One of the world’s best-known after-dinner drinks can also be an outlet for creativity, adding something unique and flavorful to your own bar.
Traditionally consumed as a digestif after meals—or before meals to promote hunger—amaro is an Italian herbal liqueur known for its complex flavors, which come from a blend of various herbs, spices, roots, and citrus peel. The word amaro means “bitter” in Italian, and that bitterness is a defining feature of the liqueur.
Popular examples include Amaro Montenegro, with its sweet, citrusy flavor and herbal undertones; and Fernet-Branca, which is bitter, herbaceous, menthol-like—and is widely regarded as “the bartender’s handshake.” While amaro is properly Italian, there are similar liqueurs traditionally made elsewhere in Europe, including Germany’s kräuterlikör; Jägermeister and Underberg are two well-known examples.
Some amari include more than 30 botanicals, many of which are proprietary to their brands. Variations range from sweet and herbal to bold and bitter, making amaro a versatile choice for cocktail enthusiasts and those who want to explore Italian flavors. Bartenders often add amaro to drinks for depth and complexity, enhancing the overall flavor experience.
Love and Bitters
Amari have become popular in the United States, celebrated and served at bars such as Amor y Amargo in New York City and Barnacle in Seattle.
Many American distilleries also produce their own amaro-inspired liqueurs, with unique flavors that can vary by region. California producers tend to offer citrus-driven examples, while in the Pacific Northwest they sometimes use coffee and mushrooms. Midwest brands tend to make Alpine-style bitters, while New York brands can be dark and hearty.
While the flavors are complex, making one yourself is easier than you might think. Essentially, as long as you create a liqueur that tastes bittersweet, you’ve nailed it.
Testing recipes, choosing the flavorings, exploring different botanicals, or expressing your local terroir—that’s where the fun begins. Whether you’re looking to experiment with flavors for your home bar or to add a characterful option to your distillery’s tasting room, amaro is an essential component for a modern bar of any kind.
The Basics
Here’s what you’ll need to get started:
- a high-proof spirit, such as Everclear or 151-proof rum
- large vessels for infusing the amaro
- cheesecloth or a fine strainer
- raw cane sugar or other pure, natural sweetener
- mortar and pestle
- notepad and pencil
For the infusion vessels, I like to use 64-ounce (1.9-liter), wide-mouth Mason jars for my test batches until I nail a recipe, then I scale up to 128 ounces (3.8 liters).
Before you decide which profile to pursue, decide on your base bitter component. Gentian root is a popular choice, but bitterness can also come from wormwood, licorice root, angelica root, or even tea leaves.
Once you’ve decided on the bittering component, you can start to decide which other botanicals and flavors to include. There are no rules with flavor: As long as it’s edible and nontoxic, go for it. If you want a minty profile, you can add spearmint to the mix. Many amaro expressions use citrus peels—I never make amaro without some type of citrus, so I recommend it. As for whether to use dried or fresh ingredients, I prefer fresh whenever I can get them.
I also let the season guide me. I began planting bitter roots and more uncommon herbs in my cocktail garden years ago, so I have a decent bounty from which to choose, depending on the season. Years ago, while I was traveling through Italy, someone gave me the sage advice to let fruit guide me, and that’s how I design my recipes now.
Or, if you’re creating your amaro-style liqueur primarily for cocktails, think about the base spirit with which you’ll most often pair the amaro. Is it gin or whiskey, for example? That might help you decide how bitter, bold, or floral you want your liqueur to be.
Of course, much of that could be guesswork until you’ve tested and settled on a flavor profile that you love.
The Process
Once you’ve gathered your ingredients and decided on a recipe, it’s time to craft your amaro.
Infusion
Crush all your botanicals with the mortar and pestle—just enough to create smaller pieces, not enough to create powder or mush—and place them inside the jar. You can also rip fine leaves or fresh herbs with your hands. Next, zest and peel the citrus. I like to do both with my citrus components, including pith with peels in the mix.
After you’ve got all of your botanicals and bitter components in the jar, cover them completely with the spirit and seal the lid. Allow the mixture to infuse for four to six weeks in a cool, dark place. After four weeks, start checking the aroma and flavor each week—I’ve found that my sweet spot is four to five weeks. It’s helpful to take a spoonful of the mixture and add it to a small glass with a half-ounce (15 ml) of water, to better detect the flavors. After four weeks or when you think it’s ready, remove the botanicals by pouring the mixture through the cheesecloth or fine strainer.
Note: Some producers suggest putting all botanicals in sachets before infusion, infusing citrus or lighter botanicals separately and briefly. I don’t do that—I infuse them all together, but that’s just my preference. Go with whatever process works best for you.
Optional: Barrel-Aging
If you’d like to experiment with aging your amaro in a barrel, this is the time to add the liquid to a barrel, once the botanicals have been strained out. If you’re using a small barrel, check the flavor weekly to prevent over-oaking.
Sugars
Next, add sweetener. The sweetener you use should be based on the profile of the amaro you’re creating. For a lighter, citrusy, floral amaro, I recommend raw cane-sugar syrup. For a bolder profile with fall or winter flavors, I might use pure maple syrup. For fruit-forward amaro, pure agave nectar works well. Try to match the flavor of the sweetener to the ingredients used to infuse the spirit.
