dinner pour. Amaro Nonino is a lighter, grappa-based amaro from Friuli with notes of orange and caramel, and it is the signature ingredient in the Paper Plane cocktail.

Chartreuse is not an Italian amaro but sits in the same herbal liqueur family. Made by monks in France from many botanicals, its green version is high-strength and intensely herbal. See Chartreuse VEP for a rare example.

How do you drink amaro?

The simplest way is neat, in a small glass, at room temperature or slightly chilled. Over ice with a slice of orange or lemon softens the bitterness. With soda or tonic it makes a refreshing long drink, a common aperitivo habit in Italy.

For something more adventurous, use it in the Negroni (gin, Campari and sweet vermouth), the Boulevardier, the Paper Plane (bourbon, Aperol, Nonino and lemon) or a simple amaro and cola.

What is the difference between amaro and aperitivo bitters?

Aperitivo bitters, such as Campari and Aperol, are served before a meal to stimulate the appetite. They are brighter, more citrus-led and usually served with soda or prosecco in a spritz. Amari are heavier and served after the meal.

The boundaries blur, since Montenegro is happily drunk either way. If you enjoy spritzes, you may also like our limoncello collection and sambuca collection.

Which amaro should you buy first?

Start with Amaro Montenegro if you prefer light and floral, Averna if you like rich and sweet, and Amaro del Capo if you enjoy a bold herbal bite. A single bottle will last a long time because amaro is typically poured in small measures.

Store it upright in a cool, dark place. Buyers must be 18 or over.

What is aperitivo culture, and how do you make a spritz?

Aperitivo is the Italian ritual of having a light drink and snacks before dinner. The classic is the Aperol Spritz: three parts prosecco, two parts Aperol and one part soda water over ice, with an orange slice. Campari Soda and the Americano are other aperitivo staples.

Amaro can also join the ritual. Try Montenegro with soda and an orange slice for a lighter, floral long drink. For other Italian drinks, see our limoncello collection.

What are the best amaro cocktails?

The Negroni: equal parts gin, Campari and sweet vermouth. The Boulevardier: bourbon in place of gin. The Paper Plane: equal parts bourbon, Aperol, Amaro Nonino and lemon juice. The Black Manhattan: rye, Averna and bitters. A simple Averna and cola is also popular.

Because amaro is sweet and complex, it can balance strong spirits. Use quality ice and stir spirit-forward drinks.

How do amaro, Fernet and Chartreuse differ?

Fernet is a very bitter, minty, often high-strength style of amaro and a bartender favourite. Chartreuse is a French herbal liqueur made by monks to a secret recipe, with 130 botanicals and high strength in its green version. Amaro is the broad Italian family, ranging from light to dark, sweet to bitter.

Amaro is shelf-stable thanks to its sugar and alcohol. Store it upright in a cool, dark place, and it will keep for years. See the full range in our amaro collection.

How do you build an amaro collection?

Start with one light, one medium and one dark amaro, so you can sip, mix and compare. A light bottle such as Montenegro suits spritzes and aperitivo drinks, a medium one such as Lucano suits after-dinner sipping, and a darker, more bitter bottle such as Amaro del Capo or Averna suits cocktails and cold-weather drinking.

Then add a Chartreuse or a herbal liqueur for variety. Keep a bottle of sweet vermouth and some orange peel, since they pair with almost every amaro.

Amaro is also a good gift, because most people have not tried more than one or two. Add a note suggesting a serve, such as over ice with orange, and you have an easy, memorable present.