“Amaro, an Italian term for ‘bitter’, refers to a traditional Italian liqueur with a bittersweet flavour. Initially concocted by monasteries in the later part of the Middle Ages, Amaro was consumed as a digestive aid or medicinal tonic. Its popularity extends across Europe, with a notably strong following in Italy. Typically, it would be served over ice as an aperitif or in a small glass post-dinner as a digestive, serving to ‘soothe the stomach’.
The core ingredients of an Amaro consist of a bittering agent and a sweetener. The making process includes the maceration of herbs, flowers, spices, roots, and citrus in a neutral alcohol base, which could be anything from spirits to brandy or wine. There is incredible diversity in Amaro production, ranging from popular brands to artisanal blends and regional variations. An Amaro can vary quite significantly in alcoholic content, from a mellow 15 percent up to a hefty 40 percent ABV, with the taste ranging from mild and refreshing to intensely bitter.
Amari, the plural form of Amaro, can be savoured neat, on the rocks or mixed with sparkling water. Additionally, they are a much-loved ingredient in cocktail mixology. Aperol, incorporated in the renowned ‘Aperol Spritz’, and Campari, the basis of a Negroni, are two brands you are likely familiar with. Fernet Branca, while not as recognised in Ireland, is enormously admired in Italy and Argentina where it is often paired with cola.
It’s uncertain which specific Amaro your friend returned from Italy with. However, the suggested course of action is to first taste it poured over a handful of ice cubes before dinner, and perhaps consider mixing it into a cocktail or two thereafter?”