Cynar is a Carciofo amaro, meaning its made using artichoke. Directions: Take your Bourbon, Aperol, Amaro and fresh lemon juice and add to a shaker with ice. Ive always said if Coca-Cola were flat, alcoholic, and not quite as sweet, it would be the number-one selling amaro in the world, says Teague. You can easily incorporate amari into your favorite cocktails, too. But I should also issue a warning: Once in a while, passion can lead to problems, particularly when two amaristi find themselves looking at the same bottle. Beloved by bartenders for its mixability, Campari is an essential component of several classic cocktails, including the Negroni and its many variants, as well as more contemporary additions to the canon such as the tropical-inspired Jungle Bird. From bright-red and citrusy to dark and herbal, here are 12 excellent bottles of amaro to grab off the bottom shelf today. Although you can pair with tequila or whiskey to mimic mezcal and scotch, respectively, Teague notes that youll want to use Sfumato sparingly in cocktails. AlpineHerbaceous alpine amari are often made with pine, fir, gentian, and other plants that are native to mountainous regions. In addition to Serious Eats, his work has appeared in. Grind the herbs and spices (including gentian root) with a mortar and pestle until roughly broken up. Some, like Ramazzotti, are easy to find; others take a bit more hunting. The assertive, bracingly smoky amaro, produced by the renowned Cappelletti family, isnt so approachable, but its gaining traction among bartenders for the significant impact even a small amount can have on a cocktail. Venetian businessman Angelo Dalle Molle (who also designed a series of electric cars) patented the amaro in 1952, touting the health benefits of the plant. Garnish with an orange twist or some cocktail cherries and serve. Dozens of varieties are commercially produced, the most commonly available of which are Averna, Ramazzotti, Lucano, and Montenegro. To make the liqueur, they mix all the ingredients on a cooking pot that is set on fire. The bittersweet taste satiates that post-meal sweet tooth while the herbs help digestion. At Sotto in Los Angeles, head bartender Julian Cox oversees a list of nearly 20 amari, something that would've been impossible five years ago (unless you smuggled the bottles in a suitcase). Calories: 55 per 25ml. $37.99. This offering that sits between Aperol and Campari has a flavor profile that is citrusy, a little bit sweet and mainly bitter, says Marco Montefiori, the U.S. and Latin America market manager for Gruppo Montenegro. You should get to know these flavors on their own, with just an ice cube or soda, before you start trying to mix with them.". Once the grapes are crushed, the orujos can be used to produce the liqueur. Get fresh recipes, cooking tips, deal alerts, and more! Thats a 40-ingredient cocktail. Everybody has their obsessions. While this might seem surprising and even off-putting, I always . The sweeter flavor and orangey aromatics make Montenegro an easy ingredient to play with in cocktails, too. There are local varieties in Germany (where they are called Kruterlikr), in Hungary, the Netherlands, and . I Discover the 10 Best Spanish spirits and liqueurs Pacharan, licor 43 We tell you all about them! Amaro is typically drunk neat, sometimes with a citrus wedge. This category only includes cookies that ensures basic functionalities and security features of the website. About Amaro. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Sign up for SPY news straight to your inbox every day. Refine the search results by specifying . The distilled drink is mostly flavored with the anise plant and some other botanicals. Campari is an iconic representative of the Amaro family. This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja. Campari. Chartreuse. This is the most sold Spanish liqueur on earth and listen carefully to the name because its important. Despite its name, the flavor of amaro is usually more bittersweet and the consistency is usually slightly syrupy. However, the brand of amaro is more important than the type, as each recipe uses specific amounts of different ingredients. 93 / 100 from 1 Critic Review. Vodka lime and soda is a great low calorie option at just 55 cals per drink. Thats about it. in our citrus orchards. Amaro means bitter in Italian, and bitterness is definitely what we'd consider a grown-up taste. Our editors independently select the products we recommend. Star anise, cinchona, and gentian are a few of the 33 herbs and roots that give this bottling its distinct vanilla root beeresque quality. Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds. Amari (plural for amaro) come in many forms: sweet, bitter, citrusy, spicy; some more alcoholic (up to 40% ABV, or alcohol by volume, akin to vodka) many less (as low as 15% ABV). They don't have too high alcohol content. Averna is a classic Italian after-dinner liqueur and a traditional Italian amaro. of Sicily IGP". This is perhaps the oldest style of red bitters, as its base uses wine rather than a spirit and its flavored with natural carmine, the scarlet pigment obtained from the cochineal beetle. Get our best cocktail recipes, tips, and more when you sign up for our newsletter. This bittersweet liqueur is made with the combination of several types of macerating herbs, flowers, roots, barks, and citrus peels. We think the likely answer to this clue is ANIS. Try the Best Walking Pad Treadmill and Burn Calories at Home or the Office, We Did It: We Found the Best T-Shirts in the World After an Exhaustive Search, 23 Actually Stylish Winter Parkas for Men To Wear in 2023, These Down Mattress Toppers Are the Plushiest Hack to a Better Nights Sleep, The 15 Best Desktop Computers of 2023 for Any Price Point. But it wasnt until the Middle Ages when amari really started to take root. Because it is a wine-based vino amaro with a relatively low ABV of 17%, cardamaro makes a great herbaceous substitute for vermouth in cocktails, according to both Teague and Zed. Known for hitting extremes of both sweet and bitter, its perfect on ice with a splash of soda and citrus juice, or subbed for Campari in a Negroni variation. The concoction is aged in casks or bottles for various amounts of time, and the finished product can be anywhere from 16-40% alcohol by volume. Directions. They are usually used in tandem with other herbs and barks, meaning most members of this category wont actually have a noticeable artichoke taste. Amaro. It is made from infusing a base alcohol (grape brandy, neutral spirits, or wine) with a proprietary blend of herbs, roots, flowers, and spices. Over 150 years later, Averna is still using Salvatores recipe of myrtle, juniper, rosemary, sage and aromatic resins. Averna is a popular Italian bitter liqueur (classified as an amaro) that is still produced from the original 1868 recipe of natural ingredients. Amaro is a category of Italian bitter liqueurs that is growing in popularity across the US. Nada mejor despus de una comilona que beberse un amaro.After a big meal there's nothing better than having an amaro. Teague says he might introduce someone to the amaro via the Bitter Giuseppe, a low-ABV cocktail that uses Cynar as the base spirit alongside sweet vermouth, lemon juice, and orange bitters. As Teague explains, the aperitif hour, which typically takes place a little earlier than the American happy hour, is a drinking experience that involves a completely different mentality from the "get-drunk, bang-for-your-buck version" of the States. That's how people drink it in Italy, where it was first sold as a health tonic in the 1800s. The European tradition of making bittersweet liqueurs-called amari in Italian-has been around for centuries.But it is only recently that these herbaceous digestifs have moved from the dusty . As with most liqueurs, the variety of booze that Thrillist says has an alcohol-by-volume of anywhere between 21-28% masks its alcohol taste with a delectable sweetness, but that's not all. Amari quickly became a staple in Italian gastronomy, securing a spot in every restaurant and kitchen cabinet. Angelo Dalle Molle, a Venetian businessman, created the original, 33-proof recipe in the 1950s; a 70-proof version was released in 2015. While most bittersweet amaro liqueurs are built around the original Italian recipe, High Wire have opted for a Southern take on the classic. The list of amaro varieties is dizzying, but worth looking at when picking a bottle. Averna has a mouth-coating and bittersweet taste, carrying . Lazzaroni Amaro. Montenegro was first distilled in Bologna in 1885, and the recipe includes over forty botanicals. Get our best cocktail recipes, tips, and more when you sign up for our newsletter. Combine the gin, sweet vermouth, and Amaro Montenegro in a cocktail mixing glass (or any other type of glass). This website uses cookies to improve your experience while you navigate through the website. Tartufo. The most exciting thing about amari can often also be the most frustratingthe styles incredible range and diversity makes it nearly impossible to define. Towards the 19th century, recipes were picked up by businessmen and alcohol manufacturers with good taste. n/a. The name comes from cynarin, a property of artichoke leaves used in Cynars recipe. Mahogany-hued and fairly sweet, it has hints of root beer and vanilla. Amaro di