A little bitter and a little sweet, amaro will be the most unexpected but most delicious present this year.
Can we take a second to appreciate Italy’s contribution to drinks? Wine might understandably be at the top of most lists, but bitter aperitivi, like Aperol and Campari, sweet and fruity liqueurs like limoncello, spirits like grappa, and the humble Italian lager are all worthy of serious praise. But we reckon there’s another category that’s well and truly up there with the best: amari.
Amari (that’s the plural of amaro) are those unique Italian liqueurs that blend sweet and bitter flavours in interesting and delicious ways. Using all manner of herbs, spices, barks, flowers, vegetables and roots, amaro producers draw out complex flavours that are unlike the ones you’ll find in your regular liqueurs. With long ingredient lists that sound like potion recipes, each amaro tends to be quite different to the next, meaning there’s a huge world of flavours to explore – and something to please just about everyone.
With that in mind, we thought now (in the lead-up to the annual party and gifting season) was the perfect time to check in with some of these amazing amari because they do make very exciting presents (hint hint). And it just so happens that we have some very exciting new amaro on the shelves right now.
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1. Faccia Brutto Carciofo
In the big world of amaro, artichoke-based Cynar is big news. Following in those vegetable-based footsteps is Faccia Brutto Carciofo, which takes the Italian classic and gives it a thorough American makeover. The artichokes (called carciofi in Italian, FYI) are from California, and the base spirit is from Buffalo, New York. Faccia Brutto then adds in 19 herbs and spices like cinnamon, allspice, dandelion root, lemon peel and bay leaf, macerate it all for 10 days and finish with cane sugar. The result is a warming, complex amaro with a bitter punch and a sweet kiss at the end.
How to serve: We love Carciofo in a Spritz, of course, or sub out Cynar for Faccia Brutto in cocktails like the Negroni-ish Remember the Alimony or Brazil’s cachaça-spiked answer to the Martini, the Rabo de Galo.
Who’s getting it: Was your Mum always telling you to eat your vegetables? Now she can drink hers – and she’ll thank you for it.
2. Caffo Vecchio Amaro Del Capo
They don’t do things by halves at Caffo HQ, blending some 29 herbs, flowers, fruits and roots for a decidedly different take on the classic amaro. While the ingredients aren’t all that left-field (the flavours are drawn from botanicals like orange blossom, aniseed, peppermint and licorice), the recommended serving definitely is.
Rather than sip this at room temperature or gently chilled, as most amari tend to be, Vecchio Amaro Del Capo is designed to drink at a shiver-inducing -20 degrees. The team at Caffo reckon it’s the right temperature to balance the caramel sweetness and bitter, complex blend of herbs and spices. And who are we to argue?
How to serve: The combination of citrus and herbs makes Capo a great sub for Campari in your Negroni, while Capo and tonic (that’s the amaro and tonic water over ice) is a winner with a big squeeze of lime. Ideally, though, you’d serve this neat at -20 degrees as the makers suggest.
Who’s getting it: There’s always an adventurous friend out there looking for some new way to get attention. Tell ’em about Capo’s sub-zero serving temperature and send a bottle their way.
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3. Manfredi Amaro
Manfredi is no stranger to fresh and balanced flavours – just take a sip of its Limone liqueur and see for yourself. With Manfredi Amaro, the generations-old producer from Calabria has produced another gentle liqueur that favours delicate and delicious flavour over palate-bashing potency. Here, ingredients like rhubarb, gentian and a tropical tree called quassia combine for a balanced bitterness, capped off with just enough sweetness to hold it all together. In the wide world of amari, Manfredi makes for a really pleasant sipper.
How to serve: With its bitter herbal notes and gentle spice, Manfredi Amaro is a classic digestivo – that is, a post-dinner drink to help your meal go down. The subtle sweetness also makes it a top pairing with soft cheeses or dark chocolate desserts, if you’re that way inclined.
Who’s getting it: Anyone who’s ever expressed an interest in broadening their horizons but might not go in for the more overtly-bitter amari. This is a great place to start.
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4. Hoxton Spirits London Spritz Amaro
There’s a fair bit of a crossover between aperitivi (such as Aperol) and amari. Both can be quite bitter and herbal with an underlying sweetness and, as we know well by now, both bloody love being the centre of attention when served as a Spritz.
With its London Spritz Amaro, Hoxton Spirits is being clear: this is an amaro with Spritz on the brain. The base spirit is gin, and flavours like orange, morello cherry, blackberry and fennel combine to make this a complex, citrusy and subtly astringent amaro that sings when topped up with prosecco and soda.
How to serve: Sub in some Hoxton for Aperol in our Aperol Spritz recipe and you’ll be laughing, but we reckon those fruity and bitter flavours will work in a Naked and Famous (again, subbing for Aperol) alongside the smoky whack of mezcal.
Who’s getting it: The Aperol trend shows no sign of slowing and we all know someone who simply can’t be parted from their Spritz. Whoever gets a London Spritz Amaro this year is getting the gift of branching out.
5. Luxardo Amaro Abano
Luxardo is probably best known for its maraschino cherry liqueur but, with Amaro Abano, the Italian producer has another seriously delicious liqueur on its hands. As usual, the full recipe is a bit of a trade secret, with a focus on wild-grown local herbs, but we can confirm that cardamom, cinnamon and bitter orange peel are heavily involved. This is a classic after-dinner digestivo but, with its moderate bitterness, definitely lends itself to more than just sipping on the couch.
How to serve: The flavours in Luxardo Amaro Abano are well worth preserving, so your first stop should be a simple serve over ice with soda. From there, we reckon it has the bitter edge and herbal complexity to replace both the Dom Benedictine and vermouth in a Vieux Carré where it can play a vital supporting role alongside Cognac and rye whiskey.
Who’s getting it: This is a real all-rounder without too much bitterness, making this a great option for if you want to change things up for secret Santa this year.
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6. Bad Spirits Amaro 1904
With mint, orange, cinnamon, fennel, licorice and cloves, Bad Spirits Amaro 1904 has some classic amaro flavours going on, but the real star here is chamomile. The little flower brings plenty of delicate aroma and subtle depth to this amaro and makes it a unique little number. Add in some mint and anise flavours, and this is all starting to taste like Christmas to us.
How to serve: Considering all the flavours on display here, serving Amaro 1904 over a big cube of ice is a great place to start. From there, you could take cocktails like the Hanky Panky or Brooklyn in a more floral direction by using Amaro 1904 instead of Fernet or another amaro. Honestly, adding a measure of this to a chamomile tea would be well worth a try, too.
Who’s getting it: You. Go on, buy yourself a lovely amaro treat – you’ve earned it.
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