ramazzotti_cocktail

Midnight Stroll (Rye, Campari, and Ramazzotti Cocktail) Recipe

[Photograph: Vicky Wasik]

The Boulevardier is my go-to cool-weather drink, but this extra-bitter version from Brandon Lockman, lead bartender at Red Star Tavern in Portland, Oregon, gives the classic a run for its money. There's an ample pour of rye whiskey to start, layered with rich red Campari. But instead of sweet vermouth, Lockman calls for a mix of orange liqueur and cinnamon-y, cardamom-y Amaro Ramazzotti. The drink is a bit less fruity than a Boulevardier, with a kick of spice.

Pierre Ferrand's fragrant, balanced Dry Curaçao (search for it online here) is truly best in this recipe; substitutes like Cointreau and Grand Marnier throw the drink out of whack. And don't even think about anything blue—those bottles are a different beast altogether.

• Yield: Makes 1 cocktail
• Active time: 3 minutes
• Total time: 3 minutes

Ingredients

• 1 1/2 ounces (45ml) rye whiskey
• 3/4 ounce (22ml) Campari
• 1/2 ounce (15ml) Amaro Ramazzotti
• 1/4 ounce (7ml) Pierre Ferrand Dry Curaçao
• Dash Peychaud's Bitters
• Orange twist, for garnish

Directions

Add rye whiskey, Campari, Ramazzotti, curaçao, and bitters to a rocks glass and add ice. Stir until well chilled, garnish with orange twist, and serve.

Maggie Hoffman served as Drinks Editor and then Managing Editor of Serious Eats from 2010 to July 2016. She is currently working on a cocktail book.

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Classic Drinks: If You Like Negronis, Try the Quill

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Amaro: Ramazzotti

Contributed by Booze Nerds on Aug 25, 2013

Two readers love this post.

We like and use lots of amaros here at Booze Nerds. They can add a lot of complexity and flavor to a cocktail as well as some sweetness, so are very useful to have in your bar. There are many types available from all over the world (we are thinking of amaros broadly as bittersweet liqueurs flavored by herbs and spices as opposed to strictly those of Italian origin) but the amount of info available on them varies quite a bit. So we decided that we would feature some of the ones we use pretty regularly and think of as bar staples. This week we’re looking at Ramazzotti amaro.

• Nose: Root beer, candied grapefruit peel, bitter root (similar to chicory), nutmeg.
• Palate: Very sweet intro (also quite bitter to Christa’s palate). Root beer and hard spices (cinnamon, cloves, nutmeg, allspice) at the mid-palate. Long bittersweet finish with orange peel and a toasty bitter flavor like chicory coffee.

Howick Hall (by Chaim Dauermann)

• 1 oz Ramazzotti
• 1 oz gin (we used the Voyager)
• 2/3 oz lemon juice
• 1/3 oz simple syrup (we lowered this to 2 barspoons as we like our drinks a little less sweet)
• 1/4 oz Luxardo maraschino
• 1 dash of orange Bitters

Shake all ingredients with ice. Strain into a glass. Enjoy.

• Nose: Almond-cherry notes, lemon, root beer, and a little bit of toasty cumin (probably from the Voyager)
• Palate: Very sweet on the front. Honey, root beer, horehound to start, then lemon and bitter cherry notes on the middle. Fairly dry, toasty bitter chicory/escarole finish for Christa, somewhat dry, bitter astringent finish that then sweetens up for Shaun. Has a lot going on. We like it :)

Diner (a Booze Nerds original)

• 2 oz El Dorado 15 yr Demerara rum (though other good quality aged rums would work. We chose this for root beer notes that would go well with the Ramazzotti)
• 1/2 oz Ramazzotti amaro
• 1/4 oz sweet sherry
• 2 dashes chocolate bitters

Stir all ingredients with ice. Strain into a glass. Enjoy!

• Nose: Chocolate, cedar, raisins, tiny bit of black licorice
• Palate: Chocolate at the start followed by dried fruit and vanilla. Cedar-y barrel notes, root beer, and spiciness on the mid-palate. Winey notes on the finish. Little bit of spice as part of the after taste. Nice kick of bitterness at the end.

We hope you enjoyed this first foray into our investigation of amaros. We’ll explore the others in our cabinet bit by bit over time :) If you have any suggestions for nexts, please let us know. In the meantime, cheers!

Filed under: aged rum, amaro, Booze Review, gin, maraschino, Tasting Notes Tagged: Amaro, diner cocktail recipe, el dorado 15 yr demerara, howick hall cocktail recipe, Ramazzotti amaro tasting notes, scrappy's chocolate bitters

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It's all about our ridiculous love of booze.

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Wine and Food Pairings, Recipes, Reviews/News and Culinary Confessions

Tagged with Ramazotti Amaro cocktail

Cafe Rumaro cold brew cocktail; A delicious pick me up before or after dinner

A cold brew cocktail perfect for before or after dinner

Cold brew coffee is one of my summer favorites, and surprisingly easy to make. Add your choice of whiskey, rum or vodka, cream and simple syrup and it transforms into as a delicious pick me up at cocktail hour.

But what if you’re looking for coffee inspiration after dinner to enjoy with a creamy cheese, tiramasu or butter cookies? Forget the boring Irish coffee and try mixing up this cocktail inspired by a recent evening filled with overindulgence. It hits all marks as both a digestif and an after dinner treat. The silky smooth cold brew melds perfectly with aged rum, bitter-sweet Amaro and just a touch of cherry cordial. Not too sweet, just a hint of spice and roasted, caramelized flavor. Something to satisfy those wanting something a bit out of the ordinary.

Each spirit compliments the dark, rich cold brewed coffee.

