Amaro

Start with the Italian classics, Nonino, Braulio, Cynar, Del Capo and Meletti's fernet.

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Amaro questions

Is amaro drunk before or after dinner?

Most amaro is drunk after dinner as a digestivo, to settle the stomach after a big meal. Darker, more herbal styles like Montenegro, Averna, Nonino and fernet fit there. Lighter, brighter bitters like Campari and Aperol are the before-dinner exception, used in spritzes and negronis as aperitivi.

What's the difference between Campari and amaro?

Campari is technically an amaro, since amaro just means bitter in Italian. But it's lighter, brighter and more citrusy than most, designed for mixing into negronis and spritzes. Most amari are darker and more complex, with herbs, roots, bark and spices, and they're usually sipped neat after a meal.

Do Italians drink amaro straight?

Yes. In Italy, amaro is usually served neat or over one ice cube in a small glass after a meal, sometimes with a slice of orange or lemon peel. Bartenders also use it in cocktails, from the Black Manhattan to the Paper Plane, and some people top it with soda or tonic for a lighter drink.

Should amaro be refrigerated after opening?

You don't need to. Amaro is high enough in alcohol and sugar to stay stable at room temperature for a year or more after opening if the cap is tight. Some people prefer certain styles cold, like Del Capo, Montenegro or fernet straight from the freezer, but that's a matter of taste, not storage.