‘Amaro’ means bitter in Italian (‘amari’ is the plural), and covers an incredibly wide category of bitter herbal liqueurs made by steeping botanicals in spirits or wine, and adding sugar. Amari were originally made by monks and thought to be medicinal (where would we be without those tonic-touting monks?! Living in a much less flavourful world, that’s for sure).
Tag: Amaro
“Ever since I began working in decent cocktail bars many moons ago, bartenders have been trying to push the dark, bitter and overtly aromatic onto unsuspecting customers, who for the most part, were just looking for a glass of boozy juice and a good time.”
There is one key botanical that rules them all, though, and without which we don’t think you can call your aromatised wine vermouth: wormwood.
Frost is a drink by Zack Morgan created for Jagermeister, and there’s plenty of interest…
Here’s a Whiskey Sour with a difference — a good measure of Amaro di Angostura gives the palate length and most importantly, a load of character. This recipe is one we picked up from James Irvine of Shady Pines Saloon.
Here’s a drink that sounds terrifying on paper: how much bitter can you throw at…
Amari are bitter-sweet Italian digestifs and while they are not to everyone’s liking, there are a few bar industry folks that are obsessed with these flavoursome, old-school gems. We asked Jackson Thornton, Amaro Montenegro’s Australian brand ambassador some questions about his brand and the craft spirits industry in general.