1.5 oz Cold Brew, you may use your favorite such as Stumptown or use this easy recipe

1.5 oz Diplomatico Reserva Rum

1.5 oz Ramazzotti Amaro

1 oz Wisniak cherry cordial

Garnish with one of my Boozy cherries

Add cold brew, Amaro, Rum, cherry cordial to tall cocktail glass filled with ice. Stir with long bar spoon and top with seltzer. Garnish with cherry. Enjoy.

Diplomatico Reserva Rum, Venezuela– Rich and full, with golden syrup, Demerara and a hint of treacle. This 8 years old rum, product of the Batch distillation process, has reassuringly weighty oak in the background – polished mahogany notes. Hints of cinnamon, over-ripe oranges or orange liqueur and bitter dark chocolate. Amazingly smooth, gentle texture – like being stroked with a silk glove. Chocolate velvetiness on the palate, with creamy oak spice and citrus notes counteracting the syrupy sweetness. A sweet cocoa caress, with shimmering spices.- producer

Ramazzotti Amaro, Piedmont, Italy– Ausano Ramazzotti created the formula for Ramazzotti in his small Milan laboratory in 1815. His proved an immediate success. The recipe contains neither colouring nor artificial additives and is still secret today. Its most distinctive flavours are the Sicilian sweet oranges, bitter oranges from Curaçao, star anise and cardamom.- producer

Wisniak Cherry Cordial, Poland– A fine representation of the elegant old Polish cherry liqueurs. The advantageous climate and soil conditions in Poland yield succulent black cherry varieties. Their sweet, ruby-colored juice with aromatic flavor of an incomparable bouquet produce… WISNIAK! Its low alcohol content and unique taste are sure to please the most discriminating connoisseurs.” -producer

A Dash of Bitters

Ramazzotti

O nward, young rangers, to a new horizon! Let us strike out across this great land to explore strange new territories, seek out new life and new ci…

The theme of the January MxMo is Change. How appropriate, right? New horizons, new ideas, change. Our challenge, from the anonymous Scribe of A Mixed Dram, is appropriate–to simply “Try something new!”

My choice for this challenge features the bitter liqueur Ramazzotti, an Italian tonic that you can sip as an aperitif or a digestif, or even just mix into a cocktail. Now, I’ve had the Ramazzotti on hand for a long time. I bought it in Brooklyn, back before we moved to Rhode Island. My plan was to make a small batch of Jamie Boudreau’s Amer Picon replica. Well, I’ve had the bottle for nearly a year, haven’t made the Amer Picon, and have seen Ramazzotti in local liquor stores. So what’s the point of letting this bottle languish in a box for another year?

I grabbed a copy of Robert Hess’s new book, The Essential Bartenders Guide, at Borders last week. (This is a book that’s screaming, loudly, for an editor. A full review of the book is pending.) Among the recipes in Hess’s book is the Chaplin, a mix of bourbon, sherry, Ramazzotti, Cointreau, and orange bitters. That’s what I chose to mix up tonight. The Chaplin is a good drink, well balanced but on the tart side. It’s not bitter, by any means, but it’s nothing to serve to anyone with a sweet tooth. The nuttiness of the sherry really shines. (I’m starting to really love sherry in cocktails.)

Photograph by Jennifer Hess

• 3/4 oz. bourbon whiskey
• 3/4 oz. dry sherry
• 3/4 oz. Ramazzotti
• 1/8 oz. Cointreau
• 2 dashes orange bitters
• lemon twist, for garnish

Technique: Stir with ice and strain into a chilled cocktail glass. Add garnish.

Amaro (Liqueur) 101, The Negroni & The Four Horsemen (Cocktail) – Lesson & Recipes from Bartender of the Year

Amaro 101, The Negroni & The Four Horsemen

Lesson and recipes from Canadian Bartender of the Year – Jay Jones.

Does that make any sense to you? If you know cocktails then of course it does, but if you don’t, you might think I’m a racist or about to create my own version of the bible. Well I’m definitely not a racist and not creative enough to do the second part, but I am keen on feeding my culinary curiosity. However in this case I wasn’t feeding it, but drinking it.

After an intense 3.5 hour lesson with enRoute Magazine’s Bartender of the Year 2012, Jay Jones, and many sips of several cocktails and liqueurs later, I have learned more than you probably want to know about any of the above. And if you do want to learn more, then you can visit Mr. Jones at Market by Jean-Georges (Update! As of January 16, 13, Jay Jones is no longer at Market). But if this is as far as you’re going to get, then welcome to my guided breakdown of Amaro 101 (liqueur), The Negroni (cocktail) & The Four Horsemen (cocktail).

Just to put things into perspective, consider me a grasshopper, or a food nerd. I’ll take either. There are things that I know and lots that I don’t, but when it comes to food and drink I want to know everything. I’ll never know it all, but given the opportunity, I’ll take any chance I get in an effort to learn more. In this case, I went into my lesson saying “yeah I’ve had a Negroni before”, and I came out saying “I don’t think I’ve had a Negroni until now”. The same thing happened when I was exploring the world of Whiskey at Hawksworth- see here.

The Negroni

The Negroni was developed from the Americano (above) – Campari, sweet vermouth, and club soda.

The Negroni is the “meat and potatoes” of the bitter cocktail world. Trust me, I wasn’t keen on exploring the world of bitter cocktails, but I’ve actually warmed up to it quite nicely… I even had a pinkish hue to prove it!