Sant'Antimo is a bitter liqueur created by monks in the Tuscan town of . Fernet-Branca is significantly boozier than the other amari on this list, with an ABV of 39% (78 . AMARA is the Sicilian liqueur that is born on the slopes of Etna, produced in small quantities, using the "Red Pears of Sicily IGP" that we have cultivated for generations in our orange groves in Contrada San Martino. Amari (that's the plural of amaro) are digestifs, or digestivi in Italian, meant to be consumed after dinner, and can range from low-ABV (around 15%) to the ABV of a regular spirit (45%). The ingredients soak in the liquor base before caramel is added, creating a balance of bitterness and sweetness. This balance, plus a manageable 32% ABV makes Averna enjoyable by everyone from amaro experts to newbies. 1. Cynar is a deep, hearty amaro with notably earthy and vegetal notes that cut straight through to the bitter end, keeping it from being an overly saccharine spirit. Amaro is the business card of a territory, says Zed. Zed likes its spice notes paired with ginger flavors. Before living we are going to test how much you know about Spanish liqueurs: Do you know any other popular liqueur in Spain that we have forgotten to say on the list? "Take Montenegro: Its made from 40 herbs and spices. I think its the best aperitivo, he says. Three rare botanicals [Italian artemisia, African caluma and Angostura bark] deliver a unique richness and complexity through different dimensions of bitterness, says global Martini ambassador Roberta Mariani. Try These 3 Botanical Vodkas. Then you can start drinking to purify you soul. It adds a smack of intensity and pop of color to . It is made from a variety of herbs, spices, roots, and barks, blended together with alcohol to create a distinctively bitter yet sweet taste. Ask a Bartender: How Do I Get Into Bitter Drinks? Below are all possible answers to this clue ordered by its rank. Guarda mi nombre, correo electrnico y web en este navegador para la prxima vez que comente. These herbaceous items are . Despite the prominent artichoke on the label, this dark-brown and medium-bodied amaro does not taste like artichokes. "Every amaro is an entire cocktail on its own," says the barman. What we do know is that most amari are made by macerating herbs, botanicals and/or citrus peels. Instructions: In a cocktail shaker with ice, combine an ounce and a half of Cognac, ounce Amaro Montenegro, and ounce fresh lemon juice. Once again, we are going to talk about a very typical Spanish liqueur in the north of Spain, and again Galicia, Leon and Asturias are the provinces were its made. Dont miss it! There are over 25 receptors for bitter flavor, and we all have a different perception of bitterness, which is fascinating, says global Martini ambassador Roberta Mariani. Sfumato comes from the Italian word sfumare, which translates to evaporate like smoke. This rabarbaro (rhubarb) amaro from the storied Cappelletti family is indeed smoky. Thierry Carrier, beverage director at Avenue in Long Branch, New Jersey, agreed that amaro is the perfect after-dinner drink in the holiday season and those snowy months afterward filled with fat-heavy meals. If Meletti-and-seltzer is Coca-Cola, Ramazotti-and-seltzer is Dr Pepper, adds Teague. It should have taken on the colors and aromas of the herbs. This viscous Sicilian amaro is still made with the original 1901 recipe, which comprises 26 ingredients that grow at the base of the namesake Mount Etna volcano, including bitter orange and spicy rhubarb. According to the Lazzroni recipe book, Lazzaroni Amaro was first prepared in the late 1800's. Today it is still being prepared according to this old family recipe. Vino amaroA vino amaro, such as Cardamaro or Pasubio, is made using wine as its alcoholic base rather than a spirit. And once in a while I ponder it, at home, at night, glass in hand, as I drink my Braulio Riserva Speciale over ice. Mixing with Fernet can be tricky, as it requires complementary ingredients that arent easily overpowered. Its produced in Venice, where in the 1920s the product was first splashed into the OVS (Original Venetian Spritz). So how do you choose, and use, an amaro? Hailing from Piedmont, Italy, Stambecco Maraschino Cherry Amaro Liqueur takes its name, and iconography, from the large-horned ibex goats that roam the Alpine slopes near the Vergnano family-owned distillery outside of Turin. Well. Then it's sweetened with sugar syrup and aged, sometimes for years. d'Aristi Xtabentn Liqueur. Ashley Mac, bar manager at NiHao in Baltimore, says Amaro Montenegro and Fernet . "But I'd noticed it earlier. 