Typically, for 50 ounces (1.5 liters) of infused spirit, add 50 ounces (1.5 liters) of syrup. That measurement can vary depending on the bitterness of the infused spirit, and it can also depend on the amount of fruit in the mixture. Balance the level of sweetness with the bitterness and overall flavor profile. Once you’ve added your sugar, place the sweetened spirit back in the jar for another week.
Proofing
The alcoholic strength of your amaro is up to you; it typically sits anywhere from 20 to 35 percent ABV (or 40 to 70 proof). Add distilled water in small increments, testing the flavor until you achieve the desired balance. Keep track of the volume; if you need to know the ABV, knowing the strength of the base spirit and its percentage of the final volume can get you an estimate.
Color
I love the natural color of the amaro that I create—the muted green of an amaro made with rosemary or other green herbs is beautiful.
Cherries can add a reddish color that’s also striking. You can add natural coloring if you desire, especially if you’re looking to create a style and look similar to Campari. Cochineal is a red dye derived from a beetle found in South America—they live on prickly pear cacti and produce a red pigment called carminic acid. You can readily purchase cochineal in powder form on the internet. Turmeric is another great natural additive that adds an orange hue and earthy flavor.
Amaro-Style Recipes
Here are two recipes for homemade amaro-style liqueurs that I’ve been making for many years, much to the delight of my bar patrons and friends. These two recipes differ considerably from each other—one offers a lighter, citrus-forward profile, while the other is bolder and more bitter.
Simply combine these ingredients for infusion in a 64-ounce (1.9 liter) Mason jar, following the process above.
Zesty Meadow
This liqueur is citrus-forward, floral, and fruity, perfect for a summer spritz and warm-weather sipping. For this recipe, I use raw cane-sugar syrup made with equal parts sugar and water.
6 oz (170 g) loose leaf oolong tea
2 oz (57 g) gentian root, crushed
1 oz (28 g) fresh ginger root, chopped
Zest and peels from 3 large oranges
Zest and peels from 2 grapefruit
4 oz (113 g) calendula petals
6 oz (170 g) yarrow flowers, cut
1 oz (28 g) lemongrass, freshly chopped
1 oz (28 g) sage, freshly chopped
2 oz (57 g) dried hops
4 oz (113 g) elderflowers, dried and chopped
4 oz (113 g) rosemary, freshly chopped
8 oz (227 g) dandelion root, chopped
4 oz (113 g) whole dried rosebuds
4 oz (113 g) white grapes, freshly crushed
½ turmeric root, crushed
Orchard Essence
This one is bolder and more bitter, but still with a fruit-forward profile. With this recipe, I use a raw honey syrup made with equal parts honey and water.
6 oz (170 g) loose-leaf darjeeling tea
8 oz (227 g) gentian root, crushed
4 oz (113 g) artichoke leaf, chopped
4 oz (113 g) rhubarb, crushed
4 green apples, sliced
6 oz (170 g) fresh cranberries
Zest and peels of 3 large oranges
Zest and peels of 2 lemons
Zest and peel of 1 grapefruit
2 oz (57 g) cinnamon bark, chopped
1 oz (28 g) juniper berries
2 oz (57 g) ginger, freshly chopped
2 oz (57 g) sage, freshly chopped
2 oz (57 g) dried hops
2 oz (57 g) fennel, freshly chopped
4 oz (113 g) fresh mint leaves, whole
3 oz (85 g) cardamom pods
1 oz (28 g) cloves, freshly chopped
3 oz (85 g) vanilla bean, freshly chopped
Cocktails with Your Own Amaro
For these drink recipes, you can use the liqueurs above or your own creation.
Classic Spritz
3 oz (89 ml) Zesty Meadow (or other lighter amaro)
2 oz (59 ml) prosecco, chilled
1 oz (30 ml) club soda, chilled
In a large wine glass, add cubed ice up to the halfway mark. Add prosecco, amaro, and top with club soda. Add a rosemary sprig and grapefruit slice.
Savory Spritz
3 oz (89 ml) club soda, chilled
2 oz (59 ml) Orchard Essence (or other bolder amaro)
½ oz (15 ml) fresh lemon juice
1 lemon peel
2 olives
Add cubed ice to a Collins glass. Add club soda, lemon juice, and amaro, and stir gently. Garnish with the lemon peel and olives.
Make It Your Own
Whether enjoyed neat, on the rocks, or mixed into a cocktail, amaro continues to capture the interest of those seeking to appreciate its rich heritage and diverse range.
Crafting an amaro-style liqueur at home adds a personal touch to this age-old tradition, allowing you to experiment with your favorite flavors and infusions. The process can be a fun journey filled with the vibrant scents of herbs, spices, and fruits that evoke memories of summer days and lush gardens.
As you gather your ingredients, you’ll find that the art of making amaro is as much about exploration as it is about flavor. Each batch reflects your unique palate and creativity, transforming simple ingredients into a complex, soul-satisfying elixir.
The best part is sharing your homemade creation with friends or using it to elevate special cocktails—thus allowing you to weave your own story into the narrative of amaro, connecting with its rich cultural roots while crafting something uniquely your own.