Anyways this all started because I’ve been hearing more and more about the Negroni cocktail (especially at Tales of the Cocktail), and it almost seemed like the drink of 2012. It’s not a new drink, but maybe a newer drink for most. It dates back to 1919 although that too is debatable. It originated in Italy when Count Camillo Negroni asked the bartender to strengthen his favourite drink which was the Americano (Campari, sweet vermouth, and club soda). To satisfy his customer’s request the bartender swapped the club soda for gin and added an orange twist to distinguish it from the Americano’s classic lemon twist. And this is now what we refer to as the Negroni.

By definition the cocktail handbook officially states that a Negroni must be made with Campari otherwise the drink becomes a variation of the Negroni. The standard recipe for the Negroni cocktail is 1 part gin, 1 part Vermouth, and 1 part bitters (Campari). There’s no messing around with the Campari unless you want to create your own version of a Negroni, but then don’t call it a “Negroni”. As you can tell I’ve been severely influenced, but at least it’s from a legit source.

The part you can play with are the type of gin and the type of Vermouth, although Punt e Mes seems to be the go-to benchmark for the sweet red Vermouth. I honestly could drink Punt e Mes alone and it has a bittersweet syrupy quality, and it’s sweeter than the Campari. As for the gin? I prefer it to vodka anyday and this Negroni used Tanqueray as the gin. This was a beautiful floral and earthy gin that was fruit forward with juniper berries followed by a clean and refreshing finish.

The Negroni Cocktail (above) – 1 part gin, 1 part Vermouth, and 1 part bitters (Campari)

So what else makes for a good Negroni? Of course we each have our own palate, so it really depends on what gin and vermouth you like, but other things to look for are the ice, temperature, and garnish. The glass it’s served in I would consider a bonus. The presentation ice Jay used are perfect 1 inch square cubes that don’t melt as fast. The drink itself is also prechilled so that the ice won’t melt away in it. All these details ensure that the drink is served at the temperature it’s best enjoyed.

Last but not least is the garnish or orange essence. This is not an empty glass, but actually signs of the orange zest and oils from a pinched orange rind. The oils pretty much splatter around the edges of the glass before the drink goes in and this is what creates that orange essence in a fantastic Negroni. Not everyone will do this and some may use grapefruit or lemon, but the orange is classic.

The Amoro Line Up

As I mentioned, the Negroni cocktail is 1 part gin, 1 part Vermouth, and 1 part bitters (Campari). When you start changing the bitters (Campari) that’s when you start making your own style of the Negorni. And this brings me to Amaro 101 (above). Yeah, I know. It’s quite the collection of Amaro, and it’s probably one of the biggest ones you’ll see at a legal restaurant in Vancouver, BC. I guess you could say the strengths go from right to left, the right being the lightest or the “whites” (if I was relating it to wine), and the furthest left would be your “reds”.

Amaro (bitters) are Italian herbal liqueurs and each Italian family has their own unique recipe for it. It can have between 4-30+ ingredients which include herbs, roots, citrus peels and spices, but they all share a bitter-sweet quality. It’s commonly enjoyed as a digestif in Italy, but it’s not really in the culture for Vancouver to sip it alone. Since it is in the bitter family, I would say it is acquired, but it’s a flavour that is becoming more popular with cocktail enthusiasts. From sweet, sour and now bitter, it almost reminded me of the dessert scene and how it has gone from sweet, salty, spicy to now even smoky. Anyways I shouldn’t confuse the topics, but it just gives another point of reference in “Follow Me Foodie” terms.

Personally my favourites from the above bottles were the Amaro Ramazzotti with its medium-high body, creamy syrupy texture, fig and date flavours and orangey ginger aftertaste. The Amaro Nonino was more fragrant and floral with more citrus notes and it was light and quite delicate, which I also enjoyed. Last but certainly not least was the Averna, which deserves its own shout out.

Thank goodness Jay warmed me up before getting to the last 2 Amaros, which were not comparable to any of the others or each other.

Fernet-Branca – If he started me off with this I probably would have though it was a joke. I have an open mind when it comes to trying new things, but this smelt like Vick’s and Jay said it nicely by calling it “liquid Tiger Balm”. It smelt like something my mom used to rub on my stomach when I was sick as a kid. It is known as the “industry” drink though… for bartenders who work and play hard.

It basically smelt like medicinal minty herbs and it tasted like Scope with an aggressive bitterness to follow. It didn’t burn, but left a minty herbal flavour that prolonged in the nose. It also had an oiliness and woodiness to it and the bitterness just lingered and got more intense by the second. It lasted maybe 30 seconds which was 22 seconds too much. I can stand and appreciate about 8 seconds of bitterness, before it starts to just annoy me.

I wouldn’t say I hated this, but it’s acquired and I can appreciate it as a drink that settles your stomach. It’s a digestif, which is always a bit acquired and not for everyone. If I had a confit pork belly for dinner, then I actually might not mind this to contrast the richness, but I’m also definitely not buying a bottle anytime soon.

Averna – This one was sweet syrupy gold. I loved it, but it is pretty sweet although balanced since it is still a bitter. It was along the lines of a chocolaty espresso and I found it quite syrupy although still palatable neat or served over ice. It reminded me of a port and it had a very rich and luxurious feel that could easily be enjoyed as a dessert. I guess some consider it “creme de la creme” of Amaro (even though almost all retail at about $30), but this one just made you want to roll around in silk sheets for a day. Personally I didn’t even find it that bitter and alone it would probably be on the sweet side for me, but it was certainly distinct from all the other Amaros.

The Four Horsemen

Now if you got all the way down to here, I would consider this part a bonus and compliments of Bartender Jay Jones. It’s his signature drink he created December 2011 and it’s his interpretation of The Four Horsemen. It’s made with 4 hard liqueurs and requires 4 bartenders to stir… no I’m kidding. It does require 4 liquers though and it’s based on whiskey (the “protein” of the drink). The Averna would be considered the “starch”, the Giffard Abricot du Roussillon the “vegetables”, and Angostura bitters the “seasoning” or “sauce”. Doesn’t that make so much sense? Jay spoke in “Follow Me Foodie” terms which helped a lot.