2. The macerate is distilled, sweetened, and then rested in barrels for a minimum of two years. The data from the cookies is kept on your browser and does functions such as reconginizing when you come back to the website or help our team understand which sections of the web you find more interesting and useful. Because the world of amaro is so expansive, youre bound to find a bottle that suits your palate. Some people also add a tiny bit of chocolate to this recipe. As a curious fact, you should also know that Pacharan is a very traditional drink that comes from the middle ages. This storied amaro is produced in Bormio, Valtellina, near the Swiss border, and screams "alpine" with minty, juniper-forward notes. Made in the Yucatn, it is supposedly the modern incarnation of an ancient honey . Zed also says it would work well in a smoky Negroni variation. Created by Ausano Ramazzotti in Milan in 1815, this funky, bitter amaro has become fairly popular in the US. But lately, thanks to the growing number of amaro-crazed mixologists and sommeliers, I'm not alone in my passion for the bittersweet Italian digestif. When someone thinks of Spain, they always have in mind their delicious tapas and their sangrias or summer wine, but people always forget that they have some of the best liqueurs in the worldplus, drinking a liqueur after lunch and dinner is something very unique from the Spanish culture. Use a knife to remove a 1 wide strip of the lemon peel. The ingredients everyone use are schnapps, cinnamon, sugar and of course coffee. Get our favorite Cynar cocktail recipes right this way. Many serious amaro lovers will swear by a glass of Fernet-Branca after dinner every night. Francesco Averna, Salvatores son, realized that his dads recipe could be a hit. Amaro is a type of Italian bitter liqueur traditionally consumed as a digestif. It's flavored with herbs from the mountains of Friuli. Los campos obligatorios estn marcados con. Amaretto is a sweet almond-flavored liqueur from the Lombardy region in northern Italy. No, Sfumato doesnt make it into many beginners guides to amari. He was right. Zed says the warm baking-spice notes make Montenegro a great option for Old Fashioneds, and he is also fond of using it in Tiki drinks. The alcohol content is around 30% ABV. To be fair, the vegetable joins 12 other herbs and plants in creating the beloved dark-brown digestivo, which doesnt actually taste like artichoke. Apparently, a lot of cocktail experts and sommeliers agree. In my nearly 12 years at Amor y Amargo, Ive never had someone say, Ew, get this away, Teague says. This world-renowned and beloved Italian liqueur is often used in desserts and cocktails. RabarbaroThis type of amaro uses the rootstock of the Chinese rhubarb plant, which takes on a smoky quality when dried. Whether youre craving bright, overt citrus notes, a hint of the floral or bracing bitterness, theres a red bottle for you. It spans a range of flavors and styles, from light and citrusy Aperol to bracing and minty Fernet-Branca, not to mention countless artisanal brands you may have never heard of. Take a look at these amaro craft cocktails for more inspiration. Ray Isle is the executive wine editor at Food & Wine, and the wine and spirits editor for Travel + Leisure. This maceration is done in alcohol of some kind, but usually wine or a neutral spirit that wont compete with the flavors of the herbs and botanicals. 10 Cocktails to Make with Yellow Chartreuse, The Best Non-Alcoholic Spirits and How to Use Them, 25 Low-Alcohol Cocktails for Taking It Easy, 30 Coffee Cocktails to Kick Off or Cap Off Your Evening. Amaro Brulio - The legendary Italian Alpine Digestive Drink (Pack n 3 Bottles of 24 fl.oz) This process, combined with an alcohol content of 21 and the use of exclusively natural ingredients, gives Brulio its unmistakable balanced flavour and aromatic bouquet. Today, amari are most often sipped as pre-dinner aperitivi to whet the appetite or post-dinner digestivi to aid in digestion. This sweet amaro was the first licensed spirit of Sicily. Transfer to a sealable glass jar and pour in the alcohol. We may earn a commission on items bought through our links. Amaro's alcohol content varies from 16% to 40%, depending on the bottle. What is an Amaro? Jeremy Parzen, who runs the Do Bianchi wine blog (and also has a PhD in Italian literature), says, "It's fascinating that these Italian digestifs are now a thriving part of America's cocktail culture. If a bottle is just too harsh to enjoy on its own, dont worry. $29 at reservebar.com, A little fresh mint, a little grapefruit, a touch of anise, and some pinethat's the flavor of this fragrant amaro created on Croatia's Dalmatian coast, back when the region belonged to the Austro-Hungarian Empire. Right underneath the rose is . But it is only recently that these herbaceous digestifs have moved from the dusty back bar to . But opting out of some of these cookies may affect your browsing experience. Milans Fernet-Branca, founded in 1845 and by far the most well-known producer of the style, is distinguished by its heady zing of black licorice and green herbaceousness from a secret blend of ingredients known to include myrrh, saffron, chamomile, and gentian. ", "Unlikely or not," said my friend, "it is the case.". Recipes often originated in monasteries or pharmacies. It adds a smack of intensity and pop of color to cocktails that call for a bitter edge. Six of the best amaros from the IWSC 2022. 