Amaro (Italian for “bitter”) is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40% ABV.
The history of this botanical spirit is thought to go back to Roman times. By the 19th century, many variations of ‘Amari’ were being produced across Italy, using herbs and botanicals particular to a local area. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in neutral spirits or wine alcohol.
It is mostly consumed neat, sometimes with a citrus wedge, on ice or with tonic water.