Note: Giffard Abricot du Roussillon was probably one of the most amazing liqueurs in terms of aroma. I could honestly use it as perfume and it had the scent of almonds, apricots, quince, marzipan and flowers. Alone it’s purse your lips sweet and I would say not palatable, but in a cocktaill… I could cry tears of joy.

The Four Horsemen Cocktail Recipe

• 1½ part Makers 46
• .75 ounce Averna
• .5 ounce Giffard Abricot du Roussillon
• 4 hard dashes of Angostura bitters

Food & Travel Storyteller | Director of Fun | Judge on Food Network Canada's Top Chef Canada | TV Personality | Critical Thinker, Avid Learner. and Eater. Try it until you like it.

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6 Comments

Interesting article….sounds like the similar motions, which one has to do when creating a compatible coffee blend, from a new green bean harvest.

If you are a Roaster/Barista, you know . I enjoyed reading it.

@Domenic Barone – A coffee drinker! If I may, can I point you to this blog post I wrote: http://www.followmefoodie.com/2012/04/revolver/ Thanks for your comment!

definitely not a bitters fan but the averna does sound pretty tasty 🙂 i have to also say that the labels on the liquers are gorgeous! i really like the vintage feel to them lol

I got into these drinks back a few years, i started with Amaro Averna. A nice sweet/bittery amaro from Sicily. Started hunting around and discovered how many more amari’s there are. Most of which are very unknown and made locally. Found a good site which lists many i have never heard of before http://distilus.com/

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Food & Travel Storyteller | Director of Fun | Judge on Food Network Canada's Top Chef Canada | TV Personality | "World's Most Extreme Foodies" by The Sunday Times | "Must Follow" by The Social Media Awards | Critical Thinker, Avid Learner. and Eater. Try it until you like it.

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Best for Amaro Lovers: Ramazzotti's Tuscan Breeze

Amaro is in vogue this year and as such we chose two cocktails with this bittersweet Italian spirit, which artfully make use of the bitter and floral taste of the liquor. This one from amaro maker Ramazzoti puts the liquor front and center – successfully selling the virtues of this wonderful liquor.

Ramazzotti's Tuscan Breeze

1 oz Small's Gin

0.75 oz fresh grapefruit juice

0.75 oz rosemary syrup

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Amaro: The Italian Liqueur Your Winter Cocktail Needs

As the weather gets colder and the days get shorter, many people turn to whiskey for their winter cocktail. But there's another dark spirit that drinks just as well in the colder months: Italy's amaro.

The word amaro literally means "bitter" in Italian. And that's just what these spirits are, to varying degrees. Made by infusing a neutral spirit or wine with a blend of botanicals, Amaro is always aged in either a barrel or a bottle. Each expression uses a very specific recipe of ingredients like herbs, flowers, bark, and citrus peels to create its own unique character, which varies greatly based on where it's produced. Tempered by adding sugar, some amari are sweeter than others, but all have an underlying herbal bitterness, creating the intense and refreshing flavor that has made it such a popular drink in Europe.

While many countries have their own versions of of the liqueur, Italy produces some of the best known, including Campari, Cynar, Lucano, and Montenegro.

"Amaro is a very typical thing to drink after a meal in Italian culture and, like wine, each amaro says a lot about the region in which it is produced," said Leonardo Vena, fourth-generation family member and marketing manager for Amaro Lucano. Amaro is often drunk neat, on the rocks, or with a splash of soda water as an aperitif or digestif. "The salumi and meats found in antipasti are fatty," said Vena, "and the bitterness and botanicals in an amaro help cleanse the palate."

Amaro also melds well with the basic addition of a sturdy rye or even a shot of espresso. But bartenders and mixologists are finding ways to craft interesting, flavorful cocktails with the liquer, which blends well with spirits due to its low proof and complex flavor profile.

"It's funny because my family has been using Lucano in cocktails for years, and I just found a ton of old recipes from my grandfather," said Vena. "Recently, there has been a major increase in the frequency with which amaro is used in cocktails." Here are a few of our favorite recipes.

New York City

In New York, there's no better amaro bar to visit than Amor Y Amargo, an East Village closet-sized joint that is essentially "all amaro everything." Beverage director Sother Teague, whose past credits include a stint as research chef for Alton Brown's "Good Eats" television show, is a mad scientist of bitters with endless knowledge about the ins and outs of amari from around the world. On a recent visit to the bar, he poured a sample of perhaps the bitterest amaro ever created. Sips were taken, gags were stifled–he keeps this one on hand for those who come in claiming they are looking for the most aggressive amaro they can find to see if they can back up their tough talk.

Another great spot for amaro cocktails is The NoMad Bar in the Flatiron neighborhood of Manhattan. Here, bar director Leo Robitschek has put together a cocktail program that allows the amaro component to shine in each beverage. Some are new creations, while others play on classic cocktails like a Manhattan or Old Fashioned. Try The Gentlemen's Exchange, which blends rye whiskey, Foro amaro, and cold brew coffee for a little caffeine tingle to amplify your buzz.

If you're in Brooklyn, stop off for a beverage at Clover Club. This bar/restaurant has a drinks menu that reads like a cocktail history book, with explanations provided of different categories of drinks. Currently, on the fall menu you can find the Prospect Park Sour, made with rye, amaro Abano, lemon, orange, and maple syrup–a perfect way to warm up on a chilly night.