11 years later, marking the marriage of the charming Princess Elena of Montenegro to Prince Vittorio Emanuele III, Stanislao decided to dedicate his storied elixir to her royal highness, changing it's name to Amaro Montenegro. 6 Peds, Seri Pervas Riserva Amaro. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles. Crossword Clue. Ask a Bartender: What's One Bottle That Will Up Your Cocktail Game? The Aperol Spritz must be one of the most evocative cocktails of all time. Teague compares DellEtna to the white powder on a stick of bubble gum, and likes it served with seltzer for a bubble gum cola vibe, or in Negroni variations. The infusion of bitter herbs, aromatics, and citrus fruits (such as chinotto oranges) may look similar to Aperol, but it packs a higher alcohol content and notes of orange rind and and sweet red fruit. A simple, four equal parts combination of bourbon, Aperol, lemon juice and Nonino, the amaro plays perfectly against the citrus and whiskey to create an insanely refreshing, easy to drink, easy to . For the purposes of this beginners guide, well stick with time-honored varieties from Italy, though similar productsboth new and oldare made in France, Germany, and even the US. Alpine flavoured with 'alpine' herbs, sometimes with a smokey taste, typically around 17% alcohol content. Amaro Montenegro Liqueur Italia (23% ABV / 46 proof, $26) - although it has caramel coloring added, the appearance of Amaro Montenegro is much lighter than many other amaro. We cultivate. Best Amaros to Sip Neat or Mix in Classic Cocktails. 2 Rossi d'Angera Distillatori, Lago Maggiore Amaro. Because its a coastal amaro, its got a little salinity in there, adds Teague. Amaro liqueur has been around since the 1800s and is a favourite amongst bartenders and mixologists alike. A Neapolitan-American friend of mine, who's in his mid-fifties, fondly remembers how his mother used to serve him an espresso with Fernet Branca and an egg yolk every morning before he went off to elementary school.". The Quintessentia is also aged longer than most amari (five years) using oak barrels hence the slightly higher price tag. Complex and mysterious, amaro is steeped in history and many brands have closely guarded, storied recipes. Artichoke might not be the first thing that comes to mind when youre hankering for a cocktail, but thats only if youve never had Cynar (pronounced "chee-NAHR"). By the way: "Amaro" is singular and "Amari" is plural. The Italian translation for amaretto "little bitter" happens to describe the taste of the libation pretty well. For centuries, amari persisted as a best-selling health tonic, and was sold in most pharmacies and monasteries across Italy. We use ours and third parties cookies (including Google) on our website to analyze our services and show you personalized advertisements based on a profile created from your brwosing habits (For example, visited websites). Tartufo is a type of amaro flavored with black truffles. The Pacharan is made by macerating sloes from the Blackthorn, anis and schnapps are also important for the whole process. It is the symbol of aperitivo, especially in Milan, says Zed, noting that Averna fans might appreciate its baking-spice notes. Make a simple syrup by heating equal parts sugar and water together until dissolved. Meletti has an ABV of 32%. But I use amari as a base in a lot of cocktails. Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers . There are three kinds of Brandy de Jerez, the normal Solera, which is the youngest and only needs a year of aging, the Solera Reserva, that needs at least 3 years and last of all, the Solera Gran Reserva, which needs a minimum of 10 years. Its a Spanish pomace brandy that although its origin is not 100% sure, most people believe it comes from the north of Spain, being more concrete, somewhere between Galicia, Leon, Cantabria, and Asturias. With an alcohol content of almost 40%, Fernet-Branca is definitely for the strong drinker, but more sensitive imbibers can still enjoy the flavor with ice or a little club soda. (If the Spritz isnt garnished with olives, its not the authentic recipe, Montefiori says.). In this case we are not going to talk about one of those traditional Spanish spirits because as it happens with most of these drinks, Anis doesnt have a specific origin. Below are some of the most iconic bottles of amaro that every aspiring expert needs to taste. As such, Meletti tastes great simply topped with seltzer. 