Amaro is a classic Italian bitter liqueur made by infusing alcohol with a blend of herbs, roots, spices, flowers and citrus peel. The name amaro simply means “bitter” in Italian, and the drink is celebrated for its balance of sweetness, bitterness and herbal depth. Although recipes vary widely between producers, most Amaros are crafted using botanicals such as gentian, chamomile, mint, juniper, orange peel and myrrh, creating a distinctive and often complex flavour.
Traditionally enjoyed as a digestif, Amaro is served neat, over ice or with a twist of citrus after a meal. In recent years it has also become popular in cocktails, where its bold, aromatic character adds depth and sophistication. Styles range from light and citrus‑led to dark, rich and intensely herbal, making Amaro one of Italy’s most diverse and culturally significant liqueur categories.