Los Angeles

In Los Angeles, Osteria Mozza, true to its Italian roots, has an impressively extensive amaro list featuring traditional Italian offerings, as well as some interesting homegrown selections from Colorado (Leopold Bros. Fernet) and San Francisco (Fernet Francisco). Indeed, there is a decent amount of American amaro now on the market, as the trend continues to catch on all across the country and distillers attempt to capture an indigenous amaro flavor.

Seattle, Washington's Cannon bills itself as a "whiskey and bitters emporium." True to its credo, amaro is featured in a number of cocktails on offer, including in some the bar's barrel-aged selections, like the Latin Trifecta which blends tequila, Cynar, and sherry in a Westland single malt barrel.

Billy Sunday, located in the Logan Square neighborhood of Chicago, is no stranger to the joys of bitter spirits either, combining wormwood tincture bitters with gin, Milanese Fernet, Sibillini Amaro, and the unusually named Syrup of Maidenhair into a cocktail called The Victorian. The bar also features an interesting play on an Old Fashioned, substituting Rabarbaro, a rhubarb amaro, for the usual Angostura bitters.

And, of course, Italy has its fair share of amaro cocktail bars as well. In Milan, Leonardo Vena recommends Nottingham Forest and Rita & Cocktails, two cocktail bars on the forefront of modern Italian mixology. And in Rome the exclusive, reservations-only Jerry Thomas Speakeasy works amaro into many of its drinks in compelling and imaginative ways.

Amaro 101: An Introduction to Italian Amari

Amari (the plural of amaro, the Italian word for “bitter”) are a class of bitter Italian liqueurs principally employed for their digestive qualities, either before or after a meal (aperitivo/digestivo). I must admit I don’t understand the science behind the practice, but I can tell you from experience that they usually work.

There are quite a few popular amari available in the US, and many more are enjoyed regionally throughout Italy. In the US, bitter drinks are far less popular than in the old country, but adventuresome drinkers are beginning to appreciate their complexity stateside.

It could be argued that today’s most popular vehicle for amaro consumption in the US is the Negroni—a classic cocktail that is itself a spin on an even older drink called the Americano. Both involve Milano’s world famous Campari amaro, but there are at least six other amari you can probably find at a liquor store or bar near you. Let’s take a closer look at all seven and find out where they’re from, what makes them unique, and most importantly how to drink them!

Aperol was introduced in 1919 in the city of Padua. Brothers Silvio and Luigi Barbieri thought a low alcohol amaro would fill an unmet need in the marketplace. It’s been fairly popular ever since—mostly due to the notion of combining it with the dry Italian sparkling wine called Prosecco–the Aperol Spritz. Aperol is a less bitter amaro which makes it a good gateway to the more palate-challenging amari. It’s got a very prominent orange flavor that is easy drinking and combines well with sparkling wine or soda.

Barbieri was acquired by Gruppo Campari in 2003.

Build over ice in a double old fashioned glass and garnish with an orange slice.

• 1 oz gin
• 2 oz Aperol
• ¾ oz fresh lemon juice
• ¼ oz simple syrup
• 1 dash Angostura bitters

Shake with ice and strain into a chilled coupe or cocktail glass. Garnish with a flamed orange twist.

-Audrey Saunders, Pegu Club

Born in Sicily, Salvatore Averna was a Sicilian businessman who was a benefactor of the local monastery called Saint Spirito’s Abbey. The monks there made a bitter herbal elixir, and in 1859 they gave the recipe to Salvatore as a token of gratitude. In 1868, Salvatore began making the elixir for his friends and family, and later his son Francesco brought Averna renown by showing it at fairs in Italy and elsewhere. The company remains family-owned and is today managed by the fourth generation of the Averna family. [UPDATE: Gruppo Campari acquired Fratelli Averna for $143.4 million on April 15, 2014]

Averna is a nice easy drinking amaro that is perfect for a dessert-like experience. The rich brown liquid hold flavors or licorice and citrus combined with chocolate, vanilla and other goodies. The Black Manhattan is a perfect way to enjoy Averna in a cocktail (recipe below).

“Herbs, roots and citrus rinds”

Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry.

Rinse a cocktail glass with the port. Stir the bourbon and Averna with ice and strain into the cocktail glass. Garnish with a flamed orange peel.

Originally called Bitter Uso Campari, it was invented by Gaspare Campari in Novara in 1860. By 1880, Campari had caught on as an aperitivo rather than a digestive, which gained it a unique place in the market. Around the turn of the century, Campari opened their first large-scale production plant in Sesto San Giovanni and began exporting Campari overseas. Over time, Campari found its way into numerous cocktails such as the Milano Torino (the original name of the Americano) and the Negroni. Today Campari sells almost three million cases per year (about 7.1 million gallons).

Campari is tough to describe, but bitter orange would have to be prominent in any description of its flavor. If you haven’t tried Campari, I would recommend beginning with the Americano. The combination of the bitter amaro, the sweet vermouth and the sparkle of the soda is a fantastic spring or summer cooler. Great for bottled cocktails as well!

Add Campari and vermouth to an old fashioned glass. Add cracked ice and top with soda. Garnish with an orange twist.

Stir with ice and strain into an old fashioned glass filled with cracked ice. Garnish with a wide orange twist.

Amaro CioCiaro is named after the Ciociaro region in Italy. It was here that the Paolucci family began producing this bitter liqueur in 1873. Interestingly, the Ciociaro region does not have an official border, rather it was a name given in 1927 by the fascist movement of Frosinone as an ethnic denomination for the Lazio town’s province. The name refers to a traditional type of sandal, the “ciocia”, which you can see being worn by the woman on the CioCiaro label.

