Amaro

Gives a great flavor to the cocktails

The Amaro (' Bitter ' in Italian, plural Amari) is a type of Italian Herbal Liqueur that tends to be taken
after meals as a digestive. Tends to be bitter and sweet, sometimes syrupy, with an alcohol content is
usually between 16 and 35 %. The Amaro often occurs macerando herbs, roots, flowers, Peel and
skin of citrus fruits in alcohol, whether it be in neutral liquor or wine, mixing after filter with syrup and
leaving age the mixture in tun or bottle.
They are commercially produced dozens of varieties, being the most widely used those of averna,
ramazzotti, lucano and montenegro. The Amari industrial contains "Natural Flavours" and caramel
coloring. A typical amaro is made with multiple (sometimes several dozens) of herbs and roots. Some
manufacturers listed in some detail the ingredients on the label of the bottle. It is typical that the
amaro includes: Gentian, Angelica and quina, as well as Melissa, Verbena, Juniper, Anise, fennel,
turmeric, Ginger, MINT, thyme, Sage, Laurel, skin of citric, Licorice, cinnamon, Cardamom,
pennyroyal, saffron , ruda, wormwood, and elderberry centurea minor.
Many manufacturers back his recipe or production to the nineteenth century. Recipes often arose in
monasteries or pharmacies.
The Amari tend to be taken with ice and a slice of lemon, or mixed with tonic.
The Amaro should not be confused with the amaretto, another Italian liquor which is sweet and is
flavored with almond or pinions of fruits such as the apricot, or with the amarone, an Italian dry red
wine from valpolicella.