Taste profile: A balanced, consistent flavor with floral notes and a whisper of citrus. Some of the herbs are artemisia absinthium, artemisia pontica, clary sage, musk yarrow, holy thistle, bitter orange, gentian, angelica, sambucus elderberry, ruta, aloe, and cinnamon essential oil. ( Source.) There are no strict rules on how to make an Amaro, what ingredients to use, or how high the alcohol content should be. Hence, the range of aromas, flavors, colors, level of bitterness, and ABV is great.

Meaghen does a lot of work online: writing, teaching, editing. "The life!" you might say. "You never have to leave the apartment!" True. But there came a time when her pyjamas simply needed to be washed and the imperial stare of her laptop became too much to bear.Amari, the plural of Amaro liqueurs, are traditional Italian herbal liqueurs with a bittersweet taste. Amaro is the Italian term for bitter and comprises a whole variety of herbal liqueurs. Andrea Guccione (16 December 2013). Consuma meridionale: Un manifesto per il sud. Imprimatur editore, 2013. ISBN 978-8868301132. Seafood: Amaro is also a great pairing for seafood. The herbal and spice flavors of amaro pair well with the briny flavors of seafood.

This dark drink is 32% abv and, as well as the usual ‘straight or with an ice cube’, can also be drunk as a ‘summer drink’ by adding it to a full glass of ice. … and the rest! By now, you may have noticed that all the popular and major Amaro's have their origin in an Italian family. Amaro lucano is one such bitters that has been kept a secret. Since the name suggests, this drink comes from the lucania region in Italy. One sip and you will immediately be able to feel the bittersweet taste with hints of spices used in baking process. 10. Cardamaro Amaro Fernet is extremely dark in color and strong on the tongue. For those who find it a bit too much, it’s worth trying Branca Menta, a lighter, mint-flavored adaptation of the famous brand. [Fernet-Bianca. Photo credit: Didier Descouens - Own work.] Amaro Montenegro Classified as a medium amaro, it’s 30% alcohol by volume (abv) and full-bodied. As with any amaro, you can serve it straight or with a little ice; add a twist of lemon or orange if you like. Old publicity poster for this amaro, photo credit: Public domain Vecchio Amaro del Capo Once the infusion is ready, the family secret ingredient is added to obtain the extract. [5] The Control [ edit ]Pure alcohol, essential oils, water, the aged extract, sugar, caramel and water are mixed in a large tank to get a hydro-alcoholic solution. [5] The Bottling Line [ edit ] This is the real amaro, allegedly medicinal although probably more likely to cause a headache than cure one. It’s usually served straight and sipped slowly; in fact, Luigi Veronelli in The Wines of Italy (1982) insists that’s the only way to drink it, possibly alternating sips with ice water. But we’re not so snobby, really, are we? You’ll see some other suggestions if you read on. Taste profile: “The nose is reminiscent of a herb garden in full bloom. The flavors are slightly bitter and quite herbal with a touch of sweetness.” ( Source.) The Varnelli Amaro Dell'Emborista is a bitter blend that is made using special herbs, roots and barks which were made over wood fire. All of it is then sweetened using honey that comes from the Sibillini mountains. Not only is this drink less boozy but goes well with ice and as a after supper drink. This drink doesn't come filtered due to which you get a cloudy amber hue when poured in the glass. 9. Amaro Lucano

After a period of recession during World War II, in 1950 the workshop became an industrial enterprise under the management of Vena's sons Leonardo and Giuseppe and in 1965 a new factory in the frazione Pisticci Scalo was opened. [ citation needed] Laboratory tests are run; the extract is aged for a period of five months. During the aging process, there is stratification, which means that heavy components are on the bottom, while lighter components are on the top. The “heart” of the extract is the one kept. [1] The Mixture [ edit ] Amaro Lucano is an Italian digestif that is made with a blend of herbs, spices, and fruits. It has a sweet and spicy flavor that is perfect for after dinner drinks.Meat: Amaro is a great addition to meat dishes. It can add a depth of flavor that might be missing. Try marinating meat in amaro before cooking it. Like bitters, amaro is a blend of intense earthy flavors traditionally made to smooth the digestive process. So it would only be natural that one of the oldest of bitters makers, Angostura, would decide to take a swing at amaro. Amaro Angostura is a less concentrated version of their bitters with a lush and exotic feel. Some say it tastes like Christmas in a glass with flavors such as cinnamon, dark chocolate, and notes of licorice. 3. Fernet Branca Lucano 1894 Joins Classic & Vintage Artisanal Spirits Collection". prweb.com . Retrieved 6 December 2014. History: A relatively new amaro, Cynar was created by Angelo Dalle Molle in 1952 from artichoke leaves and 13 herbs and plants. He christened it with the slogan, “Cynar, against the stress of modern life.” While Cynar may have a modest history, its creator was anything but: an Italian playboy involved in the invention of the Italian electric car, Molle had six children with six different women, died at 90, and left his entire fortune to his secretary. Alpine — flavoured with 'alpine' herbs, sometimes with a smokey taste, typically around 17% alcohol content. Examples include Amaro Alpino, Amaro Zara, Amaro Braulio.