In recent years, CioCiaro has gained popularity as a substitute for the original formulation of a famous French amaro called Amer Picon. This curious substitution came from author David Wondrich, who compared a bottle of the original Amer Picon to a variety of other amari he had on-hand:

“After much nosing and not a little tasting, the closest match in aroma and taste proved to be the 60-proof Amaro Ciociaro. Now, it’s not a perfect match (it’s a little more herbal), and admittedly 60 proof isn’t the same as 78 proof, but it does a great job of evoking the clean orange notes of the old Picon without being nearly as watery as the new Picon. Plus it avoids the vegetal notes of the Torani, which are entirely absent in the old Picon.” –eGullet Forum, 3/25/2007

AlthoughI haven’t tried the historical Amer Picon, now that I’ve had the chance to taste both the Torani Amer and the CioCiaro, I can say that I wholeheartedly agree with Mr. Wondrich. Its fantastic bitter orange flavor coupled with its viscosity, sweetness and herbal subtleties make this amar far superior to the Torani Amer.

Amaro CioCiaro Cocktails

• 2 ½ oz Amaro CioCiaro (in place of Amer Picon)
• ¼ oz homemade grenadine (or more to taste)
• 1 oz Cognac
• Club soda

Add CioCiaro, cognac and grenadine to a tall glass filled with cracked ice and stir gently. Top up with club soda.

• 1 1/2 oz rye or bourbon
• 1/2 oz dry vermouth
• 1/4 oz Amaro CioCiaro (in place of Amer Picon)
• 1/4 oz maraschino liqueur

Stir with ice & strain into a chilled cocktail glass.

Cynar is in the class of amari called carciofo, or artichoke. That’s right, there’s more than one artichoke amaro. The name Cynar comes from the artichoke’s Latin name: cynara scolymus. There’s not a lot of information out there about Cynar, likely because the brand is relatively new—it was introduced in 1952. Its rise to prominence was due in large part to a series of 1960s TV ads starring Italian film star Ernesto Calindri. In 1995, Cynar was bought by Gruppo Campari. Today Cynar is finding its way into a variety of craft cocktails such as the Berlioni—a Negroni variant popularized by Jim Meehan’s PDT Cocktail Book.

The flavor of Cynar is definitely not artichoke. Vegetal yes, herbal yes, but I can’t say that I pick out artichoke. It’s really nicely balanced and can work quite well in cocktails calling for other amari. Cynar is not as thick as some of the others, nor is it as sweet (the two are surely related) hence it plays well with others.

Stir with ice and strain into an old fashioned glass with one large ice cube. Garnish with an orange peel.

-Jim Meehan, Please Don’t Tell

Stir with ice and strain into a chilled cocktail glass. Garnish with a flamed lemon twist.

-Nicholas Hearin, Restaurant Eugene

Fernet Branca

In 1845, Bernadino Branca began producing a bitter liqueur called Fernet Branca. In 1862, joined by his brother Stefano, the Fratelli Branca launched complementary products, many of which won awards at worldwide expositions around the turn of the century. Over the years, Fratelli Branca has remained a family-owned enterprise, and has acquired other businesses such as Carpano (Punt e Mes) and launched new products including liqueurs and grappas. Today it is helmed by Niccolò Branca.

Fernet Branca has a special place in the hearts of San Franciscans where it has been popular for over a hundred years. As recently as 2010, more than one third of the entire country’s Fernet Branca was consumed within the city limits. As the industry drink of choice, a shot of Fernet Branca has been called the “bartender’s handshake”. It’s on tap at least two San Francisco bars that I’m aware of, and there’s even a hip-hop song dedicated to it.

Outside of Italy and San Francisco, you’re likely to find ardent Fernet Branca fans in Argentina, where Fernet Branca and Coca-Cola is considered to be the national drink of choice.

What’s so great about Fernet Branca? It’s hard to explain, but beyond its ample street cred, it’s got a few things going for it. One is the 40% ABV; 80 proof amari are hard to come by, and this one goes down smooth. It bears some similarities to Jaegermeister, but it’s refreshingly clean tasting and not at all syrupy. The principal flavors are akin to an herbal cough drop, but altogether pleasant–menthol, eucalyptus–these are the types of flavors here, but one simply must try it to understand its greatness.

Finally, it should be noted that while many folks routinely refer to Fernet Branca as “Fernet”, doing so can be misleading, as Fernet is a classification of amaro, not a brand. Cinzano and Luxardo both make Fernet amari, as do others such as Paolucci.

Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry.

Stir with ice and strain into a chilled cocktail glass. Garnish with an orange twist.

Ramazzotti

In 1815, Ausano Ramazzotti developed a bitter liqueur with a slightly less bitter profile than other amari available at the time. His formulation was well-received, but it was his idea to open a small café near a local theater that launched his Ramazzotti amaro into prominence. You see, there was no coffee at the café, just his amaro. Soon after, Ramazzotti became the preferred amaro throughout Italy. Ramazzotti was acquired by Pernod Ricard in 1985.

Ramazzotti is similar to Averna in its level of sweetness and viscosity. The main flavor here is decidedly licorice, but it’s not as much as a straight up pastis liqueur. It’s nuanced enough to be a good cocktail component. Try the classic Chaplin cocktail and you’ll know what I mean!

• 1 ½ oz bourbon
• ½ oz Ramazzotti Amaro
• ¼ oz crème de cassis
• 1 dash orange bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

-Jamie Boudreau, Canon

• 3/4 oz bourbon
• 3/4 oz dry sherry
• 3/4 oz Ramazzotti Amaro
• 1/8 oz Cointreau
• 1 dash orange bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Now that you’ve been introduced, get out there and try some of these fantastic Italian amari! Many amari are an acquired taste, so please don’t give up on them if you don’t like one at first blush. Use the cocktail recipes above, but be sure to try them straight and with soda as well. Once you know their unique qualities, you can begin experimenting by swapping one amaro for another as in the case of the Negroni variation, the Berlioni. I hope to revisit this article as my amaro collection grows!

