What Is Amaro? Italy's Bitter Liqueur, Explained
Amaro is an Italian herbal liqueur that tastes bittersweet, made by steeping herbs, roots, bark, flowers and citrus peel in alcohol and then sweetening it. The word means "bitter" in Italian, and most amari are sipped after dinner as a digestivo, though plenty of them also show up in cocktails. If you've ever been handed a small glass of something dark and herbal at the end of a meal, that was probably amaro.
- Amaro (plural amari) is a bittersweet herbal liqueur, usually Italian, made by infusing botanicals in neutral spirit or wine and adding sugar.
- Strength runs from about 16% to 40% ABV. Cynar sits near the bottom, Fernet-Branca near the top.
- Main styles: light and citrusy, medium and bittersweet, alpine, artichoke (carciofo), rhubarb (rabarbaro) and the very bitter fernet.
- Drink it neat or on ice after dinner, with soda, or in cocktails like the Black Manhattan and Paper Plane.
- Amaro is not the same as cocktail bitters like Angostura, which are used by the dash, not the glass.
In This Guide
How It's Made
Every amaro starts the same way. A producer takes a mix of botanicals, often dozens of them, and soaks them in alcohol. That base is usually high-proof neutral spirit, though some amari are built on wine. Common ingredients include gentian root, cinchona bark, angelica, wormwood, fennel, mint, saffron and orange or lemon peel. Recipes are closely guarded, and many trace back to 19th-century pharmacies and monasteries.
The botanicals give up their flavor through maceration, which can take weeks, or through percolation or boiling for tougher materials like bark. The liquid is then filtered, cut with water and sweetened with sugar syrup. Sugar is what turns a harsh herbal extract into something you want to sip. Some producers rest the finished amaro in casks or tanks before bottling.
That's why no two amari taste alike. Averna, made in Caltanissetta, Sicily since 1868, is round and caramel-sweet. Fernet-Branca, created in Milan in 1845, is dry and fiercely bitter.
What It Tastes Like
Bitter first, then sweet, then herbal, usually with a long finish. Beyond that, the range is wide. Lighter amari lean toward orange peel, vanilla and flowers. Medium amari bring cola, caramel, licorice and baking spice. Fernet tastes like mint, menthol and dark herbs with very little sugar to soften it. Rabarbaro amari made with rhubarb root have a smoky, earthy edge.
Styles of Amaro
Italy doesn't legally define amaro styles, but bartenders and producers use these loose groupings. ABVs below are from bottles we carry.
| Style | What sets it apart | Example ABV | Examples |
|---|---|---|---|
| Light | Paler, citrus and floral, gentle bitterness | 23% | Amaro Montenegro |
| Medium | Balanced bittersweet, cola and caramel notes | 28% to 30% | Averna, Amaro Lucano, Ramazzotti |
| Carciofo | Made with artichoke, earthy and low proof | 16.5% | Cynar |
| Rabarbaro | Chinese rhubarb root, smoky and woodsy | 30% | Zucca Rabarbaro |
| Alpine | Mountain herbs, drier, piney | Varies | Braulio and others from northern Italy |
| Fernet | Very bitter, dry, menthol, higher proof | 39% | Fernet-Branca |
Outside Italy, you'll find amaro-style liqueurs everywhere. Chicago's own Jeppson's Malört is a wormwood liqueur in the same bitter family. We wrote about it in Jeppson's Malört: Chicago's Most Infamous Liquor.
How to Drink It
Neat after dinner. The classic way. Pour about 1.5 oz into a small glass at room temperature or lightly chilled.
On ice with a citrus peel. One big cube and an orange twist opens up medium amari like Montenegro or Averna.
With soda. 1.5 oz amaro over ice topped with 3 to 4 oz soda water or tonic makes an easy, low-proof highball. In Argentina, Fernet with cola (fernet con coca) is one of the most popular drinks in the country.
In cocktails. Two modern classics to start with:
Bottles to Try
If you're building an amaro shelf from scratch, these six cover the main styles.
The easiest entry point. Made from 40 botanicals, it's light, orange-forward and floral with mild bitterness. Great on ice with an orange peel or in a spritz.
The benchmark medium amaro: caramel, cola, orange and licorice with a gentle bitter finish. This is the bottle for the Black Manhattan and for sipping after a big dinner.
A southern Italian classic that sits close to Averna but with more citrus and floral lift. A good value bottle for anyone exploring the medium style.
Made from 13 herbs and plants, with artichoke leading the blend. Earthy, bittersweet and low in alcohol, which makes it a favorite with soda or orange juice, and in cocktails where you want bitterness without extra strength.
A rhubarb amaro built on Chinese rhubarb root. Earthy and lightly smoky with a cola-like sweetness. A quarter ounce in a whiskey Old Fashioned adds a nice bitter, smoky layer.
The deep end. Bracingly bitter, minty and dry, made from 27 botanicals. It's famous as the bartender's after-shift shot, but if you're new to it, start with a small pour on ice or with cola.
Want more options sorted by how you drink? See our full rundown of the best bitter liqueurs, or browse the amaro collection.
Amaro vs. Bitters vs. Aperitivo
These three get mixed up all the time, and they sit next to each other on our shelves.
| Amaro | Cocktail bitters | Aperitivo | |
|---|---|---|---|
| Example | Averna, Montenegro | Angostura, orange bitters | Campari, Aperol |
| How it's used | Sipped by the glass or mixed | A few dashes per drink | Mixed in spritzes and Negronis |
| Sweetness | Bittersweet | Very concentrated, not for sipping | Sweeter, bright, often citrusy |
| When | Usually after dinner | Any cocktail | Usually before dinner |
Angostura and other cocktail bitters are seasoning, not a drink. Aperitivo bitters like Campari are cousins of amaro, built to open the appetite before a meal rather than close it. Browse both in our aperitivo and amaro and bitter liqueurs collections.
Frequently Asked Questions
What does amaro taste like?
Bittersweet and herbal. Depending on the bottle you'll get orange peel, caramel, cola, licorice, mint, or earthy root flavors, with a long bitter finish.
Is amaro alcoholic?
Yes. Most amari are between about 16% and 40% ABV. Cynar is 16.5%, Averna is 29%, and Fernet-Branca is 39%.
Does amaro need to be refrigerated?
No. Amaro is shelf stable thanks to its alcohol and sugar. Keep it capped, upright and out of direct sun. Chill it only if you like it served cold.
Is Fernet an amaro?
Yes. Fernet is a style of amaro: darker, drier, more bitter and usually higher in alcohol than most.
What's a good amaro for beginners?
Start with Amaro Montenegro or Averna. Both are approachable, a little sweet and easy to enjoy on ice.
Shop Amaro at The Liquor Barn
Italian amari, fernets and bitter liqueurs for after dinner and the home bar. Ships nationwide. Family-owned since 1982.
Shop Amaro and Bitter Liqueurs Shop AperitivoThe Liquor Barn operates three retail locations in Vernon Hills, Wheeling, and Niles, Illinois. We are a licensed Illinois retailer and ship to states where direct-to-consumer alcohol shipping is permitted. Prices and availability change; the product page always has the current price. Questions about shipping to your state? Contact us here. Please drink responsibly.