5 Mazzetti D'Altavilla, Amaro Gentile. Pacharn is a sloe-flavored liqueur that is mostly associated with Navarre, but it is also enjoyed in other Spanish regions. Although amaro is an Italian specialty, amaro-like liqueurs are all over Europe and America. It's silky, like a liqueur; bitter and sweet in varying degrees; aromatically complex; and, as far as I'm concerned, both delicious and fascinating. Cantueso is a Spanish liqueur made from the flower and the stalks of Thymus moroderi, locally known as cantueso, a small plant from the thyme family. Light Lighter in colour than others, usually with more citrus notes. Finally, the amaro gets aged for two years in oak barrels. Its harmonoious balance of cinnamon-y spice, herbal bitterness, and fruity sweetness make it a versatile player in traditional recipes like the Negroni and the Americano, as well as modern classics like Giuseppe Gonzalezs beloved Jungle Bird. Making your own is a little science and a lot of art. Many people have it as a digestif, but others prefer to mix it with other drinks and use it as a cocktail. Gaspare Campari invented the liqueur in 1860 near Milan. 1. Its traditionally enjoyed chilled, although Teague recommends drinking all amari at room temperature. Examples include Amaro Alpino, Amaro Zara, This page was last edited on 1 March 2023, at 01:24. In 1919, brothers Luigi and Silvio Barberi took over their familys company and launched the vivid orange-red liqueur in Padua with ingredients that include bitter and sweet oranges and rhubarb. Because there is no governing body of amaro, the liqueur defies neat categorization, says Teague. Produced using a family recipe since 1897, Nonino is another great entry-level bottle for newcomers to the style. When we say that its preparation needs a conjure to be done, we are being realistic and thats the actual reason why you wont find any Queimada bottle on a normal shop. $27 at wine.com, Definitely on the bitter side (though not quite as much as Fernet Branca), Santa Maria has spice notes of jasmine and ginseng, along with a distinctive, menthol-like finish. Enjoy it straight (its only 23% ABV), with club soda or even served hot on a chilly night. Nowadays, you are able to enjoy it all over the country. Teague notes that these bottles are becoming increasingly popular. The closely guarded recipe includes more than 20 local herbs and botanicals, which are steeped in a neutral spirit and aged in Slovenian oak barrels for two years, rendering a complex and light-bodied amaro with an ABV of 21%. (Theres an entire book that will teach you how to make your own.) The pure essence of summer in a glass, it has a backbone of bright, red-orange Aperola mildly bitter concoction of orange, gentian, rhubarb, and cinchona, among other ingredients. Strain into a rocks glass half-filled with ice. Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel and spices a blend that can include anything from cardamom to elderberry flowers. This amaro, founded by Silvo Meletti in 1870, in the Le Marche region of Italys central coast, might just prove his point. Add one of these eight to your shelf. . Swap it for rum in a CioCaro and Coke, or sip it long with seltzer. In Italy, Aperol Spritzes arent a short-lived trend but rather a part of everyday drinking culture, says Zed, and are typically consumed as a pre-dinner aperitivo. Amaros alcohol content varies from 16% to 40%, depending on the bottle. The one thing we know is that its very common in Mediterranean countries like Greece, France, Italy and of course Spain. Italians will typically serve a one-and-a-half to two-ounce pour, says Zed. Today, a shot of Fernet-Branca is well-known as a bartenders handshake, a liquid greeting to a fellow industry worker that is thought to have originated in San Francisco. Most of the time it's enjoyed as a shot, but it can also be mixed into coffee and . Typically containing 39% to 45% alcohol by volume (abv), fernet can be enjoyed at room temperature or with ice. With a gentian base, this dark-hued amaro bursts with floral notes and baking spices alongside hints of cola and lemon. Chaim Dauermann, the head mixologist at New York City's 'Inoteca Vino, Cucina e Liquori Bar, is also caught up in the amaro trend.