UPDATE! If you enjoyed this article, please read Amaro 102: Beyond Basic Bitters, which explores another eight Italian amari available stateside, and Amaro 103: Advanced Amari, which covers nine more, and Amaro 104, which covers yet another nine!

What’s your favorite way to enjoy amari? Which one should I add to the collection next? Please share your comments below.

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I dislike the strong menthol notes in Fernet Branca. It reminds me of tooth paste in its aftertaste.

To each his own–it’s certainly not for everyone!

Uve tasted branca menta noob….

Nice intro to Amari. I like how the two Fernet cocktails are identical in ingredient, and just differ in ratio.

Personally, I love Campari and Negronis, but I’m hardpressed to say there’s any Amari on your list that I don’t think is worthwhile. I’m not crazy about Cynar, but I keep eyeing it and thinking about making it my next undertaking.

Thanks, Aaron! I love that you noticed the Fernet cocktail ingredients. Personally I just drink it straight 🙂

Cynar is really versatile due to its herbaceous qualities and the moderate sweetness. Plus it looks great on the back bar.

I have had all the amari in your rundown except the Amaro CioCiaro. When I saw Dave Wondrich suggest it was a good sub for the legendary defunct Picon I looked around for it locally but never found it.

Of the others, Cynar, Branca, and Campari are my favorites (my first experience with a Negroni was revelatory and I’m quite addicted to them now). Ramazzotti and Averna don’t rate quite as high with me, probably because they are a little licorice-heavy for me. Aperol is my least favorite as it is just too much orange. It does work well enough in an Aperol Spritz to be worth keeping in the home bar.

I am brand new to your blog and I think it is great. Thanks for sharing your spirits and cocktails explorations!

Thanks so much for your comments! Not sure where you’re located, but CioCiaro can definitely be found online. If you bundle it with some other hard-to-find booze, the shipping begins to make sense. DrinkUpNY is one source: http://www.drinkupny.com/Amaro_CioCiaro_p/s0764.htm

I agree with you about Aperol being too orange heavy, but I have found that it can pull a lot of experimental drinks together when all else fails.

Amer Picon is not defunct. I bought a bottle recently.

Correct, Slerte. Unfortunately it was reformulated in the 1970s, and is a shadow of its former self according to those who have tasted both the historical Picon and the modern version. It is also not imported to the US currently. Cheers

I don’t have Averna, would Ramazzotti or Cynar be a reasonable sub in a Black Manhattan?

Out of those two, I would try the Ramazzotti. Cynar is far more vegetal. Cheers

Thanks. Just had an affogato with a shot of CiaoCiaro at Loanda in SF. Pretty amazing.

Sounds like a great combo–cheers!

Have you tried the Nonino Quintessentia Amaro? Between the ones you listed, adding in Nonino and Zucca my home bar has become amari to the exclusion of most other liquor.

Most definitely! It’s one of my favorites. Nonino, Meletti, Braulio, Montenegro — sounds like a follow-up article is warranted. Cheers

Any sites for the actual process of making Amaro? I’ve been doing a lot of searching, as i’ve been aging wines, cello’s, and even a Negroni over the past months. This is something I would like to indulge in, please let me know if you have any resources!

Sorry, Otello–I don’t have any resources on the making of amari. From the bits I’ve gathered, it’s pretty similar to making cocktail bitters, only with the addition of sugar and oak aging. Many use a grappa base, while others use neutral alcohol to perform the herbal extraction. (Alcohol above 70% ABV will break the cell walls for the plant DNA extraction.) There are quite a few books on making cocktail bitters, so I would begin there in the absence of an actual amaro book. This is the one most folks start with: http://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595

There is a bar in my town (Boulder, CO) that makes a tasty cocktail with Cynar and house-smoked vodka. It might sound odd, but it works! I love CioCiaro with homemade strawberry syrup, and dark rum. It’s like a grown-up girl strawberry daquiri.

Sounds tasty; Cin cin!

I am rebuilding my home bar after a water heater failed and flooded the basement. It was my dad and I who built the original, and in honor of the family heritage ( Calabrese and Abruzzese Italians), I am going all out to stock with Italian liquors and wines( authentic imports not domestic).

Since I prefer sweet over dry, it was a risk trying my first Amari. CioCiaro was more ethnic sounding than Campari, and the thought of Artichoke Liquer just didnt do it for me. So I saw this on the shelf and gambled on its flavor. YES it’s bitter but its not a straightforward flavor at all. You get an initial sweet flavor with orange note that in microseconds goes bitter on the palate but not pucker bitter, more tannin like feel. Not to sound weird but if you have ever cut fresh lumber or been in a mill, there is a smell to the air. That smell is reflected in the aftertaste is that of fresh cut wood. I do not know if wormwood is an ingredient or not. But every single time I do a straight shot at room temp of course, I get the orange then the wood aftertaste. Takes getting used to for sure, but its a changeup from the sweet liqueurs like Amaretto and Frangelico.

My question is, does Strega fit into an Amaro category? I tried a shot once and it had a very grassy aroma and taste with a sweet background. Similar to steeping Galliano with fresh cut grass. Any thoughts.

This is a really great breakdown of Amari brands.. I’ve always been into Fernet Branca and recently decided to try a bunch of different brands with similar herbal profiles. The other series you’ve done are great, too.

My favorite is Amaro 18 Isolabella. I would like to hear how it compares to these brands.

Sorry, Yuki, but I have not tried that one. It’s not available here in the U.S. to my knowledge.

Hey Gerry–so sorry to hear about your bar being destroyed! Glad to hear you are enjoying the process of rebuilding, however. If you love the CioCiaro, be sure and buy a bottle of Amaro Nonino, which is covered in Amaro 102: https://inuakena.com/spirit-reviews/amaro-102-beyond-basic-bitters/. It’s definitely my favorite orange-forward amaro.

As for the Strega, it’s considered a digestivo, but not an amaro. While it shares a lot of ingredients with various amari (saffron, mint, fennel, etc.) it doesn’t contain any bittering agents to my knowledge. Strega and yellow Chartreuse are somewhat similar, but Strega is a bit more delicate.

As I am reading all the comments about amaro, I found out that Im learning with each comments.

One of my favorite conction is Lucano Amaro with bourbon, dubonnet, cinammon syrup and a dash of fresh lemon juice. Try it up also. One of the favorite in our bar.

Great articles on amari, very well done. You have mentioned the founders of most of them but not Cynar, so I’d like to fill you in, since the founder was a relative of mine. He was Angelo Dalle Molle, who created Cynar in 1952 and ran the company with his two brothers until selling it, at an enormous profit, in about 1985 to Bols of Holland, who in turn sold the business ten years later to Campari. At its high point in the 50s and 60s when vermouths and amari were popular, their company had 16 distilleries in 8 countries. The family was very philanthropic, creating the Dalle Molle Institute for Artificial Intelligence in Lugano and also indulging in Angelo’s passion, electric cars, which he made in the 1970s.

Cynar is a great digestivo but is also an excellent apertivo, with sparkling water and an orange slice, as an alternative to Campari and Martini.

For easy reference here’s the Wikipedia entry on Angelo Dalle Molle.

Thanks again for your three great articles on amari.

What fantastic information. Many thanks for your comment! What a legacy he’s left.

PS. I love the old Cynar television ads on YouTube like this one: https://youtu.be/CQ2t_PrQtpU?t=112

Indeed, those ads are great, with some of them being multi-part stories, with complex plot lines and several actors, all compressed into one minute or less!

What is the difference btwn Ramazotti Fratelli and Felsina?

Hi Alana, the whole name is Amaro Felsina Ramazzotti, but people usually refer to it just as Ramazzotti.

Wow, great set of articles! I’ve been drinking Campari for years, but have had a couple of amari recently that has gotten me interested in exploring. Going to use your articles to do so; thank you for the fantastic detail and links!

Thanks very much for the kind words 🙂

What a terrific article! I recently moved to Italy, and started drinking Amari, and I love them. My current favorite is Vecchio Amaro del Capo- but after I read all of your articles, I will have to try them all (it’s much cheaper to buy them here).

You are definitely in the right place! Thanks and enjoy!

Amari have always been my favorite choice of drinks.Been sampling them for dozens of years. I lead a culinary tour through Sicily every year and each time I find at least a half a dozen I have never had before. I always bring a few back in my suitcase.each year. I have quite a collection at this point.. Great to see that there are others out there such as myself. Keep up the good work.

From the descriptions of the recently-released Meletti 1870, it sounds like it might also make a good Amer Picon substitute. Any thoughts on how it compares?

I’ve yet to try it! Will keep an eye out.

Awesome article. You see Amaro Montenegro (from Bologna) all over northern Italy. It’s like Averna but milder and smoother. I love Amaro Miletti from Ascoli-Piceno in the mountains just off the Adriatic coast. Miletti is light orange, almost yellow, supposedly flavored with saffron, very sweet but interesting. Amaro Alberti. Nonino is a wonderful Toscano-style amaro — great balance of herbs, very complex, but expensive. Our current go-to Amaro is Alberti from Benevento in Campania, near Naples. (the same people who make the saffron liqueur Strega). Alberti is amber colored, complex with a nice bite, not too sweet.

Random question – which amaro to your knowledge has the strongest and most bitter flavour?

The most bitter I know of is Fernet Branca. It is intensely bitter and also dry. Others (Alberti) are very bitter but that’s balanced with quite a bit of sugar.

Although not an Italian amaro, I would highly recommend Zwack Unicum, which is a Hungarian digestive. It’s similar to amari and has a nice, bitter finish. I would say even more bitter than a Fernet. When chilled, the flavor profile is more straightforward and the bitterness more pronounced.

Yeah, I’d agree with tboynew that fernets are generally perceived as the most bitter due to the bitterness and moderate sugar addition (they are also typically bottled at higher ABV [

40%]). Furthermore, the eucalyptus and menthol amplifies the bitterness in some ways. The rabarbaros like Sfumato are also perceived as pretty bitter IMO partly because of the smokiness.

Thanks! Is there anything else about as bitter as Fernet but without the minty freshness?

You might try Fernet-Vallet – less minty than Branca. You might also try Amaro Nonnino (which is expensive) or Amaro Alberti (not expensive). They are light, saffron-colored, less vegetal, not minty or menthol, and fairly bracing. They are sweeter than a Fernet but they don’t have the medicinal taste.

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11 Truly Inventive Cocktail Recipes

Best for a Big Meal: The Bang Bang

Spicy cocktails can be the ultimate digestif, the perfect late night drink, especially after a giant meal. Or, they can be a complete train wreck with spice overpowering the flavor and burning the tongue. This brilliant little cocktail happily falls into the former category, with a heat that takes a backseat to a smoky mezcal.

1.5 oz Del Maguey Vida mezcal

0.5 oz peppercorn syrup

0.5 oz lime juice

1 dash Bittermans Hellfire Habanero Shrub Bitters

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